The Best Banana Pudding Cookies — A Sweet Twist on a Classic Dessert
If you love the creamy sweetness of banana pudding but want it in cookie form, these Banana Pudding Cookies are your new favorite treat! Soft, chewy, and bursting with banana flavor enhanced by a hint of vanilla and white chocolate, these cookies are perfect for dessert, snack time, or sharing with friends. Plus, they’re easy to make and come together quickly.
Why You’ll Love This Recipe
- Unique banana pudding flavor in every soft cookie bite
- Easy to make with pantry staples and simple steps
- Soft, chewy texture with melty white chocolate chips
Ingredients
Yield: About 18 cookies
- 1 package banana pudding jello mix
- 1 ripe banana, mashed
- 1 cup brown sugar
- 1 teaspoon baking soda
- 2 eggs
- 1 teaspoon vanilla extract
- ½ cup white chocolate chips
- 2 cups all-purpose flour
- ½ cup butter softened
Step-by-Step Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Cream together butter and brown sugar until light and fluffy.
- Mix in mashed banana, eggs, and vanilla extract until combined.
- In a separate bowl, whisk together flour, banana pudding mix, and baking soda.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Fold in white chocolate chips.
- Lightly oil your hands and form small cookie balls. Place on a baking sheet about 1 inch apart.
- Bake for 10–12 minutes, until edges are golden.
- Cool on a baking sheet for a few minutes, then transfer to a wire rack to cool completely.
Expert Tips
- Use a ripe banana with brown spots for the best flavor and sweetness.
- Don’t overbake—cookies will continue to set as they cool.
- For an extra banana flavor, add a bit of banana extract, if available.
Variations
- Swap white chocolate chips for dark or milk chocolate.
- Add chopped nuts like walnuts or pecans for crunch.
- Sprinkle with a little cinnamon or nutmeg for warmth.
Storage
- Store cookies in an airtight container at room temperature for up to 5 days.
- Freeze baked cookies for up to 2 months; thaw before serving.
FAQs
Q: Can I use instant banana pudding mix instead of Jello mix?
A: Yes, instant pudding mix will work similarly.
Q: Can I make the dough ahead of time?
A: Yes, refrigerate the dough for up to 24 hours before baking.
Final Thoughts
Banana Pudding Cookies are a fun and delicious way to enjoy your favorite dessert flavor in cookie form. Soft, sweet, and packed with banana and white chocolate goodness, they’re sure to become a new classic in your baking repertoire!
Banana Pudding Cookies
Ingredients
- 1 package banana pudding
- 1 banana ripe and mashed
- 1 cup brown sugar
- 1 teaspoon baking soda
- 2 eggs
- 1 teaspoon vanilla extract
- 1/2 cup white chocolate chips
- 2 cups flour
- 1/2 cup butter softened
Instructions
- Preheatthe oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a mixing bowl, cream together the butterand brown sugar until light and fluffy.
- Add in the mashed banana, eggs, and vanillaextract. Mix well.
- Ina separate bowl, combine the flour, banana pudding mix, and baking soda.
- Graduallyadd the dry ingredients to the wet ingredients, mixing until well combined.
- Put some vegetable oil on your hands and form small balls, placethem on a baking sheet about an inch apart.
- Bake in the preheated oven for 10-12minutes, or until the edges are golden brown.
- Allow the cookies to cool on the bakingsheet for a few minutes before transferring them to a wire rack to coolcompletely.
- Enjoy your delicious Banana PuddingCookies!
