Reviewed: Dec. 13, 2011

Texture is perfect. I used chocolate pudding mix and added chocolate chips.

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Reviewer:

MJB

Cooking Level: Beginning

Reviewed: Oct. 28, 2011

These were very good!! nice an cakey! yummy i did use french vanilla pudding just personal preference.these were easy to make i did only use 2cups of flour any more then that my dough would of been to crumbly! i will defiently use this recipe again!!!

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Reviewer:

anniek

Cooking Level: Intermediate

Living In: Rochester, New York, USA

Reviewed: Nov. 9, 2009

With cookie icing it reminded me of cake with banana filling. Family enjoyed them and hubby even asked for them again.

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5 users found this review helpful

Reviewer:

4in4mom

Reviewed: Sep. 19, 2009

I used cheesecake flavored pudding because I didn't know what else to do with it. They turned out pretty good.

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2 users found this review helpful

Reviewer:

Mrs. Sewell

Cooking Level: Expert

Home Town: Oceanside, California, USA

Living In: Flowery Branch, Georgia, USA

Reviewed: Feb. 1, 2009

Loved them with vanilla pudding and 2 mashed bananas.

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Reviewer:

KOOLCHICA

Cooking Level: Intermediate

Reviewed: Dec. 19, 2008

Wonderful cookie all by itself and fun to change up by adding coconut or your favorite chocolate chips :)

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Reviewer:

JacksHarleyBrat

Reviewed: Aug. 4, 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!

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Reviewer:

KMCL1994

Reviewed: Aug. 3, 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.

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Reviewer:

Sarah Jo

Cooking Level: Expert

Home Town: Seattle, Washington, USA

Living In: Belle Vernon, Pennsylvania, USA

Reviewed: Feb. 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!!!

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Reviewer:

cyhawkgirl

Reviewed: Dec. 5, 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.

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2 users found this review helpful