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Banana Pudding Cookies Recipe

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4.8 from 97 reviews

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.

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

Find it online: https://kitchenbyrita.com/banana-pudding-cookies-recipe/