Banana Split Cookies

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

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Prep Time 10 min
Total Time 50 min
Servings 16

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

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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.

EXPERT 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.

Got questions? Our experts have the answers. Ask Betty now.

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REVIEWS & COMMENTS

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Posted 5/16/2012 9:56:18 PM REPORT ABUSE JVPrunner said:

Rating:

I have now made 65 different Betty Crocker recipes, and this one is definitely one of my favorites! I love how these cookies are so easy to make and they also have all of the flavors of real banana splits. Highly recommend!

This reply was: Helpful Inspiring