| 7 | tablespoons butter or margarine |
| 1 | cup semisweet chocolate chips (6 oz) |
| 1 | pouch (1 lb 1.5 oz) Betty Crocker® chocolate chip cookie mix |
| 2/3 | cup mashed ripe bananas (about 2 small) |
| 1 | teaspoon instant coffee granules or crystals |
| 1 | egg |
| 1 | cup chopped macadamia nuts |
| 2 | or 3 drops orange or yellow food color, if desired |
| 2/3 | cup Betty Crocker® Rich & Creamy cream cheese frosting (from 1-lb container) |
| 1. | Heat oven to 375°F. In large microwavable bowl, microwave butter and chocolate chips uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until melted and smooth. Stir in cookie mix, bananas, coffee granules, egg and nuts until well blended. |
| 2. | On ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart. |
| 3. | Bake 9 to 11 minutes or until set. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes. |
| 4. | Stir food color into frosting. Place frosting in 1-quart food-storage plastic bag; seal bag. Cut small tip from corner of bag. Squeeze bag to drizzle frosting over cookies. |
|
| You can freeze these cookies tightly wrapped for up to two months. Wrap them individually so you can add them easily to lunch bags. |
Nutrition Information:
150 ( 80); 8g ( 3 1/2g, 0g); 15mg; 80mg; 18g ( 1g, 12g); 1g 0%; 0%; 0%; 2% 1 ; 0 ; 0 ; 1 1/2 1