What to do

1. In a medium bowl, add flour, baking soda, baking powder, cream of tartar and salt. Give that a quick mix to ensure everything is well incorporated.

2. Using a stand mixer with paddle attachment (or hand mixer), mix the butter, crisco, granulated sugar and powdered sugar on low/medium speed. We want the mix to become light and fluffy. Add the egg, vanilla and almond extracts. Mix on low until everything is combined.

3. Slowly add the dry ingredients as you run the mixer on low. Add the sour cream and mix again. The dough should start to come together as you mix. (*Note: if you are using a hand mixer, you might need to use a rubber spatula to bring everything together. We are looking for the dough to come together into the shape of a rough ball.)

4. Using your hands, divide the dough into 16 cookies (Note: Cookies should weigh ~50 grams or 1.5-2 ounces. Depending on how you measured ingredients, weight can vary). Place cookies on a baking sheet lined with parchment paper. Using a measuring cup, press down on each ball to flatten, but also create a crater within the cookies (these craters are to help hold the pudding). At this point I like to cover the cookie dough with plastic wrap and chill them in the fridge for at least 12 hours. If you are looking to bake right away, pop the cookies (uncovered) in the fridge for at least 30 minutes so that they can firm up and rest.

5. (*Note: cookies should be cold when placed in the oven) Preheat oven to 350. We want to bake 3-4 cookies per baking sheet. If baking 16 cookies, bake for about 8-10 minutes (or until cookies are not greasy looking ). Please note, ovens do vary. We are looking for non greasy cookies and no browning on the edges. Remove cookies from oven and allow them to cool while you make the filling. Note, you can leave the cookies on the baking sheet to cool.

6. For the pudding filling, we only need half of what the pudding instructions/recipe calls for. Mix the banana pudding and milk according to package instructions. Once mixed, cover pudding with plastic wrap then place in fridge to chill while you make your whipped cream.

7. For the whipped cream, place heavy whipping cream and powdered sugar into a stand mixer with whisk attachment. Hand mixer also works! Mix on medium and then high speed until soft peaks form. Do not over-whip. Add vanilla and then mix for 10 more seconds.

8. Fold whipped cream into banana pudding. Then using a spoon or small ice cream scoop, place a tbsp of pudding mixture onto each cooled cookie. Add a couple slices of bananas and cookie crumbs. Add another 1/2 tbsp of pudding and top with more bananas and then cookie crumbs. Enjoy!

Storage: Cookies should be stored in an airtight container in the fridge for up to 3 days.

FAQ’s

Helpful tips

Here are some important Pro tips by Maude

• When measuring your flour, if you are not using a baking scale, be sure not to scoop your measuring cup into the flour (that is too much flour!) You want to spoon your flour into your measuring cup (spoonful by spoonful) until the cup is full. Then use a knife to scrape off the top, excess flour. This tip will ensure that you are not using too much flour in your recipes.
• Chilling cookie dough is a sure way to improve the flavor of your cookies! The chilling process allows the flour to moisten and the sugars and butter to get acquainted… which gives so much flavor to your cookies! It is heavenly! Try not to skip this step!
• When baking your cookies, try not to crowd your pan. For this recipe, I usually bake 3 cookies at a time.
• Note: If you are short on time or don’t feel like making whipped cream, 3/4 cup cool whip folded into the banana pudding works just fine, and tastes wonderful!

If you try this recipe, I would love your feedback! Please leave a star rating, a comment below or on the reel in Instagram! Also please share what you made and tag @eatmaudes !! Thank you so much for stopping by and making yumminess with me!

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