These Soft-Baked Banana-Pudding Cookies Combine 2 Desserts in 1
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If you love banana pudding, you'll want to make these cookies ASAP. They're essentially banana pudding in cookie form, complete with the feel-good vibes of the original dessert. What's more, the dough is also freezer-friendly, making it easy to save and bake whenever you're craving homemade cookies.
This recipe was inspired by a new menu item at Magnolia Bakery, which is famous for its banana pudding. While these cookies don't have quite the same texture as Magnolia's, I think you'll love their soft center. To achieve that classic banana pudding flavor, I used banana cream pudding mix and real bananas in the dough. I also added vanilla wafers — another standard ingredient — in the form of crumbs. Additionally, the dough is also based off of buttery chocolate chip cookie recipes, so you can be sure that this version is soft, rich, and delicious.
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Banana-Pudding Cookies
Original Recipe
INGREDIENTS
- 2 sticks (1 cup) unsalted butter, room temperature
- 3/4 cups + 2 tablespoons dark brown sugar
- 2 tablespoons white sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/4 cup mashed banana
- 2 1/3 cups all-purpose flour
- 1/4 cup vanilla wafer crumbs
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3.4-ounce box banana cream pudding mix
- Pinch of salt
- 3/4 cups white chocolate chips
INSTRUCTIONS
In a large bowl, beat the butter and sugars until just combined and creamy.
Add the egg, vanilla extract, and banana. Beat until combined.
In a separate bowl, combine the flour, dry pudding mix, baking soda, baking powder, salt, and vanilla wafer crumbs.
Add the dry ingredients to the wet ingredients, 1/3 at a time. Use a spatula to mix after each addition.
Continue mixing until the dough is somewhat tacky. If needed, add a bit more flour.
Fold in the white chocolate chips with a spatula.
Cover and chill in the freezer for at least 1 hour.
Let sit at room temperature for 15 minutes.
Meanwhile, preheat the oven to 375°F. Line two large baking sheets with parchment paper or a silicone mat.
Form the dough into balls, about 3 to 4 tablespoons each, depending on how big you'd like to make them.
Place the balls onto the baking sheets, at least 2 inches apart. Press down slightly.
Bake for 10 to 13 minutes or until golden brown.