Hi there, Somewhat Simple readers. It’s Ashley again, from Kitchen Meets Girl, and I’m thrilled to be back for a second month to share another fun recipe with you. Last month, I brought my Slow Cooker Chicken Ranch Pasta, which is one of my family’s new favorite weeknight meals.
Today I’m sharing an easy pudding cookie. I baked some Funfetti Cheesecake Cookies last month, and they were a huge hit at my house. Pudding cookies are one of my favorite cookies to make because they come together so quickly, and are super soft and moist. Oh, and simple.
Simple is a necessity for me right now: between end of school year activities, work, graduations, and family events, I don’t have a lot of extra time to spare. So when my kiddo comes home from school and casually mentions that I’m supposed to send treats the next morning, I don’t panic.
These are your basic cake mix/pudding cookies, but with an extra-ripe chopped up banana thrown in. If you’re like me, you almost always have a pile of brown bananas hanging out on your kitchen counter…and what better way to use ‘em up than in cookies?
Also, the combination of the pudding mix and the banana make these cookies super soft–my favorite kind of cookie!
To give these the chocolate “topping” that we all love on top of our banana splits, I simply melted some chocolate chips. You could also just drizzle the chocolate over the tops of the cookies, but since my kiddo asked for extra, I smeared it on the top halves of the cookies instead. And, since we love sprinkles at my house, I added some of those as well.
And then we ate them all!
1 box strawberry cake mix
1 box (4-serving size) vanilla instant pudding mix
1/2 cup vegetable oil
1 banana, chopped
1/2 cup semi-sweet chocolate chips
Preheat oven to 350. Line baking sheets with parchment or a Silpat. In a medium bowl, combine the cake mix, pudding mix, oil and eggs, stirring until combined. Gently fold in the chopped bananas. Drop dough by tablespoonfuls onto prepared baking sheets, about 2 inches apart.
Bake for 8 to 10 minutes, or until cookies just start to brown around the edges – the centers will still be soft when you remove them from the oven. Allow them to cool for approximately 2 minutes on the baking sheets and then remove them to a cooling rack.
Once the cookies are complete cool, melt the chocolate chips in a small microwave-safe bowl on high for approximately 30 seconds or until the chocolate is softened and can be easily stirred smooth. Drizzle chocolate over cookies and top with sprinkles, if desired.
Makes approximately 24 cookies. Store in a tightly lidded container for up to 5 days in the refrigerator.
Recipe adapted from Better Crocker Super Moist Cake Mix Magic