Banana Chocolate Pudding Cookies

Banana Chocolate Pudding Cookies

These cookies contain pudding mix and are fantastic, but they are not the flavor I originally wanted to make. My first choice was to make strawberry-chocolate flavored ones. Unfortunately, the grocery stores I frequent do not carry strawberry pudding mix (but I know it exists because the internet tells me so!). In the end, I decided to go with banana and chocolate since the two flavors are readily available at most stores. Believe me, I was not disappointed with my choice.

Banana Chocolate Pudding Cookies

 
In terms of texture, the cookies have a medium chew—not too hard and not too soft. To me, they are a cross between shortbread and a soft chocolate chip cookie. The dough does not spread and holds its shape while baking. I have made 2-inch and 3-inch versions of this cookie, mainly because I started out making small ones, got impatient with the process, and moved onto making larger ones. This recipe yields 4 dozen 2-inch or 2 dozen 3-inch cookies.
 
This is only the beginning. Besides the typical vanilla, lemon, pistachio, and butterscotch, instant pudding mix also comes in other flavors such as cheesecake, coconut cream, white chocolate, and Oreo. Try mixing and matching your own flavors. I plan to purchase strawberry pudding mix online to make strawberry-chocolate flavored cookies. I think they will look and taste great. Who knows, you might see them on a future post. And if you decide to make your own combination, I would love to hear about it!
 
Banana Chocolate Pudding Cookies
 
 
Banana-Chocolate Pudding Cookies:
 
Chocolate Cookie Batter:                                                             
1 1/2 cup flour            
1 pkg. (3.9 oz.) instant chocolate pudding & pie filling                                 
1/2 tsp. baking soda
1/4 tsp. salt                 
1 stick (1/2 cup) butter, room temperature     
1/2 cup sugar                                      
1 egg, room temperature                                                        
1/2 tsp. vanilla extract                        
1/4 tsp. almond extract                                               
1/2 cup semi sweet chocolate chips
1/2 cup chopped walnut
                                                             
Banana Cookie Batter:                                                            
1 1/2 cup flour            
1 pkg. (3.4 oz.) instant banana cream pudding & pie filling                           
1 tsp. baking powder
1/4 tsp. salt                 
1 stick (1/2 cup) butter, room temperature     
1/2 cup sugar                                      
1 egg, room temperature                                                        
1/2 tsp. vanilla extract                        
1/4 tsp. almond extract                                               
1/2 cup semi sweet chocolate chips
1/2 cup chopped walnut
 
 
Preheat oven to 350 degrees F.
 
The batter for both flavors could be prepared one at a time or simultaneously in separate bowls. Preparation for both flavors are identical, the only difference is one has baking soda and one has baking powder.
 
In a medium bowl, combine flour, pudding mix, baking soda or powder, and salt. Set aside.
 
Place butter and sugar in a large bowl. Beat with an electric mixer on medium high until creamy, about 1 minute. Add egg, vanilla extract, and almond extract, beating for 1 minute. Add flour mixture, a third at a time, using an electric mixer. Beat just enough for the batter to be crumbly. Add chocolate chips and walnuts. Using hands, work batter until batter it holds together. Form into a log or ball.
 
To form cookie, scoop up 1 tbsp. of each flavor batter. Press together and form into a half light and half dark ball. Place on an ungreased cookie sheet. Using the palm of your hand, press cookie flat to obtain a 3-inch wide, two-tone cookie. Repeat forming the remaining cookies.
 
Bake for about 9 to 11 minutes on an ungreased baking sheet. Cool for 1 minute and transfer cookies onto a cooking rack. Makes 2 dozen 3-inch cookies. 
 
Note: To make 2-inch cookies, use half tablespoon of each batter. Press flat into 2-inch diameter. Bake for about 7 to 9 minutes. Makes 4 dozen cookies.
 
See In Good Flavor for images of cookie dough.
 
 
 
 

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