If you’re searching for a truly delightful twist on classic cookies, this Banana Pudding Cookies with White Chocolate Chips Recipe is an absolute must-try. These cookies capture the nostalgic, creamy essence of banana pudding in a soft, chewy cookie, beautifully studded with luscious white chocolate chips that melt into every bite. The balance of sweet banana flavor and the richness of white chocolate creates an addictive treat that will have you craving more from the very first sample. Whether you’re baking for your family, a gathering, or just because, these cookies deliver comfort and joy in every morsel.
Ingredients You’ll Need
The magic of these cookies lies in a handful of straightforward, well-chosen ingredients that come together for irresistible flavor and texture. Each component plays a key role from the moist, flavorful pudding mix to the creamy sweetness of white chocolate chips, making every bite special.
- All-purpose flour (2 ¼ cups): Provides the perfect structure, keeping cookies soft yet sturdy.
- Baking soda (1 teaspoon): Acts as a leavening agent to help the cookies rise just right.
- Butter (1 ½ sticks, softened): Adds richness and tender crumb texture.
- Light brown sugar (¾ cup, packed): Brings a deep caramelized sweetness and moisture.
- Granulated sugar (¼ cup): Provides balanced sweetness and crisp edges.
- Instant banana pudding mix (1 box, 3.4 oz): Delivers that authentic banana pudding flavor boost without extra effort.
- Large eggs (2): Bind ingredients together and contribute to a soft, chewy cookie.
- Vanilla extract (1 teaspoon): Elevates the flavors and adds depth.
- White chocolate chips (1 ¼ cups): Melt to create melty pockets of sweet creaminess in every bite.
How to Make Banana Pudding Cookies with White Chocolate Chips Recipe
Step 1: Prepare Your Oven and Baking Sheets
Start by preheating your oven to 350°F. Line two cookie sheets with parchment paper to prevent sticking and ensure even baking. Setting up your workspace first makes the process smooth and stress-free.
Step 2: Combine the Dry Ingredients
In a large bowl, whisk together the flour and baking soda until evenly mixed. This step ensures your cookies will rise perfectly and maintain a consistent texture throughout.
Step 3: Cream the Butter and Sugars
Using an electric mixer, beat the softened butter with both brown and granulated sugars until the mixture becomes light, fluffy, and pale. This creaming process is essential for a soft cookie with a tender crumb.
Step 4: Mix in the Banana Pudding, Eggs, and Vanilla
Add the instant banana pudding mix to your creamed butter and sugar, mixing thoroughly. Then beat in the eggs one at a time, followed by the vanilla extract, until the batter is smooth and uniform. This step infuses the dough with that signature banana pudding flavor.
Step 5: Incorporate the Flour Mixture and White Chocolate Chips
Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing to keep the cookies tender. Finally, fold in the white chocolate chips evenly to guarantee pockets of sweet, creamy bites throughout each cookie.
Step 6: Scoop and Bake
Scoop generous 1-inch balls of dough onto your prepared baking sheets, spacing them about 1 inch apart to allow for spreading. Bake the cookies at 350°F for 8 to 9 minutes. When they’re set and the edges are lightly golden, remove them from the oven and let cool on a wire rack for a few minutes to firm up before enjoying.
How to Serve Banana Pudding Cookies with White Chocolate Chips Recipe
Garnishes
Sprinkle a pinch of finely crushed vanilla wafer cookies or a light dusting of powdered sugar for a subtle crunch and added sweetness that complements the banana pudding taste. A drizzle of melted white chocolate on top can also make the presentation extra special.
Side Dishes
These cookies pair wonderfully with a tall glass of cold milk or a creamy vanilla latte. For a fun dessert ensemble, serve them alongside fresh banana slices or a small bowl of banana pudding to echo the flavors and create a delightful banana-themed spread.
Creative Ways to Present
For an eye-catching treat table, stack your Banana Pudding Cookies with White Chocolate Chips Recipe in a rustic wooden tray lined with banana leaves or pastel-colored napkins. You can also sandwich a bit of whipped cream or mascarpone between two cookies for a decadent twist on the traditional cookie.
Make Ahead and Storage
Storing Leftovers
Keep leftover cookies fresh by storing them in an airtight container at room temperature for up to five days. Place a piece of wax paper between layers to prevent sticking and preserve their soft texture.
Freezing
If you want to enjoy these cookies later, freeze the baked cookies in a sealed container or freezer bag for up to three months. For best results, thaw them at room temperature before serving to maintain that tender bite and the melty white chocolate goodness.
Reheating
Reheat your Banana Pudding Cookies with White Chocolate Chips Recipe gently in a microwave for 10 to 15 seconds or in a warm oven (about 300°F) for 5 minutes. This warms the cookies just enough to reawaken their softness and bring the white chocolate chips back to that luscious, gooey state.
FAQs
Can I use real bananas instead of instant pudding mix in this recipe?
While fresh bananas add great natural flavor, the instant banana pudding mix provides a concentrated banana taste and affects the texture uniquely. Substituting with fresh bananas may require adjusting the liquid content and might alter the cookie’s consistency.
Why are my cookies not soft and chewy?
Be careful not to overbake your cookies—they should be slightly underbaked when you remove them from the oven as they continue to set while cooling. Also, using softened butter and ensuring proper creaminess during mixing helps create a soft, chewy texture.
Can I substitute white chocolate chips with milk or dark chocolate?
Absolutely! While white chocolate complements the banana pudding flavor best, using milk or dark chocolate chips will still result in delicious cookies with a different taste profile. Experiment to find your favorite combo!
How should I measure the flour for best results?
For the most accurate measurement, spoon flour into your measuring cup lightly and level it off with a knife. Avoid scooping directly with the cup to prevent packing in too much flour, which can dry out the cookies.
Is it possible to make these cookies gluten-free?
Yes! Swap the all-purpose flour for a gluten-free flour blend that’s designed for baking. You might need to tweak the amount slightly and check texture as gluten-free doughs can vary, but it’s a wonderful way to enjoy these cookies without gluten.
Final Thoughts
This Banana Pudding Cookies with White Chocolate Chips Recipe is one of those rare treats that feels like a warm hug from your childhood, but in cookie form. It’s simple to make, irresistibly tasty, and sure to become a favorite whenever you want a sweet, comforting dessert. Give it a go and share the joy with anyone lucky enough to taste these soft, flavorful cookies!
Print
Banana Pudding Cookies with White Chocolate Chips Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delightfully soft and flavorful Banana Pudding Cookies combine the creamy taste of instant banana pudding with sweet white chocolate chips for a unique twist on classic cookies. These chewy treats bake up quickly and are perfect for banana lovers looking for a nostalgic dessert with a cookie form.
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
- Preheat Oven: Preheat your oven to 350°F and line two cookie sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the all-purpose flour and baking soda to evenly distribute the leavening agent and prepare for incorporation into the dough.
- Cream Butter and Sugars: In a separate large mixing bowl, use an electric mixer to cream the softened butter, light brown sugar, and granulated sugar until the mixture is light and fluffy, which helps to create a tender cookie texture.
- Add Pudding Mix and Eggs: Beat in the dry instant banana pudding mix with the creamed butter and sugars until well combined. Then add the eggs and vanilla extract, beating until the mixture is smooth and cohesive.
- Combine Wet and Dry: Gradually add the flour and baking soda mixture to the wet ingredients, stirring gently until the dough just forms to avoid overmixing which can toughen the cookies. Fold in the white chocolate chips carefully to distribute them evenly without breaking.
- Shape Cookies: Using a cookie scoop or tablespoon, form approximately 1-inch balls of dough and place them on the prepared baking sheets, making sure to leave at least 1 inch of space between each ball for spreading.
- Bake: Bake the cookies in the preheated oven for 8-9 minutes, or until the edges are set but the centers remain soft. This ensures a chewy texture ideal for these pudding cookies.
- Cool: Remove the cookies from the oven, transfer them to a wire cooling rack, and let them cool for a few minutes before serving. This helps them firm up while retaining softness inside.
Notes
- For best results, use room temperature ingredients, especially eggs and butter, to ensure even mixing and proper texture.
- Do not overbake — cookies will continue to firm as they cool, so slight softness when removing from oven is ideal.
- To intensify banana flavor, consider adding ¼ cup mashed ripe banana or banana extract along with vanilla.
- Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
- These cookies freeze well; freeze baked cookies in a sealed container for up to 3 months.
