Banana Pudding Cookies
If you’re a fan of sweet, nostalgic flavors, then you’re in for a treat with these Banana Pudding Cookies! Imagine biting into a soft, chewy cookie that captures the essence of classic banana pudding, with the added gooeyness of white chocolate chips. The combination of banana and creamy textures will take you back to warm family gatherings, where dessert was always the highlight. These cookies are not just delicious; they’re a delightful twist on a beloved dessert that everyone will adore. Let’s dive into the details of how you can whip up a batch of these scrumptious Banana Pudding Cookies.
Why I Love This Recipe
This recipe is a true game-changer in the cookie world! The instant banana pudding mix adds a unique flavor profile while keeping the cookies incredibly moist. The brown sugar gives them a lovely caramelized sweetness, and the white chocolate chips provide that extra touch of creaminess that makes each bite irresistible. Plus, they’re easy to make and perfect for any occasion — from casual family nights to fancy gatherings. Each cookie is a mini celebration of flavors that will have everyone coming back for seconds!
What You’ll Gather
- 1 cup unsalted butter, softened (2 sticks) – The base for rich, buttery cookies.
- 3/4 cup brown sugar – Adds moisture and a deeper sweetness.
- 1/4 cup white sugar – Balances the flavors perfectly.
- 2 large eggs + 1 egg yolk – Ensures a chewy texture.
- 1 teaspoon vanilla extract – Enhances the overall flavor.
- 3.4 ounces banana instant pudding mix – The secret ingredient for that banana flavor!
- 2 3/4 cups flour – The foundation of your cookie dough.
- 1 teaspoon baking soda – Helps the cookies rise.
- 1/2 teaspoon salt – Balances the sweetness.
- 2 cups white chocolate chips – For that creamy, sweet addition.
- Extra white chocolate chips for decorating – Because you can never have too much chocolate!
Gear Up: What to Grab
- Mixing bowls – For combining ingredients smoothly.
- Electric mixer – Makes creaming the butter and sugars a breeze.
- Baking sheets – To bake your cookies to perfection.
- Parchment paper – For easy cleanup and to prevent sticking.
- Cookie scoop – For uniform cookie sizes.
- Cooling rack – To allow cookies to cool without getting soggy.
Method: Banana Pudding Cookies
Step 1: Preheat Your Oven
Start by preheating your oven to 350°F (175°C). This ensures your cookies will bake evenly.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, use an electric mixer to cream together the softened unsalted butter, brown sugar, and white sugar until the mixture is light and fluffy. This should take about 2-3 minutes.
Step 3: Add Eggs and Vanilla
Add the 2 large eggs and 1 egg yolk to the butter mixture, along with the teaspoon of vanilla extract. Beat until everything is well combined.
Step 4: Incorporate the Pudding Mix
Sprinkle in the banana instant pudding mix, and mix until fully combined. This will add that signature banana flavor and moistness to the cookies.
Step 5: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined. Be careful not to overmix.
Step 6: Fold in the White Chocolate Chips
Gently fold in the 2 cups of white chocolate chips, ensuring they are evenly distributed throughout the dough.
Step 7: Scoop and Bake
Using a cookie scoop, drop balls of cookie dough onto a baking sheet lined with parchment paper. Leave enough space between each cookie as they will spread while baking. Bake in your preheated oven for 10-12 minutes, or until the edges are golden brown.
Step 8: Cool and Decorate
Once out of the oven, let the cookies sit on the baking sheet for a few minutes before transferring them to a cooling rack. For an extra touch of sweetness, you can sprinkle some additional white chocolate chips on top while the cookies are still warm.
Fresh Seasonal Changes
- Fall: Add a pinch of cinnamon or nutmeg for a cozy autumn flavor.
- Winter: Incorporate crushed peppermint candies for a festive twist.
- Spring: Use mini chocolate eggs for a fun Easter treat.
- Summer: Add chopped nuts or coconut for a tropical flair.
Testing Timeline
- Prep Time: 15 minutes
- Baking Time: 10-12 minutes
- Cooling Time: 10 minutes
- Total Time: 35-37 minutes
Storage Pro Tips
To keep your Banana Pudding Cookies fresh, store them in an airtight container at room temperature for up to 5 days. If you want to keep them longer, you can freeze the cookies for up to 3 months. Just make sure to layer them with parchment paper to prevent sticking. When ready to enjoy, simply thaw them at room temperature or pop them in the microwave for a few seconds to soften them up again.
Questions People Ask
Can I use regular pudding mix instead of instant?
For this recipe, it’s important to use instant pudding mix. Regular pudding needs to be cooked and won’t yield the same texture or flavor in the cookies.
What can I substitute for white chocolate chips?
If you’re not a fan of white chocolate, feel free to use semi-sweet chocolate chips or even dark chocolate chips for a richer flavor. You could also try butterscotch or peanut butter chips for a different twist!
Can I make these cookies gluten-free?
Yes, you can substitute the all-purpose flour with a gluten-free all-purpose blend. Make sure it includes xanthan gum for the best texture.
How do I know when the cookies are done baking?
The cookies are done when the edges are lightly golden, and the center looks slightly underbaked. They’ll firm up as they cool!
That’s a Wrap
With their soft texture and delightful banana flavor, these Banana Pudding Cookies are sure to impress everyone who gets a taste. Whether you’re baking for a special occasion or just treating yourself, these cookies will bring a smile to your face. The combination of flavors and textures makes them a standout treat. So grab your ingredients and get ready to indulge in the ultimate cookie experience!
Banana Pudding Cookies
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C).
- Cream together the softened unsalted butter, brown sugar, and white sugar until light and fluffy, about 2-3 minutes.
- Add the 2 large eggs and 1 egg yolk, along with the vanilla extract. Beat until well combined.
- Mix in the banana instant pudding mix until fully combined.
- In a separate bowl, whisk together the flour, baking soda, and salt, then gradually add to the wet ingredients.
- Fold in the white chocolate chips until evenly distributed.
- Using a cookie scoop, drop balls of dough onto a baking sheet lined with parchment paper, leaving space between each.
- Bake for 10-12 minutes, or until the edges are golden brown. Let cool on the baking sheet for a few minutes before transferring to a cooling rack.
Notes
- Store cookies in an airtight container for up to 5 days.
- Freeze cookies for up to 3 months, layered with parchment paper.
- Thaw at room temperature or microwave briefly to soften.
