Chunky Banana-Chocolate Chip Cookies

By melanieroe

Prep Time: 20 min
Total Time: 50 min

Nutrition Information:
1 Cookie: Calories 310 (Calories from Fat 120); Total Fat 13g (Saturated Fat 7g, Trans Fat 0g); Cholesterol 40mg; Sodium 115mg; Total Carbohydrate 45g (Dietary Fiber 1g, Sugars 31g); Protein 3g Percent Daily Value*: Vitamin A 4%; Vitamin C 0%; Calcium 4%; Iron 6% Exchanges: 1 Starch; 2 Other Carbohydrate; 0 Vegetable; 2 1/2 Fat Carbohydrate Choices: 3
*Percent Daily Values are based on a 2,000 calorie diet.

Ingredients

• 2 1/2 ripe medium bananas
• 1 cup sugar
• 1/2 cup butter or margarine, softened
• 1 teaspoon vanilla
• 2 eggs
• 2 cups Gold Medal® all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 cup semisweet chocolate chips
• 1/2 cup coarsely chopped walnuts
• 1 cup Betty Crocker® Rich & Creamy vanilla frosting (from 1-lb container)
• 1/4 cup chopped walnuts and/or miniature semisweet chocolate chips, if desired

Details

Servings 2
Adapted from bettycrocker.com

Preparation

Step 1

1. Heat oven to 375°F. Mash 2 of the bananas to measure 1 cup mashed; reserve remaining 1/2 banana. In large bowl, beat sugar, butter, vanilla, eggs and mashed bananas with electric mixer on medium speed, or mix with spoon, until well blended. Stir in flour, baking powder and salt. Stir in chocolate chips and 1/2 cup walnuts.
2. Drop dough by 1/4 cupfuls about 2 inches apart onto ungreased large cookie sheet.
3. Bake 11 to 15 minutes or until set and edges begin to turn light golden brown. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely, about 30 minutes.
4. Mash enough of remaining 1/2 banana to measure 2 tablespoons mashed. In medium bowl, stir frosting and mashed banana until smooth and spreadable. Spread each cookie with about 1 tablespoon frosting. Sprinkle 1/4 cup walnuts over frosted cookies.
High Altitude (3500-6500 ft): Decrease baking powder to 1 teaspoon.