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Banana pudding cookies are a delightful fusion of two beloved desserts, combining the classic flavors of banana pudding with the comforting texture of cookies. This innovative treat has gained popularity in recent years, capturing the hearts of dessert enthusiasts who crave nostalgia paired with a modern twist. The appeal of banana pudding cookies lies not only in their unique flavor profile but also in their ability to evoke cherished memories of family gatherings and summer picnics. Imagine biting into a soft, chewy cookie that bursts with the taste of ripe bananas and hints of creamy pudding—it's a heavenly experience for both the palate and the soul.

Banana Pudding Cookies Recipe

Discover the deliciousness of banana pudding cookies with this easy-to-follow recipe! Combining the classic flavors of banana pudding with a soft, chewy cookie, these treats are perfect for any occasion. With ingredients like ripe bananas, instant pudding mix, and mini marshmallows, each bite is a nostalgic delight. Perfect for family gatherings or a sweet snack at home, these cookies are sure to impress. Try them today! #BananaPuddingCookies #Baking #Desserts #CookieRecipes #Foodie
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Ingredients
  

1 cup ripe bananas (about 2 medium), mashed

1 cup unsalted butter, softened

1 cup brown sugar, packed

1/2 cup granulated sugar

2 large eggs

1 teaspoon vanilla extract

2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup instant vanilla pudding mix

1 cup chopped walnuts or pecans (optional)

1 cup mini marshmallows

1 cup white chocolate chips

Instructions
 

Preheat the oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

    Cream the butter and sugars: In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.

      Add eggs and vanilla: Beat in the eggs one at a time, then stir in the mashed bananas and vanilla extract until well combined.

        Mix dry ingredients: In a separate bowl, whisk together the flour, baking soda, salt, and instant vanilla pudding mix until evenly combined.

          Combine mixtures: Gradually add the dry ingredients to the wet ingredients, mixing just until combined. Be careful not to overmix.

            Fold in extras: Gently fold in the chopped nuts, mini marshmallows, and white chocolate chips until evenly distributed.

              Scoop the dough: Using a medium cookie scoop or tablespoon, drop rounded dough balls onto the prepared baking sheet, spacing them about 2 inches apart.

                Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are set. The cookies may look slightly underbaked but will firm up as they cool.

                  Cool: Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

                    Prep Time: 15 minutes | Total Time: 30 minutes | Servings: About 24 cookies