Banana Cream Cake Batter Cookies
Inspired Taste
Updated Jul 31, 2012
We sandwiched delicious banana cream cheese frosting between cookies made with Betty Crocker Yellow Cake and sugar cookie mixes for a lip-smacking treat.
Banana Cream Cake Batter Cookies
- Prep Time 45 min
- Total 60 min
- Servings 10
- Ingredients 10
Ingredients
Cookies
- 1 cup from 1 box Betty Crocker™ Super Moist™ Yellow Cake Mix
- 1 pouch (17.5 oz) Betty Crocker™ Sugar Cookie Mix
- 1/2 cup butter, softened
- 1 egg
Banana Cream Cheese Frosting
- 4 oz (half of 8-oz package) cream cheese, softened
- 6 tablespoons butter, softened
- 1/2 teaspoon vanilla
- 2 tablespoons banana instant pudding and pie filling mix
- 1 1/3 cups powdered sugar
- 1/3 cup miniature semisweet chocolate chips
Instructions
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Step1Heat oven to 375°F. In small bowl, place 1/2 cup of the dry cake mix; set aside.
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Step2In medium bowl, stir together cookie mix, remaining 1/2 cup cake mix, 1/2 cup butter and the egg until soft dough forms. Shape dough into 20 (1 1/2-inch) balls. Roll in reserved cake mix, coating completely. On ungreased cookie sheet, place balls 2 inches apart.
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Step3Bake 8 to 10 minutes or just until set. (Watch closely to prevent cookies from getting too crispy and overbaked.) Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
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Step4In medium bowl, beat cream cheese, 6 tablespoons butter, the vanilla and dry pudding mix with electric mixer on medium speed until blended. Gradually add powdered sugar, beating until frosting is light and fluffy.
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Step5For each sandwich cookie, spread 1 1/2 rounded teaspoons frosting on bottom of 1 cookie. Top with second cookie, bottom side down; gently press together. Roll edges of cookies in chocolate chips.
Nutrition
Nutrition Facts are not available for this recipe
Tips from the Betty Crocker Kitchens
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