BANANA CREAM PIE COOKIES
Recipe by Cindy Handy
BANANA CREAM PIE COOKIES
Ingredients
• 2 cups all-purpose flour
• 2 TB cornstarch
• 1 tsp. baking soda
• 1-1/2 (12 TB) sticks of butter softened
• 3/4 cup dark brown sugar, packed
• 1/2 cup granulated sugar (divided use)
• 1-3.4 ounce box instant banana pudding mix powder
• 2 large eggs
• 1-1/2 tsp. vanilla extract
• 1-1/4 cups white chocolate chips
• 1/4 tsp. salt
• About 1/2 cup graham cracker crumbs (in a little bowl)
Instructions
1. Preheat the oven to 350F. Line two cookie sheets with parchment paper; set aside.
2. In a large mixing bowl, whisk together the flour and baking soda; set aside.
Use an electric mixer to cream together the butter, brown sugar, and 1/4 cup of the granulated sugar until light and fluffy (about 2 minutes). Add the dry pudding mix and ~ beat until well combined. Add eggs & vanilla ~ beat with the mixer until smooth. Then beat in the salt & baking soda. Scrape down sides of bowl and paddle ~ gradually beat in the flour ~ raise speed to medium-high and beat until the dough comes off the sides of the bowl and forms a ball around the paddle. Gently fold in the white chocolate chips.
3. Put the remaining 1/4 cup of white sugar in a little bowl. I use my regular cookie scoop (about 1 heaping tablespoon) to form balls of dough onto the parchment paper-lined baking sheets (about 12 per sheet). Roll into balls with your hands, then roll in white sugar. Dip the bottom of each ball into the dish of graham cracker crumbs. Replace onto the cookie sheets (graham cracker crumbs on the bottom) and flatten slightly with your hands.
4. Bake these cookies at 350F for 8-10 minutes until set. Let sit on the cookie sheet about 5 minutes before removing to a rack or paper to cool completely. Makes about 2 dozen.
