Banana Pudding Cookies
There’s something undeniably comforting about the flavors of banana pudding, and when you can transform that beloved dessert into a cookie, it’s a game changer! These Banana Pudding Cookies are soft, chewy, and bursting with sweet banana flavor, making them perfect for any occasion. Whether you’re an avid baker or just starting out, this recipe offers an easy way to bring the taste of nostalgic banana pudding into a delightful cookie form. So grab your apron and let’s get started!
What Sets This Recipe Apart
What makes these Banana Pudding Cookies truly special is the combination of textures and flavors that come together in each bite. The addition of banana instant pudding mix not only enhances the banana flavor but also contributes to the moist, chewy texture of the cookies. Plus, the white chocolate chips add a creamy sweetness that pairs perfectly with the bananas. These cookies are not just a treat for the taste buds; they are a delightful experience that combines the best of cookie and pudding worlds.
Ingredient Notes
- 1 cup unsalted butter – Make sure it’s softened for easy mixing.
- 3/4 cup brown sugar – This adds moisture and a rich flavor.
- 1/4 cup white sugar – Balances the sweetness and helps with texture.
- 2 large eggs + 1 egg yolk – The extra yolk makes for a richer cookie.
- 1 teaspoon vanilla extract – Enhances the overall flavor profile.
- 3.4 ounces banana instant pudding mix – Essential for the banana flavor and texture.
- 2 3/4 cups flour – Provides the structure for the cookies.
- 1 teaspoon baking soda – Helps the cookies rise perfectly.
- 1/2 teaspoon salt – Balances the sweetness of the cookies.
- 2 cups white chocolate chips – Adds a creamy, sweet element; plus extra for decorating.
Tools & Equipment Needed
- Mixing bowl – For combining the ingredients.
- Electric mixer – Helps achieve a smooth batter.
- Baking sheets – Where the cookies will bake.
- Parchment paper – Prevents sticking and makes cleanup easy.
- Cookie scoop – Ensures uniform cookie sizes.
- Cooling rack – For cooling the cookies after baking.
Method: Banana Pudding Cookies
Step 1: Preheat the Oven
Begin by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper to prepare for the cookies.
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 in the two large eggs and one egg yolk, along with the vanilla extract. Mix until the ingredients are well combined and smooth.
Step 4: Incorporate the Pudding Mix
Sprinkle the banana instant pudding mix into the mixture and blend until fully incorporated. The pudding will bring a lovely banana flavor and enhance the cookie’s softness.
Step 5: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix.
Step 6: Fold in White Chocolate Chips
Gently fold in the white chocolate chips, ensuring they are evenly distributed throughout the dough.
Step 7: Scoop and Bake
Using a cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheets, leaving space between each cookie. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
Step 8: Decorate and Cool
As soon as the cookies come out of the oven, sprinkle a few extra white chocolate chips on top for decoration. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a cooling rack to cool completely.
International Equivalents
- 1 cup unsalted butter – 227 grams
- 3/4 cup brown sugar – 150 grams
- 1/4 cup white sugar – 50 grams
- 2 large eggs – 2 large eggs (size varies by country)
- 3.4 ounces pudding mix – 96 grams
- 2 3/4 cups flour – 340 grams
- 1 teaspoon baking soda – 5 grams
- 1/2 teaspoon salt – 3 grams
- 2 cups white chocolate chips – 340 grams
What I Learned Testing
- The banana pudding mix is essential; it truly enhances the flavor and texture of the cookies.
- Letting the cookies cool on the baking sheet for a few minutes before transferring them helps maintain their shape.
- Adding extra white chocolate chips on top right after baking not only looks beautiful but adds pockets of sweetness.
- These cookies are best enjoyed fresh but still hold their deliciousness for a few days in an airtight container.
How to Store & Reheat
To store your Banana Pudding Cookies, place them in an airtight container at room temperature for up to 5 days. If you wish to keep them longer, consider freezing them. To freeze, place the cooled cookies in a single layer in a freezer-safe container with parchment paper between layers. They can be stored this way for up to 2 months. To reheat, simply pop them in the microwave for about 10-15 seconds until warmed through, or enjoy them at room temperature.
Popular Questions
Can I use regular pudding mix instead of instant?
No, it’s important to use instant pudding mix for this recipe. Regular pudding mix requires cooking and will not yield the same texture.
Can I substitute the white chocolate chips?
Yes! You can use semi-sweet chocolate chips, dark chocolate chips, or even a mix of your favorites for a different flavor profile.
How do I know when the cookies are done baking?
The cookies should be lightly golden around the edges and still soft in the center. They will continue to firm up as they cool.
Can I add nuts to the recipe?
Absolutely! Chopped walnuts or pecans would make a great addition for some crunch in the cookies.
Cook This Next
- Chocolate Chip Cookies – A classic favorite that never goes out of style.
- Oatmeal Raisin Cookies – Chewy and wholesome, perfect for a snack.
- Peanut Butter Blossoms – A delicious combination of peanut butter and chocolate.
- Snickerdoodle Cookies – Soft and cinnamon-sugar coated, a must-try!
The Last Word
These Banana Pudding Cookies are a delightful treat that combines the flavors of a classic dessert with the convenience of a cookie. They are perfect for sharing with friends and family or enjoying with a cup of coffee or tea. The unique texture and sweet banana flavor will leave everyone asking for more. So why not whip up a batch today and indulge in the comforting goodness of these irresistible cookies? You won’t be disappointed!
Enjoy every bite of your Banana Pudding Cookies, and happy baking!
Banana Pudding Cookies
Ingredients
Equipment
Method
- Begin by preheating your oven to 350°F (175°C). Line your baking sheets with parchment paper to prepare for the cookies.
- 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.
- Add in the two large eggs and one egg yolk, along with the vanilla extract. Mix until the ingredients are well combined and smooth.
- Sprinkle the banana instant pudding mix into the mixture and blend until fully incorporated. The pudding will bring a lovely banana flavor and enhance the cookie's softness.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, mixing just until combined. Be careful not to overmix.
- Gently fold in the white chocolate chips, ensuring they are evenly distributed throughout the dough.
- Using a cookie scoop, drop rounded tablespoons of dough onto the prepared baking sheets, leaving space between each cookie. Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
- As soon as the cookies come out of the oven, sprinkle a few extra white chocolate chips on top for decoration. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a cooling rack to cool completely.
Notes
- Use softened butter for easier mixing and better texture.
- These cookies are best enjoyed fresh but can be stored in an airtight container for up to 5 days.
- For a fun twist, try adding chopped nuts for extra crunch.
