Ingredients
1
cup semisweet chocolate chips (6 oz)
1/2
cup butter or margarine, softened
3/4
cup mashed very ripe bananas (about 2 medium)
1
egg
1
pouch Betty Crocker™ sugar cookie mix
1
cup chopped walnuts
Preparation
In medium microwavable bowl, microwave chocolate chips uncovered on High 50 to 60 seconds, stirring every 30 seconds, until melted and smooth; cool 10 minutes.
In large bowl, beat butter, bananas and egg with electric mixer on medium speed 2 minutes. Add cooled chocolate; beat 1 minute or until blended. Add cookie mix; beat on low speed 30 seconds or until soft dough forms. Stir in walnuts. Cover and refrigerate 30 minutes or until firm.
Heat oven to 375°F. Onto ungreased cookie sheets, drop dough by 2 tablespoonfuls per cookie about 2 inches apart (refrigerate any remaining dough until ready to use). Bake 10 to 12 minutes or until puffed and dry on tops (centers will be very soft). Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely before storing in airtight container, using waxed paper between cookie layers.
