Banana pudding always reminds me of family gatherings. It’s the perfect potluck dessert to bring; it transports easily, scoops right out, and is a total crowd pleaser for nearly everyone. Well today, i’m here to shake up your world and bring you the banana pudding cookie!! All the flavors of banana pudding but without the bowl. I discovered this recipe from Delish by Lauren Miyashiro and I had to share! I adapted the topping a little by making it from whipping cream and sweetened condensed milk. It truly brings the banana pudding flavors to life on top!! Trust me, you need to try this recipe – especially if you have ripe bananas and don’t know what to do with them. Problem solved!!
Let’s grab our ripe bananas, that mock us on the countertop, and get to baking!
Banana Pudding cookies
Ingredients
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1 1/2 sticks butter, softened
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1/2 cup sugar
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1/4 cup brown sugar
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1 1/2 ripe bananas, room temperature; plus 1 1/2 bananas for garnishing
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1 large egg, room temperature
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1 packet of instant vanilla pudding (3.5 ounces)
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1 tsp vanilla extract
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2 cups All Purpose flour
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1 tsp baking soda
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1/2 tsp salt
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1/2 cup crushed Nilla wafers
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1 cup heavy whipping cream
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1/4 cup condensed sweetened milk
Instructions
1. Preheat oven to 350 degrees
2. In a large bowl, beat butter, sugar, and brown sugar until light and fluffy. About 5 minutes
3. In a small bowl, mash the bananas
4. Add bananas, egg, pudding mix and vanilla into the mixing bowl and beat until combined
5. Add flour, baking soda, and salt, mix until combined
6. Fold in crushed Nilla wafers
7. Using two spoons, scoop cookie dough onto a parchment lined baking sheet
8. Bake until golden brown about 12-15 minutes, let cool in pans
9. In a large bowl mix heavy whipping cream and sweetened condensed milk, whip until light and airy
10. Spoon whipped topping on cooled cookies
11. Top with a slice of banana & sprinkle with crushed wafers
*Recipe slightly adapted from Delish, Lauren Miyashiro. Find original recipe: HERE
What did you think?