Banana Pudding Cookies
These Banana Pudding Cookies are soft, chewy, and bursting with the delicious flavor of ripe bananas. With a hint of vanilla and white chocolate chips, these cookies are a delightful treat that will surely satisfy your sweet tooth.
Equipment
- Large Bowl
- Handheld mixer
- Cookie Scoop
- Cookie Sheet
- Parchment Paper or Silicone Baking Mat
Ingredients
- 1 cup unsalted butter softened to room temperature
- ¾ cup light brown sugar lightly packed
- ¼ cup granulated sugar
- 2 large eggs
- 1 3.4 ounce package of instant banana pudding mix (JELL-O brand or other)
- 1 teaspoon pure vanilla extract
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ cups white chocolate chips
Instructions
- Preheat the oven to 350°F/180°C. Line a cookie sheet with parchment paper or silicone baking mat.
- In a large bowl, using a hand held mixer, beat the softened butter until creamy for about 2 minutes. Add the granulated sugar and brown sugar, and beat until well combined.
- Add the eggs, instant banana pudding mix, and pure vanilla extract, and beat until the eggs are well incorporated.
- In a separate bowl, combine the all-purpose flour, baking soda, and salt. Mix the dry ingredients with the wet ingredients until just combined.
- Fold in the white chocolate chips until evenly distributed throughout the dough.
- Using a small cookie scoop (about 1 tablespoon size), scoop out cookie dough balls onto the prepared cookie sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 8-10 minutes until the bottom of the cookies is lightly browned.
- Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Enjoy the delicious Banana Pudding Cookies!
Notes
These cookies are best enjoyed fresh but can be stored in an airtight container at room temperature for up to 3 days. For longer storage, freeze the cookies in a single layer on a baking sheet, then transfer them to a freezer bag for up to 3 months. Thaw at room temperature before serving.