Banana Pudding Cookies Delight are the perfect balance of soft, chewy, and rich banana flavor. Infused with real bananas and enhanced with instant vanilla pudding mix, these cookies offer a unique and irresistible texture. Optional ingredients like mini marshmallows and chopped nuts give the cookies an extra dimension, while the optional cream cheese frosting adds a luxurious finish. Ideal for any occasion, these cookies are easy to make and sure to be a hit with friends and family!
INGREDIENTS
- Unsalted butter: 1 cup (2 sticks), softened, for the dough
- Granulated sugar: 1 cup, for sweetness
- Brown sugar: ½ cup, packed, for added moisture
- Eggs: 2 large, for structure and richness
- Vanilla extract: 1 tsp, for added flavor
- All-purpose flour: 2 ½ cups, to form the base of the cookie dough
- Instant vanilla pudding mix: 1 cup, dry, to soften and enhance the flavor
- Baking soda: 1 tsp, for leavening
- Baking powder: ½ tsp, to help the cookies rise
- Salt: ½ tsp, to balance the sweetness
- Ripe bananas: 1 cup, chopped (about 2 small bananas), for a burst of banana flavor
- Nuts (optional): ½ cup, chopped (walnuts or pecans), for texture and flavor
- Mini marshmallows (optional): ½ cup, for extra chewiness
- Unsalted butter (for frosting): ½ cup, softened, for a creamy frosting
- Powdered sugar (for frosting): 1 cup, for sweetness in the frosting
- Cream cheese (for frosting): ½ cup, softened, for a tangy richness
- Vanilla extract (for frosting): 1 tsp, for flavor in the frosting
- Milk (for frosting consistency): 1-2 tbsp, if needed, to thin the frosting
INSTRUCTIONS
- Step 1:
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats.
- Step 2:
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. Beat in the eggs, one at a time, and mix in the vanilla extract.
- Step 3:
- In a separate bowl, whisk together the flour, instant vanilla pudding mix, baking soda, baking powder, and salt. Gradually mix the dry ingredients into the butter mixture until just combined. Fold in the chopped bananas, nuts (if using), and mini marshmallows (if using).
- Step 4:
- Drop tablespoon-sized mounds of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Step 5:
- Bake the cookies for 10-12 minutes, or until the edges are lightly golden and the centers are set. Let them cool on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
- Step 6 (optional frosting):
- For the frosting, beat together the softened butter, powdered sugar, cream cheese, and vanilla extract until smooth. Add milk as needed to reach the desired consistency.
- Step 7:
- Enjoy the cookies as they are or with the optional frosting on top. Store leftovers in an airtight container for up to a week.
Serving and Storage Tips
- Serve with a glass of cold milk or a scoop of vanilla ice cream for an extra indulgent treat.
- Store in an airtight container at room temperature for up to a week, or freeze the cookies (without frosting) for up to 2 months.
Helpful Notes
- For an extra tropical twist, add ¼ cup of shredded coconut to the cookie dough.
- If you prefer a thicker frosting, reduce the amount of milk or omit it entirely.
Tips from Well-Known Chefs
- Chef Anna Olson: To get perfectly chewy cookies, chill the dough in the refrigerator for 30 minutes before baking.