Banana Chocolate Pudding Cookies Recipe

Name: Banana Chocolate Pudding Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CHOCOLATE COOKIE BATTER:; 1-1/2 cup Flour; 1 package (3.9 Oz. Size) Instant Chocolate Pudding And Pie Filling; 1/2 teaspoons Baking Soda; 1/4 teaspoons Salt; 1 stick Butter, Room Temperature; 1/2 cups Sugar; 1 whole Egg, Room Temperature; 1/2 teaspoons Vanilla Extract; 1/4 teaspoons Almond Extract; 1/2 cups Semi-Sweet Chocolate Chips; 1/2 cups Chopped Walnut; FOR THE BANANA COOKIE BATTER:; 1-1/2 cup Flour; 1 package (3.4 Oz. Size) Instant Banana Cream Pudding And Pie Filling; 1 teaspoon Baking Powder; 1/4 teaspoons Salt; 1 stick Butter, Room Temperature; 1/2 cups Sugar; 1 whole Egg, Room Temperature; 1/2 teaspoons Vanilla Extract; 1/4 teaspoons Almond Extract; 1/2 cups Semi-Sweet Chocolate Chips; 1/2 cups Chopped Walnut

Servings: persons

FOR THE CHOCOLATE COOKIE BATTER:
1-1/2 cup Flour
1 package (3.9 Oz. Size) Instant Chocolate Pudding And Pie Filling
1/2 teaspoons Baking Soda
1/4 teaspoons Salt
1 stick Butter, Room Temperature
1/2 cups Sugar
1 whole Egg, Room Temperature
1/2 teaspoons Vanilla Extract
1/4 teaspoons Almond Extract
1/2 cups Semi-Sweet Chocolate Chips
1/2 cups Chopped Walnut
FOR THE BANANA COOKIE BATTER:
1-1/2 cup Flour
1 package (3.4 Oz. Size) Instant Banana Cream Pudding And Pie Filling
1 teaspoon Baking Powder
1/4 teaspoons Salt
1 stick Butter, Room Temperature
1/2 cups Sugar
1 whole Egg, Room Temperature
1/2 teaspoons Vanilla Extract
1/4 teaspoons Almond Extract
1/2 cups Semi-Sweet Chocolate Chips
1/2 cups Chopped Walnut

1
Preheat oven to 350u00b0F.
2
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.
3
In a medium bowl, combine flour, pudding mix, baking soda or powder, and salt. Set aside.
4
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 your hands, work batter until it holds together. Form into a log or ball. Repeat to prepare the second bowl of dough, if you didn't make them simultaneously.
5
To form cookies, scoop up 1 tablespoon of each flavor of batter. Press together and form into a half light and half dark ball. Place on an un-greased cookie sheet. Using the palm of your hand, press cookie flat to create a 3-inch wide, two-tone cookie. Repeat forming the remaining cookies leaving an inch or two between each cookie on the pan..
6
Bake for about 9 to 11 minutes. Remove pans from oven. Cool for 1 minute on the pan then transfer cookies onto a cooking rack. Makes about thirty 3-inch cookies.
7
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 5 dozen cookies.

1802

kcal

Calories

119

Fat

165

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: FOR THE CHOCOLATE COOKIE BATTER:, 1-1/2 cup Flour, 1 package (3.9 Oz. Size) Instant Chocolate Pudding And Pie Filling, 1/2 teaspoons Baking Soda, and more.

Yes, Banana Chocolate Pudding Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Banana Chocolate Pudding Cookies

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions