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Steps
1
Heat oven to 375°F. In large microwavable bowl, microwave butter and chocolate chips uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until melted and smooth. Stir in cookie mix, bananas, coffee granules, egg and nuts until well blended.
2
On ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
3
Bake 9 to 11 minutes or until set. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
4
Stir food color into frosting. Place frosting in 1-quart food-storage plastic bag; seal bag. Cut small tip from corner of bag. Squeeze bag to drizzle frosting over cookies.
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You can freeze these cookies tightly wrapped for up to two months. Wrap them individually so you can add them easily to lunch bags.
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