Banana Pudding Cookies
Whenever we travel to a new city, one of the first things we do is find the best local bakery…priorities after all! While visiting the Detroit area, we were fortunate enough to discover Detroit Cookie Company and fell in love with their famous Banana Pudding Cookies. Unfortunately, we live in California, which is nowhere near Detroit, so we had to find a way to recreate these delicious little treats. After some experimentation, we came pretty close with the recipe below. However, if you find yourself in the Detroit area, definitely stop by the Detroit Cookie Company for the real thing! In the meantime, whip up a batch of our version to hold you over.
Banana Pudding Cookies
- 1 cup (8 oz) unsalted butter, softened
- 3/4 cup (6 oz) brown sugar
- 1/4 cup (2 oz) granulated sugar
- 3.4 oz package JELL-O Simply Good banana instant pudding mix*
- 1 large egg
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 2 1/4 cups (10.2 oz) flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Preheat your oven to 350 and prepare baking sheets by lining with parchment paper.
In a large bowl whisk together flour, baking soda, salt, and banana cream pudding mix. Set aside.
In a stand mixer with a paddle attachment, cream together butter, granulated sugar and brown sugar until light – about 3 minutes. Add egg plus yolk and vanilla and mix well. Add the bowl of dry ingredients and mix to just combine.
Using medium cookie scoop (we use a #40), scoop dough onto prepared sheets. Bake for about 10 minutes or until slightly golden. Let cool and enjoy!
Cookies can be stored for about 5 days in an air tight container, but are best when enjoyed the day they are baked.
Scooped cookies freeze well, just dd 2-3 minutes to bake time when baking from frozen.
Makes about 36