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
Scale
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.
