Banana pudding cookies are a delightful twist on the classic dessert. This recipe combines the sweet flavors of ripe bananas and creamy pudding with the satisfying crunch of cookies. These treats are perfect for any occasion and are sure to please both kids and adults alike.
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Why You’ll Love This Banana Pudding Cookies
Banana pudding cookies are not only delicious but also incredibly easy to make. The combination of soft, chewy cookies with the smooth taste of banana pudding makes for a unique dessert.
Banana Pudding Cookies
Ingredients
Method
- Preheat the oven to 350°F (175°C).
- In a bowl, cream together the butter and sugar until light and fluffy.
- Mix in the mashed bananas and instant banana pudding mix until combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture until just combined.
- Fold in the white chocolate chips.
- Drop spoonfuls of dough onto a baking sheet lined with parchment paper.
- Bake for 10 to 12 minutes or until edges are lightly golden.
- Allow cookies to cool and then top with whipped cream and crushed Nilla wafers before serving.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Topped with whipped cream and crushed Nilla wafers, these cookies mimic the flavors of a traditional banana pudding. Whether you are a banana lover or simply looking for a new cookie recipe, these cookies will quickly become a favorite.
How to Make Banana Pudding Cookies
Ingredients:
- 1 box Instant banana pudding mix
- 1 cup mashed bananas
- 1 cup white chocolate chips
- Whipped cream (for topping)
- Crushed Nilla wafers (for topping)
- 1 cup flour
- 1/2 cup butter
- 1/2 cup sugar
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
Step-by-Step Instructions:
- Preheat the oven to 350°F (175°C).
- In a bowl, cream together the butter and sugar until light and fluffy.
- Mix in the mashed bananas and instant banana pudding mix until combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture until just combined.
- Fold in the white chocolate chips.
- Drop spoonfuls of dough onto a baking sheet lined with parchment paper.
- Bake for 10 to 12 minutes or until edges are lightly golden.
- Allow cookies to cool and then top with whipped cream and crushed Nilla wafers before serving.
How to Serve Banana Pudding Cookies
Serve these cookies warm or at room temperature. For an extra special treat, top the cookies with a dollop of whipped cream and a sprinkle of crushed Nilla wafers just before serving. Pair them with a glass of cold milk or a hot cup of coffee for a delightful dessert experience.
How to Store Banana Pudding Cookies
To keep your banana pudding cookies fresh, store them in an airtight container at room temperature. They can last for about 3-5 days. If you want to keep them longer, consider refrigerating them, which may slightly change the texture but will extend their shelf life. You can also freeze the cookies by wrapping them tightly in plastic wrap and placing them in a freezer-safe bag. They can last up to 3 months in the freezer.
Tips to Make This Recipe Perfect
- Use overripe bananas for maximum flavor and sweetness. The browner the banana, the better it is for baking.
- Don’t overmix the dough after adding the flour. This will keep the cookies soft and chewy.
- For a more intense banana flavor, you can add a teaspoon of banana extract.
- If you want a little extra texture, consider adding chopped walnuts or pecans to the cookie dough.
Flavor Variations
Although the base recipe is incredible as is, feel free to switch things up. Here are some delightful variations you might want to try:
- Chocolate Banana Pudding Cookies: Substitute half of the white chocolate chips with semi-sweet chocolate chips for a richer taste.
- Nutty Banana Pudding Cookies: Add chopped walnuts or pecans for a crunchy texture.
- Coconut Banana Pudding Cookies: Incorporate shredded coconut into the dough for a tropical twist.
Pro Tips for Success
- Measure your ingredients accurately to ensure the best results. Use a kitchen scale if possible.
- Chill the cookie dough for 30 minutes before baking. This helps the cookies maintain their shape and prevents them from spreading too much.
- Keep an eye on the cookies while baking. When the edges are golden, they are ready to be taken out, even if the centers look slightly underbaked.
FAQs
Can I use fresh bananas instead of mashed?
Yes, you can use fresh bananas, but they need to be mashed first. Overripe bananas offer a sweeter flavor, making them ideal for this recipe.
Can I make these cookies gluten-free?
Absolutely! Substitute the all-purpose flour with a gluten-free all-purpose blend. This will make your cookies gluten-free while maintaining a tasty flavor and texture.
What other toppings can I use instead of whipped cream and Nilla wafers?
You can top your cookies with cream cheese frosting, caramel drizzle, or even additional chocolate chips. The possibilities are endless!
Final Thoughts
Banana pudding cookies are a charming and delicious addition to your dessert repertoire. They are simple to make and perfect for sharing with family and friends. With their unique flavors and delightful textures, they are sure to impress everyone who tries them. Whether you are baking for a special occasion or just because, these cookies are a wonderful treat that everyone will love.