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Banana Pudding Cookies Recipe

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3.8 from 9 reviews

Delight in these Banana Pudding Cookies, a soft and chewy treat bursting with sweet banana flavor and studded with creamy white chocolate chips. Made with instant banana pudding mix and a classic cookie dough base, these cookies offer a nostalgic twist on two beloved desserts in one easy-to-make recipe.

Ingredients

Dry Ingredients

  • 2 ¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 3.4 ounce box instant banana pudding mix (unprepared)

Wet Ingredients

  • 1 ½ sticks butter, softened
  • ¾ cup light brown sugar, packed
  • ¼ cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract

Add-ins

  • 1 ¼ cups white chocolate chips

Instructions

  1. Prepare oven and baking sheets: Preheat your oven to 350°F (177°C). Line two cookie sheets with parchment paper to prevent sticking and ensure even baking, then set aside.
  2. Mix dry ingredients: In a large bowl, whisk together the all-purpose flour and baking soda thoroughly, then set this mixture aside for later use.
  3. Cream butter and sugars: In a separate large mixing bowl, use an electric mixer to beat the softened butter, light brown sugar, and granulated sugar until the mixture is light and fluffy, about 2-3 minutes for optimal texture.
  4. Add pudding mix and eggs: Beat in the dry instant banana pudding mix until well incorporated. Then add the eggs and vanilla extract, continuing to mix until the batter is smooth and homogeneous.
  5. Combine flour mixture with wet ingredients: Gradually add the flour and baking soda mixture to the wet ingredients. Stir gently with a spatula or wooden spoon until a dough forms and all flour pockets are incorporated.
  6. Fold in white chocolate chips: Carefully fold the white chocolate chips into the dough to distribute evenly without overmixing.
  7. Portion cookie dough: Use a spoon or cookie scoop to drop 1-inch balls of dough onto the prepared baking sheets, spacing them at least 1 inch apart to allow for spreading.
  8. Bake cookies: Place the cookie sheets in the preheated oven and bake for 8-9 minutes until the cookies are set but still soft in the center.
  9. Cool cookies: Remove the baking sheets from the oven and allow the cookies to cool on the sheet for a few minutes before transferring them to a wire rack to cool completely. This prevents breaking and helps cookies firm up.

Notes

  • For best results, make sure butter is at room temperature to achieve proper creaming with sugars.
  • Do not overbake; cookies may appear slightly underdone but will set as they cool for a soft texture.
  • White chocolate chips can be substituted with regular semi-sweet chocolate chips if preferred.
  • Store cookies in an airtight container at room temperature for up to 5 days.
  • Ensure spacing of dough balls on baking sheets to avoid cookies spreading into each other.

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