Banana Cream Cookie Cups

INGREDIENTS:

COOKIE DOUGH

1 cup (2 sticks) butter, softened

1 cup white sugar

1 cup brown sugar

2 eggs

2 tsp vanilla extract

3 cups all-purpose flour / plain flour

1 tsp baking soda

pinch of salt

FILLING

1 box banana instant cream pudding, prepared according to package directions

1 banana

TOPPING

whipped cream

DIRECTIONS:

*Preheat your oven to 375 degrees F.

*Lightly spray muffin pans with baking spray or use silicone muffin pan.

*Cream butter in a mixing bowl, gradually add both sugars and continue creaming until light and fluffy.

*Beat in eggs and vanilla and mix thoroughly.

*In a separate bowl, sift the flour, salt, and baking soda with a wire whisk until combined.

*Slowly add to wet ingredients until just combined.

*Roll dough into balls 1.5 inches thick.

*Place them in the muffin pan (do not squish down yet!)

*Bake for 10-12 minutes, until golden brown but not too dark around the edges.

*Remove from oven and use a shot glass or similar object to press your baked cookies down as soon as they come out of the oven.

*It creates a perfect hole for your banana cream to melt in.

*Add 1 tbsp banana cream to each cup – it will start to melt quickly so you can swirl it around and make it nice and smooth.

*Slice banana into 12 slices and place on top of pudding.

*Top with a dollop of whipped cream.

*Let cool 15-20 minutes in pan ( be sure to eat at least one cup right away!), and serve.

*Store leftovers in an airtight container for 3-4 days, or freeze for a convenient treat.

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