Delicious Homemade Banana Pudding Cookies
Delicious Homemade Banana Pudding Cookies are a delightful treat that combines the rich flavors of banana pudding with the irresistible texture of cookies. These cookies are ideal for family gatherings, casual get-togethers, or simply as a sweet snack to enjoy with your afternoon tea.
Equipment
- Mixing Bowl
- Baking Sheet
- Electric Mixer
Ingredients
Ingredients
- 2-3 medium Ripe Bananas Should be speckled with brown spots for maximum sweetness.
- 2 cups All-Purpose Flour Provides structure and stability.
- 1 cup Granulated Sugar Adds sweetness and helps achieve a golden-brown color.
- 0.5 cup Brown Sugar Packed, enhances flavor and adds moisture.
- 1 teaspoon Baking Soda For leavening the cookies.
- 0.5 teaspoon Salt Balances sweetness and enhances flavor.
- 0.5 cup Unsalted Butter Softened to room temperature.
- 1 large Egg Binds ingredients together.
- 1 teaspoon Vanilla Flavoring Enhances overall taste.
- 3.4 ounces Instant Banana Pudding Mix Intensifies banana flavor and contributes to texture.
- 0.5 cup Chocolate Chips or Chopped Nuts Optional add-ins for texture and flavor.
Instructions
- Preheat your oven to 350°F (175°C).
- Mash the ripe bananas until smooth.
- Cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the mashed bananas, egg, and vanilla flavoring, and beat until well combined.
- In another bowl, whisk together the flour, baking soda, salt, and pudding mix.
- Gradually incorporate the dry ingredients into the wet mixture, mixing until just combined.
- Fold in any optional add-ins like chocolate chips or nuts.
- Drop rounded balls of dough onto a greased or parchment-lined baking sheet.
- Bake for about 10-12 minutes, or until edges are lightly golden.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
- Enjoy warm or at room temperature, and store in an airtight container.
Notes
Store leftovers in an airtight container at room temperature for up to a week. You can freeze them for up to three months.