Banana Pudding Cookies

When I first started out as a New York nanny, I worked for a family that lived in East Harlem. I took care of their baby girl, whom I affectionately called “Zu” (a nickname which bears no likeness to her actual name), from the time she was nine months old to when she was two and a half. And, oh, we had so much fun together. We read a million books, danced to Mary Poppins on vinyl, and I introduced her to the Peanuts (because Snoopy rules). We blew bubbles in the backyard, gave fist-bumps and high-fives, wore silly hats, and made cakes.

Well, I made the cakes. She did a lot of stirring ☺️ The point is that it was the best job I’d ever had up to that point. From the time I arrived everyday to the time I left, we were two peas in a pod.

We always ordered the same thing, one Banana Pudding Pudgie. It’s a soft, chewy, white chocolate-studded cookie that tastes just like its namesake dessert. We’d go home and I’d cut it in quarters so she could grab them easily with her little fingers, and we’d enjoy it together before finding a new record to dance to. Those are some of my favorite memories ever. Just a simple little treat with my sweet, tiny friend.

When the time came for me to move on to a new family, I had no reason to frequent East Harlem or make trips to Evelyn’s Kitchen. This was a time when I was just getting into baking, and so I decided that I would figure out how to make Banana Pudding Pudgies at home. And it only took me fourteen months to get it right 😁😁😁 But I did, and for the last two years, whenever I get a hankering for a treat from Evelyn’s Kitchen, I save the subway fare I’d spend getting to and from East Harlem and make a batch of Banana Pudding Cookies instead.

Banana Pudding Cookies
makes about 4 dozen cookies

Ingredients:

• 2 1/2 cups all-purpose flour
• 1/4 cup cornstarch
• 1/4 cup non-fat dry milk powder
• 1 teaspoon baking soda
• 1 teaspoon Kosher or sea salt
• 1 cup (2 sticks) unsalted butter, softened to room temperature
• 3/4 cup light brown sugar, packed
• 1/2 cup granulated sugar
• 1 large egg, room temperature
• 1 1/2 medium ripe bananas, mashed (about 1/2 cup)
• 1 tablespoon pure vanilla extract
• 1 1/4 cups white chocolate chips

Instructions:

1. In a large mixing bowl, whisk together flour, cornstarch, milk powder, baking soda, and salt. Set aside.
2. In a separate large mixing bowl, use an electric mixer to beat butter until light and fluffy. Add light brown and granulated sugars and beat until combined. Mix in egg, followed by mashed banana and vanilla. Add dry ingredients in two installments, beating until combined. Mix in white chocolate chips.
3. Cover dough and chill in the refrigerator for at least two hours, or up to three days.
4. .............................

for full recipes please see : e2bakesbrooklyn.com

Share this post