Banana Chocolate Pudding Cookies

• 份量: 30 servings
• 准备时间: 30 minutes
• 总时间: 50 minutes

配料

Chocolate Cookie Batter:

1 1/2 cups flour

1 pkg. (3.9 oz.) instant chocolate pudding & pie filling

1/2 tsp. baking soda

1/4 tsp. salt

1 stick (1/2 cup) butter, room temperature

1/2 cup sugar

1 egg, room temperature

1/2 tsp. vanilla extract

1/4 tsp. almond extract

1/2 cup semi-sweet chocolate chips

1/2 cup chopped walnut

Banana Cookie Batter:

1 1/2 cups flour

1 pkg. (3.4 oz.) instant banana cream pudding & pie filling

1 tsp. baking powder

1/4 tsp. salt

1 stick (1/2 cup) butter, room temperature

1/2 cup sugar

1 egg, room temperature

1/2 tsp. vanilla extract

1/4 tsp. almond extract

1/2 cup semi-sweet chocolate chips

1/2 cup chopped walnut

步骤

Preheat oven to 350 degrees F.

The batter for both flavors can be prepared either one at a time or simultaneously in separate bowls. The preparation for both flavors is the same; the only difference is that the banana flavor includes baking powder, while the chocolate flavor uses baking soda.

Combine flour, pudding mix, baking soda or powder, and salt in a medium bowl. Set aside.

Place butter and sugar in a large bowl. Beat with an electric mixer on medium-high until creamy for about 1 minute. Add egg, vanilla extract, and almond extract, beating for 1 minute. Add flour mixture, a third at a time, using an electric mixer. Beat just enough for the batter to be crumbly. Add chocolate chips and walnuts. Using hands, work batter until batter it holds together. Form into a log or ball.

To form a cookie, scoop up 1 tablespoon of each flavor batter. Press together and form into a half-light and half-dark ball. Place on an ungreased cookie sheet. Using the palm of your hand, press the cookie flat to obtain a 3-inch wide, two-tone cookie. Repeat forming the remaining cookies.

Bake for about 9 to 11 minutes on an ungreased baking sheet. Cool for 1 minute, then transfer cookies onto a cooking rack.

Makes about thirty 3-inch cookies.

营养

• 卡路里: 300 cal