Banana Pudding Cookies Recipe

Introduction

These Banana Pudding Cookies are a delightful twist on a classic dessert, combining the creamy flavor of banana pudding with the soft, chewy texture of cookies. Perfect for banana lovers and cookie fans alike, they offer a unique treat that’s easy to make at home.

Ingredients

• 12 tablespoons butter
• ¾ cup light brown sugar
• ¼ cup white sugar
• 3.4 ounces instant banana cream pudding (dry mix only)
• 2 large eggs
• 1 teaspoon vanilla
• 1 teaspoon baking soda
• 2¼ cups flour
• 1¼ cups white chocolate chips

Instructions

1. Step 1: Preheat your oven to 350°F.
2. Step 2: In a medium bowl, combine the flour and baking soda; set aside.
3. Step 3: In a large mixing bowl, use a hand mixer to cream together the butter, light brown sugar, and white sugar until smooth.
4. Step 4: Add the dry banana pudding mix to the butter and sugar mixture, and beat well until fully blended.
5. Step 5: Mix in the eggs and vanilla extract using the hand mixer until the batter is smooth and free of lumps.
6. Step 6: Stir the wet ingredients into the flour mixture using a wooden spoon until just combined.
7. Step 7: Gently fold in the white chocolate chips.
8. Step 8: Roll the dough into 1-inch balls and place them evenly spaced on a parchment-lined baking sheet.
9. Step 9: Bake the cookies at 350°F for 8 to 9 minutes, aiming to remove them before they start to brown for a slightly undercooked, soft texture.
10. Step 10: Enjoy the cookies warm or transfer them to a cooling rack to cool completely before serving.

Tips & Variations

• For extra banana flavor, add a small mashed ripe banana to the batter along with the pudding mix.
• Try substituting white chocolate chips with banana chips or chopped nuts for added texture.
• Chilling the dough for 30 minutes before baking can help prevent spreading and yield thicker cookies.

Storage

Store the cookies in an airtight container at room temperature for up to 3 days. To keep them soft, place a slice of bread in the container. You can also freeze the dough balls for up to 2 months; thaw before baking. Reheat baked cookies briefly in the microwave to enjoy them warm again.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular banana pudding instead of instant dry mix?

This recipe works best with the dry instant banana pudding mix to maintain the right texture. Using regular pudding will add moisture and may change the cookie’s consistency.

Why should I take the cookies out before they brown?

Removing the cookies just before they brown ensures they stay soft and chewy. They will continue to set as they cool, giving you the perfect tender texture.

Banana Pudding Cookies Recipe

Print Recipe

★★★★★

4.5 from 86 reviews

Delightfully soft and chewy Banana Pudding Cookies that combine the nostalgic flavors of banana cream pudding with sweet white chocolate chips. These cookies bake up tender with a slight undercooked center for a luscious texture, perfect for banana and dessert lovers looking for a unique twist on classic cookies.

• Author: Ruby
• Prep Time: 15 minutes
• Cook Time: 8-9 minutes
• Total Time: 23-24 minutes
• Yield: 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Main Ingredients

• 12 tablespoons butter
• ¾ cup light brown sugar
• ¼ cup white sugar
• 3.4 ounces instant banana cream pudding (dry mix only)
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon baking soda
• 2¼ cups all-purpose flour
• 1¼ cups white chocolate chips

Instructions

1. Preheat the Oven: Set your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper to prevent sticking and ensure even baking.
2. Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour and baking soda. Set this mixture aside for later incorporation.
3. Cream Butter and Sugars: In a large bowl, use a hand mixer to cream together the softened butter, light brown sugar, and white sugar until the mixture is fluffy and well combined.
4. Add Pudding Mix: To the creamed butter and sugars, add the dry instant banana cream pudding mix. Beat again with the hand mixer until fully integrated with no lumps.
5. Incorporate Eggs and Vanilla: Add the eggs one at a time, along with the vanilla extract, continuing to beat the mixture until smooth and homogenous.
6. Combine Wet and Dry Mixtures: Gradually add the flour and baking soda mixture to the wet ingredients and stir everything together gently using a wooden spoon until just combined.
7. Add White Chocolate Chips: Fold in the white chocolate chips carefully to ensure even distribution without overmixing the dough.
8. Shape Cookies: Roll the dough into approximately 1-inch balls, placing them evenly spaced on the prepared parchment paper-lined baking sheet.
9. Bake: Bake the cookies in the preheated oven at 350°F for 8 to 9 minutes. Remove them at around 8 minutes for a slightly undercooked, soft center. Avoid allowing the cookies to brown.
10. Cool and Serve: Enjoy the cookies warm for a soft texture or transfer them to a cooling rack to cool completely before serving.

Notes

• For softer cookies, do not overbake; remove them from the oven when edges are set but centers still look slightly undercooked.
• You can substitute white chocolate chips with banana chips or butterscotch chips for variation.
• Make sure butter is softened to room temperature for easier creaming with sugars.
• Store baked cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.

Keywords: banana pudding cookies, banana cookies, white chocolate chip cookies, soft cookies, homemade cookies, dessert cookies, easy cookie recipe