Banana Pudding Cookies
Soft but moist these banana pudding cookies are mixed with white chocolate chips for a rich and tasty treat.
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.
Nutrition
Calories: 123kcalCarbohydrates: 18gProtein: 1gFat: 5gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gTrans Fat: 0.1gCholesterol: 15mgSodium: 71mgPotassium: 53mgFiber: 0.3gSugar: 11gVitamin A: 107IUVitamin C: 0.4mgCalcium: 21mgIron: 0.5mg
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