Banana Cream Cookies
My sister is somewhat obsessed with Pinterest (well really, aren’t we all) and when it comes to Christmas, her obsession increases tenfold. Last year, she made a Banana Cream cookie and I could not believe the flavor, they were sooooo good. So, I have no idea where or who on Pinterest she got the recipe from, so I had to do a little research for myself. I looked and I found.
I’m guessing if you really want to jazz these cookies up a bit, you could add some walnuts and take it from really delicious to HOLY SH*T delicious. Just a suggestion.
Please be sure to read the recipe AND the notes before starting.
Wanna know where I found this wonderful recipe? Click here
- 1 cup butter, softened (2 sticks)
- 3/4 cup packed light brown sugar
- 1/4 cup sugar
- 2 eggs
- 1 tsp. vanilla
- 2 1/4 cups flour
- 1 tsp. baking soda
- 1/2 tsp. salt
- 1 3.5 ounce box instant banana cream pudding mix (NOT PREPARED)
- 1 cup white chocolate chips
- Preheat oven to 350 degrees F
- Sift together: flour, pudding mix, baking soda, and salt
- Cream together: butter and sugars (make sure it is well mixed)
- Add eggs one at a time (mix well after each addition)
- Add vanilla (mix well)
- Slowly add flour mixture to cream mixture (mix well)
- Slowly add in white chocolate chips (you know the drill, mix well)
- Spoon/scoop onto greased (or parchment paper lined) baking sheet. Bake for 9-10 minutes or until edges turn golden brown.
- Cool and enjoy!
- This is a really simple cookie recipe and it's also a very easy recipe to play around with, so have some fun. So what if what you're trying doesn't work out, you'll never know unless you do. That's right, I can be motivational too, BXTCHES.
- Because of the pudding in this recipe, the cookie is somewhat delicate. It is very soft, so my recommendation is to make sure it cools completely on a wire rack.
- When making these cookies, I use a yellow #20 scoop. Which scoops about 3 tbsp. of dough. This yields me about 20 cookies per recipe. This also means that I have to cook mine for longer than 9-10 minutes. Obviously if your scoops are smaller, you will yield more cookies & have a shorter cooking time.