Banana Pudding Cookies
Use up the extra banana on your counter with these soft, rich, banana pudding cookies! Made with a box of banana pudding mix to keep them moist and swirled with white chocolate chips, these cookies are a comforting dessert.
A delicious blend of pudding flavor and warm, chewy cookie texture. With their simple ingredients they have an almost melt-in-your-mouth texture that you can’t resist.
Made in just 45 minutes these banana pudding cookies whip up with simple panty ingredients which makes them a great recipe for when you’re in a pinch. Wonderful for a holiday cookie exchange or to bring out at a shower, these cookies are well-loved by everyone who whips them up.
Ingredients
- ½ cup butter, at room temperature
- 1 cup brown sugar
- 1 box banana pudding mix (3.4 oz)
- 2 cups all-purpose flour
- 1 ripe banana, mashed
- 1 teaspoon baking soda
- 1 egg
- 1 cup white chocolate chips, plus extra for topping
- Melted white chocolate, for topping
Preparation time:
Dough preparation: 15 minutes
Chilling the dough in the freezer: 5 minutes
Baking: 7-8 minutes per batch
Cooling and decorating: 10-15 minutes
Total estimated time: 40-45 minutes
Serves: 30 cookies
Directions
1. Preheat the oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
2. Cream the butter and sugar: In a large bowl, beat the butter at room temperature with the brown sugar until the mixture is light and fluffy, about 2-3 minutes.
3. Add the egg and banana: Add the egg and mashed banana to the butter and sugar mixture. Beat until well combined.
4. 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.
5. Fold in the white chocolate chips: Stir in 1 cup of white chocolate chips with a spatula until evenly distributed throughout the dough.
6. Shape the cookies: Using a cookie scoop #20 or a regular spoon, form balls of dough and place them on the prepared baking sheet, leaving space between each cookie for spreading.
7. Chill the dough: Place the baking sheet with the dough portions in the freezer for 5 minutes. This step helps the cookies retain their shape while baking.
8. Bake: Bake the cookies for 7-8 minutes, or until the edges are golden and the centers are slightly soft.
9. 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.
Variations and Substitutions
Pudding: Though the base of this recipe is banana pudding that doesn’t mean you can’t vary the flavor if you wish. A vanilla pudding with chocolate chips or a double chocolate pudding cookie is just as delicious.
Chocolate chips: In place of white chocolate chips, you could use a classic chocolate chip or play around with more flavor and try butterscotch chips.
Nuts: Topping the cookies with chopped walnuts or pecans is a great way to add an extra crunch to the cookies.
Chocolate: Add in a dash of cocoa powder for a chocolate base on the cookie.
Drizzle: Drizzle some melted white chocolate over the top of try something new like chocolate ganache or even caramel sauce on top.
Frosting: Instead of white chocolate drizzle you could pipe on cream cheese frosting to maximize the indulgence. Dust the top with a bit of cocoa powder for presentation.
How To Make The Best Banana Pudding Cookies
Depending on how ripe your banana is, the dough may be pretty sticky. If this is the case, chill the dough for 20-30 minutes before shaping the cookies. Not only will it be easier to handle afterwards but it will help the cookies hold their shape while baking too.
You can adjust the size of the cookies as per your preference. However, don’t forget to adjust the baking times as well. Bake them for less time if they’re smaller and more time if you’re larger.
Prepare the banana pudding cookies in advance by mixing the dough and shaping the cookie balls. Freeze them on a cookie sheet before adding them to a freezer-safe bag. When you’re ready to bake them, place them on a cookie sheet right out of the freezer. Add 2-3 minutes of cooking time and keep a close eye on them as they cook.
If you’re drizzling or frosting the cookies, make sure they’re fully cooled before you do so. Otherwise, the drizzle will run too much.
Store your cookies once cooled in a container at room temperature for up to 5 days. If you like soft cookies, place a piece of bread in the container to absorb the moisture.
Banana Pudding Cookies
Ingredients
- ½ cup butter at room temperature
- 1 cup brown sugar
- 1 box banana pudding mix (3.4 oz)
- 2 cups all-purpose flour
- 1 ripe banana mashed
- 1 tsp baking soda
- 1 egg
- 1 cup white chocolate chips plus extra for topping
- Melted white chocolate, for topping
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone mat.
- Cream the butter and sugar: In a large bowl, beat the butter at room temperature with the brown sugar until the mixture is light and fluffy, about 2-3 minutes.
- Add the egg and banana: Add the egg and mashed banana to the butter and sugar mixture. Beat until well combined.
- 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.
- Fold in the white chocolate chips: Stir in 1 cup of white chocolate chips with a spatula until evenly distributed throughout the dough.
- Shape the cookies: Using a cookie scoop #20 or a regular spoon, form balls of dough and place them on the prepared baking sheet, leaving space between each cookie for spreading.
- Chill the dough: Place the baking sheet with the dough portions in the freezer for 5 minutes. This step helps the cookies retain their shape while baking.
- Bake: Bake the cookies for 7-8 minutes, or until the edges are golden and the centers are slightly soft.
- 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.
Notes
- Dough Consistency: If the dough feels too sticky after adding the mashed banana, you can refrigerate it for 20-30 minutes before shaping the cookies. This will make the dough easier to handle and help the cookies hold their shape better while baking.
- Variety in Chips: You can experiment with other types of chocolate chips, like milk chocolate or dark chocolate, to give the cookies a different twist. You can also try mixing different kinds of chips for a more complex flavor.
- Cookie Size: If you prefer larger or smaller cookies, adjust the size of the dough portions before baking. Just remember to adjust the baking time accordingly; larger cookies may need a few extra minutes, while smaller cookies will bake faster.
- Decoration: The melted white chocolate drizzle is optional but adds a nice touch and extra flavor. For a more elegant finish, sprinkle a pinch of flaky sea salt over the freshly drizzled white chocolate.
- Storage: Store the cookies in an airtight container at room temperature for up to 5 days. If you prefer softer cookies, add a slice of bread to the container; it will help maintain moisture.
- Freezing: If you want to prepare the dough in advance, you can shape the dough into balls and freeze them on a baking sheet. Once frozen, transfer them to a freezer-safe bag, and bake the cookies directly from the freezer, adding 2-3 minutes to the baking time.
