BANANA NUT COOKIES
These are so easy and so good! Like banana bread in a cookie size! Even better when they're frosted (mmmm...buttercream :). Can roll them and cut them out, or just roll into small balls and squish with the bottom of a glass. I've used the Betty Crocker and Mrs. White's muffin mixes with equal success. Have yet to try with Jiffy mix though since it's always out.
Provided by F-16 momma
Categories Dessert
Time 15m
Yield 12 serving(s)
Number Of Ingredients 5
Steps:
- Stir together muffin mix, flour, and brown sugar.
- Add cooled butter.
- Stir just until soft dough forms (add milk if necessary here).
- Stick in the fridge/freezer if too sticky to work with for a while.
- Turn dough onto lightly floured surface.
- Roll to 1/4 in thick and cut cookies, or roll dough into 1 in balls and press flat with the bottom of a glass.
- Place 2 in apart on cookie sheets.
- Bake at 350 F for 9-10 min or till cookies begin to brown.
- Cool on wire rack.
- Frost when cool if desired!
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Rishav Ydv
[email protected]?????
Lukman Hussain
[email protected]Meh.
Huzaifa Sial
[email protected]These cookies were a bit dry. I think I overbaked them. But the flavor was good.
Hussain Artist
[email protected]Easy to make and delicious! The cookies were soft and chewy, and the banana flavor was perfect. I added a little extra cinnamon and nutmeg, and they were even better. Definitely a keeper!
GremlinGroovez
[email protected]Followed the recipe exactly and the cookies turned out great! They were moist and flavorful, and the nuts added a nice crunch. I will definitely be making these again.
mohammed aljbour
[email protected]These banana nut cookies were a hit! They were soft, chewy, and full of flavor. I loved the combination of bananas and nuts, and the spices gave them a nice warm flavor. I will definitely be making these again.