Banana Pudding Chewy Crinkle Cookies

• Vegetarian

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 2 1/4 cups All-purpose flour, unbleached
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 2/3 3.4 oz package Banana cream pudding mix
  • 3/4 cup Granulated sugar, White
  • 1/4 tsp Salt
  • 1 cup Sugar, powder

• Snacks

  • 1 About 8 vanilla wafer cookies

• Dairy

  • 1/2 cup Butter, unsalted
  • 3 oz Cream cheese
  • 1 tbsp Whole milk

Found on willcookforsmiles.com

Description

Ingredients

• 2-1/4 cups unbleached, all-purpose flour
• ½ tsp. baking soda
• 1 tsp. baking powder
• ⅔ of 3.4 oz package of banana cream pudding mix
• ¼ tsp salt
• ¾ cup white granulated sugar
• 3 oz. cream cheese, room temperature, cut into small pieces
• ½ cup unsalted butter, melted and warm
• 1 large egg, room temperature
• 1 Tbsp. whole milk
• About 8 vanilla wafer cookies, chopped (not crushed)
• 1 cup of powder sugar for rolling cookies

Directions

• Preheat the oven to 350 and line the cookie sheet with parchment paper.
• Place sugar and cream cheese in a large bowl.
• Pour warm butter over sugar and cream cheese and whisk until all combined.
• Add egg and milk, whisk until smooth.
• Add flour, salt, baking soda, baking powder and banana cream mix. Mix with rubber spatula until completely combined. (You may have to just use your hands once dry ingredients are folded into wet ingredients, to finish mixing the cookie dough.)
• Fold in chopped vanilla wafers.
• Form 1-inch balls and roll them in powder sugar.
• Place cookie balls on the baking sheet about 2 inches apart.
• Bake for 11-12 minutes.