why make this recipe
Banana Pudding Cookies are a delightful mix of flavors and textures that bring the beloved banana pudding dessert into a fun cookie form. Made with ripe bananas, crunchy vanilla wafers, and fluffy mini marshmallows, these cookies are perfect for any occasion. They combine the sweetness of bananas with the creaminess of pudding, giving you a taste of nostalgia in every bite. Not only are they simple to make, but they also offer a unique treat that’s sure to impress family and friends.
how to make Banana Pudding Cookies
Ingredients
- 1 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 2 large eggs
- 1 cup mashed ripe bananas
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup vanilla wafers, crushed
- 1 cup mini marshmallows
Directions
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth.
- Beat in the eggs, mashed bananas, and vanilla extract until well combined.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the crushed vanilla wafers and mini marshmallows.
- Drop spoonfuls of the cookie dough onto a baking sheet lined with parchment paper.
- Bake for 10-12 minutes or until the edges are golden.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
how to serve Banana Pudding Cookies
These cookies can be enjoyed warm or at room temperature. You can serve them as a snack, dessert, or even at a gathering. They pair wonderfully with a glass of cold milk or a warm cup of tea. For an extra special treat, you could drizzle a little chocolate or caramel sauce over the top.
how to store Banana Pudding Cookies
To keep your Banana Pudding Cookies fresh, store them in an airtight container at room temperature for up to a week. If you want to keep them longer, you can freeze the cookies. Just make sure to place parchment paper between layers of cookies to prevent them from sticking together. When ready to eat, let them thaw at room temperature.
tips to make Banana Pudding Cookies
- Use very ripe bananas for the best flavor.
- Make sure your butter is softened to room temperature for easier mixing.
- Don’t overmix the dough to keep the cookies tender.
- Allow cookies to cool slightly on the baking sheet before moving them to prevent breakage.
variation
For a different twist, you can add chocolate chips or nuts to the cookie dough for added texture and flavor. You could also try using flavored pudding mix in the batter for a fun taste variation.
FAQs
Can I use frozen bananas?
Yes, you can use frozen bananas! Just make sure to thaw and mash them well before adding them to the cookie dough.
Can I make these cookies gluten-free?
Yes, you can substitute regular all-purpose flour with a gluten-free flour blend to make these cookies gluten-free.
How do I know when the cookies are done?
The cookies are done when the edges are golden brown, and the centers look set. They will continue to firm up as they cool.
Banana Pudding Cookies
Ingredients
Method
- Preheat the oven to 350°F (175°C).
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth.
- Beat in the eggs, mashed bananas, and vanilla extract until well combined.
- In another bowl, whisk together the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined.
- Fold in the crushed vanilla wafers and mini marshmallows.
- Drop spoonfuls of the cookie dough onto a baking sheet lined with parchment paper.
- Bake for 10-12 minutes or until the edges are golden.
- Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.