99 Types of Cookies: # 3 Banana Pudding Cookies

These Banana Pudding Cookies are AMAZING and EASY!  They are another concoction thanks to my daughter.  After taste testing, she described them as “sweet, with melty, gooey chips, and a surprising crunch.”  The crunch is provided by vanilla wafers, which are paired with white chocolate chips in a banana-flavored cookie dough.  Banana pudding turned cookie!  Yum!

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You can whip these cookies up in 20 minutes.  No chilling required, just mix and drop and they turn out beautifully chewy.

banana pudding cookies ready for baking

I think these are a new favorite of mine.

Banana Pudding Cookie

This recipe bakes up 24 cookies, perfect for sharing.

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Banana Pudding Cookies

Banana Pudding Cookies

  • Servings: about 24 cookies
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Chewy banana pudding cookies studded with white chocolate chips and vanilla wafer pieces

Ingredients

  • 1 cup all-purpose flour
  • ½ ts baking soda
  • ½ cup margarine, softened (use one with a high vegetable oil content like Land O’Lakes)
  • 2 Tb white sugar
  • 1/2 cup light brown sugar
  • 1 3.4 oz pkg instant banana pudding
  • 1 egg
  • 1 cup white chocolate chips
  • 8 vanilla wafer cookies
  • yellow food coloring, optional

Directions

1. Preheat oven to 350 degrees.  Line a cookie sheet with parchment paper.

2. Beat margarine, brown sugar, and white sugar until completely creamy. Beat in banana pudding mix until fully combined with the butter mixture, then beat in the egg.  Add a few drops of yellow food coloring, if desired.  Mix in flour and baking soda until fully incorporated.  Break the vanilla wafers into pieces and add them to the cookie dough, along with the white chocolate chips.  Stir until combined.

 
3. Use a cookie scoop or large spoon to drop by tablespoonfuls on cookie sheet.  Bake in upper third of oven for 8-9 minutes.  Do not over bake.  Cookies will appear underdone, but will set while cooling.  Transfer to a wire rack to cool completely.

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99 Variations of Chocolate Chip Cookies: # 2 Hershey Chunk Cookies

It’s time for some more chocolate chip cookies, which honestly, are probably my number one favorite dessert.  So trying to come up with 99 variations is not a chore, it’s a labor of love.

This version has a lot of cookie, with just an occasional studding of super sweet milk chocolate (provided by Hershey bars).  It is also a small batch recipe, which means you can gobble them up quickly and then make some more cookies!

Hershey chunk cookie dough

You don’t need to chill this cookie dough to get great cookies, but it is beneficial to refrigerate the chocolate bars first so that the chunks break off in nice clean pieces.

Hershey chunk cookie dough blob

I love cookies that can be made in about 20 minutes.  Not too long to wait for that gooey sweetness.

Hershey Chunk Cookie

If you like more cookie than chocolate, this is a good recipe to try.

A pile of Hershey Chunk Cookies

Hershey Chunk Cookies

Hershey Chunk Cookies

  • Servings: 18-20 cookies
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Chewy, buttery cookies studded with chunks of milk chocolate

Credit: 99Taste original by Leslie

Ingredients

  • ½ cup margarine, softened (use a high vegetable oil content one like Land O’ Lakes)
  • ¼ cup plus 2 TB brown sugar
  • ¼ cup plus 2 TB white sugar
  • 1 egg
  • ½ ts vanilla
  • ¼ ts baking powder
  • ¼ ts baking soda
  • ¼ ts salt
  • 1 cup plus 3 TB all-purpose flour
  • 2 milk chocolate Hershey bars, refrigerated

Directions

  1. Preheat oven to 350 degrees.  Line a cookie sheet with parchment paper.
  2. Combine both sugars with the softened butter until creamy.   Beat in egg and vanilla. Stir in flour, baking powder, baking soda, and salt until well combined.
  3. Break Hershey bars into pieces (refrigeration makes this easier and cleaner).  Stir the chunks of chocolate into the cookie batter.
  4. Drop by tablespoonfuls a couple of inches apart onto cookie sheet.  Bake in oven 9-11 mins., until just barely browned on the bottom.

 

 

 

99 Types of Cookies: # 2 Strawberry Pudding Confetti Cookies

These Strawberry Pudding Confetti Cookies are a variation of my Pistachio Pudding Cookies.  My daughter came up with the idea, and after making these she thought they’d be great for a birthday party, which they would!  They are easy, sweet, and chewy.  The sprinkles add festive color and the dough is just barely pink, but you could add food coloring to make it brighter.

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The drops of dough look like little balls of strawberry ice cream with sprinkles.

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These cookies bake up really soft, so be careful when transferring to a rack to cool.

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These cookies are sweet, soft, chewy, and gooey – just like the pistachio version!

Strawberry Pudding Confetti Cookies

Super simple – just mix, drop, and bake and you’ve got a sweet treat.

Strawberry Pudding Confetti Cookie

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Strawberry Pudding Confetti Cookies

  • Servings: about 18-20 cookies
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Soft and chewy strawberry flavored cookies with rainbow sprinkles

Credit: 99Taste original by Leslie

Ingredients

  • 1 cup plus 2 Tb all-purpose flour
  • ½ ts baking soda
  • ½ cup margarine, softened (use one with a high vegetable oil content like Land O’Lakes)
  • ¼ cup white sugar
  • ¼ cup plus 2 Tb light brown sugar
  • ¼ ts vanilla extract
  • 3 Tb instant strawberry pudding, dry
  • 1 egg
  • 1/3 cup rainbow sprinkles
  • pink food coloring, optional

Directions

1. Preheat oven to 350 degrees.  Line a cookie sheet with parchment paper.

2. Beat margarine, brown sugar, and white sugar until creamy. Beat in strawberry pudding mix and vanilla until fully combined. Beat in egg. Mix in flour and baking soda, dough will be stiff.  Blend in pink food coloring to desired color, if using.  Stir in rainbow sprinkles.
3. Use a cookie scoop or large spoon to drop by large tablespoonfuls on cookie sheet.  Bake for about 10 mins, until bottoms are just barely golden.  Cookies will appear underdone, but will set while cooling.  Transfer to a wire rack to cool completely.

99 Types of Cookies: # 1 Pistachio Pudding Cookies

I absolutely love pistachios – both the taste and the color.  These Pistachio Pudding Cookies have the most amazing flavor and texture!  They are easy to make and perfect for St. Patrick’s Day, since they are green, or delicious enough to have any time.

The pistachio pudding mix makes the dough a split pea soup color, so I added about four drops of green food coloring to get a prettier hue.

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The cookies bake up perfectly.

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Let the cookies cool slightly before rolling in powdered sugar.  Be careful if they are still a bit warm, because they will be soft and fragile.

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These cookies are sweet, soft, chewy, and gooey.

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Try them for yourself!

Stack of Pistachio Pudding Cookies

Pistachio Pudding Cookies

  • Servings: about 2 dozen cookies
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Soft and chewy pistachio-flavored cookies

Credit: 99Taste original by Leslie

Ingredients

  • 1 cup plus 2 Tb all-purpose flour
  • ½ ts baking soda
  • ½ cup margarine, softened (use one with a high vegetable oil content like Land O’Lakes)
  • 2 Tb white sugar
  • ¼ cup plus 2 Tb light brown sugar
  • ¼ ts vanilla extract
  • 1 4 oz. package instant pistachio pudding dry mix
  • 1 egg
  • ½ cup powdered sugar
  • green food coloring

Directions

1. Beat margarine, brown sugar, and white sugar until creamy. Beat in pistachio pudding mix and vanilla. Beat in egg. Mix in flour and baking soda.  Blend in green food coloring to desired color.
2. Wrap dough in plastic wrap and refrigerate for at least 2 hours.
3. Preheat oven to 375 degrees. Roll tablespoonfuls of dough into round balls and place 2 inches apart on parchment lined cookie sheet.
4. Bake for 8-10 minutes, until bottoms are just slightly browned. When cookies have cooled slightly, carefully roll in powdered sugar.

99 Variations of Chocolate Chip Cookies: # 1 Truly Perfect Traditional Chocolate Chip Cookies

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Well, let me say I’ve baked four batches of chocolate chip cookies the past two weekends.  Even using all three cookie pans that I own yielded different results.

But the last batch of cookies were truly perfect, exactly the type of chocolate chip cookies I love.  Soft, chewy, and crispy all at the same time, with a lot of chocolate chips.  Here are my tips to bake the perfect chocolate chip cookie.  This post is not endorsed; these are only my opinions of the products and ingredients that will create the best cookie.

First of all, I used Land O’ Lakes margarine.  Land O’ Lakes has more vegetable oil content than other margarines and also 0 trans fat (although they can still make that claim with 0.5g of trans fat).  I let the margarine soften until it would just hold a thumbprint, about one hour.  Secondly, I hand mixed these cookies.  One of my previous batches used a mixer and butter.  Those cookies tasted good, but they were flat and after two days they turned hard.

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This recipe omits vanilla, which I honestly didn’t miss.  The cookies had a true chocolate chip cookie taste instead of a vanilla taste.  For the chips, I used a whole bag of Ghiradelli semi-sweet.

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No annoying chilling is required – who wants to wait that long for chocolate chip cookies?

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As for the pan, the one that baked the cookies perfectly, not too puffy and not too flat, with a slightly crispy bottom and a chewy center, was my Wilton cookie sheet.  My dark-coated cookie pan resulted in browner cookies that were puffier on top and crispier on the bottom.  My large sheet pan turned out cookies that were chewy, but a bit too flat.

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I think I could’ve eaten the whole pan of these cookies when they came out of the oven.  Nine minutes at 375 degrees on the top rack worked perfectly.

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Try this traditional recipe and these tricks for a perfect chocolate chip cookie.  Look at that warm gooey-ness – I think I need to go have another…

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Truly Perfect Traditional Chocolate Chip Cookies

  • Servings: about 3 1/2 dozen cookies
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Perfect chewy traditional chocolate chip cookies, no chilling required

Credit: tips & tricks by 99Taste

Ingredients

  • 2 sticks Land O’ Lakes margarine, softened
  • 3/4 cup white sugar
  • 3/4 cup brown sugar
  • 1 egg
  • 2 1/4 cup all-purpose flour
  • 1 ts baking soda
  • 1/2 ts salt
  • 12 oz. high quality semi-sweet chocolate chips, such as Ghiradelli

Directions

1. Preheat oven to 375 degrees.  Line cookie pans with parchment paper (do not use dark-coated pans).

2. In a large bowl, cream softened margarine with both sugars until smooth.  Beat in egg.  In a separate bowl, mix salt and baking soda with the flour.  Gradually add the flour mixture to the butter mixture, stirring after each addition.  The batter will become very stiff.  Add chocolate chips and stir until fully mixed.

3. Use a cookie scoop or large spoon to drop by large tablespoonfuls onto cookie sheets.  Bake on top oven rack 8-10 minutes (do not over-bake).  Use a separate cookie sheet for each batch (so that the pan is not already warm).