Banana Split Cookies

  • Prep Time 10 min
  • Total Time 50 min
  • Servings 16

Ingredients

Ingredients

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

Directions

Directions

  • 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.

Notes










Tips

Expert Tips

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

Nutrition Information

No nutrition information available for this recipe.