Honesty Time

Keeping it real since 2013

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Peanut Butter Chocolate Chip Banana Pudding Cookies

This is real. This is happening. I made up a recipe and everyone needs to make it.

You guys, I really like cookies. Surprise!

I bought banana pudding for our food blog, Food365. I didn’t use all of it, so I had to decide what to do with the rest of it. I love pudding cookies, so that seemed like a good way to go. And what goes well with bananas? Peanut butter. And what goes well with peanut butter? Chocolate. And that’s how this happened.

A real, actual recipe:


  • 1 egg
  • 1 cup brown sugar
  • 1 cup peanut butter
  • 1/2 cup butter or margarine, melted
  • 1 tablespoon vanilla extract
  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup semi-sweet chocolate chips
  • 1 box instant banana pudding mix


  1. Beat egg, brown sugar, peanut butter, butter, and vanilla.
  2. Mix in flour, pudding mix, baking soda, and salt.
  3. Cover the dough with plastic wrap and put it in the fridge for approximately 2 hours.
  4. Preheat oven to 350 degrees.
  5. Grease cookie sheet.
  6. Scoop chilled dough onto cookie sheet.
  7. Bake cookies for 8-10 minutes.
  8. Let cool.
  9. Shovel into face.

I didn’t take pictures as I was making it because I didn’t know that I was going to blog about it. But the only picture that really matters is the final result, yes? So here it is:




“Too Much Nutella” Said No One Ever

Except me. Too much. Having this Nutella in the house since my pal and I had our epic sweets-style snackchat-sendoff day has been like living with the devil. Every day I opened the pantry and saw the jar of Nutella. It was beckoning to me. It called to me with sweet harmonies that only chocolate and hazelnut from Italy can sing out. And I’m a sucker for unique, arresting harmonies (ask anyone who has to listen to me “sing” in the car; I always try to pick out the harmonies).

Streaks of white in the jar of Nutella are from the Fluff that I also devoured.

Streaks of white in the jar of Nutella are from the Fluff that I also devoured.

Open the pantry for cat food. Nutella.

Open the pantry for cereal. Nutella.

Open the pantry to try and find some lunch. Nutella is all “Sweeeeeeet chiiiiiild.”

I had to get rid of it. And I was starting to feel some shame from just sticking a spoon in its lusciousness, and then checking to make sure no one saw me.

Only the cats are judging. Only the cats.

I had been craving Nutella cookies because I saw that Amanda had “Pinned” (we’re all on Pinterest, y’all!) a bunch of recipes for them recently. I’m gluten free, so none of those recipes worked for me without some experimentation. Now, I love to bake. It’s my thing. But I was feeling way too lazy for that on this particular day. I wanted something simple, and fool-proof, and that didn’t require me reading the labels on all of my gluten free flour blends, or making my own. I have successfully subbed in my own gluten free flour mix in recipes that call for gluten-full flour, and it worked wonderfully. But I just wanted these cookies to be perfect because cravings will do that to you.

I also found many recipes that were gluten free, but required so many different types of sugars, flours, blah blah blahs. Again, too lazy. I have made plenty of peanut butter cookies that are just “peanut butter, egg, sugar” and they are my favorite cookies to make. So I looked for a recipe similar that involved Nutella.

My favorite, and the winner for that day, was the quick and simple recipe from Recipe Shoebox. Winner! So I got everything ready and made some cookie magic. Side note: I don’t have a functioning battery for my Nikon point and shoot camera, so enjoy my blurry iPhone photos! Whatever, food is food. I’ll look at it. And dream about it.

Everything I needed for this recipe, minus the sugar that I was too lazy to put in the picture.

Everything I needed for this recipe, minus the sugar that I was too lazy to put in the picture.

The cookie dough looked like, and kind of tasted like, Tootsie Rolls. I remarked this out loud to my mom, and then she yelled at me for eating raw eggs. If I were one of my students, I would have casually responded “#Yolo!” but I’m not an annoying teenager, so I didn’t. But who really follows that “raw egg in the batter” rule? I don’t. So when my mom left the kitchen, I finished licking the beaters exultantly.

The finished cookies were pretty sinful. The outside had a candy crunch, and the inside was basically melted peanut butter Tootsie Rolls. The centers stayed totally soft. I’m not even sure if they were supposed to be that way, but I enjoyed it so I’m not complaining. If it’s not supposed to be like that, I’d probably attribute it to the fact that I used a “natural” style peanut butter, so my batter was a little oily. Still not complaining.



The cookies did not make it to see the light of the next morning, and I finally was free of the tauntingly, hauntingly delicious jar of Nutella without having to devour it all by myself. My parents love it when I bake, you see. Mission accomplished.