If you prefer banana pudding you will be overwhelmed with them Banana pudding cookiesAnd! Soft, chewing and filled with bananas, these cookies combine all the best parts of classic banana pudding with an easy -to -make dessert. Suitable for Patlax, Bake Sales, or Simply involving your sweet teeth!
This recipe was originally posted in 2014, The images and helpful tips and techniques were updated in 2025.
If you like the creamy, nostalgic tastes of banana pudding, you are going to lower the head on the heels for them Banana pudding cookiesAnd! They are soft, chin and banana filled with taste, thanks for the secret elementInstant banana pudding mixThe At the top of a smooth vanilla frosting and crushed vanilla wafer, these cookies are flavored like a piece of banana cream pies in the form of handheld.
- Suitable for any occasion – Great for Patlaks, Party or Treats an afternoon.
- Easy to make – No fancy strategies, just ordinary elements and steps.
- Soft and chewed texture -Pooding mixture keeps these cookies very-neat.
- Nostalgic odor – They taste like classic banana pudding in the form of cookies!
What will you need
- ButterThe I use salt butter in this recipe but make sure it is room temperature. If you prefer unsulted butter, it is free to use it instead!
- Lighter brown sugarThe Exclusively the light brown sugar is added to the soft texture of these cookies.
- EggS. In this recipe you need two eggs and otherwise not specified, make sure you are using large eggs while baking.
- Vanilla drainageThe Vanilla added to the cookie recipe makes the taste deeper and makes them extra delicious!
- Instant banana pudding mixThe Make sure you are using the instant pudding mixture in cookies. You will only need a dry mixture, do not prepare it according to the direction of the package! Banana makes the pudding cookies soft and moist when adding taste!
- Dried material: Baking soda, kosher salt and all purpose flour. Make sure to spoon and flour sweep when measuring!
- Frosting material: Extraction of butter, powdered sugar, milk and vanilla.
- CrushThe This is just a garnish! Add a little taste as well!
✔ Don't overbeck! This should be cookies The center is somewhat soft When you take them out of the oven. They will continue to set as they cool.
✔ Use the material of the room temperature – It ensures smooth mixture and better cookie texture.
✔ Add additional mix-in – Try to add white Chocolate chips Or the vanilla waffers crushed in the flour for extra odor!
- Add additional mix-in – Try to add white chocolate chips or crushed vanilla wafer for additional flavors!
- Don't overbeck! This should be cookies The center is somewhat soft When you take them out of the oven. They will continue to set as they cool.
- Use the material of the room temperature – It ensures smooth mixture and better cookie texture.
Question
Yes! If you want to switch things, try Vanilla Puilding mixture For the taste of more fine bananas or even Buttercatch pudding mix For a caramelized twist.
Absolutely! These cookies are their own delicious, but add an additional layer of frosting sweets.
Graham cracker works great as crumbs or crushed shortbread cookies alternatives!
Proper storage is the key to keep these cookies soft and refreshed! Here's how:
The temperature of the room:
- Save refrested or frosty cookies in one Airtight container At the temperature of the room Up to 3 daysThe
- If frosted cookies are stacking then put a sheet Perching paper Between layers for sticking resistance.
Refrigerator:
- For long refreshments, save the cookies in the fridge Up to 1 weekThe
- The frosting fridge may be somewhat firm, so let them sit at the temperature of the room for a few minutes before serving.
Helpable instructions:
Fresteed cookies to make the frost:
- Once cooled, put cookies in a freezer-polluted container or zip-top bag.
- Savings for Up to 3 monthsThe
- Once ready to enjoy, swallow the room temperature and snowfall before serving.
To make the frost -cooking hunks:
- The flash fridge cookies on a baking sheet until the frosting scene is firm, then transfer to a freezer-safe container.
- Before serving, melt at the room temperature.
More banana recipes you can enjoy
Description
These simple cookies are soft and banana tastes! Creamy frosting gives their classic banana pies a taste!
- 3/4 cups Butter, the temperature of the room
- 1 cup Packed light brown sugar
- 2 Egg
- 2 teaspoons Vanilla drainage
- 1 Box (3.4 ounces) box instant banana pudding mix
- 3/4 teaspoon Baking soda
- 1 teaspoon Cosmetic salt
- 2 cups All objective flour
Frosting
- 1/4 cups Butter, the temperature of the room
- 2 cups Powdered sugar
- 2 tablespoons Milk
- 1 teaspoon Vanilla drainage
- Al Chhosik Garnish: Vanilla Wafer, crushed, cut banana
- Cookies: Inherit the oven to 350 ° F. Separate the line cookie sheets with the perching paper.
- In your bowl Stand mixer Put Paddle attachment Until the mixture, combine butter and brown sugar at medium speed.
- Add the eggs and vanilla and continue the mixture until smooth, scrap the sides of the bowl as necessary. Mix banana pudding, baking soda and salt.
- Finally add flour and simply mix until it is combined.
- Using a medium (2-tablespoon) Scoop of cookiesAbout 2-inch away, drop the flour on a ready-made baking sheet. Bake for 9-11 minutes until the edges begin to be golden. Don't be bake over.
- Allow the baking sheet to be cool for 3 – 4 minutes and then transfer to the cable rack to finish cooling.
- Prepare frosting: Mix the butter until the creamy in your stand mixer's clean bowl. Add powdered sugar, milk and vanilla and beat up to 2 minutes up to the cream.
- When the cookies are completely cool, decorate with frost cookies and vanilla wafer crumbs.
Note
Save airtight at room temperature for up to 4 days.
