Banana Cream Pudding Cookies with Vanilla Pudding
Indulge in these delightful Banana Cream Pudding Cookies that combine the rich flavors of banana and creamy vanilla. Perfect for dessert lovers looking for a unique twist on classic cookies.
Equipment
- 1 Baking Sheet lined with parchment paper
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 package 3.4 oz instant vanilla pudding mix
- 2 large eggs
- 1 cup mashed ripe bananas about 2 medium
- 1 tsp vanilla extract
Instructions
Preparation
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the eggs one at a time, beating well after each addition. Stir in the vanilla pudding mix and mashed bananas until well combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Do not overmix.
- Cover the dough with plastic wrap and refrigerate for at least 30 minutes to enhance flavor and improve texture.
Baking
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are set. Avoid overbaking to maintain a chewy texture.
Cooling
- Remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serving
- Serve the cookies warm or at room temperature. They pair well with milk, coffee, or tea.
Storage
- Store cookies in an airtight container at room temperature for up to a week. For longer storage, freeze the dough balls and bake fresh as needed.
Notes
Pro Tips: Use ripe bananas for sweetness. Chill dough to improve texture. Avoid overbaking for softness. Use parchment paper for easy cleanup.
Ingredient Substitutions: Use gluten-free flour blend for gluten-free cookies. Swap vanilla pudding mix for banana pudding mix for extra banana flavor. Add nuts or chocolate chips for variation.
How to Serve: Pair with milk, coffee, or tea. Serve on a dessert platter with other banana-themed treats.
Storage & Freshness: Store in an airtight container for up to a week. Freeze dough balls for longer storage.
Make-Ahead Tips: Chill dough and bake as needed. Dough can be prepared a day in advance.
Ingredient Substitutions: Use gluten-free flour blend for gluten-free cookies. Swap vanilla pudding mix for banana pudding mix for extra banana flavor. Add nuts or chocolate chips for variation.
How to Serve: Pair with milk, coffee, or tea. Serve on a dessert platter with other banana-themed treats.
Storage & Freshness: Store in an airtight container for up to a week. Freeze dough balls for longer storage.
Make-Ahead Tips: Chill dough and bake as needed. Dough can be prepared a day in advance.