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Chocolate-Banana Bread Cookies

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Chocolate-Banana Bread Cookies
  • Prep Time 1 hr 30 min
  • Total Time 1 hr 30 min
  • Servings 30
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Take your favorite banana bread tradition and make it into these irresistible chocolate banana bread cookies.

Ingredients

1
cup semisweet chocolate chips (6 oz)
1/2
cup butter or margarine, softened
3/4
cup mashed very ripe bananas (about 2 medium)
1
egg
1
pouch Betty Crocker™ sugar cookie mix
1
cup chopped walnuts

Directions

  • 1 In medium microwavable bowl, microwave chocolate chips uncovered on High 50 to 60 seconds, stirring every 30 seconds, until melted and smooth; cool 10 minutes.
  • 2 In large bowl, beat butter, bananas and egg with electric mixer on medium speed 2 minutes. Add cooled chocolate; beat 1 minute or until blended. Add cookie mix; beat on low speed 30 seconds or until soft dough forms. Stir in walnuts. Cover and refrigerate 30 minutes or until firm.
  • 3 Heat oven to 375°F. Onto ungreased cookie sheets, drop dough by 2 tablespoonfuls per cookie about 2 inches apart (refrigerate any remaining dough until ready to use). Bake 10 to 12 minutes or until puffed and dry on tops (centers will be very soft). Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely before storing in airtight container, using waxed paper between cookie layers.
Tips  

For best banana flavor, use very ripe bananas. Very ripe bananas will be slightly soft with peels that are speckled and turning dark to almost black. The butter, bananas and egg mixture may appear curdled after first 2 minutes beating. Don't worry, the mixture will become smooth after the chocolate and cookie mix are added.

Nutrition Information 
No nutrition information available for this recipe
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