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RECIPE
11 INGREDIENTS5 STEPS1hr

Banana Pudding Cookies

4.5
2 Ratings
All of the flavors of classic banana pudding are here in these incredible and simple banana pudding cookies! They're dangerously addictive and such a fun treat.
Banana Pudding Cookies Recipe | SideChef
All of the flavors of classic banana pudding are here in these incredible and simple banana pudding cookies! They're dangerously addictive and such a fun treat.
Jeanie and Lulu's Kitchen
Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
http://jeanieandluluskitchen.com/
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Jeanie and Lulu's Kitchen
Welcome to Jeanie and Lulu’s Kitchen, a love letter to my two incredible grandmothers, both of whom I think about every time I’m in the kitchen.
http://jeanieandluluskitchen.com/
1hr
Total Time
$0.75
Cost Per Serving

Ingredients

US / METRIC
Servings:
12
Serves 12
2 1/2 cups
1 tsp
Baking Soda
1/2 tsp
Ground Cinnamon
1 pinch
1 cup
Butter , softened
1 cup
Dark Brown Sugar
1 box
(3.4 oz)
Banana Cream Instant Pudding Mix
1 cup
Vanilla Wafers , roughly chopped
3/4 cup
White Chocolate Chips
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Nutrition Per Serving

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CALORIES
427
FAT
21.1 g
PROTEIN
4.6 g
CARBS
55.9 g

Cooking Instructions

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Step 1
Preheat the oven to 350 degrees F (180 degrees C) and line two sheet trays with silicone mats or parchment paper.
Step 2
Whisk the All-Purpose Flour (2 1/2 cups) , Baking Soda (1 tsp) , Ground Cinnamon (1/2 tsp) and Salt (1 pinch) together in a bowl to aerate the dry ingredients. Then get out a stand mixer and fit it with the paddle attachment. Combine the Butter (1 cup) , Dark Brown Sugar (1 cup) , and Banana Cream Instant Pudding Mix (1 box) in its bowl. Beat them together thoroughly.
Step 3
Then add in the Vanilla Extract (1 tsp) and Eggs (2) and let them get thoroughly mixed in. Finally, slowly add in the dry ingredients until a dough forms. Turn the mixer off and switch to a spatula to fold in the chopped Vanilla Wafers (1 cup) and White Chocolate Chips (3/4 cup) .
Step 4
Use a 1.5 inch scoop to scoop perfect mounds of dough right into the lined baking sheets, filling each tray with 12. Bake them for 10-12 minutes, until golden and just starting to crisp up around the edges. Let them cool for about 10 minutes before transferring them to cooling racks to cool completely.
Step 5
Fill up the trays again with the remaining 24 cooking and bake them in the same way. Let them cool in the same way too. Then just pack them up in sealable containers and enjoy them! They keep for at least a week.
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Nutrition Per Serving
Calories
427
% Daily Value*
Fat
21.1 g
27%
Saturated Fat
12.4 g
62%
Trans Fat
0.2 g
--
Cholesterol
73.4 mg
24%
Carbohydrates
55.9 g
20%
Fiber
0.7 g
2%
Sugars
33.9 g
--
Protein
4.6 g
9%
Sodium
270.1 mg
12%
Vitamin D
0.2 µg
1%
Calcium
28.7 mg
2%
Iron
1.3 mg
7%
Potassium
44.0 mg
1%
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