Happy Martin Luther King, Jr. Day! I hope you have the day off from work. I did until I decided to pick up the weekend-duty shift. I’m regretting that now just a little because I didn’t tackle everything on my to-do list, but I could definitely use the comp day. And if there’s anything I’ve learned in my two-and-a-half years of business school it’s that “required” reading is optional at best, at least with my GPA.
Less optional are these banana cream cookies. I’m telling you, if you’re a fan of bananas, cookies or deliciousness, you need to make these and try them for yourself, no occasion needed. Although I’ll admit I made my batch with one in mind. You see, Brian was away all weekend with his family in the Bahamas, and he comes back tonight. Banana cream happens to be one of his favorite flavors, so I made these as a sort-of welcome home gesture. But before you start thinking that I’m some kind of good girlfriend, I’ll have you know that as soon as he tells me how much he loves them, I plan on telling him that the next time he leaves me behind I won’t be saving him any.
So yeah, I’m probably not in the running for any best girlfriend awards. But these cookies. Oh these cookies. They deserve some recognition.
What you’ll need: the usual suspects of sugar, butter, vanilla, eggs, flour, baking soda, and salt, with the special addition of banana cream pudding mix, white chocolate chips and graham cracker crumbs.
This recipe comes from the blog Like Mother Like Daughter and it is a great one. The only changes I made when baking my own batch, was using only half of all of the ingredients to make 2 dozen, and instead of mixing in chunks of graham crackers, I pulsed mine in the food processor into crumbs and added them to the flour.
The rest of the process is nothing fancy. Make cookie dough, drop cookie dough, bake cookie dough. Ordinary steps for very extraordinary cookies.
Here they are fresh out of the oven in all their golden, white chocolate, banana-cream-flavored glory.
And here they are just beckoning me to have another.
I had originally saved Brian a dozen cookies, we’re now down to 8, and he doesn’t get back until late this evening. So either I control myself or learn to do some very creative Weight Watchers accounting. My calculator is at the ready.
- ½ cup sugar
- ½ cup brown sugar
- ½ cup butter (1 stick) at room temperature
- 1 egg
- ½ teaspoon vanilla
- 1½ cups flour
- 3 graham crackers, processed into crumbs (about a ½ cup)
- Half of a 3.4 oz package of banana cream pudding mix (about ¼ cup + 2 teaspoons)
- ½ teaspoon salt
- ½ teaspoon baking soda
- ¾ cups white chocolate chips
- Preheat oven to 350 degrees. Line two cookie sheets with parchment paper or silicone baking mat and set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, cream together sugars and butter on medium until light and fluffy.
- Reduce speed to low, add the egg and vanilla until well mixed, about 1 minute.
- Next, add the flour, graham cracker crumbs, half a box of banana cream pudding mix, salt and baking soda. Mix until combined.
- Remove bowl from stand mixer and fold in white chocolate chips.
- Drop cookie dough by rounded tablespoons onto prepared baking sheets, about 2 inches apart.
- Bake for 10-12 minutes until lightly golden.
- Remove from oven and let cookies cool for 5 minutes before transferring them to a wire rack to cool some more.
- Yields 2 dozen cookies. Double all of the ingredients and use the full box of banana cream pudding mix to make 4 dozen cookies.