Banana Chocolate Pudding Cookies

Banana-Chocolate Pudding Cookies:

Chocolate Cookie Batter:

1 1/2 cup 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 cup 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

Preheat oven to 350 degrees F.

The batter for both flavors could be prepared one at a time or simultaneously in separate bowls. Preparation for both flavors are identical, the only difference is one has baking soda and one has baking powder.

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

Place butter and sugar in a large bowl. Beat with an electric mixer on medium high until creamy, 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.

Add walnuts and chocolate chips at this point

Finished dough

To form cookie, scoop up 1 tbsp. 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 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 and transfer cookies onto a cooking rack. Makes about thirty 3-inch cookies.

Note: To make 2-inch cookies, use half tablespoon of each batter. Press flat into 2-inch diameter. Bake for about 7 to 9 minutes. Makes about 5 dozen cookies.

www.ingoodflavor.com