Banana Pudding Cookies
Calling all pudding lovers and cookie monsters! This recipe for Banana Pudding Cookies is the perfect way to satisfy your sweet tooth and indulge in nostalgic flavors.
These soft, chewy cookies are packed with banana pudding mix, white chocolate chips, and just a touch of vanilla, creating an irresistible taste sensation that will remind you of your childhood favorite dessert.
But wait, there’s more! This recipe is not only delicious, but it’s also:
Easy to make: With simple ingredients and straightforward instructions, you can whip up a batch of these cookies in no time.
Kid-friendly: The fun flavors and easy prep make this recipe perfect for baking with little ones.
Customizable: Feel free to experiment with different types of pudding mix, chocolate chips, or even add nuts or sprinkles for a unique twist.
Perfect for any occasion: These cookies are great for parties, picnics, bake sales, or just a sweet treat at home.
Questions I often get for this recipe:
Can I use another type of pudding mix? Yes, you can experiment with other flavors of instant pudding mix, but note that it may affect the overall taste and texture.
What can I substitute for the white chocolate chips? You can use milk chocolate, semi-sweet chocolate chips, chopped nuts, chopped dried fruit, or even leave them out.
Do I have to chill the dough? Chilling the dough helps prevent spreading and results in thicker cookies. You can skip it if you prefer thinner cookies, but be aware they might spread more.
How do I store these cookies? Store them in an airtight container at room temperature for up to 3 days, or in the refrigerator for longer.
Why are my cookies not spreading? The dough might be too dry. Try adding a tablespoon of milk or melted butter at a time until it reaches the desired consistency.
Why are my cookies too soft? The dough might be too wet. Try adding a tablespoon of flour at a time until it reaches the desired consistency.
What you need to make these banana pudding cookies:
Ingredients:
½ cup unsalted butter, softened to room temperature
¾ cup granulated sugar
1 teaspoon vanilla extract
1 large egg
1 (3.4 ounce) box Instant Banana Cream Pudding Mix
½ teaspoon baking soda
½ teaspoon salt
1 ¼ cups all-purpose flour
½ cup white chocolate chips
How to make them:
Instructions:
In a large mixing bowl, cream together the butter and sugar until light and fluffy.
Beat in the vanilla extract and egg until well combined.
Stir in the dry pudding mix, salt, baking soda, and flour until just combined.
Fold in the white chocolate chips.
Refrigerate the dough for 20-30 minutes to prevent spreading.
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
Scoop dough onto prepared baking sheet using a cookie scoop or tablespoon.
Bake for 9-11 minutes, or until the edges are golden brown.
Let cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
Tips:
For best results, use softened butter that is not melted.
If the dough is too gooey, refrigerate it for a bit longer to firm it up.
You can substitute milk, semi-sweet, or dark chocolate chips for the white chocolate chips.
You can also add chopped nuts or pecans to the dough.
For a sweeter cookie, add more sugar.
You can substitute almond extract for vanilla extract.
Printable Recipe:
Banana Pudding Cookies
Ingredients
- ½ cup unsalted butter, softened to room temperature
- ¾ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 (3.4 ounce) box Instant Banana Cream Pudding Mix
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 ¼ cups all-purpose flour
- ½ cup white chocolate chips
- Instructions:
Instructions
- In a large mixing bowl, cream together the butter and sugar until light and fluffy.
- Beat in the vanilla extract and egg until well combined.
- Stir in the dry pudding mix, salt, baking soda, and flour until just combined.
- Fold in the white chocolate chips.
- Refrigerate the dough for 20-30 minutes to prevent spreading.
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Scoop dough onto prepared baking sheet using a cookie scoop or tablespoon.
- Bake for 9-11 minutes, or until the edges are golden brown.
- Let cool on the baking sheet for 10 minutes before transferring to a wire rack to cool completely.
Notes
- For best results, use softened butter that is not melted.
- If the dough is too gooey, refrigerate it for a bit longer to firm it up.
- You can substitute milk, semi-sweet, or dark chocolate chips for the white chocolate chips.
- You can also add chopped nuts or pecans to the dough.
- For a sweeter cookie, add more sugar.
- You can substitute almond extract for vanilla extract.
If you enjoyed this recipe, please share it on your social media! I would love for more people to try this delicious and easy-to-make recipe. If you have any questions or feedback, please feel free to leave a comment below. I would love to hear from you! Shhh… Join our secret foodie group on Facebook
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