Banana Pudding Cookies Recipe
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.
- 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
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
- 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.
- Mix Dry Ingredients: In a medium bowl, combine the all-purpose flour and baking soda. Set this mixture aside for later incorporation.
- 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.
- 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.
- 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.
- 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.
- Add White Chocolate Chips: Fold in the white chocolate chips carefully to ensure even distribution without overmixing the dough.
- Shape Cookies: Roll the dough into approximately 1-inch balls, placing them evenly spaced on the prepared parchment paper-lined baking sheet.
- 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.
- 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
Find it online: https://cookwithruby.com/banana-pudding-cookies-recipe/
