Banana Pudding Cookies
Introduction
Are you ready to bring the joy of banana pudding into cookie form? These Banana Pudding Cookies are super soft, chewy, and packed with delicious flavors. Perfect for a family treat, these cookies will quickly become a favorite in your home!
Why Make This Recipe
You might be wondering why you should try these Banana Pudding Cookies. Well, they are quick and easy to make, making them a great option for busy days or fun weekend baking with the kids. Plus, who doesn’t love cookies that taste like dessert? With ripe bananas and creamy pudding in each bite, these cookies are a delight for everyone!
How to Make Banana Pudding Cookies
Making Banana Pudding Cookies is simple and fun! Let’s dive into the ingredients and directions.
Ingredients:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 ripe bananas, mashed
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup vanilla instant pudding mix
- 1 cup chopped vanilla wafers
- 1/2 cup chopped nuts (optional)
- 1 cup whipped topping or cream cheese frosting for topping
Directions:
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs, one at a time, then stir in the vanilla extract and mashed bananas.
- In another bowl, whisk together the flour, baking soda, salt, and pudding mix. Gradually add this dry mixture to the banana mixture until well blended.
- Fold in the chopped vanilla wafers and nuts, if you are using them.
- Drop spoonfuls of dough onto ungreased baking sheets, leaving about 2 inches between each cookie.
- Bake for 10-12 minutes or until the edges are golden brown.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Once cooled, top each cookie with whipped topping or cream cheese frosting to make them even more delicious.
How to Serve Banana Pudding Cookies
These cookies are best served fresh but taste amazing any time of day! You can enjoy them with a glass of milk, coffee, or tea. They are perfect for family gatherings, bake sales, or just as a sweet treat after dinner.
How to Store Banana Pudding Cookies
To keep your cookies fresh, store them in an airtight container at room temperature. They will stay good for up to a week. If you want them to last longer, consider freezing them. Just make sure to separate them with parchment paper so they don’t stick together.
Tips to Make Banana Pudding Cookies
- Make sure your bananas are really ripe; they should have brown spots for the best flavor.
- For extra crunch, you can add some chocolate chips along with the nuts.
- If you want a little more banana flavor, try adding a bit of banana extract.
Variation
You can change things up by using different flavored pudding mixes, like vanilla or butterscotch. You can also swap the vanilla wafers for crushed graham crackers for a different twist!
FAQs
1. Can I use frozen bananas?
Yes! Just thaw and mash them before using. They should be very ripe for the best taste.
2. How do I know when the cookies are done?
The edges should be golden brown, and the center may look a bit soft. They will firm up as they cool.
3. Can I omit the nuts?
Absolutely! The nuts are optional, so feel free to leave them out if you prefer a nut-free cookie.
Enjoy baking and sharing these delicious Banana Pudding Cookies with your friends and family!
Banana Pudding Cookies
Ingredients
Cookie Base
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 ripe bananas, mashed Make sure they are very ripe for best flavor.
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup vanilla instant pudding mix
Mix-ins
- 1 cup chopped vanilla wafers
- 1/2 cup chopped nuts (optional) Can be omitted for nut-free cookies.
Toppings
- 1 cup whipped topping or cream cheese frosting for topping
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs, one at a time, then stir in the vanilla extract and mashed bananas.
- In another bowl, whisk together the flour, baking soda, salt, and pudding mix. Gradually add this dry mixture to the banana mixture until well blended.
- Fold in the chopped vanilla wafers and nuts, if you are using them.
- Drop spoonfuls of dough onto ungreased baking sheets, leaving about 2 inches between each cookie.
Baking
- Bake for 10-12 minutes or until the edges are golden brown.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Once cooled, top each cookie with whipped topping or cream cheese frosting to make them even more delicious.
