They are most important to banana pudding in my southern world, and in my quest to make most things from scratch (i believe it’s healthier) I went on a quest to find a simple recipe to replicate the cookie.

I am happy to report that I have found it…through the many skimming of blog recipes and wonderful home cooks I surprisingly found Alton Brown had the best and easiest (by my standards) recipe. The only variance is I used brown sugar instead of his recommended vanilla sugar. *side note* I tried white sugar as well but the brown sugar gives it a softer consistency and just a better taste all around in my opinion.  

I will be using these in my banana pudding this summer. Here’s the recipe.