Banana Pudding Cookies
Delicious cookies that combine the flavors of classic banana pudding with homemade cookie goodness, featuring ripe bananas, white chocolate, and crunchy vanilla wafers.
Ingredients
Cookie Base
- 2 pieces ripe bananas, mashed Look for bananas with plenty of brown spots for natural sweetness.
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1/2 cup butter, softened Ensure butter is at room temperature.
- 1 piece large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt Enhances flavor.
Mix-ins
- 1 cup vanilla wafers, crushed
- 1 cup white chocolate chips Feel free to swap for semi-sweet or dark chocolate.
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large bowl, combine the mashed bananas, brown sugar, and granulated sugar with the softened butter. Cream together until smooth.
- Add the egg and vanilla extract to the bowl and mix thoroughly.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually incorporate the flour mixture into the wet ingredients, mixing until just combined.
- Fold in the crushed vanilla wafers and white chocolate chips.
- Drop dollops of cookie dough onto a lined baking sheet, leaving space between each.
- Bake for 10-12 minutes until the edges are lightly golden and the centers are still soft.
- Allow the cookies to cool on the baking sheet before transferring to a wire rack.
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Notes
For thicker cookies, chill the dough for about 30 minutes before baking. Store in an airtight container for 3-4 days at room temperature, up to a week in the fridge, or freeze for up to 3 months.