Banana Pudding Cookies
Soft, chewy, and packed with banana flavor, these Banana Pudding Cookies combine the nostalgic taste of banana pudding with the comfort of a bakery-style cookie. White chocolate chips and instant pudding mix make each bite rich, sweet, and perfectly soft.
Equipment
- Mixing bowls (one large, one medium)
- Hand mixer or stand mixer
- Rubber spatula or wooden spoon
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Cooling rack
Ingredients
- 1 package banana pudding mix instant, 3.4 oz box
- 1 ripe banana mashed
- 1 cup brown sugar
- ½ cup butter softened
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ cup white chocolate chips
Instructions
- Preheat the oven to 350℉ and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the butter and brown sugar until light and fluffy. Add the mashed banana, eggs, and vanilla extract. Mix until smooth and well combined.
- In a separate bowl, whisk together the flour, banana pudding mix, and baking soda. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the white chocolate chips.
- Lightly oil your hands, roll the dough into small balls, and place them on the prepared baking sheet about 1 inch apart.
- Bake for 10-12 minutes or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Serve and enjoy your soft, chewy Banana Pudding Cookies!
Notes
- Use very ripe bananas for the richest flavor and softest texture.
- Do not flatten the cookie dough balls before baking; they’ll spread naturally.
- Add a few extra white chocolate chips on top before baking for a bakery-style finish.
- The dough can be chilled for 20 minutes before baking for slightly thicker cookies.
- Store in an airtight container for up to 4 days or freeze for up to 2 months.
