Banana Chocolate Chip Cookies?
December 29, 2007
I mentioned before that I was planning on making kitchen-sink cookies for New Year’s Eve. It’s basically an enormous dough recipe which calls for a combination of chips, chunks, and nuts — up to four (FOUR!) 10-12 oz. bags of them. I got it years ago from a new mommy message board that no longer exists, from maybe a Melissa? I promise I will post it soon. If you’re going to eat a cookie, this is the one to eat.
Then today, though, I came across this cookie tip from Oh, Mindy!: add a package of pudding mix (cook & serve, not instant, I’d imagine…) and an extra egg to your usual chocolate chip cookie recipe. It bulks up the cookies (yes, and calories) and keeps them moist. Imagine the possibilities! Coconut cookies with chopped macadamia nuts and white chocolate chips. Chocolate fudge cookies with mint chips or toffee bits. Banana cream cookies with dark chocolate chips. I’m sure you could accomplish the same idea with flavored extracts, but I bet the consistency of these cookies is great.
Now I’m thinking of trying this trick instead of my old standby. I’m seriously tempted to make a banana version just because I can…
Edited to add: Oh, Mindy! uses instant pudding, which means even more flavor possibilities… pistachio cookies with chopped pistachios and chocolate chips? Flan cookies with cinnamon chips?
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Filed under: Dessert
I'm Dara, the Chick in the Kitchen. Living in the suburbs of Manhattan with my two boys, ages 5 and 7, and husband. Trying to feed my family something more diverse than a different shape of pasta each night. Read more 
1 Comment
1.
melissahills | December 29, 2007 at 5:07 pm
I used instant, actually. I find it a handy thing to have around. I’ve made Banana Chocolate Chip Cookies before and brought them to my friend’s office. Everyone loved them, but who doesn’t love cookies at work?
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