Name: Banana Pudding Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Ingredients: 1.5 cups all-purpose flour; 0.5 tsp baking soda; 0.25 tsp salt; 0.75 cup unsalted butter (softened); 0.5 cup granulated sugar; 0.5 cup brown sugar (packed); 1 large egg; 1 tsp vanilla extract; 0.5 cup banana pudding mix (instant)

If you’ve been craving something sweet but with a little bit of a homemade twist, let me tell you about these Banana Pudding Cookies. They’re like those traditional banana pudding flavors packed into a cookie that, I swear, might just become your next favorite treat. Besides, life’s too short to miss out on turning a classic dessert into a soft, chewy hug in a cookie form.

Now, let me spill some real-life tea (or cookie dough, in this case): My husband and our little family go absolutely bananas for these cookies. Picture it: I’m in the kitchen trying to grab one for myself, but my husband’s already stolen two! These cookies are now a weekend staple, especially when I need to keep the troops happy or make the house smell like a bakery without actually having a degree in baking science.

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Why You’ll Love This Banana Pudding Cookies

– Because they’re essentially pure joy wrapped in cookie form.
– They’re the kind of cookies that make you forget your diet — excuse the calorie count, will ya?
– Perfect for those days when all you want is a bit of nostalgia with your coffee or milk.
– You’ll feel like a kitchen wizard with this recipe, even if you’re usually like me and forget to set the timer right.

How to Make It

Okay, so, here’s the fun part. You basically gather your usual cookie suspects—flour, sugar, butter, and oh yeah, the secret: instant banana pudding mix. Start by creaming the butter and sugars, and if you forget to leave the butter out to soften, don’t fret. A quick zap in the microwave (not too long!) usually does the trick. Now, add in that pudding mix, and try not to eat a spoonful of dough like yours truly did (tough times).

Mix in those dry ingredients slo-o-w-ly, or you’ll end up with a flour shower, and engage in cookie tasting fights with someone peeking into the kitchen. Oh, and please remember to preheat your oven because if you’re like me, I always remember after the first batch is ready to go in!

Ingredient Notes

– Banana pudding mix: This is the game-changer! Adds that banana-y goodness without getting all gooey.
– Butter: Honestly, who hasn’t forgotten to soften this before starting? Just me?
– Chocolate chips: The recipe doesn’t scream for them, but my family did. And they were right.

1. Preheat the oven to 350°F and line a baking sheet with parchment paper. Remember this before you start mixing!
2. Cream together butter, sugar, and brown sugar until it’s fluffy.
3. Mix in the eggs and banana pudding mix. Keep licking the spoon optional.
4. Gradually add flour, baking soda, and salt. Don’t dump it all in at once or you’ll find flour in your eyebrows.
5. Drop spoonfuls on your prepped baking sheet.
6. Bake for about 10-12 minutes, or until they’re golden. Definitely don’t forget to set a timer unless you like crispy cookies.

What to Serve It With

Tips & Mistakes

– If you’re like me and prone to distractions, setting a reminder to check the oven is life-saving.
– Consider sharing if you’re into that; these cookies also make you popular among friends and family.

Storage Tips

Pop them in an airtight container, if they last that long. Eating these cold is surprisingly delightful, but if you warm them up with a cup of morning brew, you have my respect.

Variations and Substitutions

Feel free to swap those chocolate chips with nuts if you’re feeling adventurous or add a dash of cinnamon to spice things up. I’ve even skipped the chocolate completely when the pantry looted me first.

Frequently Asked Questions

I can’t have gluten… will this still work?

Totally. Just switch the soy sauce for tamari or coconut aminos. I’ve done it more times than I can count. Still tastes bomb.

Do I have to peel the pineapple first? Asking for a friend.

Yeah… definitely peel it. Unless you’re into chewing bark. It’s not fun, trust me.

Can I use canned pineapple instead of fresh?

Been there, done that. Just drain it like your life depends on it. Still good, just not *as* wow.

How sweet is this? Can I tone it down a bit?

You totally can. Cut the sugar a little or swap in honey or maple syrup. I’ve done both when I ran out of brown sugar.

What if I skip the sesame oil?

Honestly? It’s fine. You’ll lose that toasted vibe, but it’s not a dealbreaker. Still delicious.

Remember it later

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