Banana pudding cookies are a wonderful, soft chewy cookie recipe and taste like banana cream pudding in cookie form with the perfect banana flavor! They’re flecked with white chocolate chips, loaded with crushed vanilla wafers, and sweetened with ripe banana, then baked until golden brown!
Be sure to use dry instant banana pudding mix, not the cook and serve or the pudding cups. It needs to go in dry to maintain the right ratio of dry to wet ingredients.
Chill the cookie cookie dough in the refrigerator for 30 minutes for more fluffy cookies.
Using a cookie scoop helps you make even-sized banana cookies so that they all bake evenly. If you don’t have one, use about 1-1.5 Tablespoons of dough per cookie.
Use ripe bananas. The riper they are the sweeter your cookies will be.
Keep your butter soft, but not too warm, otherwise your cookies will spread too much.
The best way to line your baking sheet is to use parchment paper or a silicon baking mat. They both help to prevent too much spreading.
Press a few extra chips into the top of each cookie while they are still warm.
How to store leftover banana pudding cookies?
Once they’ve cooled completely, transfer them to an airtight container and keep them stored at room temperature for up to 5 days. Any longer than that, you’ll want to keep them in the fridge to give you an extra few days.
How to freeze them?
Keep them in a freezer-safe container or freezer bag and keep them frozen for up to 2 months.
This is why it’s always good to make more than one batch so you can freeze one for later!
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