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- 1 cup ripe bananas, mashed (about 2 large bananas) - 1/2 cup unsalted butter, softened - 1/2 cup brown sugar, packed - 1/4 cup granulated sugar - 1 large egg - 1 teaspoon vanilla extract - 1 1/2 cups all-purpose flour - 1/2 teaspoon baking soda - 1/2 teaspoon salt - 1 cup vanilla pudding mix (instant) - 1/2 cup chopped walnuts (optional) - 1/2 cup mini chocolate chips You need ripe bananas to give the best flavor. The butter adds moisture and richness. Brown sugar brings a deep taste, while granulated sugar adds sweetness. The egg acts as a binder, holding everything together. Vanilla extract enhances the aroma and flavor. The flour gives structure and firmness to the cookies. Baking soda helps them rise. Salt balances the sweetness. Instant vanilla pudding mix gives a creamy, rich filling. Walnuts add a nice crunch if you choose to use them. Mini chocolate chips make the cookies extra special. Gather all these ingredients before you start. It makes the process smooth and fun. For the best results, use fresh ingredients. This ensures every bite of your stuffed banana pudding cookies is delightful! If you want the full recipe, check the section above. Start by creaming the butter and sugars. Use a large bowl and mix the softened butter, brown sugar, and granulated sugar together. Beat them until fluffy, about 2-3 minutes. This step adds air and helps the cookies rise. Next, add ripe bananas and vanilla extract. Mash the bananas well before mixing them into the creamy butter. Then, add the egg and mix until all is combined. This mixture will give your cookies a moist and sweet base. Now it's time to integrate the dry ingredients. In another bowl, whisk together the flour, baking soda, and salt. This step ensures that the baking soda is evenly distributed. Combine the wet and dry mixtures. Gradually add the dry mix to the banana mixture. Stir gently until just combined. Avoid overmixing, as it can make the cookies tough. Form cookie balls and fill them. Scoop out tablespoon-sized amounts of dough and roll them into balls. Place half of them on a lined baking sheet, leaving space between each ball. Create a small indentation in each cookie ball with your finger. Fill each with a teaspoon of banana pudding. Top each filled ball with another ball of dough and press the edges to seal the filling inside. Finally, bake at 350°F (175°C) for 10-12 minutes. The cookies should be golden brown on the edges but still soft in the center. Let them cool for 5 minutes on the baking sheet before moving them to a wire rack. Enjoy your delicious stuffed banana pudding cookies! To keep your cookies soft, use ripe bananas. They add moisture and flavor. Bake them just until golden brown around the edges. This helps them stay chewy in the center. When placing the cookies on the baking sheet, give them space. Aim for about two inches apart. This allows the cookies to spread without sticking together. One common mistake is overmixing the dough. Mix just until the flour disappears. Overmixing can make the cookies tough. Another mistake is not sealing the filling properly. Make sure to press the edges well. This keeps the delicious banana pudding inside as they bake. For a fun presentation, use a colorful platter. A dusting of powdered sugar adds a nice touch. You can also garnish with banana slices. This highlights the banana flavor and looks great. Pair these cookies with a glass of milk. The creaminess of the milk balances the sweetness. You can also try them with coffee or tea for a delightful treat. For the full recipe, check out the detailed instructions. Enjoy your baking! {{image_2}} You can make stuffed banana pudding cookies even more fun by adding flavors. Try mixing in a pinch of cinnamon or nutmeg. These spices bring warmth and depth. They can enhance the banana flavor. You won't need much—just a quarter teaspoon will do. Using different types of chocolate is another tasty idea. You can swap mini chocolate chips for dark, white, or even peanut butter chips. Each type will change the cookie's taste and texture. Experimenting with flavors can surprise your taste buds! If you need gluten-free cookies, you can use a gluten-free flour blend. Many brands have great options that work well. Just make sure the blend has xanthan gum for good texture. For vegan modifications, replace the egg with a flaxseed meal or applesauce. Use vegan butter instead of regular butter. You can also choose a plant-based pudding mix to keep it dairy-free. These swaps can help you enjoy this dessert while meeting dietary needs. You can easily adapt these cookies for holidays. Adding spices like ginger or allspice gives a festive touch. You can also decorate with colorful sprinkles for special events or birthdays. For seasonal themes, think about using pumpkin spice in the fall or peppermint in winter. Each change can make your cookies fit the mood of the season. Themed cookie variations can add fun to any gathering or celebration. Remember, these stuffed banana pudding cookies are a canvas. You can get creative and make them your own! For the full recipe, check the details above. To keep your stuffed banana pudding cookies fresh, store them in an airtight container. This will help maintain their soft texture. You can place parchment paper between layers to avoid sticking. At room temperature, these cookies last about four to five days. To freeze cookies, first, cool them completely. Then, wrap each cookie in plastic wrap. Place them in a freezer bag or a container. They can stay fresh for up to three months. When you want to enjoy a frozen cookie, simply take one out and let it thaw at room temperature. To restore softness, warm cookies in the microwave for about ten seconds. This method keeps them gooey and delightful. You can also use an oven. Preheat it to 350°F (175°C) and heat for five minutes. Enjoy them warm for the best taste! For the full recipe, refer to the section above. Yes, you can use regular pudding mix, but the texture will change. Regular pudding needs cooking to thicken. This adds time to your process. Instant pudding works well because it combines easily and thickens quickly without heat. Instant pudding also keeps the cookies soft, which is what we want. To make these cookies healthier, you can try a few swaps: - Use whole wheat flour instead of all-purpose flour. - Replace some butter with unsweetened applesauce. - Reduce the sugar by half and add more mashed bananas for sweetness. - Consider using dark chocolate chips for added nutrients. These changes help cut calories while still keeping the cookies tasty. If you want to skip bananas, there are tasty options: - Applesauce gives a similar moisture and sweetness. - Pureed pumpkin adds flavor and keeps the cookie soft. - Mashed avocados can also work, adding healthy fats. Each option alters the flavor, so choose what you like best for your cookies. This blog post covered a delicious cookie recipe using ripe bananas. You learned the ingredients, equipment, and step-by-step baking instructions. I shared tips to ensure your cookies stay soft and suggested fun variations. Storing and reheating cookies properly keeps them fresh for longer. Baking can be simple and rewarding, so don’t hesitate to experiment with this recipe. Enjoy every bite and share the joy of baking with others!

Stuffed Banana Pudding Cookies

Indulge in the ultimate dessert with these Stuffed Banana Pudding Cookies! Made with ripe bananas and creamy vanilla pudding, these cookies offer a delightful twist on traditional treats. With a soft, chewy texture and the option to add chocolate chips or walnuts, they’re perfect for any occasion. Ready to satisfy your sweet tooth?
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Ingredients
  

1 cup ripe bananas, mashed (about 2 large bananas)

1/2 cup unsalted butter, softened

1/2 cup brown sugar, packed

1/4 cup granulated sugar

1 large egg

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup vanilla pudding mix (instant)

1/2 cup chopped walnuts (optional)

1/2 cup mini chocolate chips

Instructions
 

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

    In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.

      Add in the mashed bananas, egg, and vanilla extract. Mix until well combined.

        In another bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients and mix until just combined.

          Fold in the vanilla pudding mix, chopped walnuts (if using), and mini chocolate chips until evenly distributed in the cookie dough.

            Scoop out tablespoon-sized amounts of dough and form them into balls. Place half of them on the prepared baking sheet, leaving enough space between each ball.

              Using your finger, create a small indentation in the center of each cookie dough ball. Fill each indentation with a teaspoon of the remaining banana pudding (you can prepare the pudding according to the package instructions beforehand, or use ready-made pudding).

                Top each filled cookie dough ball with another ball of dough, sealing the filling inside by carefully pressing around the edges.

                  Bake in the preheated oven for 10-12 minutes, until the cookies are golden brown around the edges, but soft in the center.

                    Allow to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

                      Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 12 cookies

                        - Presentation Tips: Serve on a colorful platter, garnished with a dusting of powdered sugar and a few banana slices to highlight the pudding theme. Enjoy your delicious stuffed cookies with a glass of milk!