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Southern Banana Pudding Cookies

Southern Banana Pudding Cookies That'll Tantalize Your Tastebuds

Delight in these Southern Banana Pudding Cookies, a nostalgic treat that combines soft, chewy texture with the flavors of ripe bananas and sweet vanilla.
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Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: Southern
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 2 medium Ripe Bananas Very ripe for optimal flavor.
  • 2 cups All-Purpose Flour Can substitute with almond flour for gluten-free.
  • 1 teaspoon Baking Soda No substitutions needed.
  • 1 teaspoon Baking Powder Essential for texture.
  • 1/2 teaspoon Salt Use kosher salt for a milder taste.
  • 1/2 cup Unsalted Butter Can replace with plant-based for vegan.
  • 1 cup Granulated Sugar Brown sugar can be used for deeper flavor.
  • 1/2 cup Brown Sugar Can substitute with coconut sugar.
  • 1 teaspoon Vanilla Extract No substitutions necessary.
  • 1 box Instant Vanilla Pudding Mix Can use a different flavor pudding for variations.
  • 1 large Egg Replace with a flax egg for vegan alternative.
  • 1 cup Chocolate Chips Optional; substitute with nuts or omit.
For Serving
  • 1 cup Powdered Sugar Optional for dusting.
  • 1 cup Whipped Cream Can substitute with whipped coconut cream.
  • 1 medium Banana Slices For garnish.

Equipment

  • Oven
  • Baking Sheet
  • Parchment Paper
  • Mixing Bowl
  • Electric Mixer
  • Spatula

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together all-purpose flour, baking soda, baking powder, salt, and the instant vanilla pudding mix until well combined.
  3. In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar using an electric mixer for about 2-3 minutes.
  4. Add in the egg and the mashed ripe bananas to the butter-sugar mixture, mixing until well incorporated. Then, stir in the vanilla extract.
  5. Gradually add the reserved dry ingredients to the wet mixture, stirring until just combined. If using chocolate chips, gently fold them into the dough.
  6. Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
  7. Bake for 10-12 minutes, until the edges turn golden brown and the centers feel set but slightly soft to the touch.
  8. Allow the cookies to cool on the baking sheet for a few minutes, then transfer them to a wire rack to cool completely.
  9. Once cooled, dust with powdered sugar and serve with whipped cream and banana slices.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 15mgSodium: 150mgPotassium: 120mgFiber: 1gSugar: 10gVitamin A: 2IUVitamin C: 3mgCalcium: 1mgIron: 4mg

Notes

Use very ripe bananas for maximum sweetness. Avoid overmixing the dough to maintain a chewy texture.

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