Banana Cream Cookies Recipes

THE BEST BANANA CREAM PUDDING COOKIES RECIPE

Steps:

• Preheat oven to 350 degrees.
• In a large bowl, cream together butter, granulated sugar, brown sugar and pudding mix. Add in mashed banana, eggs and vanilla.
• In a separate bowl, combine flour and baking soda. Add into creamed sugar mixture.
• Gently fold in white chocolate chips.
• Roll into 1" balls (or use a cookie scoop) and place on a baking sheet sprayed with nonstick cooking spray or covered in a silicone baking liner.
• Bake for 8-10 minutes or until golden brown (be sure not to overcook - they will continue to set up even after being removed from the oven).

BANANA CREAM PIE COOKIES

Steps:

• Preheat the oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper or a silicone liner. Set aside.
• In a large bowl, cream together the sugars and butter, until well mixed, and light and creamy, about 2 minutes.
• Add in eggs, vanilla, and mix until just combined.
• Add in the flour, pudding mix, salt and baking soda. Stir in completely until you have a nice soft dough.
• Fold the graham cracker pieces and white chocolate chips evenly into the dough.
• Scoop the cookie dough into 2 Tablespoon sized scoops, and roll them into smooth balls.
• Place about 8 cookie balls, on to each prepared baking sheet. Place them about 2 inches apart.
• Bake the cookies for 8-9 minutes until lightly golden on the sides, and the tops are just barely set. They might not look all the way done.
• Allow cookies to cool on cookie sheet for about 8 minutes on the cookie sheet, as they'll keep cooking as they are there. Then transfer them to a cooling rack to cool completely.

BANANA CREAM COOKIES

Steps:

• Preheat your oven to 350 degree F and prepare baking sheets by lining with parchment paper.
• Combine flour, baking soda and salt, then set aside.
• Combine butter and sugar and mix with an electric mixer. Add banana, dry pudding mix and the eggs, then mix together until smooth.
• Pour dry ingredients into the mixing bowl with banana mixture and mix slowly until incorporated. Add the white chocolate chips and mix to combine.
• Scoop rounded tablespoonfuls of cookie dough onto parchment lined baking pan.Bake at 350 degrees F for 10 minutes or until slightly golden. Let Banana Cream Cookies cool for several minutes on the cookie sheet before transferring to a cooling rack.

BANANA CREAM COOKIES

Steps:

• Preheat the oven to 350 and line two or three baking sheets with baking parchment.
• Put the eggs and brown sugar in a large bowl and whisk together until well blended. Stir in the vanilla extract. Add the oil and creme fraice and stir in well. Add the flour and mix well. (The mixture will be quite runny at this stage.) Cover with plastic wrap and chill in the refrigerator for about 30 minutes.
• Put the frosted cornflakes in a large bowl. Remove the cookie dough from the refrigerator and stir in the bananas. Using a tablespoon, drop heaps into the flakes. Lightly toss so each cookie is well coated, then remove and place on the prepared baking sheets. Flatten very slightly with your fingertips.
• Bake for 15-20 minutes, or until risen and golden brown and crispy. Transfer the cookies to a wire rack and dredge with sifted confectioners' sugar. Serve while still warm.

BANANA CREAM SANDWICH COOKIES

Steps:

• In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in banana and vanilla. In another bowl, whisk flour and salt; gradually beat into creamed mixture. Stir in peanuts. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 30 minutes or until firm enough to roll., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 2-in. round cookie cutter. Place 1 in. apart on ungreased baking sheets. Bake 10-12 minutes or until edges are light brown. Remove from pans to wire racks to cool completely., In a small bowl, beat confectioners' sugar, peanut butter, butter, vanilla and enough milk to reach spreading consistency. Drop a heaping teaspoon in the center of half of the cookies; press remaining cookies on top to spread frosting., To Make Ahead: Dough can be made 2 days in advance. Wrap in plastic and place in a resealable bag. Store in the refrigerator., Freeze option: Freeze plain cookies in freezer containers. To use, thaw in covered containers and prepare as directed.

GRANDMA'S BANANA COOKIES

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease a cookie sheet.
• Combine flour, baking powder, and salt in a large bowl. Stir mashed banana, sour cream, and vanilla together in another bowl.
• Cream margarine and sugar in a large bowl with an electric mixer. Beat in eggs. Mix in banana-sour cream mixture until incorporated. Add dry ingredients until well combined. Stir in nuts.
• Drop small spoonfuls of batter onto the prepared cookie sheet; cookies do not expand much in the oven.
• Bake in the preheated oven, checking occasionally, until bottoms are light golden brown and cookies are set but still a tad soft, 10 to 12 minutes. Remove cookies to a rack to cool.
• While the cookies are cooling, prepare frosting: Melt butter in a saucepan over medium-low heat. Stir in brown sugar and reduce heat to low. Stir and bring to a boil. Boil, stirring constantly, for 2 minutes. Remove from heat.
• Stir in 1/4 cup milk and bring to a boil again. Remove from heat and let cool, 10 to 15 minutes.
• Gradually stir in powdered sugar until frosting is desired consistency. If frosting hardens while working, stir in a little bit of milk.
• Spread frosting on cooled cookies.

BANANA CREAM CAKE BATTER COOKIES

Steps:

• Heat oven to 375°F. In small bowl, place 1/2 cup of the dry cake mix; set aside.
• In medium bowl, stir together cookie mix, remaining 1/2 cup cake mix, 1/2 cup butter and the egg until soft dough forms. Shape dough into 20 (1 1/2-inch) balls. Roll in reserved cake mix, coating completely. On ungreased cookie sheet, place balls 2 inches apart.
• Bake 8 to 10 minutes or just until set. (Watch closely to prevent cookies from getting too crispy and overbaked.) Cool 1 minute; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
• In medium bowl, beat cream cheese, 6 tablespoons butter, the vanilla and dry pudding mix with electric mixer on medium speed until blended. Gradually add powdered sugar, beating until frosting is light and fluffy.
• For each sandwich cookie, spread 1 1/2 rounded teaspoons frosting on bottom of 1 cookie. Top with second cookie, bottom side down; gently press together. Roll edges of cookies in chocolate chips.

CREAMY GLAZED BANANA COOKIES 2DIE4!

Steps:

• Heat oven to 350°.
• In large mixing bowl, mix 3/4 cup brown sugar & 3/4 cup butter.
• Beat at medium speed, scraping your bowl often until mixture is creamy 1-2 minutes.
• Add in the bananas, egg, orange zest & 1/2 tsp vanilla extract.
• Continue beating batter until well mixed 1-2 minutes.
• Reduce speed to low & add the flour, baking powder, baking soda & salt.
• Beat until well mixed again, 1-2 minutes.
• By round teaspoons, drop the dough 2-inches apart onto ungreased cookie sheets.
• Bake 8-10 minutes or until edges have slightly browned.
• On medium heat, melt 2 Tbsp butter in 1-quart saucepan, adding 3 Tbsp brown sugar & cream.
• Continue to cook, while stirring occasionally until mix comes to a boil 1-2 minutes.
• Remove from heat & add powdered sugar & remaining vanilla, beat until well mixed.
• When cookies have cooled, frost them with icing.