Dolly Parton Banana Bread Cookies

Experience a sweet twist on a classic with these Dolly Parton Banana Bread Cookies. Soft, moist, and full of old-fashioned charm, they capture the comforting flavor of banana bread in a delightful cookie form. Perfect for a quick dessert, a nostalgic treat, or just a taste of Southern sweetness, these cookies are sure to win hearts.

Dolly Parton Makes Cake Mixes? 

I know. I was surprised, too. But a few days back my stepmom purchased a ton of baking ingredients and had the sent to me as a Christmas gift. I was tickled to see several cake mixes I’d never tried before, including a Dolly Parton banana cake mix. 

I have so many amazing banana bread and banana cake recipes already, so I decided to turn that box of banana cake into a batch of cookies, complete with a cinnamon glaze. 

I won’t waste any time jabbering about this one, folks. Let’s get right to it. 

Banana Bread Cookie Ingredients

You will find a full printable recipe card at the bottom of this post but here’s a quick peek at what you’ll need. 

• 1 box Dolly Parton Banana cake mix
• 2 room temperature eggs
• 1 stick (½ cup) room temperature butter
• 1 cup chopped pecans or walnuts
• 1 cup powdered sugar
• ¼ teaspoon cinnamon
• 1-2 tablespoons water

That’s it! Just a few simple ingredients

How to Make Banana Bread Cookies with Cinnamon Glaze

These are so simple and easy to make. 

Preheat oven to 350 degrees Fahrenheit. 

Prepare two cookie sheets with parchment paper. 

In a large mixing bowl or the bowl of a stand mixer with paddle attachment add your cake mix, cinnamon, eggs, and butter. 

Mix well. 

Add chopped pecans and continue to mix.

Use a cookie scoop to make balls of dough. 

Place them on the baking sheets, press down with your palm, and then put them into the preheated oven to bake for 10 - 12 minutes or until set. 

Remove and place on wire rack to cool. 

While cookies are cooling make your glaze: mix together the powdered sugar, cinnamon and water in a small bowl, stirring until smooth. 

Dip the tops of the cooled cookies in the cinnamon glaze. 

Serve and enjoy. 

Store leftover cookies in an airtight container at room temperature. They should stay fresh for 3-4 days. 

What to Expect from this Recipe

You will love the simplicity of this one. They come together easily and quickly. And they have that rich banana taste without having to deal with actual bananas. I loved the crunch of the nuts in the dough but I also loved the cinnamon glaze on top. This is a soft, delicious cookie that folks are guaranteed to love! 

Variations on this Recipe

There are so many ways to mix this up. Here are a few suggestions: 

Chocolate chips: You can add chocolate chips to your dough, either in place of or along with the nuts. 

Coconut: I almost added half a cup to the mix. I think it would be delicious! 

Cranberries (dried or fresh): I love cranberry and banana together. Yum! 

Raspberries: You can add chopped raspberries to these cookies to make them even richer in flavor. 

The possibilities are endless. 

Other Banana Favorites from Out of the Box Baking

• Old-Fashioned Banana Bread with Mayonnaise
• Easy Banana Bread Maui
• Banana Berry Chiffon Cake
• Banana Chocolate Chip Muffins

That’s it for this post, friends! I hope you enjoyed this delicious recipe. 

If you make this recipe and love it, don’t forget to leave a review and a comment below. And while you're at it, go ahead and pin some photos to your Pinterest boards!

About the Author

Janice Thompson is an author, baker, and all-around mischief maker! She has overcome a host of baking catastrophes, including a toppled wedding cake, to learn more about the baking process. Janice has published over 165 books for the Christian market but particularly enjoys writing recipes and baking devotions. To learn more about Janice or to drop her a note, visit her About the Author page.