Banana Pudding Cookies Recipe

Introduction

These Banana Pudding Cookies are a delightful twist on the classic dessert, combining soft banana flavor with creamy white chocolate bits. Easy to make and perfect for snacking, they bring the taste of banana pudding into a chewy, satisfying cookie form.

Ingredients

• 1/2 cup unsalted butter (softened to room temperature)
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 large egg
• 1 (3.4 ounce) box Instant Banana Cream Pudding
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/4 cups all-purpose flour
• 1/2 cup white chocolate chips

Instructions

1. Step 1: In a large mixing bowl, cream the softened butter and granulated sugar until smooth and fluffy. Add the vanilla extract and egg, mixing well to combine.
2. Step 2: Stir in the dry banana cream pudding mix, baking soda, salt, and all-purpose flour. Mix until all ingredients are well incorporated. Fold in the white chocolate chips evenly throughout the dough.
3. Step 3: Using a cookie scoop or tablespoon, drop scoops of dough onto a baking sheet lined with parchment paper. Place the cookie sheet in the refrigerator for 20 minutes to firm up the dough.
4. Step 4: Preheat your oven to 350°F (175°C). Remove the chilled dough from the refrigerator and bake for 9 to 11 minutes, until the edges are lightly golden brown.
5. Step 5: Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.

Tips & Variations

• For added texture, try mixing in chopped toasted pecans or walnuts along with the white chocolate chips.
• If you prefer stronger banana flavor, add a teaspoon of mashed ripe banana to the wet ingredients, but reduce the flour slightly to maintain dough consistency.
• Chilling the dough is essential to prevent spreading, so don’t skip refrigeration before baking.

Storage

Store the cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze the cookies in a sealed container for up to 2 months. To enjoy, thaw at room temperature and warm briefly in the microwave if desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade banana pudding mix instead of instant?

Instant banana pudding mix helps the cookies set properly and adds sweetness and flavor. Using homemade or fresh pudding will change the texture and moisture level, so it’s best to stick with the instant mix for this recipe.

Can I substitute white chocolate chips with another type?

Yes, you can substitute white chocolate chips with regular chocolate chips, butterscotch chips, or even banana-flavored chips to suit your taste preferences.

Banana Pudding Cookies Recipe

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These Banana Pudding Cookies are a delightful twist on classic banana pudding, featuring creamy instant banana pudding mix and sweet white chocolate chips baked into soft, flavorful cookies. Perfectly tender with a subtle banana flavor, these cookies offer a nostalgic dessert experience in cookie form.

• Author: Rita
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: Approximately 24 cookies 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

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Cookie Dough

• 1/2 cup unsalted butter (softened to room temperature)
• 3/4 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 large egg
• 1 (3.4 ounce) box Instant Banana Cream Pudding mix
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 1/4 cups all-purpose flour
• 1/2 cup white chocolate chips

Instructions

1. Cream Butter and Sugar: In a large mixing bowl, cream together the softened unsalted butter and granulated sugar until the mixture is light and fluffy. Add in the vanilla extract and the egg, mixing until the batter is smooth and well combined.
2. Combine Dry Ingredients: Add the instant banana cream pudding mix, baking soda, salt, and all-purpose flour to the wet ingredients. Mix thoroughly until a uniform dough forms. Stir in the white chocolate chips evenly throughout the dough.
3. Chill the Dough: Using a cookie scoop or tablespoon, portion the dough onto a cookie sheet lined with parchment paper. Place the dough in the refrigerator and chill for 20 minutes to allow it to firm up, which helps maintain the shape while baking.
4. Bake the Cookies: Preheat the oven to 350°F (177°C). Remove the cookie sheets from the refrigerator and place them in the oven. Bake the cookies for 9-11 minutes or until the edges turn a light golden brown, indicating they are done.
5. Cool Before Serving: Remove the cookies from the oven and let them cool on the baking sheet for about 10 minutes to set. Then transfer them to a wire rack to cool completely before enjoying.

Notes

• For best texture, make sure the butter is softened to room temperature before creaming with sugar.
• Refrigerating the dough before baking helps prevent the cookies from spreading too much.
• You can substitute white chocolate chips with banana chips for an added banana crunch.
• Store cookies in an airtight container at room temperature for up to 5 days.
• These cookies freeze well; freeze baked cookies in an airtight container for up to 3 months.

Keywords: banana pudding cookies, banana cream cookies, white chocolate chip cookies, easy cookies, dessert recipe