Description
Southern comfort meets sweet indulgence in these banana pudding cookies, blending classic dessert nostalgia with irresistible chewy charm. Creamy pudding mix and ripe bananas create a heavenly treat you’ll want to share with friends and family.
Ingredients
Scale
Primary Ingredients:
- 1 cup unsalted butter, softened
- 2 large eggs
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 cup chopped ripe bananas (about 2 small bananas)
Dry Ingredients:
- 2 1/2 cups all-purpose flour
- 1 cup instant vanilla pudding mix (dry)
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Optional and Frosting Ingredients:
- 1/2 cup chopped nuts (optional, walnuts or pecans)
- 1/2 cup mini marshmallows (optional)
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter, softened (for frosting)
- 1 cup powdered sugar (for frosting)
- 1/2 cup cream cheese, softened (for frosting)
- 1 teaspoon vanilla extract (for frosting)
- 1–2 tablespoons milk (if needed for frosting consistency)
Instructions
- Preheat the oven to 350°F (175°C) and arrange parchment paper or silicone mats on baking sheets.
- Using a large mixing bowl, thoroughly blend softened butter with granulated and brown sugars until achieving a light, airy consistency.
- Incorporate eggs individually into the butter mixture, then gently fold in vanilla extract until fully integrated.
- In a separate bowl, combine flour, instant vanilla pudding mix, baking soda, baking powder, and salt through careful whisking.
- Slowly merge dry ingredients into the butter mixture, stirring until just combined to maintain a tender texture.
- Delicately fold chopped bananas, optional nuts, and mini marshmallows into the cookie dough, ensuring even distribution.
- Portion dough into tablespoon-sized mounds, positioning them approximately 2 inches apart on prepared baking sheets.
- Bake for 10-12 minutes, watching for golden-brown edges and set centers, indicating perfect doneness.
- Allow cookies to rest on baking sheets for 5 minutes, then transfer to wire cooling rack for complete cooling.
- For optional frosting, whip softened butter, powdered sugar, cream cheese, and vanilla extract until achieving a smooth, creamy consistency.
- Adjust frosting texture by adding milk incrementally if needed for spreadability.
- Serve cookies plain or adorned with optional frosting, and store in airtight container at room temperature for up to one week.
Notes
- Prevent banana browning by coating chopped bananas with a bit of lemon juice to maintain their fresh color and prevent oxidation.
- Consider swapping nuts with seeds like pumpkin or sunflower for nut-free alternatives that provide similar crunch and texture.
- Use overripe bananas for enhanced natural sweetness and deeper banana flavor in the cookie base.
- Create gluten-free version by substituting regular flour with a certified gluten-free all-purpose baking blend to accommodate dietary restrictions.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24
- Calories: 175
- Sugar: 14 g
- Sodium: 70 mg
- Fat: 9 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.2 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg