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Banana Cream Cake Batter Cookies

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  • Prep 45 min
  • Total 60 min
  • Servings 10
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We sandwiched delicious banana cream cheese frosting between cookies made with Betty Crocker Yellow Cake and sugar cookie mixes for a lip-smacking treat.
By Inspired Taste
Updated Jul 31, 2012
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Ingredients

Cookies

Banana Cream Cheese Frosting

  • 4 oz (half of 8-oz package) cream cheese, softened
  • 6 tablespoons butter, softened
  • 1/2 teaspoon vanilla
  • 2 tablespoons banana instant pudding and pie filling mix
  • 1 1/3 cups powdered sugar
  • 1/3 cup miniature semisweet chocolate chips

Steps

  • 1
    Heat oven to 375°F. In small bowl, place 1/2 cup of the dry cake mix; set aside.
  • 2
    In medium bowl, stir together cookie mix, remaining 1/2 cup cake mix, 1/2 cup butter and the egg until soft dough forms. Shape dough into 20 (1 1/2-inch) balls. Roll in reserved cake mix, coating completely. On ungreased cookie sheet, place balls 2 inches apart.
  • 3
    Bake 8 to 10 minutes or just until set. (Watch closely to prevent cookies from getting too crispy and overbaked.) Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
  • 4
    In medium bowl, beat cream cheese, 6 tablespoons butter, the vanilla and dry pudding mix with electric mixer on medium speed until blended. Gradually add powdered sugar, beating until frosting is light and fluffy.
  • 5
    For each sandwich cookie, spread 1 1/2 rounded teaspoons frosting on bottom of 1 cookie. Top with second cookie, bottom side down; gently press together. Roll edges of cookies in chocolate chips.

Tips from the Betty Crocker Kitchens

  • tip 1
    Use another variety of cake mix in place of the yellow cake mix, if desired.
  • tip 2
    Save time by substituting your favorite flavor of Betty Crocker® Whipped frosting for the scratch frosting.

Nutrition

Nutrition Facts are not available for this recipe
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