Banana Pudding Cookies

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Banana Pudding Cookies

Yield: ~24 cookies
Prep Time: 15 minutes
Bake Time: 8–9 minutes
Total Time: ~25 minutes

Ingredients

  • 1 ½ sticks (12 tbsp) butter (softened to room temperature).
  • ¾ cup light brown sugar (packed).
  • ¼ cup granulated white sugar.
  • 1 package (3.4 oz) instant banana cream pudding mix (dry mix only).
  • 2 large eggs (room temperature).
  • 1 teaspoon vanilla extract.
  • 1 teaspoon baking soda.
  • 2 ¼ cups all-purpose flour.
  • 1 ¼ cups white chocolate chips.

Detailed Instructions

Step 1: Prep and Measure
  1. Preheat the Oven:
    • Set your oven to 350°F (175°C) and line two baking sheets with parchment paper or silicone baking mats.
  2. Mix Dry Ingredients:
    • In a medium bowl, whisk together 2 ¼ cups flour and 1 teaspoon baking soda. Set aside.
Step 2: Cream Butter and Sugars
  1. In a large mixing bowl, use a hand mixer or stand mixer to cream together 1 ½ sticks of softened butter, ¾ cup brown sugar, and ¼ cup white sugar. Mix on medium speed for 2–3 minutes, or until the mixture is light and fluffy.
    • Pro Tip: Scrape down the sides of the bowl as needed to ensure even mixing.
  2. Add Pudding Mix:
    • Sprinkle in the banana cream pudding mix (dry, do not prepare) and mix until fully incorporated.
Step 3: Add Wet Ingredients
  1. Add 2 eggs and 1 teaspoon vanilla extract to the butter mixture.
  2. Beat on medium speed until smooth and no lumps remain. The mixture will look creamy.
Step 4: Combine Wet and Dry Ingredients
  1. Gradually add the flour mixture to the wet ingredients, stirring with a wooden spoon or silicone spatula until just combined. Avoid overmixing to keep the cookies soft.
  2. Fold in 1 ¼ cups white chocolate chips gently, ensuring they are evenly distributed.
Step 5: Roll and Shape Dough
  1. Use a cookie scoop or your hands to roll the dough into 1-inch balls.
  2. Place the dough balls 2 inches apart on the prepared baking sheets to allow room for spreading.
Step 6: Bake to Perfection
  1. Bake in the preheated oven for 8–9 minutes.
    • Key Tip: Remove the cookies when the edges are set but the centers still look slightly underbaked. This will ensure they stay soft and chewy as they cool.
  2. Let the cookies rest on the baking sheet for 2–3 minutes, then transfer them to a wire rack to cool completely.

Serving Suggestions

  • Serve warm with a glass of milk for a comforting treat.
  • For a fun twist, sandwich two cookies with whipped cream or a dollop of banana-flavored frosting in between.

Storage Tips

  • Room Temperature: Store cookies in an airtight container for up to 5 days. Place a slice of bread in the container to keep them soft.
  • Freezing Dough: Roll the dough into balls, freeze them on a tray, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding an extra 1–2 minutes.

Enjoy your Banana Pudding Cookies, the perfect blend of chewy, sweet, and creamy with that nostalgic banana pudding flavor! 🍌✨

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