🍪 Banana Pudding Cookies 🍌
Ingredients
½ cup (1 stick / 113g) unsalted butter, softened
¾ cup (150g) packed light brown sugar
¼ cup (50g) granulated sugar
1 large egg, room temperature
1 teaspoon pure vanilla extract
½ cup (115g) mashed ripe banana (about 1 medium banana)
1¾ cups (220g) all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 cup (100g) crushed vanilla wafer cookies (about 20–22 wafers)
¾ cup (128g) white chocolate chips
Instructions
Prep and preheat: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats. In a small bowl, mash the banana until smooth—measure out exactly ½ cup and set aside.
Cream the base: In a large mixing bowl, beat softened butter, brown sugar, and granulated sugar with an electric mixer on medium speed until light and fluffy (about 2–3 minutes). Add the egg and vanilla, mixing until fully incorporated. Beat in the mashed banana until combined—don’t worry if the mixture looks slightly curdled; it will come together in the next step.
Combine dry ingredients: In a separate bowl, whisk together flour, baking soda, baking powder, and salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed just until no flour streaks remain.
Fold in mix-ins: Using a spatula, gently fold in the crushed vanilla wafers and white chocolate chips until evenly distributed throughout the dough.
Scoop and bake: Drop rounded tablespoons (or use a #40 cookie scoop) of dough onto prepared baking sheets, spacing them about 2 inches apart. The dough will be soft but scoopable.
Bake: Bake for 10–12 minutes, or until the edges are lightly golden and the centers still look slightly underdone—they’ll firm up as they cool. Avoid overbaking for the softest texture.
Cool: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
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