These Banana Pudding Cookies are easy to make, deliciously moist, and full of yummy banana flavors from the mashed banana and banana pudding.
A sprinkling of white chocolate chips makes it even richer! Make a batch to enjoy as yummy desserts or any time-of-the-day snacks.
About Banana Pudding Cookies
I love cookies and have made my fair share of them. From rich, chewy Chocolate Chip Cookies to Oatmeal Raisin Cookies and German Vanillekipferl. My cookie recipes are easy to make and are easily one of my favorite desserts or snacks.
This delicious recipe is no exemption.
Made using typical cookie ingredients, mashed banana, a box of instant banana pudding mix, and white chocolate chips. A perfect blend of flavors and texture.
Why This Recipe Works
EASE - These chewy, soft cookies are super easy to make and are done in less than 30 minutes. All you have to do is mix everything together, scoop and bake.
FLAVOR - Using instant pudding mix is a game-changer. It elevates a classic banana cookie recipe into this creamy, cake-like baked dessert.
CROWD FAVORITE - This recipe yields 36 yummy, chewy cookies. And they will be gone before you know it. Double the recipe if you are making it for a large crowd.
TEXTURE - These cookies are light, soft, and chewy. They are simply full of great flavor and perfect as a little sweet treat.
TIME - This is an easy, uncomplicated recipe you can do in about 30 minutes. Perfect if you're looking to surprise your family with a delicious homemade dessert.
Ingredients
BUTTER - Be sure to allow the butter to soften before you start baking. It's easier to cream butter, sugar, and eggs when all the ingredients are at the same temperature. Always use unsalted butter for all of your baking.
SUGAR - We'll use both Brown and Granulated Sugar. Brown sugar adds moisture and deeper caramel sweetness to the cookies. Granulated sugar helps the cookies spread as they bake and gives them a crisp outer layer.
EGGS - bind the ingredients together and are the primary source of moisture and protein in the dough.
BANANAS - same as with other recipes that require a ripe banana, you'll want to make sure to use ripe bananas! So if you have spotty, overripe bananas, this is a great recipe to use before they spoil.
Related: Banana Nut Bread and Banana Bread Muffins
PUDDING MIX- Although plenty of brands offer a good dry banana pudding mix, I like the Jello brand.
FLOUR- Use all-purpose flour in this recipe. It gives form and structure.
BAKING SODA - will help the cookies rise, making them soft and chewy.
SALT- a little bit will bring out more of the banana cream and chocolate flavors.
WHITE CHOCOLATE CHIPS- is the perfect flavor complement with bananas! They make the cookies extra creamy and indulgent.
Variations and Additions
Dry Pudding Mix. If you don't have banana pudding mix, use French vanilla pudding.
Chocolate chips- semi-sweet or dark chocolate chips will also work. Or you can make it super fun by using M&Ms, chopped vanilla wafers, nuts, or sprinkles.
Banana. If you like to give your cookies more texture, chop them into small bits instead of mashing them. Another great way to provide it with a perfect banana flavor and texture is to add crushed banana chips!
How To Make Banana Pudding Cookies
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PREP: Preheat the oven to 350º Fahrenheit. Cover a baking sheet with parchment paper.
- Cream butter and sugary with an electric mixer in a mixing bowl. Add the eggs and beat until creamy. Stir in mashed bananas.
- Add dry ingredients, and beat until the batter is smooth. Fold in the white chocolate chips.
- Use a small cookie scoop or a heaping tablespoon and drop about one tablespoon of the batter onto the baking sheet.
- Bake for 10 minutes. Cool on a wire rack before serving.
Dos and Don'ts
- DO use a cookie or ice cream scoop to make evenly sized cookies. This ensures that not only do the cookies bake evenly, but they will also turn out beautifully shaped.
- DON'T move the cookies from the pan right after baking. The cookies will be soft and pliable. Let them harden and firm up before transferring them to a cooling rack.
- DO place the dough balls evenly spaced at least 2 inches apart. They will spread while baking, so there should be enough space between them.
- DO remember that the baking time depends on the size of the cookies and the oven you are using. So make adjustments as necessary.
- If you own a stand mixer, this is a great recipe for it. Just make sure to use the mixer's paddle attachment.
How To Store and Keep This Recipe
Baked cookies can be stored in an airtight container or tightly sealed cookie jar at room temperature for up to two weeks.
If you want to keep them longer, wrap them in foil, plastic wrap, or freezer bags, and freeze them for up to three months.
More Amazing Cookie Recipes
Strawberry Cheesecake Cookies - Strawberries and cream cheese to create a one-of-a-kind fruity cheesecake cookie
Pistachio Cookies - they aren't the prettiest cookies in the world, but often the ones that disappear 'first' from the cookie platter.
Cornflake Cookies - atypical cookies that are crispy, crunchy, and highly 'addictive
Chai Cookies - perfect with a cup of steaming hot tea or coffee
Spekulatius Cookies - gently spiced German Christmas cookies
Banana Pudding Cookies
Ingredients
- 1 cup butter unsalted, room temperature (2 sticks)
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 2 large eggs
- 1 whole banana ripe, mashed
- 1 package banana cream instant pudding
- 2 ¼ cup all purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups white chocolate chips
Instructions
- Preheat the oven to 350º Fahrenheit. Line two baking sheets with parchment paper and set aside.
- Cream butter and sugar with an electric mixer for several minutes until the mixture creates air bubbles. Beat in both eggs until the batter is light and fluffy.
- Add the mashed bananas. Continue to be until well combined.
- Add dry ingredients (banana cream pudding mix, flour, baking soda, and salt) and continue to beat until the batter is smooth. Fold in white chocolate chips.
- Use a cookie scoop to drop the cookies dough on the baking sheet. About a tablespoon per cookie.
- Bake for 10-12 minutes at 350º Fahrenheit.