Banana Cream Cake Batter Cookies

Bloggers Adam and Joanne Gallagher from Inspired Taste sandwich banana cream cheese frosting between two cake batter cookies.

  • Prep Time 45 min
  • Total Time 60 min
  • Servings 10

Cookies

1
cup Betty Crocker™ SuperMoist™ yellow cake mix
1
pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
1/2
cup butter, softened
1
egg

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

  • 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.

Expert Tips

Use another variety of cake mix in place of the yellow cake mix, if desired.

Save time by substituting your favorite flavor of Betty Crocker® Whipped frosting for the scratch frosting.