BANANA CREAM COOKIES

I am always looking for recipes that are a little different and intriguing. When I saw this recipe for Banana Cream Cookies, it met both. All I had to do was buy the banana cream instant pudding mix and Saturday afternoon I was in my kitchen making them.

The recipe made about 4-1/2 dozen cookies so that gave me an extra dozen to take to church yesterday for the Cafe Treats and still leave some to keep at home. I stored them in a closed container with wax paper between the layers to make sure they didn't stick together. They were perfect when I set them out at the Cafe.

The name intrigued quite a few patrons, too. A couple of them stopped back by to let me know they really enjoyed them. One man had a half eaten cookie in his hand and started telling a friend who was helping me out to tell whoever made them, the cookie was really good. I spoke up and told him, I did. So he repeated his compliment. I thanked him. Another man gave me a thumbs up as he walked by who had taken one earlier. That all put a big smile on my face. 

So I did a good job picking the recipe. (I ate one while it was still a little warm and the white baking chips in the cookie tasted so good. I'm starting to like them as much as I do chocolate ones.)

PRINT RECIPE.

BANANA CREAM COOKIES

1/2     cup butter ( 1 stick), softened

1        cup sugar

1        banana, smashed

1        (3.4 oz) box banana banana cream instant pudding

2        large eggs

2-1/2 cups flour

1/2     teaspoon baking soda

1/2     teaspoon  salt

2        cups (12-oz bag) white baking chips

Preheat the oven to 350 degrees F. Line two cookie sheets with parchment paper. Set aside.

Combine the flour, baking soda, and salt in a bowl with a whisk. Set aside.

Combine the butter and sugar and

beat with an electric mixer until smooth about 2 minutes. 

Mash the banana and add it along with

the dry pudding mix and the eggs to the creamed mixture until

mixed well and smooth.

Pour the dry mixture slowly to the wet mixture stirring slowly with the mixer until mixed.

Scrape the sides of the bowl.

Stir in the white baking chips.

Using a tablespoon cookie scoop, measure level scoopfuls and drop on cookie sheets about 2 inches apart.

Bake for 10 to 11 minutes or until slightly golden brown. Cookies will be puffed up but

will flatten as they cool.

Remove to finish cooling on a wire rack.