Banana Chocolate Pudding Cookies

Preheat oven to 350ºF.

The batter for both flavors could be prepared one at a time or simultaneously in separate bowls. Preparation for both flavors are identical, the only difference is one has baking soda and one has baking powder.

In a medium bowl, combine flour, pudding mix, baking soda or powder, and salt. Set aside.

Place butter and sugar in a large bowl. Beat with an electric mixer on medium high until creamy, about 1 minute. Add egg, vanilla extract, and almond extract, beating for 1 minute. Add flour mixture, a third at a time, using an electric mixer. Beat just enough for the batter to be crumbly. Add chocolate chips and walnuts. Using your hands, work batter until it holds together. Form into a log or ball. Repeat to prepare the second bowl of dough, if you didn’t make them simultaneously.

To form cookies, scoop up 1 tablespoon of each flavor of batter. Press together and form into a half light and half dark ball. Place on an un-greased cookie sheet. Using the palm of your hand, press cookie flat to create a 3-inch wide, two-tone cookie. Repeat forming the remaining cookies leaving an inch or two between each cookie on the pan..

Bake for about 9 to 11 minutes. Remove pans from oven. Cool for 1 minute on the pan then transfer cookies onto a cooking rack. Makes about thirty 3-inch cookies.

Note: To make 2-inch cookies, use half tablespoon of each batter. Press flat into 2-inch diameter. Bake for about 7 to 9 minutes. Makes 5 dozen cookies.