The following “Chew This!” column originally appeared in “The Courier-Times” and / or “The Shelbyville News”. Check their websites for further information and dates.

Banana Pudding Cookies!

Blaise Doubman

It took me awhile to really like and enjoy banana pudding. I guess I never really understood why anyone would want to eat banana flavored pudding mixed with bananas and soft cookies! Ha! That is, until I actually grew to appreciate the flavor combinations of the overall dish, as well as the unique history behind this classic southern staple! On my website I have a recipe for banana pudding, as well as a chocolate version but this recipe here may be one of my most unique. Yes, when I introduced everyone to my chocolate banana pudding, my website was filled with comments, both good and bad of people wondering what in the World was going on! Chocolate banana pudding? Yes, it is different, but it is delicious. Well, this column is not about that but about banana pudding cookies! Cookies? Yes, cookies! My friend, Deanna Sparks, sent me a recipe for banana pudding cookies via Facebook. I checked them out, made some changes and started testing! Let me tell you, they are out of this World, delicious! I was amazed by them. 

There are so many ways to enjoy banana pudding! There are recipes for banana pudding where it is served hot from the oven with meringue, recipes for banana pudding served cold from the refrigerator and even recipes where the dessert is served in individual little cups for a dessert that you can literally walk around with, carry and eat! How cool is that? Awhile back I turned banana pudding into a “Banana Pudding Crunch Cake” for my Grandma Deloris and she loved it! I have a feeling she would have loved these cookies! Eat them warm out of the oven for a warm banana pudding experience, or chill them for the classic cold banana pudding experience. I will not judge you if you want to put a little whipped cream on top of these for a really unique treat! Be sure you use the dry mix of the pudding only, do not prepare according to package. 

Banana Pudding Cookies

You can substitute the white chocolate chips for milk chocolate chips if you desire.

1 ½ sticks unsalted butter, softened 

¾ cup light brown sugar

¼ cup white granulated sugar

1 3.4 oz instant banana cream pudding dry mix

2 large eggs, beaten

2 teaspoons pure vanilla extract 

1 teaspoon baking soda

½ teaspoon salt

2 ¼ cups white all-purpose flour

1 cup white chocolate chips 

Start by preheating your oven to 350 degrees F. Line 2 large baking sheets with parchment paper.

In a large bowl, cream together the softened unsalted butter with the light brown sugar and white granulated sugar until light and fluffy. 

Beat in the instant banana cream pudding dry mix. 

Beat in the beaten eggs, pure vanilla extract, baking soda and salt. 

Gently stir in the white all-purpose flour.

Fold in the white chocolate chips. 

Place tablespoon size balls, about 2-inches apart, onto the prepared baking sheets. 

Bake, one baking sheet at a time, for 10 minutes. 

Remove, cool and enjoy! 

Ask and Answer: I had several questions about my column for “Classic Pot Roast”, so I thought I would address some of your questions here. First of all, the roast can be saved for leftovers by placing the leftovers in an airtight container and refrigerating for up to 3 days. All sizes of tomato soup will work here for this recipe, even the family size cans. Also, you can add fresh or dried herbs and spices into the slow cooker, if you desire but be careful if using dried herbs because they tend to be stronger in flavor than fresh herbs.