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Banana Pudding Cookies

A delightful mix of flavors and textures that brings the classic banana pudding dessert into cookie form, featuring ripe bananas, crunchy vanilla wafers, and fluffy marshmallows.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Wet Ingredients
  • 1 cup unsalted butter, softened Make sure it's at room temperature for easier mixing.
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 2 large eggs
  • 1 cup mashed ripe bananas Use very ripe bananas for best flavor.
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 2 cups all-purpose flour Can be substituted with gluten-free flour blend.
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
Add-ins
  • 1 cup vanilla wafers, crushed
  • 1 cup mini marshmallows

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C).
  2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth.
  3. Beat in the eggs, mashed bananas, and vanilla extract until well combined.
  4. In another bowl, whisk together the flour, baking powder, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  6. Fold in the crushed vanilla wafers and mini marshmallows.
Baking
  1. Drop spoonfuls of the cookie dough onto a baking sheet lined with parchment paper.
  2. Bake for 10-12 minutes or until the edges are golden.
  3. Let cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Notes

These cookies can be enjoyed warm or at room temperature. For an extra special treat, drizzle a little chocolate or caramel sauce over the top. Store cookies in an airtight container at room temperature for up to a week.