Ingredients
7
tablespoons butter or margarine
1
cup semisweet chocolate chips (6 oz)
1
pouch (1 lb 1.5 oz) Betty Crocker™ chocolate chip cookie mix
2/3
cup mashed ripe bananas (about 2 small)
1
teaspoon instant coffee granules or crystals
1
egg
1
cup chopped macadamia nuts
2
or 3 drops orange or yellow food color, if desired
2/3
cup Betty Crocker™ Rich & Creamy cream cheese frosting (from 1-lb container)
Preparation
Heat oven to 375°F. In large microwavable bowl, microwave butter and chocolate chips uncovered on High 1 minute to 1 minute 30 seconds, stirring every 30 seconds, until melted and smooth. Stir in cookie mix, bananas, coffee granules, egg and nuts until well blended.
On ungreased cookie sheets, drop dough by rounded tablespoonfuls 2 inches apart.
Bake 9 to 11 minutes or until set. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
Stir food color into frosting. Place frosting in 1-quart food-storage plastic bag; seal bag. Cut small tip from corner of bag. Squeeze bag to drizzle frosting over cookies.
