Stuffed Banana Pudding Cookies Tempting and Tasty Treat
If you love cookies and bananas, get ready for a sweet treat! Stuffed Banana Pudding Cookies mix soft cookie dough with yummy banana flavor and creamy pudding. With every bite, you’ll taste wholesome ingredients like ripe bananas, chocolate chips, and walnuts. Whether for a snack or a treat, these cookies are easy to make and full of joy. Join me as we dive into this delightful recipe!
Ingredients
Main Ingredients
– 1 cup ripe bananas, mashed
– 1/2 cup unsalted butter, softened
– 1/2 cup packed brown sugar
To make stuffed banana pudding cookies, you need ripe bananas. I use about two large bananas. When bananas are ripe, they are sweet and soft, perfect for mashing. You also need unsalted butter. Softened butter helps create a smooth dough. Brown sugar adds moisture and a rich flavor.
Dry Ingredients
– 1 1/2 cups all-purpose flour
– 1/2 teaspoon baking soda
– 1/2 teaspoon salt
The dry ingredients are key for structure. All-purpose flour gives the cookies their shape. Baking soda helps them rise and become fluffy. Salt balances the sweetness and enhances flavor.
Additional Flavorings
– 1 cup instant vanilla pudding mix
– 1/2 cup mini chocolate chips
– 1/2 cup chopped walnuts (optional)
For extra creaminess, I add instant vanilla pudding mix. It makes the cookies taste richer. Mini chocolate chips give a delightful sweet bite. If you like, you can add chopped walnuts for crunch. They add a nice texture and flavor contrast.
For the full recipe, check the section above. Each ingredient works together to create a delicious treat that you’ll love!
Step-by-Step Instructions
Preparing the Dough
First, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. This step is key to avoid any sticking. Next, in a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar. Use an electric mixer at medium speed until it is light and fluffy. This should take about 2-3 minutes. Now, add the mashed bananas, egg, and vanilla extract. Mix until all ingredients are well combined.
Combining Dry and Wet Ingredients
In another bowl, sift together the all-purpose flour, baking soda, and salt. Slowly add this dry mixture to the wet ingredients. Mix just until combined. Be careful not to overmix, as this can make the cookies tough.
Forming the Cookies
Gently fold in the instant vanilla pudding mix, chopped walnuts (if using), and mini chocolate chips. Use a tablespoon to scoop out portions of dough and roll them into balls. Place half of the dough balls on the prepared baking sheet, leaving space between each. With your finger, create a small indentation in each dough ball. Carefully spoon about a teaspoon of prepared banana pudding into each indentation. Take the other dough balls and flatten them slightly before placing one on each filled cookie. Press the edges to seal the filling inside.
Now, place the baking sheet in the preheated oven. Bake for 10-12 minutes. The cookies should turn golden brown at the edges but stay soft in the center. Once baked, allow them to cool on the sheet for about 5 minutes. Then transfer them to a wire rack to cool completely. For the full recipe, check the earlier section.
Tips & Tricks
Baking Tips
How to know when cookies are done
To check if your cookies are done, look for a golden edge. They should stay soft in the center. You can also gently press the top. If it springs back, they are ready!
Importance of not overmixing
Overmixing makes cookies tough. Mix just until you see no dry flour. This keeps your cookies soft and chewy, which is what we want!
Serving Suggestions
Presentation tips for stuffed cookies
For a stunning look, arrange the cookies on a bright platter. Dust them with powdered sugar for a sweet touch. Add fresh banana slices around them for color. This makes your treat look fancy!
Ideal pairings and beverages
These cookies pair well with a cold glass of milk. You can also try them with hot tea or coffee. The flavors mix nicely and enhance the experience. Enjoy every bite!
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Variations
Flavor Alternatives
You can switch up the filling for fun. One great option is to use chocolate banana pudding. This adds a rich, sweet twist to each bite. Just replace the vanilla pudding with chocolate pudding. You will get a lovely chocolatey flavor that pairs perfectly with bananas.
Another tasty option is to mix almond or peanut butter into the dough. This adds a nutty taste that goes well with bananas. Just add about 1/4 cup of your favorite nut butter when you mix the butter and sugars. This small change makes a big flavor difference!
Dietary Adjustments
If you need gluten-free cookies, don’t worry! You can easily swap all-purpose flour with a gluten-free blend. Just ensure the blend contains xanthan gum for the best texture. This way, you can enjoy these cookies without gluten!
For dairy-free options, replace the butter with a dairy-free alternative. You can use coconut oil or a plant-based butter. This keeps the cookies soft and tasty while being dairy-free. Everyone can enjoy these delicious treats!
Storage Info
Short-Term Storage
To keep your stuffed banana pudding cookies fresh, let them cool completely. Place them on a wire rack after baking. Once cool, store the cookies in an airtight container. This keeps them soft and tasty. You can also layer parchment paper between the cookies to prevent sticking. Enjoy them within a week for the best flavor and texture.
Long-Term Storage
If you want to enjoy these cookies later, freezing is a great option. Place the cooled cookies in a single layer on a baking sheet. Freeze them for about an hour. Once frozen, transfer them to a freezer-safe bag. Remove as much air as possible. These cookies can last in the freezer for up to three months.
When stored in an airtight container, the shelf life is about one week. They may dry out after that, so be sure to eat them while they are still soft and delicious. For the full recipe, check out the details above.
FAQs
Common User Questions
How can I make these cookies without bananas?
You can use applesauce as a great banana substitute. Use 1 cup of unsweetened applesauce for each cup of mashed banana. This will keep the cookies moist and add a nice flavor. You can also try pureed pumpkin or even yogurt for a different twist.
Can I use freshly made banana pudding instead of instant?
Yes, you can use freshly made banana pudding. Just make sure it cools before you fill the cookies. This will keep the cookies from getting too wet. Fresh pudding adds a rich flavor and a creamy texture to your cookies.
What can I substitute for the walnuts?
If you want to skip the walnuts, you have many great options. You can use pecans or almonds for a nutty flavor. If you have nut allergies, try using sunflower seeds or even oats for texture. These substitutes will keep your cookies tasty and fun!
For the full recipe, check out the detailed instructions above!
These stuffed banana pudding cookies mix ripe bananas with chocolate and walnuts. We covered key ingredients, like bananas and chocolate chips, and provided easy steps to bake these delicious treats. I shared tips on baking, serving, and storing, plus variations to try. Whether you love classic flavors or new twists, these cookies satisfy every taste. Enjoy experimenting with your favorite ingredients and sharing them with friends and family! Baking can be fun, so get started and enjoy each bite.
![To make these delicious scones, gather the following ingredients: - 2 cups all-purpose flour - 1/3 cup granulated sugar - 1 tablespoon baking powder - 1/4 teaspoon salt - 1/2 cup unsalted butter, chilled and cubed - 1/2 cup heavy cream - 1 large egg - 1 teaspoon vanilla extract - 1 cup fresh raspberries - 1/2 cup white chocolate chips You can customize your scones with some fun add-ins. Here are a few ideas: - 1/2 cup chopped nuts, like pecans or walnuts - 1/2 teaspoon cinnamon for a warm spice note - Zest from 1 lemon or orange for a citrus twist - A handful of dark chocolate chips for a richer flavor Using fresh, high-quality ingredients makes a big difference. For the best results, choose: - Flour: Go for a good brand of all-purpose flour. This helps with texture. - Butter: Use unsalted butter. It gives you control over the salt in your recipe. - Raspberries: Fresh raspberries are key. Look for plump, firm berries. - Chocolate: Choose high-quality white chocolate chips. They melt well and taste great. These choices enhance the flavor and texture of your scones. For an easy guide, check out the Full Recipe for more details. 1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper. 2. In a large bowl, whisk together the flour, sugar, baking powder, and salt. 3. Add the chilled butter to the dry mix. Use your fingers or a pastry cutter to blend until the mix looks like coarse crumbs. 4. In another bowl, whisk the cream, egg, and vanilla together. 5. Pour the cream mix into the flour mix. Stir gently until just combined. Do not overmix! 6. Fold in the fresh raspberries and white chocolate chips. Make sure they are evenly spread. 7. Turn the dough onto a floured surface. Knead gently a few times until it comes together. 8. Pat the dough into a circle about 1 inch thick. Cut it into 8 wedges with a sharp knife or pizza cutter. 9. Place the wedges on the baking sheet, leaving space between each. 10. Bake for 15-20 minutes until golden brown on top. 11. Remove from the oven. Let them cool slightly on a wire rack before serving. - Step 1: Make sure your oven is fully preheated. This helps the scones rise well. - Step 3: Keep the butter cold. This gives the scones a nice flaky texture. - Step 5: Mixing too much makes the scones tough. Mix until you see no dry flour. - Step 6: Gently fold, so you keep the raspberries whole. This adds a juicy burst of flavor. - Overmixing the dough: This results in tough scones. Mix just until combined. - Skipping the chilling: Cold ingredients help create a better texture. Don’t skip the cold butter! - Not measuring ingredients: Use exact measurements for the best results. Baking is a science. - Ignoring baking time: Check your scones at 15 minutes. They should be golden, not burnt. For the complete recipe, check out the Full Recipe section above. To make the best raspberry white chocolate scones, follow a few simple steps. First, keep your butter very cold. This helps create a fluffy texture. I suggest cubing the butter and chilling it before use. Second, mix the dry and wet ingredients gently. Overmixing makes scones tough, and we want them light and airy. Lastly, shape your dough carefully. Pat it down without pressing too hard to keep air pockets inside. Serve these scones warm for the best taste. You can dust them with powdered sugar for a sweet touch. Pair them with clotted cream for richness. If you like, add fresh raspberries on the side for extra flavor. These scones also shine at brunch or tea time, making them perfect for any gathering. Raspberry white chocolate scones go well with many drinks. A nice cup of Earl Grey tea complements their sweetness. You can also enjoy them with a light lemonade or even coffee. For spreads, try a tart raspberry jam to balance the sweetness. Each pairing enhances the flavors of the scones, making each bite delightful. For the full recipe, visit the [Full Recipe]. {{image_2}} You can play with the flavors of your scones. Instead of raspberries, try blueberries or strawberries for a fresh twist. You may also swap white chocolate for dark chocolate or milk chocolate. Each option gives a new taste. If you like nuts, add chopped almonds or pecans to the mix. These small changes can make a big difference. If you need gluten-free scones, use a gluten-free flour blend. Many blends work well in baking. Look for one that has xanthan gum. This will help the scones hold their shape. You can also use almond flour or coconut flour, but adjust the liquid in the recipe. These flours add a different flavor and texture. You can change the flavors with the seasons. In fall, add chopped apples and cinnamon for a warm taste. Winter calls for cranberry and orange zest. In spring, use lemon zest and poppy seeds for a bright, fresh flavor. Summer is perfect for peaches or cherries. Each season brings new fruits to enjoy in your scones. For the complete recipe, check the Full Recipe section. To keep your Raspberry White Chocolate Scones fresh, store them in an airtight container. This helps maintain their soft texture and delightful flavor. Place a piece of parchment paper between layers to prevent sticking. You can keep them at room temperature for up to two days. If you want to store them longer, the fridge is a good option, but it may dry them out a bit. When you're ready to enjoy your scones again, reheating is easy. Preheat your oven to 350°F (175°C). Place the scones on a baking sheet. Warm them for about 5-7 minutes. This will bring back their fresh-baked taste. You can also microwave them for about 10-15 seconds, but this might make them a bit soft. Freezing is a great way to save scones for later. Allow the scones to cool completely. Then, wrap each scone in plastic wrap. Place them in a freezer bag or container. They will stay fresh for up to three months. When you want to eat them, thaw overnight in the fridge. Then, reheat as mentioned above. This way, you can enjoy these tasty treats anytime! For the complete recipe, check out the Full Recipe. You can tell scones are done when they turn golden brown. The tops should feel firm to the touch. A toothpick inserted into the center should come out clean. If it has dough on it, bake them a bit longer. These signs help ensure your Raspberry White Chocolate Scones are baked just right! Yes, you can make the dough ahead of time! Chill the dough for up to 24 hours in the fridge. Wrap it tightly in plastic wrap. When you’re ready to bake, simply cut the dough into wedges and bake as directed. This saves time and lets you enjoy fresh scones at your convenience. If you need a substitute for white chocolate, try using dark chocolate chips or milk chocolate chips. You can also use dried fruit like cherries or apricots for a different flavor. Each option adds a unique twist to the scone. Experiment and find what you like best! For the complete recipe and specific steps, check the Full Recipe. We explored how to make perfect scones from scratch. We covered key ingredients, detailed instructions, and helpful tips. I shared common mistakes to avoid and fun variations to try. Storing and reheating tips ensure you enjoy fresh scones longer. Baking scones is easy and rewarding. With practice, your scones will impress everyone. Get creative and enjoy this tasty treat!](https://dailydishlab.com/wp-content/uploads/2025/07/7e56670c-1729-4c97-bf35-067a569313c1-768x768.webp)
