Banana Split Cookies

Banana Split Cookies

Bloggers Adam and Joanne Gallagher from Inspired Taste make fruity strawberry cookies drizzled with chocolate.

Prep Time

10

Minutes

Total Time

50

Minutes

Makes

16 to 18

cookies

1
box Betty Crocker® SuperMoist® strawberry cake mix
1
box (4-serving size) instant vanilla pudding and pie filling mix
1/2
cup vegetable oil
2
eggs
1
banana, chopped
1/2
cup semisweet chocolate chips
  1. Heat oven to 350°F. In medium bowl, stir together cake mix, pudding mix, oil and eggs until well combined. Fold in banana.
  2. Onto ungreased cookie sheets, drop dough by rounded tablespoonfuls about 2 inches apart.
  3. Bake 8 to 10 minutes or until light brown (centers will be soft). Cool slightly; remove from cookie sheets to cooling rack. Cool 20 minutes.
  4. In small microwaveable bowl, microwave chocolate chips on High in 30-second increments, stirring in between, until melted and smooth. Use spoon or fork to drizzle melted chocolate over cooled cookies. Let chocolate set before serving.
Makes 16 to 18 cookies
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Drizzle cookies with melted white chocolate instead of semisweet.
Store cooled cookies tightly covered at room temperature up to 2 days or in the refrigerator up to 5 days.

Nutrition Information:

1 Serving (1 Serrving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.