Prepare the Oven and Baking Sheets:
Preheat Oven: Preheat your oven to 350°F (175°C).
Line Baking Sheets: Line baking sheets with parchment paper or silicone baking mats.
Make the Cookie Dough:
Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Add Eggs and Vanilla: Beat in the eggs, one at a time, until fully incorporated. Mix in the vanilla extract.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, instant vanilla pudding mix, baking soda, baking powder, and salt.
Mix Dough: Gradually add the dry ingredients to the butter mixture, mixing just until combined.
Fold in Add-ins: Fold in the chopped bananas, nuts (if using), and mini marshmallows (if using).
Shape the Cookies:
Drop Dough: Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake the Cookies:
Bake: Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden and the centers are set.
Cool: Remove from the oven and let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
Prepare the Frosting (Optional):
Beat Ingredients: In a medium bowl, beat together the softened butter, powdered sugar, cream cheese, and vanilla extract until smooth and creamy.
Adjust Consistency: If the frosting is too thick, add milk a little at a time until it reaches your desired consistency.
Frost the Cookies: Frost the cooled cookies if desired.
Serve:
Enjoy: Enjoy the cookies as is or with frosting. Store any leftovers in an airtight container at room temperature for up to a week.
These banana pudding cookies are soft, chewy, and bursting with banana flavor, making them a delightful treat for any banana lover! 🍌🍪😋
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