“These are so easy and so good! Like banana bread in a cookie size! Even better when they're frosted (mmmm...buttercream :). Can roll them and cut them out, or just roll into small balls and squish with the bottom of a glass. I've used the Betty Crocker and Mrs. White's muffin mixes with equal success. Have yet to try with Jiffy mix though since it's always out.”

Ingredients Nutrition

  • 1 (6 1/2 ounce) package banana nut muffin mix
  • 34 cup flour
  • 14 cup brown sugar, packed
  • 12 cup butter or 12 cup margarine, melted and cooled slightly
  • 1 -2 tablespoon milk (optional)


  1. Stir together muffin mix, flour, and brown sugar.
  2. Add cooled butter.
  3. Stir just until soft dough forms (add milk if necessary here).
  4. Stick in the fridge/freezer if too sticky to work with for a while.
  5. Turn dough onto lightly floured surface.
  6. Roll to 1/4 in thick and cut cookies, or roll dough into 1 in balls and press flat with the bottom of a glass.
  7. Place 2 in apart on cookie sheets.
  8. Bake at 350 F for 9-10 min or till cookies begin to brown.
  9. Cool on wire rack.
  10. Frost when cool if desired!

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