Indulge in the delightful blend of banana pudding and cookies with this Banana Pudding Cookie Recipe. These soft, chewy cookies are not only bursting with the sweet, comforting flavor of ripe bananas but also filled with creamy vanilla pudding mix, creating a delightful taste reminiscent of your favorite childhood dessert. Topped with a sprinkle of crushed vanilla wafers, these cookies are sure to be a hit at any gathering, offering a nostalgic flavor that everyone can enjoy.
Why You Will Love This Recipe
This Banana Pudding Cookie Recipe is a dream come true for banana lovers and cookie enthusiasts alike. The flavor profile is rich and comforting, with the natural sweetness of bananas enhanced by the creamy vanilla pudding. Not only are these cookies easy to whip up, but they also fit perfectly into a busy lifestyle. They require minimal hands-on time, making them a quick treat for busy weeknights or a fun baking project with the kids. Plus, they can be enjoyed as a snack or a dessert, fitting seamlessly into any meal plan.
Tips and Tricks
- Use Ripe Bananas: The riper the bananas, the sweeter and more flavorful your cookies will be. Look for bananas with brown spots for the best results.
- Chill the Dough: For thicker cookies, chill the dough for at least 30 minutes before baking. This helps them maintain their shape and enhances the flavors.
- Don’t Overmix: When incorporating the dry ingredients, mix just until combined to keep the cookies tender and fluffy.
- Experiment with Add-ins: Feel free to add in chocolate chips, chopped nuts, or even dried fruits for an additional flavor twist.
Common Mistakes to Avoid
- Using Under-ripe Bananas: Avoid using bananas that are still firm; they won’t provide the same sweetness or moisture.
- Overbaking: Keep a close eye on the cookies as they bake. They should be slightly golden and still soft in the center when you pull them out of the oven.
- Incorrect Measurements: Always use a kitchen scale or measuring cups for accuracy. Too much flour can lead to dry cookies.
Make Ahead Tips
You can prepare the cookie dough ahead of time and store it in the refrigerator for up to 3 days before baking. Alternatively, you can freeze the dough in individual cookie balls for up to 3 months. Just bake from frozen, adding a couple of extra minutes to the baking time.
Recipe Variations
- Nut-Free Version: Omit any nuts or use sunflower seeds for added texture without the allergens.
- Chocolate Lovers: Add chocolate chips to the dough for a decadent twist.
- Spiced Version: Incorporate cinnamon or nutmeg into the dough for a warm, spiced flavor.
How to Serve
Serve these scrumptious cookies warm from the oven for the ultimate experience. You can stack them on a tiered dessert stand or arrange them on a colorful plate. Adding a dollop of whipped cream on the side or a drizzle of caramel sauce can elevate the presentation.
Pairing Suggestions
These banana pudding cookies pair wonderfully with a glass of cold milk or a warm cup of coffee. For a fun twist, try pairing them with a creamy vanilla latte or a sweet banana smoothie. As for side dishes, a fresh fruit salad or a scoop of vanilla ice cream can complement the flavors beautifully.
How to Store
Store leftover cookies in an airtight container at room temperature for up to 5 days. If you’d like to freeze them, wrap them individually in plastic wrap and place them in a freezer-safe bag for up to 3 months. To enjoy, simply thaw at room temperature or warm them in the microwave for a few seconds.
Equipment Needed
- Mixing bowls
- Baking sheets
- Parchment paper or silicone baking mats
- Measuring cups and spoons
- Rubber spatula
Dietary Adaptations
To make these cookies vegan, substitute the egg with a flax egg (1 tablespoon of flaxseed meal mixed with 3 tablespoons of water) and use a dairy-free vanilla pudding mix. For a gluten-free option, swap regular flour for a gluten-free all-purpose flour blend.
Seasonal Adaptations
In the fall, try adding pumpkin puree or spices like cinnamon and nutmeg for a seasonal twist. During the summer, consider mixing in fresh berries for a fruity variation.
Cost Breakdown
This Banana Pudding Cookie Recipe is budget-friendly, with an estimated cost of around $1.50 per serving. Using store-brand ingredients can help keep costs down even further. Bananas and flour are typically inexpensive staples.
Kitchen Hacks
- Quick Banana Mashing: Use a fork or a potato masher for quick mashing, or place bananas in a sealed bag and crush them with a rolling pin.
- Pudding Mix Shortcut: Instead of making a homemade pudding, use instant pudding mix for a quick and easy flavor boost.
Recipe FAQs
Can I use frozen bananas? Yes, just make sure to thaw and drain excess moisture before using them in the recipe.
What if I don’t have vanilla pudding mix? You can substitute it with a homemade version or use a different flavor like butterscotch.
How long will they last? These cookies can be stored for up to 5 days at room temperature in an airtight container.
Banana Pudding Cookie
Indulge in the delightful blend of banana pudding and cookies with this Banana Pudding Cookie Recipe. These soft, chewy cookies are not only bursting with the sweet, comforting flavor of ripe bananas but also filled with creamy vanilla pudding mix, creating a delightful taste reminiscent of your favorite childhood dessert.
Ingredients
- 2 ripe bananas, mashed
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 cup vanilla pudding mix (instant)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup crushed vanilla wafers (for topping)
Instructions
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.
- Add in the mashed bananas, egg, and vanilla extract, mixing until well combined.
- In a separate bowl, whisk together the flour, vanilla pudding mix, baking soda, and salt.
- Gradually add the dry mixture to the wet ingredients, stirring until just combined.
- Drop spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Sprinkle crushed vanilla wafers on top of each cookie.
- Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set.
- Allow cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Nutrition Information
Yield
24Serving Size
1Amount Per Serving Calories 143Total Fat 5gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 2gCholesterol 18mgSodium 125mgCarbohydrates 24gFiber 1gSugar 15gProtein 1g
TastyFitnessRecipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although tastyfitnessrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thoughts
This Banana Pudding Cookie Recipe is not just a treat; it’s a comforting hug in cookie form. With its delightful balance of flavors and textures, it’s the perfect way to bring a little nostalgia into your kitchen. Whether you’re sharing them with friends or enjoying them as a quiet snack at home, these cookies are bound to become a cherished favorite. Happy baking!