Banana Pudding Cookies are a soft, chewy delight that bring the nostalgic flavors of banana pudding into a classic cookie form. Made with real bananas and a touch of instant vanilla pudding mix, these cookies are bursting with banana flavor in every bite. The optional additions of chopped nuts and mini marshmallows add a fun twist and extra texture, making these cookies even more irresistible. If you're feeling extra indulgent, top the cookies with a simple cream cheese frosting to take them to the next level of deliciousness. Perfect for any occasion, these cookies are easy to make and sure to be a hit with everyone who tries them!
Banana Pudding Cookies combine the classic flavors of banana pudding with the soft, chewy texture of a freshly baked cookie. These cookies are easy to make and packed with flavor, making them the perfect treat for any occasion. The dough is made with a combination of butter, sugar, eggs, and flour, with the addition of instant vanilla pudding mix and ripe bananas for that signature banana pudding taste. Optional additions like chopped nuts and mini marshmallows add extra texture and flavor, while a simple cream cheese frosting takes these cookies to the next level of indulgence.
INGREDIENTS
- Unsalted butter: 1 cup (2 sticks), softened
- Granulated sugar: 1 cup
- Brown sugar: 1/2 cup, packed
- Large eggs: 2
- Vanilla extract: 1 teaspoon
- All-purpose flour: 2 1/2 cups
- Instant vanilla pudding mix (dry): 1 cup
- Baking soda: 1 teaspoon
- Baking powder: 1/2 teaspoon
- Salt: 1/2 teaspoon
- Ripe bananas: 1 cup, chopped (about 2 small bananas)
- Chopped nuts: 1/2 cup, optional (such as walnuts or pecans)
- Mini marshmallows: 1/2 cup, optional
INSTRUCTIONS
- Step 1:
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
- Step 2:
- In a large bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Step 3:
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Step 4:
- In a separate bowl, whisk together the flour, instant vanilla pudding mix, baking soda, baking powder, and salt.
- Step 5:
- Gradually add the dry ingredients to the butter mixture, mixing until just combined.
- Step 6:
- Gently fold in the chopped bananas, nuts (if using), and mini marshmallows (if using).
- Step 7:
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Step 8:
- Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
- Step 9:
- Allow the cookies to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- Step 10:
- If making the optional frosting, beat together the softened butter, powdered sugar, cream cheese, and vanilla extract until smooth. Add milk if needed to reach the desired consistency.
- Step 11:
- Frost the cooled cookies if desired, or enjoy them as is!
Serving and Storage Tips
- These cookies are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 3 days.
- If you add the frosting, store the cookies in the refrigerator to keep the frosting fresh.
Helpful Notes
- Use ripe bananas for the best flavor and texture in the cookies.
- Customize the cookies by adding your favorite mix-ins, like chocolate chips or dried fruit.
Tips from Well-Known Chefs
- Chef Laura recommends adding a pinch of cinnamon to the dough for a warm, spicy note that complements the banana flavor.
- Chef Tom suggests toasting the nuts before adding them to the dough for extra depth of flavor.