1. Introduction
If you’re a fan of classic banana pudding, you’re going to love these Banana Pudding Cookies! Combining the creamy, nostalgic flavors of banana pudding with the soft, chewy texture of a cookie, this recipe is a match made in dessert heaven. Perfectly sweet with hints of banana and vanilla, these cookies bring together the best of both worlds in a delicious, bite-sized treat. Whether you’re making them for a family gathering, a special occasion, or just a fun baking project, these cookies are sure to be a hit. Let’s dive into this easy recipe and satisfy your sweet tooth!
2. Key Ingredients for Banana Pudding Cookies
Using Fresh Bananas vs. Banana Extract
Both fresh bananas and banana extract can be used in this recipe. Fresh bananas provide a more natural taste but can make the dough wetter. On the other hand, banana extract offers a consistent flavor without altering the dough’s texture.
Vanilla Pudding: The Key to Creamy Cookies
Vanilla pudding mix is the secret ingredient that makes these cookies extra soft and rich. Its moisture-retaining properties help the cookies stay fresh longer while adding a smooth, creamy texture.
The Best Butter and Sugar Ratio for Perfect Cookies
Balancing the butter and sugar is essential for the perfect banana pudding cookies. Too much butter can lead to flat, greasy cookies, while the right sugar combination (brown and white) will create the ideal chewy texture.
3. Step-by-Step Guide to Making Banana Pudding Cookies
Preparing the Dough
Start by creaming together the butter and sugars until light and fluffy. Gradually add the eggs and vanilla extract, ensuring everything is well combined.
Adding the Pudding Mixture
Incorporate the dry ingredients, including the vanilla pudding mix, into the wet ingredients. This mix adds flavor and moisture to the dough, ensuring the cookies are soft and flavorful.
Baking Tips for Perfect Cookies
Bake the cookies at 350°F (175°C) for 10-12 minutes or until they are golden brown at the edges but still soft in the center. Avoid overbaking, as this can dry out the cookies.
4. Nutritional Value of Banana Pudding Cookies
Calories and Macronutrients
Each cookie contains about 120-150 calories, depending on the size and ingredients used. They are a source of carbohydrates, with moderate fat content from butter and minimal protein.
Healthier Alternatives for Sugar and Butter
To make a lighter version, you can substitute half of the butter with applesauce and replace some of the sugar with a natural sweetener like honey or coconut sugar.
5. Best Add-Ins for Banana Pudding Cookies
Chocolate Chips or White Chocolate?
Chocolate chips or white chocolate chunks are popular add-ins that elevate the flavor of these cookies. White chocolate pairs especially well with the banana flavor.
Nuts, Coconut, or Dried Fruit Options
Walnuts or pecans add a delightful crunch, while shredded coconut or dried fruits like cranberries or raisins can give the cookies extra texture and sweetness.
6. Storing and Freezing
How to Store at Room Temperature
To keep your Banana Pudding Cookies soft and flavorful, store them properly at room temperature. Once the cookies have cooled completely, place them in an airtight container. Adding a piece of bread to the container can help maintain their softness by absorbing any excess moisture. Keep the container in a cool, dry place away from direct sunlight. These cookies will stay fresh for up to 5 days, making them perfect for enjoying throughout the week or sharing with friends and family!
Freezing Tips for Long-Term Storage
For long-term storage, freezing Banana Pudding Cookies is a great option to preserve their flavor and texture. Here are some helpful tips:
- Pre-freeze the cookies: After baking, allow the cookies to cool completely. Place them in a single layer on a baking sheet, making sure they don’t touch. Freeze for about 1 hour until firm.
- Use freezer-safe bags or containers: Once pre-frozen, transfer the cookies to a freezer-safe bag or airtight container. Be sure to label with the date for easy reference.
- Prevent sticking: To avoid cookies sticking together, separate layers with parchment paper or wax paper.
- Freeze up to 3 months: Banana Pudding Cookies can be frozen for up to 3 months without losing their taste or texture. When you’re ready to enjoy, thaw the cookies at room temperature for a few hours.
This method ensures you have fresh cookies on hand for future cravings or events!
7. Common Mistakes to Avoid When Making Banana Pudding Cookies
Common Mistakes to Avoid When Making Banana Pudding Cookies
Making Banana Pudding Cookies is simple, but a few common mistakes can affect the final result. Here are some key errors to avoid:
- Overmixing the dough: Overmixing can result in dense and tough cookies. Mix the dough just until the ingredients are combined to maintain a soft, tender texture.
- Using overripe bananas: While slightly ripe bananas work well, using overly ripe bananas can make the dough too wet and result in cookies that spread too much or have an overly strong banana flavor.
- Skipping the chilling step: If the recipe calls for chilling the dough, don’t skip this step! Chilling helps the dough firm up and prevents the cookies from spreading too much while baking.
- Baking at too high a temperature: Baking at a higher temperature might make the cookies brown too quickly on the outside while staying undercooked inside. Follow the recommended baking temperature for best results.
- Not measuring ingredients correctly: Precise measurements are key to the perfect cookie texture. Too much flour can make the cookies dry, while too little will cause them to spread too thin.
Avoiding these common mistakes will ensure your Banana Pudding Cookies come out soft, chewy, and full of delicious flavor!
8. Frequently Asked Questions
1. Can I use instant banana pudding mix in this recipe?
Yes! Instant banana pudding mix adds a rich, banana flavor to the cookies and helps achieve a soft, chewy texture. Be sure to use the dry mix without preparing it as pudding first.
2. Can I substitute fresh bananas in the recipe?
Some recipes may call for fresh bananas, but most Banana Pudding Cookie recipes use pudding mix for flavor. If you want to add fresh bananas, make sure they are not too ripe, and reduce any added liquid to maintain the dough’s consistency.
3. How long will these cookies stay fresh?
At room temperature, Banana Pudding Cookies will stay fresh for up to 5 days when stored in an airtight container. For longer storage, freeze the cookies for up to 3 months.
4. Can I add mix-ins like chocolate chips or nuts?
Absolutely! Feel free to customize your Banana Pudding Cookies with mix-ins like white chocolate chips, crushed vanilla wafers, or chopped nuts for added texture and flavor.
5. Do I need to chill the dough before baking?
Some recipes recommend chilling the dough to prevent the cookies from spreading too much during baking. Follow the recipe instructions for the best results.
6. Can I make the dough ahead of time?
Yes! You can prepare the cookie dough in advance and refrigerate it for up to 24 hours before baking. You can also freeze the dough for longer storage, up to 3 months. Just thaw before baking.
9. Conclusion
Banana Pudding Cookies are the ultimate treat for banana lovers, combining the flavors of a classic dessert with the irresistible texture of a soft, chewy cookie. Whether you’re baking them for a special occasion or simply craving a sweet snack, these cookies are sure to impress. With easy-to-follow steps, versatile ingredient options, and tips for storing and freezing, you can enjoy this delicious treat anytime. So, whip up a batch and share the joy of Banana Pudding Cookies with family and friends—you won’t be disappointed!
Print
Banana Pudding Cookies
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These soft and chewy banana pudding cookies are a delightful fusion of banana flavor with the creamy richness of pudding. Perfect for a quick snack or dessert, they are easy to make and loved by all.
Ingredients
- 1 cup unsalted butter (softened)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 package (3.4 oz) instant vanilla pudding mix
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup mashed ripe bananas (about 2 bananas)
- 1 cup white chocolate chips (optional)
Instructions
- Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add the vanilla pudding mix, eggs, and vanilla extract, and beat until well combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture and stir until combined.
- Gently fold in the mashed bananas and white chocolate chips (if using).
- Drop spoonfuls of dough onto the prepared baking sheet, leaving space between each cookie.
- Bake for 10-12 minutes or until the edges are golden brown.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack.
Notes
- or extra flavor, add a pinch of cinnamon or nutmeg.
- These cookies freeze well for up to 3 months. Just thaw before serving.
- To make these cookies even more decadent, drizzle melted white chocolate over them after they cool.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 150
- Sugar: 14g
- Sodium: 125mg
- Fat: 7g
- Saturated Fat: 4g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg