These Homemade Banana Pudding Cookies are a delightful twist on traditional cookies, offering a soft and chewy texture with bursts of banana flavor in every bite. The combination of ripe bananas, white chocolate chips, and vanilla wafer crumbs creates a unique and irresistible cookie that is sure to become a favorite among both kids and adults alike.
Introduction:
If you’re a fan of banana pudding and cookies, then this recipe is a must-try for you! These Homemade Banana Pudding Cookies are easy to make and perfect for any occasion. Whether you’re looking for a sweet treat to enjoy with your morning coffee or a delicious dessert to impress your guests, these cookies are sure to satisfy your cravings.
Ingredients:
– 1/2 cup unsalted butter, softened – 3/4 cup granulated sugar – 1 egg – 1 teaspoon vanilla extract – 2 ripe bananas, mashed – 2 cups all-purpose flour – 1 package (3.4 oz) instant banana pudding mix – 1/2 teaspoon baking soda – 1/4 teaspoon salt – 2 cups white chocolate chips – 1 cup vanilla wafer crumbs
Preparation:
Step 1: Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper. Step 2: In a large bowl, cream together butter and sugar until light and fluffy. Beat in the egg and vanilla extract until well combined. Stir in the mashed bananas. Step 3: In another bowl, whisk together flour, banana pudding mix, baking soda, and salt. Gradually add to the banana mixture, mixing until just combined. Fold in white chocolate chips and vanilla wafer crumbs. Step 4: Drop dough by rounded tablespoonfuls onto the prepared baking sheet, spacing them about 2 inches apart. Step 5: Bake for 10-12 minutes or until the edges are lightly golden. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Cooking Note:
For extra flavor, you can sprinkle some additional vanilla wafer crumbs on top of the cookies before baking.
Serving Suggestions:
These Homemade Banana Pudding Cookies are perfect for serving with a glass of cold milk, a scoop of vanilla ice cream, or as a sweet snack on their own.
Tips:
– Make sure to use ripe bananas for the best flavor in these cookies. – If you prefer a more pronounced banana flavor, you can add an extra mashed banana to the dough. – Store leftover cookies in an airtight container at room temperature for up to 3 days.
Calories: 150 kcal per cookie Protein: 2g Sodium: 120mg
Conclusion:
In conclusion, these Homemade Banana Pudding Cookies are a delightful treat that combines the classic flavors of banana pudding with the convenience of a cookie. With their soft and chewy texture and bursts of banana and white chocolate in every bite, these cookies are sure to become a new favorite in your household. Whether you enjoy them as a snack or dessert, these cookies are bound to impress your family and friends.
FAQs:
1. Can I use instant vanilla pudding mix instead of banana pudding mix? – While you can substitute vanilla pudding mix, using banana pudding mix enhances the banana flavor in these cookies.
2. Can I freeze the cookie dough? – Yes, you can freeze the cookie dough for up to 3 months. Just thaw it in the refrigerator before baking.
3. Can I omit the white chocolate chips? – Yes, you can omit the white chocolate chips or substitute them with dark chocolate chips or nuts for a different flavor.
4. How should I store leftover cookies? – Store leftover cookies in an airtight container at room temperature for up to 3 days for optimal freshness.
5. Can I double the recipe? – Yes, you can easily double the ingredients to make a larger batch of these delicious Banana Pudding Cookies for sharing or storing.
