For real!….these cookies are seriously DELICIOUS.
(And before I forget…make sure you check out the video at the bottom and listen until the very end-it’s pretty bananas as well!)
Now I am not one to mess with something that is already quite delicious (take chocolate chip cookies for example), but one day I had this crazy idea. I always put a package of instant vanilla pudding in my chocolate chip cookies…but what IF…what if I added banana cream pudding instead?
It was a perpetual battle to stay out of the dough bowl. Thank heavens Julianna arrived before I whipped up these little guys-because not sneaking bites from this bowl of dough would have made me rather sad. Bad habit, I know.
Do you remember these? Can you just imagine an egg-free version of this dough packed on top of a chocolatey brownie. Stop it.
The banana flavor in these cookies is so….banana-y I almost can’t stand it…in a good way! Actually, it would probably be better if I really couldn’t stand these cookies at all, because I could see them becoming quite problematic in our house, problematic for my waistline!
I’m telling you-these are an awesome change-up for a rather classic cookie!
- 2 1/2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (2 sticks) butter, room temperature
- 3/4 cup sugar
- 3/4 cup brown sugar
- 2 teaspoons vanilla
- 2 eggs
- 2 cups chocolate chips
- 1 cup pecans or walnuts, chopped
- 1 small package instant banana cream pudding
- Preheat oven to 375 degrees and line a cookie sheet with parchment paper.
- Cream together butter, sugars, eggs, vanilla, and pudding until fluffy.
- Add flour, baking soda, and salt.
- Stir in chocolate chips and nuts.
- Drop rounded spoonfuls (a tablespoon worth) on the prepared cookie sheet.
- Bake 8-10 minutes.
- Let cookies cool on cookie sheet 2-3 minutes before moving to a wire rack to cool.
What do you think!?