BANANA CREAM PIE COOKIES
These banana cream pie cookies taste like banana cream pie all wrapped up in a delicious cookie!
Provided by Aimee
Time 14m
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper or a silicone liner. Set aside.
- In a large bowl, cream together the sugars and butter, until well mixed, and light and creamy, about 2 minutes.
- Add in eggs, vanilla, and mix until just combined.
- Add in the flour, pudding mix, salt and baking soda. Stir in completely until you have a nice soft dough.
- Fold the graham cracker pieces and white chocolate chips evenly into the dough.
- Scoop the cookie dough into 2 Tablespoon sized scoops, and roll them into smooth balls.
- Place about 8 cookie balls, on to each prepared baking sheet. Place them about 2 inches apart.
- Bake the cookies for 8-9 minutes until lightly golden on the sides, and the tops are just barely set. They might not look all the way done.
- Allow cookies to cool on cookie sheet for about 8 minutes on the cookie sheet, as they'll keep cooking as they are there. Then transfer them to a cooling rack to cool completely.
Nutrition Facts : Carbohydrate 31 g, Protein 3 g, Fat 12 g, SaturatedFat 7 g, TransFat 1 g, Cholesterol 38 mg, Sodium 196 mg, Fiber 1 g, Sugar 18 g, Calories 236 kcal, ServingSize 1 serving
GRANDMA'S BANANA COOKIES
These cookies were voted an all-time favorite in our family. They can be made any time of the year-bring them to parties, keep them for your family, save one for yourself, save 10 for yourself, whatever you want! I promise everyone will love this delicious balance of sweet but not too sweet. Eat hot, eat cold, eat these whenever. They can be stored in the freezer or in a container.
Provided by mmich
Time 1h5m
Yield 40
Number Of Ingredients 15
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease a cookie sheet.
- Combine flour, baking powder, and salt in a large bowl. Stir mashed banana, sour cream, and vanilla together in another bowl.
- Cream margarine and sugar in a large bowl with an electric mixer. Beat in eggs. Mix in banana-sour cream mixture until incorporated. Add dry ingredients until well combined. Stir in nuts.
- Drop small spoonfuls of batter onto the prepared cookie sheet; cookies do not expand much in the oven.
- Bake in the preheated oven, checking occasionally, until bottoms are light golden brown and cookies are set but still a tad soft, 10 to 12 minutes. Remove cookies to a rack to cool.
- While the cookies are cooling, prepare frosting: Melt butter in a saucepan over medium-low heat. Stir in brown sugar and reduce heat to low. Stir and bring to a boil. Boil, stirring constantly, for 2 minutes. Remove from heat.
- Stir in 1/4 cup milk and bring to a boil again. Remove from heat and let cool, 10 to 15 minutes.
- Gradually stir in powdered sugar until frosting is desired consistency. If frosting hardens while working, stir in a little bit of milk.
- Spread frosting on cooled cookies.
Nutrition Facts : Calories 192.6 calories, Carbohydrate 29.4 g, Cholesterol 16.8 mg, Fat 7.8 g, Fiber 0.5 g, Protein 1.9 g, SaturatedFat 2.7 g, Sodium 165 mg
COOKIE-TOPPED BANANA CREAM PIE
Well, here's a scrumptious riff on the beloved banana-chocolate pairing! Who could say no to banana cream pie in a chocolate cookie crust?
Provided by My Food and Family
Categories Pie
Time 4h30m
Yield Makes 12 servings.
Number Of Ingredients 11
Steps:
- Combine crushed cookies and butter in bowl. Press crumb mixture onto bottom and up side of a 9-inch pie plate. Refrigerate.
- Add half-and-half, egg yolks, sugar and cornstarch to 2-qt. saucepan and whisk until the mixture is smooth and cornstarch is dissolved. Place on medium heat and bring to a simmer, whisking constantly; cook until thickened, about 15 min. Once thick, like pudding, remove from heat and stir in vanilla and 2 Tbsp. butter.
- Place half of the sliced bananas in the bottom of prepared crust. Top with half of the pudding; repeat layers.
- Refrigerate 4 hours or until set. Top with COOL WHIP just before serving. Garnish with vanilla creme-filled chocolate sandwich cookies.
Nutrition Facts : Calories 320, Fat 19 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 75 mg, Sodium 180 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 4 g
BANANA CREAM COOKIES
From "The Ultimate Cookie Book" by Catherine Atkinson. You can substitute vegetable oil for the sunflower oil and sour cream for the creme fraiche.
Provided by the_cookie_lady
Categories Drop Cookies
Time 1h
Yield 24 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350 and line two or three baking sheets with baking parchment.
- Put the eggs and brown sugar in a large bowl and whisk together until well blended. Stir in the vanilla extract. Add the oil and creme fraice and stir in well. Add the flour and mix well. (The mixture will be quite runny at this stage.) Cover with plastic wrap and chill in the refrigerator for about 30 minutes.
- Put the frosted cornflakes in a large bowl. Remove the cookie dough from the refrigerator and stir in the bananas. Using a tablespoon, drop heaps into the flakes. Lightly toss so each cookie is well coated, then remove and place on the prepared baking sheets. Flatten very slightly with your fingertips.
- Bake for 15-20 minutes, or until risen and golden brown and crispy. Transfer the cookies to a wire rack and dredge with sifted confectioners' sugar. Serve while still warm.
Nutrition Facts : Calories 205.8, Fat 7.1, SaturatedFat 1.9, Cholesterol 24.4, Sodium 148.9, Carbohydrate 33.4, Fiber 1.1, Sugar 15.2, Protein 2.8
BANANA CREAM SANDWICH COOKIES
People go bananas for these! These rich little sandwiches are a nice change of pace on a Christmas platter, and they ship well, too. -Elaine Owens, Dubuque, Iowa
Provided by Taste of Home
Categories Desserts
Time 50m
Yield about 2-1/2 dozen.
Number Of Ingredients 13
Steps:
- In a large bowl, cream butter and sugar until light and fluffy, 5-7 minutes. Beat in banana and vanilla. In another bowl, whisk flour and salt; gradually beat into creamed mixture. Stir in peanuts. Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 30 minutes or until firm enough to roll., Preheat oven to 350°. On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 2-in. round cookie cutter. Place 1 in. apart on ungreased baking sheets. Bake 10-12 minutes or until edges are light brown. Remove from pans to wire racks to cool completely., In a small bowl, beat confectioners' sugar, peanut butter, butter, vanilla and enough milk to reach spreading consistency. Drop a heaping teaspoon in the center of half of the cookies; press remaining cookies on top to spread frosting., To Make Ahead: Dough can be made 2 days in advance. Wrap in plastic and place in a resealable bag. Store in the refrigerator., Freeze option: Freeze plain cookies in freezer containers. To use, thaw in covered containers and prepare as directed.
Nutrition Facts : Calories 186 calories, Fat 9g fat (4g saturated fat), Cholesterol 17mg cholesterol, Sodium 87mg sodium, Carbohydrate 26g carbohydrate (18g sugars, Fiber 1g fiber), Protein 2g protein.
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