Banana Pudding Cookies
These soft and chewy Banana Pudding Cookies are packed with the flavors of banana pudding, making them a delightful treat for any occasion.
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.
Notes
Store cookies in an airtight container at room temperature for up to a week. Can be frozen with parchment paper between cookies to prevent sticking. For extra crunch, consider adding chocolate chips.