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Banana Pudding Cookies {with chocolate chips}


  • 2 ¼ cup spooned into measuring cup then leveled All-purpose flour
  • 1 teaspoon Baking soda
  • ¼ teaspoon Salt
  • 1 cup 2 sticks Unsalted butter, room temperature
  • 1 cup Light brown sugar packed
  • ¼ cup Granulated sugar
  • 2 large Eggs
  • 3 tablespoons Banana liqueur
  • 1 tablespoon Vanilla extract
  • 1 3 oz. package Banana cream instant pudding
  • 1 ¼ cup Crushed Nilla wafers
  • 1 ¾ cup Semi-sweet chocolate chips


  • Preheat oven to 375° Fahrenheit and line two cookie sheets with parchment paper. Set aside.
  • In a medium bowl, combine all-purpose flour, baking soda, and salt. Set aside.
  • In a bowl of an electric mixer fitted with a paddle attachment, combine butter and sugars. Cream the butter and sugar over medium/high speed until light, about 2-3 minutes. Add the eggs one at a time, beating well after each addition. Stop and scrape the mixer. Add the banana liqueur, followed by the vanilla extract and the banana instant pudding. Mix until combined, about 1 minute. Stop and scrape the mixer once more.
  • Turn the speed to the lowest setting and add the flour mixture. Mix until just combined. Remove bowl from mixer and fold in the crushed nilla wafers, followed by the chocolate chips.
  • Drop by the tablespoon onto the prepared cookie sheet, spacing the dough about 1 ½ inches apart.
  • Place in the oven and bake for no longer than 9-10 minutes. I prefer 9. Remove cookie sheets from the oven. Allow cookies to cool in the cookie sheets for at least 7-10 minutes before transferring to a wire rack to cool completely.
  • Makes about 25 cookies
  • Cookies are best eaten the day they're baked; however, will keep for about a day in a tight sealed container.