When it comes to comfort desserts, Banana Pudding Cookies are in a league of their own. Imagine the creamy, nostalgic flavors of banana pudding transformed into a soft and chewy cookie with melty white chocolate chips. These cookies are a delightful twist on a classic dessert, perfect for satisfying your sweet tooth or impressing family and friends. Quick to whip up, they’re ideal for everything from after-dinner treats to holiday cookie exchanges!
Why Our Banana Pudding Cookies Are the Best
Our Banana Pudding Cookies are not your average cookies—they’re a banana lover’s dream! The instant banana pudding mix gives them their signature flavor and a soft, melt-in-your-mouth texture. The addition of white chocolate chips elevates them with creamy sweetness, creating the ultimate banana dessert hybrid.
Ingredients Notes for Banana Pudding Cookies
Each ingredient in these cookies works together to create a rich, soft, and flavorful treat:
- 2 ¼ cups all-purpose flour: The base for the perfect cookie texture.
- 1 teaspoon baking soda: Ensures the cookies rise slightly and stay fluffy.
- 1 ½ sticks butter (softened): Adds richness and helps create a tender crumb.
- ¾ cup light brown sugar (packed): Adds a hint of molasses flavor and moisture.
- ¼ cup granulated sugar: Balances the sweetness.
- 1 (3.4-ounce) box instant banana pudding mix: The secret ingredient that gives these cookies their intense banana flavor and soft texture.
- 2 large eggs: Adds moisture and binds the dough.
- 1 teaspoon vanilla extract: Enhances the flavor.
- 1 ¼ cups white chocolate chips: Provide bursts of creamy sweetness in every bite.
Ingredient Substitutions:
- Use dark chocolate or milk chocolate chips if you prefer a different type of sweetness.
- Substitute butter with plant-based butter for a dairy-free version.
Kitchen Tools Needed for Banana Pudding Cookies
- Large mixing bowls (2)
- Electric mixer
- Whisk
- Measuring cups and spoons
- Cookie scoop or tablespoon
- Parchment paper or silicone baking mat
- Baking sheets
- Wire cooling rack
How to Make Banana Pudding Cookies
These Banana Pudding Cookies come together effortlessly in just a few simple steps. Let’s get baking!
1. Preheat the Oven
Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats to ensure your cookies don’t stick.
2. Mix the Dry Ingredients
In a large mixing bowl, whisk together the flour and baking soda. Set aside.
3. Cream the Butter and Sugars
In another large mixing bowl, use an electric mixer to beat the softened butter, brown sugar, and granulated sugar until light and fluffy. This step ensures your cookies will have a soft texture and rich flavor.
4. Add the Pudding Mix and Wet Ingredients
Mix the instant banana pudding mix into the butter-sugar mixture until well combined. Beat in the eggs and vanilla extract until smooth and creamy.
5. Combine the Wet and Dry Ingredients
Gradually add the flour mixture to the wet mixture. Stir together until the dough forms. Be careful not to overmix. Finally, fold in the white chocolate chips to evenly distribute them throughout the dough.
6. Scoop and Arrange Dough
Using a cookie scoop or a tablespoon, scoop out 1-inch balls of dough. Place them on the prepared baking sheets, leaving at least 1 inch of space between each dough ball to allow for spreading.
7. Bake the Cookies
Bake in the preheated oven for 8-9 minutes, or until the cookies are just set and lightly golden around the edges. Do not overbake; they’ll continue to firm up as they cool.
8. Cool and Serve
Remove the cookies from the baking sheets and transfer them to a wire cooling rack to cool completely. Enjoy warm or store them for later!
How to Store Banana Pudding Cookies
To keep your Banana Pudding Cookies soft and fresh, store them in an airtight container at room temperature for up to 5 days. For longer storage, freeze them in a freezer-safe bag for up to 3 months. Thaw at room temperature and warm slightly in the microwave for that just-baked feel.
Banana Pudding Cookie Variations
- Nutty Banana Cookies: Fold in ½ cup of chopped pecans or walnuts for added crunch.
- Chocolate Banana Delight: Replace white chocolate chips with dark or milk chocolate chips for a richer flavor.
- Banana-Coconut Fusion: Add ½ cup of shredded coconut to the dough for a tropical twist.
- Peanut Butter Banana Cookies: Drizzle the baked cookies with melted peanut butter for a decadent treat.
What to Serve With Banana Pudding Cookies
These cookies are delightful on their own, but pairing them with the right accompaniment makes them even better:
- Glass of Milk: Classic and comforting.
- Vanilla Ice Cream: Serve the cookies warm with a scoop of vanilla ice cream for a dessert that melts in your mouth.
- Hot Coffee or Tea: The perfect beverage to balance the sweetness of the cookies.
Top Tips for Perfect Banana Pudding Cookies
- Use Room Temperature Butter: Softened butter blends more easily with the sugars, creating a light and fluffy dough.
- Don’t Overbake: For soft and chewy cookies, bake until the edges are just set, even if the centers look slightly underdone.
- Chill the Dough: If the dough feels too soft, chill it in the fridge for 15-20 minutes before baking. This prevents the cookies from spreading too much.
- Evenly Space the Dough: Leave enough space between the dough balls to ensure even baking.
- Experiment with Add-Ins: Don’t be afraid to mix in your favorite ingredients, like nuts, coconut, or even crushed banana chips.
Helpful Notes
- If your cookies spread too much, the butter may have been too warm. Chill the dough for a few minutes before baking.
- For perfectly round cookies, use a cookie scoop to portion the dough evenly.
Tips from Well-Known Chefs
- Christina Tosi: “Adding instant pudding mix to cookie dough is a game changer—it adds flavor and keeps the cookies moist.”
- Martha Stewart: “Always measure flour correctly by spooning it into the measuring cup and leveling it off for accurate results.”
- Alton Brown: “Allow the cookies to cool slightly on the baking sheet before transferring them to a cooling rack to prevent breakage.”
Frequently Asked Questions (FAQ)
1. Can I use homemade banana pudding mix instead of instant?
Yes, but ensure the mix is dry and powdery to mimic the texture of instant pudding.
2. Why are my cookies flat?
Flat cookies can result from overly warm butter. Chill the dough slightly to help maintain their shape during baking.
3. Can I make these cookies without white chocolate chips?
Absolutely! The white chocolate chips are optional, but they add a lovely sweetness that pairs well with the banana flavor.
4. Can I use a different pudding flavor?
Yes! Vanilla or even butterscotch pudding mix would work well for a different twist.
5. How do I make the cookies chewier?
Use a higher ratio of brown sugar to granulated sugar for a chewier texture.
These Banana Pudding Cookies are a delightful way to enjoy the flavors of banana pudding in a fun, portable form. Happy baking!
Banana Pudding Cookies
Ingredients
- – 2 ¼ cups all-purpose flour
- – 1 tsp baking soda
- – 1 ½ sticks butter softened
- – ¾ cup light brown sugar packed
- – ¼ cup granulated sugar
- – 1 3.4 oz box instant banana pudding mix (unprepared)
- – 2 large eggs
- – 1 tsp vanilla extract
- – 1 ¼ cups white chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line two cookie sheets with parchment paper and set aside.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the flour and baking soda. Set aside.
- Cream Butter and Sugars: In another large bowl, use an electric mixer to cream the softened butter, brown sugar, and granulated sugar until light and fluffy (about 2 minutes).
- Add Pudding Mix: Beat in the dry banana pudding mix until well combined.
- Add Eggs and Vanilla: Add the eggs and vanilla extract, mixing until smooth and fully incorporated.
- Combine Wet and Dry: Gradually add the flour mixture to the wet mixture and stir until a dough forms. Fold in the white chocolate chips.
- Shape Cookies: Scoop 1-inch balls of dough onto the prepared baking sheets, leaving at least 1 inch of space between each ball.
- Bake: Bake for 8-9 minutes, or until the edges are set. The centers will remain slightly soft.
- Cool: Remove from the oven and let the cookies cool on the baking sheet for 2 minutes before transferring them to a wire cooling rack.
Notes
- Storage Tip: Store cookies in an airtight container at room temperature for up to 5 days.
- Optional Add-ins: Add crushed vanilla wafers or chopped nuts for extra texture.
- Pro Tip: Do not overbake! The cookies will continue to set as they cool.