Banana Pudding Cookies
These soft and sweet Banana Pudding Cookies are loaded with banana flavor, white chocolate chips, and the nostalgic taste of banana pudding mix. Perfect for any dessert lover!
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.