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Chocolate-Banana Bread Cookies
Chocolate-Banana Bread Cookies
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Prep Time:
1 hour 30 minutes
Total Time:
1 hour 30 minutes
Transform classic banana bread into decadent chocolate banana bread cookies.
Ingredients:
  • 1 cup semisweet chocolate chips (6 oz)
  • 3/4 cup mashed very ripe bananas (about 2 medium)
  • 1 pouch (17.5 oz) Betty Crocker™ Sugar Cookie Mix
  • 1 cup chopped walnuts
Instructions:
  • Place the chocolate chips in a medium microwavable bowl and microwave uncovered on High for 50 to 60 seconds, stirring every 30 seconds, until melted and smooth. Let it cool for 10 minutes before using.
  • In a large bowl, use an electric mixer to beat together butter, ripe bananas, and an egg on medium speed for 2 minutes. Mix in cooled melted chocolate until well combined, then add cookie mix and beat on low speed for 30 seconds until a soft dough forms. Gently fold in walnuts, cover the bowl, and refrigerate for 30 minutes until the dough is firm.
  • Preheat the oven to 375°F. Place 2-tablespoon sized dough balls onto ungreased cookie sheets, keeping them about 2 inches apart. Refrigerate any leftover dough. Bake for 10 to 12 minutes until the tops are puffed and dry (the centers will remain soft). Allow the cookies to cool for 2 minutes before transferring to a cooling rack. Once completely cooled, store in an airtight container with waxed paper between layers.

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