September 10, 2012

Ganache Stuffed Banana Pudding Cookie Muffins

Ganache Stuffed Banana Pudding Cookie Muffins

A couple of weeks ago I teased you guys with an Instagram of these Ganache-Stuffed Banana Pudding Cookie Muffins. Oh my word, I have never gotten such great feedback — or more requests for a recipe! — from just one photo! :) I am so, so sorry it took me so long, but I am thrilled to share the recipe for these bad boys with you today! It’s incredibly decadent, ultra swoon-worthy, and you can even use up leftovers to make it. Plus it’s got peanut butter, banana, and chocolate, which are Kev’s all-time three favorite ingredients. But you can totally customize these cookies to have YOUR favorite ingredients! Keep reading to see. Hope you love these as much as we do!

Ganache Stuffed Banana Pudding Cookie Muffins

When I saw these Vanilla Pudding Cookies from Maria, I knew I absolutely had to make them. The secret ingredient in these ultra chewy cookies is a box of vanilla Jello pudding. You just dump it right in the mix for a totally unique and delicious flavor that leaves everyone wondering what your secret ingredient is. For Kevin’s birthday last month, he requested a variety of Peanut Butter, Banana, and Chocolate themed treats. Cookies are his favorite, and while browsing my Pinterest board of all the Treats I Want to Try I came across Maria’s pudding cookies. It suddenly hit me to use banana pudding instead of vanilla pudding to make him Banana Pudding Cookies! But I couldn’t stop there…

Let’s make these, shall we? :)

Ganache Stuffed Banana Pudding Cookie Muffins

Here’s what you’ll need. Your basic cookie ingredients: Flour, butter, sugar, vanilla, and baking soda, plus your secret ingredient box of Jello pudding (in the flavor of your choice) and 2 cups of chocolate chips or mix-ins in the flavor of your choice — I used a combination of milk chocolate chips and peanut butter chips here. Last time I used chopped up Reese’s Cups.

With a mixer, cream together your butter and sugars for 3-5 minutes until light and fluffy.

Ganache Stuffed Banana Pudding Cookie Muffins

While the mixer is running, crack open 2 eggs…

Ganache Stuffed Banana Pudding Cookie Muffins

And add a whole tablespoon of vanilla extract.

Ganache Stuffed Banana Pudding Cookie Muffins

Ready your Jello pudding, and by this time, your butter and sugar should be fluffy and lighter in color.

Ganache Stuffed Banana Pudding Cookie Muffins

Dump the eggs, vanilla, and dry Jello pudding mix right on in, and beat on medium speed until ultra smooth and silky, about 2 minutes.

Ganache Stuffed Banana Pudding Cookie Muffins

While that’s going, whisk together the flour, baking soda, and salt until thoroughly combined and it has the texture of sifted flour. Add the dry ingredients to the wet ingredients, and mix on low speed until just combined.

Ganache Stuffed Banana Pudding Cookie Muffins

Now it’s time for your chips! Stir in two cups total of whatever flavor suits your fancy. I used one cup of peanut butter chips and one cup of milk chocolate chips. Look how massive these Ghirardelli chocolate chips are compared to the peanut butter chips!!

Ganache Stuffed Banana Pudding Cookie Muffins

Now we’re about to turn these bad boys into cookie muffins. Using a medium cookie scoop or a spoon, drop about 1.5 tablespoons of cookie dough into a well-greased standard-sized muffin tin.

Ganache Stuffed Banana Pudding Cookie Muffins

Using the back of a spoon, or clean hands, gently press the cookie dough flat into the pan. This dough is a little sticky, so if you have time to chill the dough in the fridge first (you can even make it the night before) it’ll be a little easier to work with. But if you don’t have time (seriously, who can wait that long when cookie dough is involved?!) don’t worry about it at all — it still works fine. I didn’t chill my dough here. I did find it a little easier to press it down with my hands instead of a spoon though! :)

Ganache Stuffed Banana Pudding Cookie Muffins

Now here’s where the magic happens. I just so happened to have leftover milk chocolate ganache in my fridge from another one of Kevin’s birthday treats. My Sweet Milk Chocolate Ganache is my go-to recipe for a basic chocolate frosting for cakes and cupcakes. I made a half batch of chocolate cupcakes for Kevin’s birthday, but I forgot to halve the ganache, so I had plenty leftover. I stuck it in the fridge hoping to figure out something to do with it later! (Besides sneaking spoonfuls of it every time I walked past the fridge!)

I’ve always wanted to make my Chocolate Chip Lava Cookies with ganache in the middle, and since I had this in the fridge, I knew I had to try it with these Banana Pudding Cookies!

Ganache Stuffed Banana Pudding Cookie Muffins

Swirl a spoonful of ganache on top of each cookie. Now, let me tell you, with the ganache, these turned out super chocolaty and gooey, but if you don’t have leftover ganache, and you don’t want to make ganache (it’s super easy though) you can use anything here. You could simply use melted chocolate chips, hot fudge topping, chocolate syrup, or if you wanted to be extra sinful… even Nutella! :)

And while we’re on the subject of semi-homemade, you can even use store-bought cookie dough here to make this the easiest most decadent dessert you’ve ever made! :)

Ganache Stuffed Banana Pudding Cookie Muffins

Top with another spoonful of cookie dough onto each muffin tin.

Ganache Stuffed Banana Pudding Cookie Muffins

You don’t even have to press these down.

Ganache Stuffed Banana Pudding Cookie Muffins

Oh my gosh, how crazy are these going to be?!

Ganache Stuffed Banana Pudding Cookie Muffins

Bake at 350 degrees for 18-20 minutes and you have this ooey, gooey, bursting with chocolate, fabulously delicious mess. As soon as they come out of the oven, run a knife around the edges to make for easy removing later. If your cookies are a little overflowing like mine, just gently press the warm, soft cookie back into its tin.

Ganache Stuffed Banana Pudding Cookie Muffins

When the cookies are thoroughly cooled and have set up (you can stick them in the fridge to speed up the process, but it’ll probably take at least an hour), run the knife around the edges again and gently remove the cookie muffins from the tin. If you can’t wait that long, don’t worry! You can still eat ‘em. You’ll just have to use a spoon and dive right into the pan. ;)

Ganache Stuffed Banana Pudding Cookie Muffins

You’ll be rewarded with this ultra gooey, decadently soft cookie that’s absolutely exploding with peanut butter and melty chocolate.

Ganache Stuffed Banana Pudding Cookie Muffins

It’s hiding right under the surface, just waiting to be discovered.

Ganache Stuffed Banana Pudding Cookie Muffins

When you open it up the chocolate overload is revealed!

Ganache Stuffed Banana Pudding Cookie Muffins

To make it extra melty, warm the cookie muffin in the microwave for about 20 seconds before serving.

Ganache Stuffed Banana Pudding Cookie Muffins

So ridiculously good.

Ganache Stuffed Banana Pudding Cookie Muffins

I even made a Nutella one! Here’s what it looks like on the inside. You have to try these!!

Ganache Stuffed Banana Pudding Cookie Muffins

Ganache Stuffed Banana Pudding Cookie Muffins

1 cup (2 sticks) butter, at room temperature
3/4 cup brown sugar
1/4 cup granulated sugar
3.4 oz package Banana-flavored instant Jello pudding mix
2 large eggs
1 tablespoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup milk chocolate chips
1 cup peanut butter chips

1. Preheat oven to 350 degrees F. Thoroughly coat a standard-sized muffin tin with cooking spray.

2. With a mixer, beat together butter and sugars on medium speed until light and fluffy, about 3-5 minutes. Add in dry pudding mix, eggs, and vanilla extract, and beat on medium speed for an additional 2 minutes until silky and smooth. Meanwhile, whisk together the flour, baking soda, and salt. Add the dry ingredients to the wet ingredients and mix until just combined. Stir in the chocolate and peanut butter chips.

3. Using a medium cookie scoop, drop about 1.5 tablespoons of cookie dough into the bottom of the muffin tin, and press down to flatten. Top with a tablespoon of chocolate ganache (recipe follows) and then top with another scoop of cookie dough. Bake for 18-20 minutes, until the edges are just browned. As soon as they come out of the oven, run a knife around the edges to make for easy removing later. Cool completely before removing from the muffin tin, using a knife around the edges to help loosen.

Recipe slightly adapted from Vanilla Pudding Cookies from Two Peas and Their Pod.

 

Sweet Milk Chocolate Ganache

3/4 cup milk chocolate chips
1/2 cup heavy cream
1 tsp vanilla extract
2 tablespoons powdered sugar

Place chocolate chips in a glass or heat-proof bowl. In a medium saucepan, whisk the heavy cream, vanilla, and sugar and bring to a simmer. Pour over the chocolate chips, let sit for 5 minutes, then whisk until completely smooth. Chill in the fridge for 1 hour or until the ganache sets up and reaches a thick, frosting consistency.

 

Makes about 20 cookie muffins.



Make for: Dessert
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36 Comments



 
 

1
Averie @ Averie Cooks September 10, 2012 at 2:04 am

Amanda they look amazing! I am on a huge banana kick lately (and chocolate ganache too!) and these incorporate everything I could possibly want into one! Gooey, bananas, chocolate, cookies, peanut butter chips, pudding…..amazing. Pinning!

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2
Kimmie September 10, 2012 at 2:14 am

OMG….. These look absolutely scrumptious. I can not wait to make these. My kids will devour these with all their OOEY-GOOEY GOODNESS. You get the gold star. Thanks for sharing!!!! <3

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3
Marie September 10, 2012 at 3:04 am

O.M.G. YUM!!!!! Thanks for sharing!!!!

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4
Ashley @ Wishes and Dishes September 10, 2012 at 3:16 am

Wow..this title was a mouthful! Love this recipe! Can’t wait to try it

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5
Back For Seconds September 10, 2012 at 3:57 am

Gah! Every single gorgeous photo is taunting me! These look incredible, Amanda! Forgetting to halve the ganache was like the best life decision! I live for the stuff! I most definitely need to make these. SOON! Thanks for sharing :)

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6
Katrina @ Warm Vanilla Sugar September 10, 2012 at 5:57 am

I want like a million of these right now. SO AWESOME!!

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7
Winnie September 10, 2012 at 7:18 am

Oh my…I am drooling at it is 8:00 am! I will definately try these (with vanilla pudding as I don’t care for bannas in any form…)..I am loving the shape and the gooey centers. Thank you…

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8
shelly (cookies and cups) September 10, 2012 at 7:38 am

So so amazing! I love a cookie you have to eat with a fork.

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9
Maria September 10, 2012 at 9:29 am

LOVE these! So happy my recipe inspired these tasty muffins!

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10
Alison @ Ingredients, Inc. September 10, 2012 at 9:43 am

omg LOVE

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11
TidyMom September 10, 2012 at 10:39 am

wow Amanda………I’m going to have to make these! like soon! I have to make treats for someone and she said they love anything with chocolate……..so may give these a whirl

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12
Erin @ The Spiffy Cookie September 10, 2012 at 11:41 am

Why hello, arn’t those the most moist and wonderful things ever?

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13
marla September 10, 2012 at 11:55 am

Amanda ~ these look amazing!! Pinned under “muffins” though they fit so many dessert categories :)

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14
Kari September 10, 2012 at 2:08 pm

These look yummy!!! Thanks for sharing!

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15
Brooke @ Food Woolf September 10, 2012 at 6:40 pm

OMG. What a decadent treat. I’m not sure I could let those ingredients into my house. I may only want to eat this thing for BLD for as long as I had a sheet tray of them! Thanks!

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16
Bev @ Bev Cooks September 10, 2012 at 6:55 pm

WHAAAAAAAT. OMG I’m so loving you right now.

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17
Russell at Chasing Delicious September 10, 2012 at 7:22 pm

Holy moly! I always get excited when you make desserts because they are awesome! This has got to be guilty pleasure to the max and I love it.

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18
Sommer@ASpicyPerspective September 10, 2012 at 8:28 pm

Holy YUM! Amanda, the name alone made my head spin. Then all those photos with oozing chocolate goodness, were just about more than I can take. I’ll have one dozen please! ;)

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19
Sharii September 10, 2012 at 10:39 pm

I’m asking myself . . Why did I just join WW? {lol} this just be a major goal treat! ;0) Thanks for a great blog!

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20
Allison [Girl's Guide to Social Media] September 10, 2012 at 11:07 pm

Gawd. These look SO good! I am pinning these…like NOW.

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21
Diane, A Broad September 11, 2012 at 5:19 am

These look sinful. I’d never have guessed about the banana jello!

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22
Amanda @ Once Upon a Recipe September 11, 2012 at 12:36 pm

Amanda, these look absolutely incredible! Seriously drool-worthy. I can’t wait to try them!

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23
Deliciously Organic September 11, 2012 at 12:58 pm

Wow. These look incredible.

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24
Lisa | With Style and Grace September 11, 2012 at 1:47 pm

Oh, my goodness Amanda! These are just out of this world AMAZING.

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25
Kiersten @ Oh My Veggies September 11, 2012 at 2:57 pm

Oh. My. Gosh. These are so over-the-top, I love it! But with peanut butter, bananas, and chocolate, how could anyone not love it?!

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26
Anele @ Success Along the Weigh September 11, 2012 at 3:18 pm

How did I miss this!?! I’m picturing the Mr coming home and seeing me with a huge peanut butter chocolate ring around my mouth. Yum!

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27
Roxana | Roxana's Home Baking September 12, 2012 at 10:27 pm

I love anything chocolate but these are over the top scrumptious! The chocolate ganache in the middle blows my mind! I have to make these asap! Thanks Amanda!

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28
Kate September 14, 2012 at 10:04 am

Mmmmmm these look absolutely incredible. Thanks for sharing!

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29
Courtney D. September 18, 2012 at 3:52 pm

These look amazing! Can’t wait to try them. Thanks for sharing!!

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30
Erin @ Texanerin Baking September 25, 2012 at 12:50 pm

These look incredible! Cookie muffins?! I think I’ll have to steal that idea. And you make basic ingredients look beautiful. I don’t know how you do it!

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31
Lisa R October 4, 2012 at 9:57 pm

Just stopping by to say hello from “Yours Truly” I have to say this site is really making me hungry and I love this recipe

sibabe64 at ptd dot net

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32
Courtney | Touching Paper October 21, 2012 at 1:27 am

Wow, these look insanely, ridiculously, absolutely and totally amazing! :D Love that you could change this up with different flavors of pudding or even chocolate chips.

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33
Erin @ Texanerin Baking October 22, 2012 at 12:54 pm

So I had to use German pudding powder, which is really cornstarchy and flavorless and and it didn’t work. I made them as a going away present for my boss but woke up early to make something else instead. When I got home, my husband had eaten half of these by himself. He is crazy about them! Something about crumbly and dry cookies (they were only crumbly and dry because of my inferior pudding powder! :( ) really satisfies him. Weird. I am most definitely making them again but using a pudding powder free base. Can’t wait! Watch my husband complain that the next batch are too gooey and “aren’t as good as Amanda’s!” He’s already begged me to not “mess” with your recipe. He even had my pull up this recipe for him to leave a review but he got too shy so I’m here… :)

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34
Karen February 4, 2013 at 3:34 pm

I had been saving this recipe to make since you shared it with us. Finally, last night while the family watched the superbowl, I made them. Oh my goodness. They are incredible! My ganache did not set up properly and was too soupy even after being in the fridge and hour and then in the freezer for another 15-20 min. I don’t know what I did wrong on that. It was still tasty, just messy to put on the middle of these delicious morsels of goodness. I shared a link to your page with the recipe with my facebook friends. :) – Karen

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35
Andie July 4, 2013 at 5:52 pm

I made these this week and, well, YUM!!!! My ganache also turned out a bit runny but it didn’t really seem to matter once they were baked. HOWEVER, the baking time was too long for my electric oven, or it could be that I am at a high altitude, which probably makes a difference. I would suggest keeping your eye on them after about 14 minutes. My second batch turned out perfectly with 15 minutes of baking time. The 18-minute batch came out a bit overcooked, but that didn’t stop us from eating them anyway. Thanks for another delicious recipe!

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36
Emily November 28, 2013 at 9:09 pm

I am imagining these with a banana slice on top of the ganache before putting the other half of the cookie dough on…OMG

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