Banana Cream Cookies
Ingredients:
1/2 cup butter, softened
1 cup granulated sugar
1 banana, smashed
3.4 oz package banana cream instant pudding mix
2 large eggs
2 1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups white chocolate chips
Instructions:
Preheat your oven to 350°F and line baking sheets with parchment paper.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large mixing bowl, cream together the softened butter and sugar using an electric mixer until light and fluffy.
Add the mashed banana, dry banana cream pudding mix, and eggs to the butter mixture. Mix until smooth.
Gradually add the dry ingredients into the wet mixture, mixing slowly until fully incorporated. Stir in the white chocolate chips.
Using a cookie scoop sprayed with non-stick spray, scoop rounded tablespoonfuls of dough onto the prepared baking sheets.
Bake at 350°F for 10 minutes, or until the cookies are slightly golden.
Let the cookies cool for several minutes on the baking sheet before transferring them to a cooling rack to cool completely.
Notes:
Use a very ripe banana for the best flavor.
Semi-sweet chocolate chips or butterscotch chips can be used instead of white chocolate for a delicious twist.
Store cookies in an airtight container to keep them soft and fresh.
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