Guaranteed to stay moist as long as you don't leave them out.

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Ingredients

30
Original recipe yields 30 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl, cream together shortening and sugar until light and fluffy. Beat in eggs one at a time. Stir in vanilla extract, baking powder, salt, and instant banana pudding mix. Mix in 2 cups flour. Gradually mix in remaining 1/2 cup flour as needed to form a workable dough. Cover, and chill in the refrigerator at least 2 hours.

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  • Preheat oven to 375 degrees F (190 degrees C). Grease baking sheets. Shape dough into walnut sized balls, and place 2 inches apart on the prepared baking sheets. Flatten balls to a thickness of about 1/4 inch.

  • Bake 8 to 10 minutes in the preheated oven, or until lightly browned.

Nutrition Facts

112.6 calories; 1.5 g protein; 15.5 g carbohydrates; 12.4 mg cholesterol; 100.7 mg sodium. Full Nutrition

Reviews (27)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/13/2008
I normally don't like artificial banana flavoring but these were delicious!!! Instead of shortening I used 1/3 c butter and 1/3 c oil...and then I used only 2 c flour. I decreased the baking time to 7 mins and they turned out perfectly moist and incredibly yummy!!! Read More
(12)

Most helpful critical review

Rating: 3 stars
08/03/2008
I made these this morning exactly as the recipe specified. These were....different. Kind of like eating banana bread in cookie form. I think the Sugar Cookie Frosting I used made it a little better. Refrigerating this dough is not crucial for making these cookies. This dough was plenty firm enough and I think the refrigeration made them a little more difficult to work with. Make sure you keep an eye on them and not to burn them and you'll have to flatten them with your hand they don't spread. I'd make these again only using a different flavor of pudding mix. I bet chocolate would be good. I'd like to work with this recipe and see if I can't make it a little less dry. Not sticking it in the fridge would help and possibly adding half a mashed banana. Read More
(3)
34 Ratings
  • 5 star values: 16
  • 4 star values: 13
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 2
Rating: 5 stars
02/13/2008
I normally don't like artificial banana flavoring but these were delicious!!! Instead of shortening I used 1/3 c butter and 1/3 c oil...and then I used only 2 c flour. I decreased the baking time to 7 mins and they turned out perfectly moist and incredibly yummy!!! Read More
(12)
Rating: 5 stars
02/13/2008
I normally don't like artificial banana flavoring but these were delicious!!! Instead of shortening I used 1/3 c butter and 1/3 c oil...and then I used only 2 c flour. I decreased the baking time to 7 mins and they turned out perfectly moist and incredibly yummy!!! Read More
(12)
Rating: 4 stars
11/09/2009
With cookie icing it reminded me of cake with banana filling. Family enjoyed them and hubby even asked for them again. Read More
(10)
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Rating: 5 stars
08/11/2009
Loved them with vanilla pudding and 2 mashed bananas. Read More
(9)
Rating: 5 stars
12/06/2007
A wonderful cookie! I doubled this recipe. Except I only used only 4 cups of flour (not 5) and rolled the balls in chopped walnuts. They were actually better the day after I made them. Moist and delicious with a hint of banana flavoring. I've already had 5 requests for the recipe. Read More
(5)
Rating: 4 stars
05/26/2007
Nice soft cookie with lots of banana flavor. I rolled them into a log and sliced to bake. I might try a little drizzle or frosting on them next time. Read More
(5)
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Rating: 4 stars
08/04/2008
You know this recipe wasn't bad. It definitely has a fake banana taste...but I think with a different flavored pudding it would be fantastic! The cookie itself is nummy...great texture. I would try white chocolate french vanilla or coconut cream pudding. Also I used 1/3 cup butter and 1/3 cup shortening and frosted per other reviewers with Sugar Cookie Icing. I will definitely be experimenting with other flavors...oohhh maybe a butterscotch pudding! mmm! Read More
(4)
Rating: 5 stars
03/01/2006
these were really great! my entire family (including two picky boys) loved them. in fact, as soon as my 12yo took a bite he said, "you need to make these more often!" definitely use a stand mixer when making these cookies, and 2 1/4 C. flour is enough. they tasted just like a lighter version of banana pudding. and they were so yummy warm just out of the oven! i can't wait to experiment with other flavors! Read More
(4)
Rating: 4 stars
09/21/2009
I used cheesecake flavored pudding because I didn't know what else to do with it. They turned out pretty good. Read More
(4)
Rating: 4 stars
12/11/2006
I made this with french vanilla pudding because I don't like fake bananna. Tasted o.k. could use more flavor... texture was very good. Read More
(3)
Rating: 3 stars
08/03/2008
I made these this morning exactly as the recipe specified. These were....different. Kind of like eating banana bread in cookie form. I think the Sugar Cookie Frosting I used made it a little better. Refrigerating this dough is not crucial for making these cookies. This dough was plenty firm enough and I think the refrigeration made them a little more difficult to work with. Make sure you keep an eye on them and not to burn them and you'll have to flatten them with your hand they don't spread. I'd make these again only using a different flavor of pudding mix. I bet chocolate would be good. I'd like to work with this recipe and see if I can't make it a little less dry. Not sticking it in the fridge would help and possibly adding half a mashed banana. Read More
(3)