Banana Pudding Cookies
Delightful banana pudding cookies combine banana and vanilla flavors with white chocolate chips and crushed vanilla wafers for a chewy dessert everyone will love.
Ingredients
Main Ingredients
- 2 ripe bananas 2 ripe bananas, mashed Use very ripe bananas for best flavor.
- 1 cup 1 cup brown sugar
- 1/2 cup 1/2 cup granulated sugar
- 1/2 cup 1/2 cup butter, softened Ensure butter is softened for easy mixing.
- 1 large 1 large egg
- 1 teaspoon 1 teaspoon vanilla extract Enhances flavor.
Dry Ingredients
- 2 cups 2 cups all-purpose flour For a gluten-free version, substitute with a gluten-free flour blend.
- 1 teaspoon 1 teaspoon baking soda
- 1/2 teaspoon 1/2 teaspoon salt Balances sweetness.
Mix-ins
- 1 cup 1 cup vanilla wafers, crushed Brings traditional banana pudding flavor.
- 1 cup 1 cup white chocolate chips Can be replaced with semisweet chocolate chips for variation.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the mashed bananas, brown sugar, granulated sugar, and softened butter. Cream together until smooth and fluffy.
- Add the egg and vanilla extract to the mixture and blend until uniform.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this to the wet mixture, mixing until just combined.
- Gently fold in the crushed vanilla wafers and white chocolate chips.
Baking
- Drop spoonfuls of dough onto a lined baking sheet, leaving about 2 inches between each cookie.
- Bake for about 10–12 minutes, or until the edges are golden and the centers are soft.
- Allow to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
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Notes
For the best results, use very ripe bananas and avoid overmixing the dough. Store cookies in an airtight container for up to a week, or freeze for up to three months.