Banana Pudding Cookies Recipe
Banana pudding has long been a beloved dessert, cherished for its creamy texture and sweet, fruity flavor. But imagine capturing all of those flavors in a cookie. Enter Banana Pudding Cookies, a delightful twist on the classic pudding dessert. These cookies combine the rich, comforting flavor of banana pudding with the perfect balance of softness and chewiness in every bite.
Whether you’re craving something different for your next batch of cookies or you’re looking for a fun way to incorporate your favorite dessert into a portable treat, banana pudding cookies deliver on both flavor and nostalgia. They’re perfect for cookie exchanges, casual get-togethers, or a sweet afternoon snack.
This guide will take you step-by-step through the process of making the ultimate banana pudding cookies, providing you with all the tips, tricks, and variations needed to make this recipe your own.
Preparation Steps
Preparing the Wet Ingredients
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Mash the Bananas: Begin by mashing your ripe bananas in a medium-sized bowl. Use a fork or potato masher to break them down into a smooth puree, leaving only small chunks for texture.
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Cream the Butter and Sugars: In a separate large bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy. This should take about 2-3 minutes with an electric mixer. This step is key to creating a chewy texture in the cookies.
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Add the Egg and Vanilla Extract: Once the butter and sugar are creamed together, add the egg and vanilla extract. Mix until fully incorporated, scraping down the sides of the bowl as needed.
Mixing the Dry Ingredients
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Combine the Dry Ingredients: In another bowl, whisk together the flour, instant vanilla pudding mix, baking soda, and salt.
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Gradually Add Dry Ingredients to Wet Ingredients: Slowly add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can lead to dense cookies.
Step-by-Step Instructions
Creaming the Butter and Sugar
The first step is crucial for creating soft, chewy cookies. Start by beating the butter and sugars together for 2-3 minutes. The mixture should be light and fluffy, which means the sugar has dissolved, and the butter has aerated.
Adding the Bananas and Pudding Mix
Once the butter and sugar are creamed, add the mashed bananas and instant pudding mix. The pudding mix will give the dough a creamy texture, and the bananas will infuse the cookies with flavor. Stir the mixture until it’s fully combined.
Forming the Dough and Baking
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Add the Mini Vanilla Wafers: Gently fold in the crushed mini vanilla wafers, being careful not to crush them too much.
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Scoop the Dough: Use a cookie scoop or tablespoon to portion out the dough onto a baking sheet lined with parchment paper. Space the cookies about 2 inches apart, as they will spread slightly while baking.
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Bake: Bake the cookies in a preheated oven at 350°F (175°C) for 10-12 minutes or until the edges are golden brown. The cookies will continue to firm up as they cool.
Perfecting Banana Pudding Cookies
Getting the Right Dough Consistency
The dough should be soft and slightly sticky but not overly wet. If it’s too wet, add a bit more flour, one tablespoon at a time. The right consistency will allow the cookies to spread gently while baking, creating soft centers with slightly crisp edges.
How to Prevent Flat Cookies
If your cookies are turning out too flat, it might be due to softened butter. Make sure the butter is just softened (not melted). Additionally, chilling the dough for 30 minutes before baking can help prevent the cookies from spreading too much.
Achieving a Chewy or Crispy Texture
For chewy cookies, remove them from the oven as soon as they start to turn golden at the edges. For a crispier texture, bake them for an extra 1-2 minutes. Keep in mind that cookies continue to cook on the baking sheet once they’re removed from the oven, so don’t overbake them.
Advanced Tips and Techniques
How to Enhance the Banana Flavor
To really bring out the banana flavor in your cookies, add banana extract (about 1 tsp) or extra mashed bananas. The pudding mix also helps to intensify the banana flavor, but if you’re a true banana lover, these enhancements are worth trying.
Mixing In Add-ins (Chocolate Chips, Nuts, etc.)
Feel free to customize your banana pudding cookies with add-ins like chocolate chips (milk or dark), chopped walnuts, or even toffee bits. These ingredients complement the banana flavor and add texture. Stir them in gently after mixing the wet and dry ingredients.
How to Adjust for Altitude or Humidity
If you live at a high altitude or in a particularly humid area, you may need to make slight adjustments to the recipe. For high-altitude baking, you may need to reduce the amount of sugar slightly or increase the flour to prevent the cookies from spreading too much.
Serving and Presentation
Cookie Decorating Ideas
Banana pudding cookies can be dressed up for special occasions. Consider drizzling them with a glaze made of powdered sugar and milk, or dusting them with powdered sugar for a simple presentation. You can also top the cookies with a few mini vanilla wafers to mimic the appearance of banana pudding.
Pairing with Milk or Coffee
Banana pudding cookies are a perfect pairing with a cold glass of milk. If you’re serving them for a dessert or snack, a warm cup of coffee or even a latte pairs nicely with the creamy, banana-flavored cookies.
Plating Tips for Parties
For parties or gatherings, display the cookies in a decorative jar or cookie platter. They’ll be a hit as guests will love the nostalgic twist on a classic dessert.
Banana Pudding Cookie Variations
Explore different takes on the traditional banana pudding cookie with these variations:
Gluten-Free Version
Use gluten-free all-purpose flour in place of regular flour, and make sure your pudding mix is also gluten-free. You may need to experiment with the amount of flour to get the right dough consistency.
Vegan Version
For a vegan version, substitute the butter with coconut oil or dairy-free margarine and replace the egg with a flax egg (1 tablespoon ground flaxseed + 3 tablespoons water). Use a dairy-free pudding mix or cornstarch.
Lower Sugar Option
Reduce the amount of granulated and brown sugar by half or use a sugar substitute like stevia or monk fruit to make a lower-sugar version of these cookies.
Chocolate Banana Pudding Cookies
Add cocoa powder to the dough for a chocolate version of banana pudding cookies. You can also mix in chocolate chips for an extra decadent treat.
Troubleshooting Banana Pudding Cookies
Cookie Dough Too Wet or Too Dry
If your dough is too wet, add more flour a tablespoon at a time. If it’s too dry, add a splash of milk or water to bring it together.
Flat Cookies or Overbaked Cookies
Ensure your butter is softened but not melted. If your cookies spread too much, chill the dough before baking. For overbaked cookies, reduce the baking time by a minute or two.
Conclusion: Why Banana Pudding Cookies are a Must-Try
Banana pudding cookies are a delicious and creative take on the classic Southern dessert. With their combination of banana flavor, creamy pudding, and a touch of nostalgia, these cookies are sure to become a favorite in your baking repertoire. Whether you stick with the original recipe or experiment with variations, banana pudding cookies are a treat everyone will love!
Banana Pudding Cookies Recipe
Banana pudding has long been a beloved dessert, cherished for its creamy texture and sweet, fruity flavor. But imagine capturing all of those flavors in a cookie. Enter Banana Pudding Cookies, a delightful twist on the classic pudding dessert. These cookies combine the rich, comforting flavor of banana pudding with the perfect balance of softness and chewiness in every bite.
Ingredients
- 1 ½ cups all-purpose flour
- 1 tablespoon instant banana pudding mix (not prepared pudding, just the dry mix)
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- ½ cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 medium ripe banana, mashed (about ½ cup)
- 1 cup white chocolate chips
- ½ cup mini marshmallows (optional, for a more "pudding" touch)
Instructions
1. Preheat Oven:
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
2. Combine Dry Ingredients:
- In a medium bowl, whisk together the flour, banana pudding mix, baking soda, and salt. Set aside.
3. Cream Butter and Sugars:
- In a large mixing bowl, use an electric mixer or stand mixer to beat the softened butter, brown sugar, and granulated sugar together on medium speed until light and fluffy (about 3 minutes).
4. Add Wet Ingredients:
- Add the eggs, one at a time, beating well after each addition. Then add the mashed banana and vanilla extract. Mix until smooth.
5. Combine Wet and Dry Ingredients:
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
6. Stir in Mix-ins:
- Fold in the white chocolate chips and mini marshmallows (if using). Be careful not to overmix.
7. Scoop the Dough:
- Using a cookie scoop or tablespoon, drop rounded spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
8. Bake:
- Bake for 10-12 minutes or until the edges are lightly golden, but the centers are still soft. The cookies will firm up as they cool.
9. Cool:
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Banana flavor: The banana pudding mix adds a nice banana flavor, but for an extra burst, you can add an additional half of a ripe banana.
- Texture: These cookies are soft and chewy with a nice touch of creaminess from the pudding mix. The marshmallows give a fun, pudding-like texture, but they’re optional if you prefer a simpler cookie.