Banana Breakfast Cookies
Minutes Prep time: 30
Minutes Total time: 60
Servings: 18
Difficulty: Intermediate
Minutes Prep time: 30
Minutes Total time: 60
Servings: 18
Difficulty: Intermediate
PAM® Original No-Stick Cooking Spray
1 pkg (19.05 oz each) Duncan Hines® Dolly Parton’s Banana Nut Muffin & Bread Mix
1 cup old-fashioned rolled oats
1/2 cup melted butter
2 eggs
1/4 cup creamy peanut butter
1/2 cup dried cranberries
1/2 cup dark chocolate chips
1/4 cup roasted pepitas (pumpkin seed kernels)
1 tablespoon butter, for streusel topping
Nutrition information
Nutrient | Amount | % Daily Value |
---|---|---|
Calcium | 37 mg | 4% |
Carbohydrate | 32 g | 11% |
Cholesterol | 36 mg | 12% |
Total Fat | 14 g | 21% |
Iron | 1 mg | 7% |
Calories | 265 kcal | 13% |
Sodium | 232 mg | 10% |
Protein | 5 g | 9% |
Saturated Fat | 5 g | 27% |
Sugars | 17 g | 2% |
Vitamin C | 0 |
Adjust oven racks to upper and lower third of oven. Preheat oven to 350°F. Spray baking sheets with cooking spray.
Stir muffin mix, old-fashioned oats, 1/2-cup melted butter, eggs, and peanut butter together in large bowl until well blended. Stir in cranberries and chocolate chips. Stir together streusel mix and 1 tablespoon melted butter in small bowl.
Scoop 2 tablespoon portions of cookie dough and roll into balls. Place dough balls on baking sheet and flatten with the palm of your hand, leaving at least 1-inch between cookies. Sprinkle with streusel topping and press lightly to adhere.
Place one pan on each oven rack. Bake 11 to 13 minutes, until lightly browned. Rotate pans halfway through for even baking. Remove the banana cookies to wire rack to cool completely. Store your banana breakfast cookies in an airtight container.
Banana Breakfast Cookies