Banana Cream Pudding Cookies
Ingredients
- 1 cup all‑purpose flour
- 1/2 tsp baking powder
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 tsp vanilla extract
- 1 ripe banana, mashed
- 1/4 cup banana‑cream pudding mix (or 1/4 cup instant banana pudding mix mixed with 1/4 cup milk)
- 1 egg
Directions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a small bowl, whisk together flour, baking powder, and salt; set aside.
- In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy.
- Add vanilla, mashed banana, and the egg; mix until combined.
- Stir in the banana‑cream pudding mix.
- Fold in the dry flour mixture until just incorporated.
- Drop rounded tablespoonfuls of dough onto the prepared baking sheet, spacing about 2 inches apart.
- Bake for 12–15 minutes, or until the edges are lightly golden.
- Cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.