Easy-Peasy Cookies

Easy-Peasy Banana Spice Cookies

So I wanted to share this super easy recipe with you (emphasis on easy). By no means is this a fancy pastry school recipe, but it's something that you can throw together at a moments notice. They would be great for a hostess gift or on those days it's your kid's turn to bring a sweet treat to school. 

Recently my friends and I decided to enjoy an outdoor showing of Edward Scissorhands hosted by Street Food Cinema, which is this great pairing of food trucks and movies in the park...the perfect pairing considering the warm summer nights we have been experiencing.  What made this event even better was that we were able to bring our own snacks and drinks to enjoy during the movie so I whipped up a batch of these Easy-Peasy Cookies and off we went.

Feel free to experiment with flavors here...like with choux pastry the possibilities are endless so have fun!!

Easy-Peasy (Banana Spice) Cookies

Approx 25-30 Cookies*

Prep Time: 45min

Bake Time: 10-12 min

Bake Temp: 350 degrees

1 Box of Spice Cake Mix (use what you have!)

1/2 cup (1 stick) Butter softened

1/2 cup (2 medium) ripe Bananas smashed

1 teaspoon vanilla (or another flavor you like)

3/4 cup White Chocolate Chips (or chocolate or butterscotch...yum)

3/4 cup Pecans roughly chopped (any kind of nut will do) OPTIONAL

Essentials: Parchment paper for grease free baking and no sticking!!

Cream the butter, bananas and vanilla together until combined. Add cake mix and combine. Fold in white chocolate chips and pecans. Batter will be creamy here so don't worry!  Chill the dough in the fridge for about 30 minutes.

Make sure you preheat your oven to 350 at least 5-7 minutes before you take the cookies out of the fridge (depends on how fast your oven comes to temperature).

Bake on a cookie sheet lined with parchment paper** for 10-12 minutes or until the edges are golden brown and the cookie springs back at the slightest touch.  Transfer the cookies and parchment paper on a wired rack to cool...then devour!!

* I used a small 1 1/2 table spoon ice cream scooper to portion my cookies.

** Neat tip...if you only have a jelly roll pan, you know the cookie sheets with the raised lip all the way around...well, flip it over and use the upside down pan lined with parchment paper. This helps to have the cookies get an even amount of heat. 

I really hope you enjoy this recipe, I know my friends and I did!!

Happy Baking,

Dani xoxox