Banana Pudding Cookies
Soft, pillowy butter cookies combining ripe banana, instant vanilla pudding mix, and a cake-like texture. Perfect for capturing Southern comfort in handheld form. Ideal for gatherings, snacks, or dessert on-the-go.
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Servings: 24 servings
Calories: 180kcal
Ingredients
- 2 1/2 cups all-purpose flour
- 1 cup unsalted butter, softened
- 1 3/4 cups granulated sugar
- 2 large ripe bananas, mashed
- 1 cup instant vanilla pudding mix
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large egg
- 1/2 cup milk
Instructions
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together butter and sugar until light and fluffy.
- Beat in egg and mashed bananas.
- Mix in instant vanilla pudding.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Stir in milk to form a soft, slightly sticky dough.
- Roll dough into 1 1/2-inch balls and place on prepared baking sheets, leaving space between.
- Gently flatten the centers of the dough balls with a fork or your thumb.
- Bake for 12-14 minutes, until lightly golden around the edges.
- Let cool on the baking sheets for 10 minutes before transferring to a wire rack.
Notes
Use very ripe bananas for optimal sweetness.
Add extra flour (1-2 tbsp) if the dough is too sticky.
Store in an airtight container at room temperature for up to 3 days.
Baked or unbaked cookies can be frozen (adjust bake time if thawed).
Add extra flour (1-2 tbsp) if the dough is too sticky.
Store in an airtight container at room temperature for up to 3 days.
Baked or unbaked cookies can be frozen (adjust bake time if thawed).
Nutrition
Serving: 1g | Calories: 180kcal | Carbohydrates: 24g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 25mg | Sodium: 120mg | Sugar: 15g