Banana Pudding Cookies That Will Have You Coming Back for More!
Craving a delicious twist on a classic dessert? This banana pudding cookie recipe is exactly what you need! With the perfect balance of banana flavor and creamy texture, these cookies are irresistible. Whether you’re a fan of banana pudding or just love unique treats, this recipe will have you coming back for more. Get ready to bake these banana pudding cookies and enjoy a sweet, nostalgic treat that everyone will love!
Ingredients
To make Banana Pudding Cookies, you’ll need ½ cup of butter (at room temperature), 1 cup of brown sugar, and 1 box of banana pudding mix (3.4 oz). Add 2 cups of all-purpose flour, 1 ripe banana (mashed), and 1 teaspoon of baking soda. Beat in 1 egg and 1 cup of white chocolate chips, saving some for topping. Once baked, drizzle melted white chocolate on top for extra flavor.
Get the Recipe: Banana Pudding Cookies
Preheat the Oven
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone mat.
Get the Recipe: Banana Pudding Cookies
Cream the Butter and Sugar
In a large bowl, beat the butter at room temperature with the brown sugar until the mixture becomes light and fluffy, about 2-3 minutes.
Get the Recipe: Banana Pudding Cookies
Add the Egg and Banana
Add the egg and mashed banana to the butter and sugar mixture, and beat until well combined.
Get the Recipe: Banana Pudding Cookies
Add the Dry Ingredients
In the same bowl, add the banana pudding mix, flour, and baking soda. Mix on low speed until all the dry ingredients are fully incorporated into the dough.
Get the Recipe: Banana Pudding Cookies
Fold in the White Chocolate Chips
Stir in 1 cup of white chocolate chips with a spatula until they are evenly distributed throughout the dough.
Get the Recipe: Banana Pudding Cookies
Shape the Cookies
Using a #20 cookie scoop or a regular spoon, form balls of dough and place them on the prepared baking sheet, leaving space between each cookie for spreading.
Get the Recipe: Banana Pudding Cookies
Chill the Dough
Place the baking sheet with the dough portions in the freezer for 5 minutes to help the cookies retain their shape while baking.
Get the Recipe: Banana Pudding Cookies
Bake
Bake the cookies for 7-8 minutes, or until the edges are golden and the centers are slightly soft.
Get the Recipe: Banana Pudding Cookies
Decorate
Remove the cookies from the oven and allow them to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once cooled, top with extra white chocolate chips and drizzle melted white chocolate over the top.
Get the Recipe: Banana Pudding Cookies
Variations and Substitutions
You can easily customize this recipe to suit your preferences. For a different flavor, swap the banana pudding for vanilla pudding with chocolate chips or even double chocolate pudding. If you prefer a different type of chocolate, replace the white chocolate chips with classic chocolate chips or butterscotch chips. Adding chopped walnuts or pecans to the cookies brings an extra crunch, while a dash of cocoa powder can turn them into a chocolate-flavored treat. For a finishing touch, drizzle melted white chocolate, chocolate ganache, or caramel sauce over the cookies. Alternatively, you can pipe on some cream cheese frosting and dust the top with cocoa powder for an indulgent and visually appealing dessert.
Get the Recipe: Banana Pudding Cookies
How To Make The Best Banana Pudding Cookies
Depending on the ripeness of your banana, the dough might be sticky. If this happens, chill the dough for 20-30 minutes before shaping the cookies. This makes the dough easier to handle and helps the cookies hold their shape while baking. You can adjust the cookie size to your liking, but remember to adjust the baking time accordingly—shorten the time for smaller cookies and increase it for larger ones. For make-ahead convenience, shape the cookie dough into balls, freeze them on a cookie sheet, and store them in a freezer-safe bag. When ready to bake, place the frozen dough on a cookie sheet and add 2-3 extra minutes of cooking time, keeping an eye on them as they bake. If drizzling or frosting, let the cookies cool completely to prevent the drizzle from melting too much. Store cooled cookies in an airtight container at room temperature for up to 5 days, and if you prefer soft cookies, add a slice of bread to the container to keep them moist.
Get the Recipe: Banana Pudding Cookies
