Banana Cream Pudding Cookies Recipes

BANANA PUDDING COOKIES

Steps:

• Prep: Preheat your oven to 350 degree F and prepare baking sheets by lining with parchment paper or using silicon mats.
• Dough: In a small bowl, combine the flour, baking soda and salt, set aside.
• Next, in a large bowl, combine the softened butter and sugar, mix with an electric handheld mixer. Then, add in the mashed banana, dry pudding mix and the eggs, stir well until combined and smooth. Proceed to pour the dry ingredients into the mixing bowl with banana mixture and mix slowly until fully incorporated. Lastly, add in the white chocolate chips and mix to combine.
• After that, scoop rounded tablespoonfuls of cookie dough onto the prepared parchment lined baking pan.
• Bake: Place the cookies in the preheated oven and bake for 10 minutes or until slightly golden. Let the banana cookies cool for several minutes on the cookie sheet before transferring to a cooling rack. Serve immediately and enjoy!

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).

HOMEMADE BANANA PUDDING WITH WHIPPED CREAM TOPPING

Steps:

• Whisk milk, sugar, flour, and salt together in a medium saucepan until well combined. Place over medium-low heat and cook, whisking frequently, until the mixture comes to a low simmer and begins to thicken, 5 to 10 minutes.
• Beat egg yolks in a small bowl until smooth. Add about 3/4 cup of the hot milk mixture and stir it quickly into the egg yolks. Whisk the egg yolk mixture back into the hot milk mixture and continue to cook, stirring constantly, until thick and creamy, about 5 minutes. Turn off heat, add butter and vanilla, and stir until smooth. Let cool slightly, about 10 minutes.
• Set aside 6 vanilla wafers for the top. Arrange a layer of vanilla wafers in the bottom of a deep, 8-inch square or 2-quart baking dish. Top with a single layer of sliced bananas. Add another single layer of vanilla wafers, then spread 1/2 of the pudding mixture over top. Top with another layer of sliced bananas and the remaining vanilla wafers. Spread the remaining pudding over top, letting it seep into any open spaces. Cover lightly with plastic wrap and refrigerate 4 hours to overnight.
• When ready to serve, beat heavy cream with an electric mixer until soft peaks form, incorporating powdered sugar about halfway through.
• Remove banana pudding from the refrigerator. Spread whipped cream over top. Crush reserved vanilla wafers and sprinkle over the whipped cream. Serve immediately.

BANANA PUDDING SUGAR COOKIES

Steps:

• In a medium bowl, cream together shortening and sugar until light and fluffy. Beat in eggs one at a time. Stir in vanilla extract, baking powder, salt, and instant banana pudding mix. Mix in 2 cups flour. Gradually mix in remaining 1/2 cup flour as needed to form a workable dough. Cover, and chill in the refrigerator at least 2 hours.
• Preheat oven to 375 degrees F (190 degrees C). Grease baking sheets. Shape dough into walnut sized balls, and place 2 inches apart on the prepared baking sheets. Flatten balls to a thickness of about 1/4 inch.
• Bake 8 to 10 minutes in the preheated oven, or until lightly browned.