Banana Cream Cake Batter Cookies

Banana Cream Cake Batter Cookies
60 min.
10
557kcal

Suggestions

If you're a fan of banana cream pie, then these cookies are a must-try! These Banana Cream Cake Batter Cookies are a delightful twist on the classic dessert, combining the flavors of banana pudding and cake batter in a soft and chewy cookie. With a creamy frosting and a sprinkle of chocolate chips, these cookies are a real treat for the taste buds. The recipe is easy to follow and comes together quickly, making it perfect for when you need a sweet fix. The use of cake mix and cookie mix as a base makes the dough preparation a breeze, and the addition of cream cheese and pudding mix creates a unique and indulgent flavor. These cookies are perfect for sharing at parties or as an after-dinner dessert. With a beautiful presentation and a delicious taste, they are sure to impress your family and friends. The combination of cake and cookie textures creates an interesting mouthfeel, and the banana flavor is subtle yet distinct. Whether you're a baking novice or an experienced cook, these Banana Cream Cake Batter Cookies are a fun and delicious project that will satisfy your sweet tooth and leave you wanting more.

Ingredients

  • cup duncan hines classic decadent cake mix yellow
  • 17.5 oz sugar cookie mix 
  • 0.5 cup butter softened
  •  eggs 
  • oz cream cheese softened (half of 8-oz package)
  • tablespoons butter softened
  • 0.5 teaspoon vanilla 
  • tablespoons jello banana pudding mix instant
  • 1.3 cups powdered sugar 
  • 0.3 cup semisweet chocolate chips miniature

Equipment

  • bowl
  • baking sheet
  • oven
  • wire rack
  • hand mixer

Directions

  1. Heat oven to 375°F. In small bowl, place 1/2 cup of the dry cake mix; set aside.
  2. In 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.
  3. Roll in reserved cake mix, coating completely. On ungreased cookie sheet, place balls 2 inches apart.
  4. Bake 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.
  5. In 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.
  6. For 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.
  7. Roll edges of cookies in chocolate chips.

Nutrition Facts

Calories557kcal
Protein3.05%
Fat42.64%
Carbs54.31%

Properties

Glycemic Index
12.7
Glycemic Load
0.17
Inflammation Score
-4
Nutrition Score
4.4321738973908%

Nutrients percent of daily need

Calories:556.53kcal
27.83%
Fat:26.6g
40.92%
Saturated Fat:14.61g
91.29%
Carbohydrates:76.23g
25.41%
Net Carbohydrates:75.43g
27.43%
Sugar:50.49g
56.1%
Cholesterol:70.76mg
23.59%
Sodium:457.92mg
19.91%
Alcohol:0.07g
100%
Alcohol %:0.07%
100%
Caffeine:6.78mg
2.26%
Protein:4.28g
8.56%
Vitamin A:673.55IU
13.47%
Phosphorus:119.42mg
11.94%
Manganese:0.14mg
6.93%
Selenium:4.57µg
6.53%
Vitamin B2:0.11mg
6.4%
Iron:1.07mg
5.95%
Copper:0.12mg
5.87%
Calcium:55.65mg
5.56%
Folate:21.91µg
5.48%
Vitamin E:0.78mg
5.18%
Vitamin B1:0.07mg
4.64%
Magnesium:17.52mg
4.38%
Vitamin B3:0.64mg
3.19%
Fiber:0.79g
3.17%
Zinc:0.41mg
2.74%
Vitamin K:2.6µg
2.47%
Potassium:80.67mg
2.3%
Vitamin B5:0.22mg
2.21%
Vitamin B12:0.11µg
1.87%
Vitamin B6:0.02mg
1.07%