Ingredients

• 1 1/4 cups firmly packed light brown sugar
• 3/4 cup Jif® Creamy Peanut Butter
• 1/2 cup Crisco® All-Vegetable Shortening or 1/2 stick Crisco® Baking Sticks All-Vegetable Shortening
• 1 cup mashed bananas
• 3 tbsps. milk
• 1 1/2 tsps. vanilla extract
• 1/2 tsp. almond extract
• 1 large egg
• 2 cups Pillsbury BEST® All Purpose Flour
• 3/4 tsp. baking soda
• 3/4 tsp. salt
• 1 1/2 cups milk chocolate chunks or semi-sweet chocolate chunks
• 1 cup peanuts or coarsely chopped pecans (optional)

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Instructions

1. HEAT oven to 350 degrees F.
2. COMBINE brown sugar, peanut butter, shortening, banana, milk, vanilla and almond extracts in bowl of electric mixer; beat at medium speed until well blended. Add egg; beat just until blended.
3. COMBINE flour, baking soda and salt in medium bowl. Add to shortening mixture; beat at low speed just until blended. Stir in chocolate chunks and nuts, if desired. Drop dough by rounded measuring tablespoonfuls 2 inches apart onto ungreased baking sheets.
4. BAKE 11 to 13 minutes or until cookies are light brown around edges. Cool 2 minutes on baking sheet; transfer to cooling racks to cool completely.