A thank you to Pillsbury for sponsoring this post. Recipe and yumminess are my own.
‘Tis the season for Christmas baking. It’s that time of the year when I make treats the hubby wished that I made the other 335 days in the year. My mother taught me to never show up anywhere empty handed, and we attend quite a few parties, so I amp up the baking this time of year. Today’s dessert resulted in lots of treat sneaking on behalf of the hubby and daughter. Imagine my surprise to find half of these Banana Pudding Chocolate Chip Cookie Cups gone only an hour after making them. They blamed it on an elf. I blame it on a tasty combination of delicious ingredients.
Another great thing about this recipe is that it’s gluten-free! The secret ingredient is the new Pillsbury Gluten Free chocolate chip cookie dough. This makes preparing a gluten free dessert easy. Instead of thawing frozen gluten free bread products or combining dry-mix items, you can just use the refrigerated dough and eliminate extra preparation.
Preheat the oven to 375. Begin with two mini muffin pans (the 24 count kind). Roll the cookie dough into little balls and place one ball in each muffin pan hole.
Place in the oven and bake for 12 minutes, or until the dough has a golden tint. Pull the pans out of the oven- the balls will still be in a ball form. While the cookies are still hot and pliable, take a small spoon and press an indention in each ball to form a cookie cup. Let them cool for minutes. Remove them from the pan and place on a cooling rack.
Empty one small box of vanilla pudding mix into a small bowl. Add one cup of milk and mix. The pudding mixture will be thick. Place the pudding mixture in a plastic ziploc bag and let it chill in the refrigerator for 20 minutes.
Slice a banana, then cut the slices into quarters. Place small bits (only one or two pieces) of the banana into the well of each cookie cup.
Remove the pudding mixture from the refrigerator. Snip off one corner of the bag and pipe a small amount (about the size of a quarter) of the pudding onto the cookie cup (over the banana). Top this with canned whipped topping.
Now find a good hiding place for these, or you will find yourself empty handed at the next party.
- Pillsbury Gluten Free Cookie Dough
- 1 cup milk
- 1 box Instant Vanilla Pudding
- 1 banana
- Whipped Topping
- Preheat oven to 375.
- Roll cookie dough into small balls and place small balls into holes of 2 24-count mini muffin pans.
- Bake for 12 minutes or until golden brown.
- Remove from oven and press indention in cookie balls to form a cookie up.
- Let cool for 5 minutes, then place cookie cups on cooling rack.
- Mix box of vanilla pudding mix and cup of milk into a small bowl. The pudding mixture will be thick.
- Place the pudding mixture in a plastic ziploc bag and let it chill in the refrigerator for 20 minutes.
- Slice a banana, then cut the slices into quarters. Place small bits (only one or two pieces) of the banana into the well of each cookie cup.
- Remove the pudding mixture from the refrigerator. Snip off one corner of the bag and pipe a small amount of the pudding onto the cookie cup.
- Top with canned whipped topping.
Are you looking for more Gluten Free products? Pillsbury now carries a few!
New Pillsbury Gluten Free Dough is available in three varieties, each under $5.00, and found in convenient tubs in the refrigerated aisle:
• Pie and Pastry Dough
• Chocolate Chip Cookie Dough
• Thin Crust Pizza Dough
Chocolate Chip Cookie Dough
• 14.3 oz. tub for easy storage
• Makes approximately 16 2” cookies
• Classic Chocolate Chip variety
• 110 calories per serving
Thin Crust Pizza Dough
• 13 oz. tub for easy storage
• Makes one 10” pizza crust
• 170 calories per serving
• 15.8 oz. tub for easy storage
• Makes 29” pie crusts
• 250 calories per serving
Check out the Pillsbury Site for Gluten Free products.
Get more inspiration on the Pillsbury Pinterest Board!