Tonight I'm baking batches of cookies for the guys in my husbands family. This Saturday is the annual target shooting and survival extravaganza, and I am a firm believer that our best performance occurs when are bellies are full of good food! They are a competitive bunch, and I'm steering clear of the place until the awards ceremony at the end. I'm sending Josh with containers of cookies, and decided to add a new one to the list of old favorites.
If you claim to be Southern, I just assume that you grew up eating banana pudding, barbecue, and homemade biscuits. I'm not born and bred Southern, but boy have I fallen in love with the South. I like fancy Southern food, simple Southern food, fried chicken on Sundays, and grits with any meal. I'll eat them with butter and salt, or I'll eat them jazzed up with gouda cheese and chicken broth. YES.
While this is a cookie version and lacks the creamy pudding and crunch of the wafers, it's perfect for tailgating, gatherings, or camping. If you're looking for the real deal, I'd suggest Paula Deen's recipe.
Banana Cream Pudding Cookies
from the recipe critic
1 cup unsalted butter, softened
3/4 cup brown sugar
1/4 cup granulated sugar
3.4 oz package banana cream instant pudding mix
2 large eggs
1 teaspoon vanilla extract
2 1/4 cups flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups white chocolate chips
- Preheat your oven to 350 and prepare baking sheets by lining with parchment paper or a Silpat baking mat.
- In a large bowl mix together flour, baking soda, salt, and banana cream pudding mix. Set aside.
- In your mixer cream together butter, sugar and brown sugar. Add eggs and vanilla and mix together. Add the bowl of dry ingredients, and mix until just combined. Finally, add the white chocolate chips.
- Bake for 10 minutes or until slightly golden.