Step-by-step instructions
Creating these Banana Pudding Cookies is as simple as it gets. Follow these steps for the best results:
- Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a medium bowl, whisk together all-purpose flour, baking soda, and salt; set this mixture aside.
- In a large bowl, cream the softened butter with granulated sugar and brown sugar until the mixture is light and fluffy.
- Beat in the egg and vanilla extract until smooth and well blended.
- Stir in the mashed bananas and banana pudding mix until everything is evenly combined.
- Gradually add the dry ingredients to the wet mixture. Stir gently until just combined—avoid overmixing!
- Fold in the chopped vanilla wafer cookies and white chocolate chips (if using) for that extra deliciousness.
- Drop rounded tablespoons of dough onto your prepared baking sheets, spacing them about 2 inches apart.
- Bake for 12-15 minutes, or until the edges are lightly golden and the cookies look set.
- Remove from the oven and allow the cookies to cool for about 5 minutes on the baking sheets before transferring them to a wire rack to cool completely.
How to serve Banana Pudding Cookies
These cookies are best served warm, as they retain a lovely soft and chewy texture. You can plate them simply on a nice platter for a casual gathering or stack them high for a fun dessert table. Pair them with a chilled glass of milk or a scoop of vanilla ice cream for an indulgent treat. For a twist, consider serving them alongside some fresh banana slices and a drizzle of caramel sauce.
Storage and reheating tips
To keep your Banana Pudding Cookies fresh, store them in an airtight container at room temperature for up to a week. If you’re looking to enjoy them later, you can freeze the cookies for up to three months—make sure to separate layers with parchment paper! Reheat them in the microwave for about 10-15 seconds to bring back that freshly baked warmth.
Helpful cooking tips
For those striving for the best cookie experience, here are some tips to ensure success:
- Use overripe bananas for better flavor and sweetness.
- Room-temperature butter creams better, creating a fluffier cookie.
- Don’t skip chilling the dough for 30 minutes if you prefer thicker cookies.
- Experiment with mix-ins like chopped nuts or different types of chocolate chips for a unique twist.
Creative twists
Feel free to put your own spin on Banana Pudding Cookies! You could try swapping the vanilla wafer cookies for graham crackers for a s’mores-inspired treat. If you’re feeling adventurous, add a pinch of cinnamon or nutmeg to the dough for an extra layer of flavor. You can even make them gluten-free by using almond flour or a gluten-free all-purpose blend. The possibilities are endless!
Your questions answered
What is the prep time for these cookies?
Prep time is about 15-20 minutes, with an additional 12-15 minutes of baking.
Can I use fresh bananas instead of mashed?
Yes, just make sure you mash them well before adding them to the mixture.
How long will these cookies stay fresh?
Stored in an airtight container at room temperature, they can last up to a week. You can freeze them for up to three months for longer storage.
Making Banana Pudding Cookies is a delightful way to blend childhood nostalgia with a new favorite treat. Give this family-friendly recipe a try, and you might just find a new go-to cookie that brings joy and sweetness to any occasion!
