Name: Banana Pudding Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 1 cup unsalted butter, softened.; 1 cup granulated sugar.; ½ cup packed brown sugar.; 2 large eggs.; 1 tsp vanilla extract.; 2 ½ cups all-purpose flour.; 1 cup instant vanilla pudding mix (dry).; 1 tsp baking soda.; ½ tsp baking powder.; ½ tsp salt.; 1 cup chopped ripe bananas (about 2 small bananas).; ½ cup chopped nuts (optional, walnuts or pecans).; ½ cup mini marshmallows (optional).; ½ cup unsalted butter, softened (for frosting).; 1 cup powdered sugar (for frosting).; ½ cup cream cheese, softened (for frosting).; 1 tsp vanilla extract (for frosting).; 1-2 tbsp milk (if needed for frosting consistency).

These Banana Pudding Cookies are the ultimate treat for banana lovers. Soft, chewy, and bursting with ripe banana flavor, these cookies are easy to make and perfect for sharing. You can customize them with optional mini marshmallows and nuts for extra texture, and the optional cream cheese frosting adds a rich finishing touch. Whether you enjoy them plain or frosted, these cookies are a delicious twist on a classic dessert that will become a new favorite.

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.