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Banana Cream Cookies are a classic banana cookie recipe with a twist! They have a great soft, chewy texture that comes from banana pudding mix plus a whole banana. Banana cream pie lovers- you’ve got to try these banana cookies! Banana Cream Cookies are soft, sweet with a lovely banana flavor. This great flavor comes from a ripe banana as well as a box of instant banana pudding mix. These banana cookies are super simple to make and everyone loves the end result. I used white chocolate chips but I’ve heard that semi sweet chocolate chips or even butterscotch chips taste amazing! So get creative and enjoy our banana cookies recipe! Ingredients 1/2 cup butter softened 1 cup granulated sugar 1 banana smashed 3.4 oz package banana cream instant pudding mix 2 large eggs 2 1/2 cups flour 1/2 teaspoon baking soda 1/2 teaspoon salt 2 cups white chocolate chips Instructions Preheat your oven to 350 degree F and prepare baking sheets by lining with parchment paper. Combine flour, baking soda and ...

A creamy no churn sweet and salty dulce de leche ice cream with chocolaty ripples and chips. Ingredients : For the dulce de leche 13.5 oz sweetened condensed milk (1 can) 1 teaspoon coarse sea salt 1/2 cup heavy cream For the fudge ripple 3/4 cup water 1/4 cup cocoa powder 1/4 cup corn syrup 1/2 cup mini chocolate chips (about 3 1/4 oz.) For the ice cream 1 1/2 cups heavy cream 1 1/4 cups mini chocolate chips (remainder of 10 oz. bag) Instructions : For the dulce de leche: Pour the entire can of sweetened condensed milk in a bowl on top of a double boiler and place over a pot of simmering water.  Cook over low heat, stirring occasionally, for 1-1½ hours, or until thick and light caramel colored. Cool to room temperature (about an hour). Stir in the sea salt and ½ cup heavy cream. For the fudge ripple: Whisk together the water, cocoa powder, and corn syrup in a small pot. Bring to a boil, stirring frequently, then reduce heat to low and simmer for about 5 minutes. full instruction h...

You can’t go wrong with a giant chocolate chip cookie! A 12″ giant chocolate chip cookie that is fun for a sweet treat, to celebrate any Holiday or special occasion, or even a birthday. My kids request this for their birthday cake instead of cake! This giant cookie is so soft, thick, and chewy. I actually might like this more than a classic chocolate chip cookie! The secret ingredient is the 2 teaspoons of cornstarch. It makes it bake up so soft and fluffy, but it still has that thick chocolate chip cookie texture and buttery taste that we all love. Ingredients 2 cups all-purpose flour 2 teaspoons cornstarch 1 teaspoon baking soda 1/2 teaspoon salt 3/4 cup ( 1 stick + 1/2 stick butter), softened 1/2 packed light brown sugar 1/2 granulated sugar 1 large egg 2 teaspoons vanilla extract 1 cup milk chocolate chips Instructions Heat oven to 350 degrees and spray a 11" tart pan with cooking spray or use the butter wrapper to grease it. Combine the flour, cornstarch, baking soda, and sal...

Cookies, cookies, cookies! Shout it with me! I am so excited to bring you another delicious keto cookie recipe. A nut-free keto cookie recipe at that. But this time, it is a recipe from my super talented friend Cristina. She is the chef behind the popular blog The Castaway Kitchen. We met online through social media, and a shared love of blogging about real food. From there, it turned into a real-life friendship when we met in Maui. You’ve got to love any friend that shows up with a fresh batch of low carb cookies to your first meeting. It was love at first bite! Not only does Cristina make delicious keto cookies, but she also makes some incredible savory recipes also. In fact, she just wrote her first cookbook. Be sure to read all about it below before skipping straight to the sweet treat! INGREDIENTS 2 large eggs 1 teaspoon pure vanilla extract ( I use this brand) ⅓ cup granulated erythritol or other low-carb sweetener (I use this brand) ¼ cup (½ stick) unsalted butter, ghee or cocon...

No Bake Banana Split Dessert is a classic! It layers a graham cracker crust, cream cheese-based filling, bananas, pineapple, strawberries, whipped cream, nuts, chocolate & a cherry on top! INGREDIENTS: For the Crust: 2 cups (198 grams) graham cracker crumbs ½ cup (113 grams) unsalted butter, melted For the Cream Cheese Layer: 12 ounces cream cheese, at room temperature ¼ cup (50 grams) granulated sugar 8 ounces Cool Whip For the Fruit & Toppings: 3 to 4 bananas, sliced 1 (20-ounce) can crushed pineapple, drained well 16 ounces strawberries, hulled and sliced 8 ounces Cool Whip ½ cup (57 grams) walnuts, chopped Chocolate syrup Maraschino cherries DIRECTIONS: Grease a 9×13-inch baking dish; set aside. In a medium bowl, mix the graham cracker crumbs and melted butter with a fork, stirring until all of the crumbs are evenly moistened. Dump the crumbs into the prepared pan and press into an even layer. Refrigerate while you prepare the next layer. In a medium bowl, mix together the ...