If you have a soft spot for nostalgic desserts with a fun twist, then you are going to fall head over heels for this Banana Pudding Cookies Recipe. These cookies capture all the creamy, fruity goodness of classic banana pudding, but in a perfectly bite-sized treat that’s soft, chewy, and studded with white chocolate chips. Every bite delivers a little burst of banana sweetness and just the right touch of vanilla, making these cookies an absolute showstopper whether you’re baking for a crowd or just treating yourself.
Ingredients You’ll Need
Getting the ingredients right is the secret to nailing this Banana Pudding Cookies Recipe. Each item plays a crucial role, from the richness of the butter to the unique flavor punch from the banana pudding mix. These simple, everyday pantry staples align beautifully to create cookies with incredible texture and flavor.
- Banana pudding jello mix: Provides the classic banana pudding flavor and acts as a tenderizing agent for the cookies.
- Ripe banana (mashed): Adds natural sweetness and moisture, making these cookies soft and chewy.
- Brown sugar: Gives depth of flavor and a slight caramel note, plus helps keep cookies moist.
- Baking soda: Creates lift and ensures a light, tender crumb.
- Eggs: Bind the ingredients together and add richness.
- Vanilla extract: Enhances the overall flavor with its warm, aromatic notes.
- White chocolate chips: Introduce sweet bursts of creamy, buttery goodness throughout.
- Flour: The backbone ingredient that holds everything together.
- Butter, softened: Adds flavor, moisture, and helps create that perfect cookie texture.
How to Make Banana Pudding Cookies Recipe
Step 1: Prep Your Oven and Baking Sheet
Start by heating your oven to 350°F (175°C) and line a baking sheet with parchment paper. This simple step ensures your cookies bake evenly and won’t stick, giving you perfect rounds that are easy to lift.
Step 2: Cream the Butter and Brown Sugar
In a large mixing bowl, beat together the softened butter and brown sugar until the mixture becomes light and fluffy. This process is key to creating a tender, melt-in-your-mouth cookie since it incorporates air and mixes the flavors thoroughly.
Step 3: Add Banana, Eggs, and Vanilla
Mix in the mashed ripe banana, eggs, and vanilla extract until the batter is smooth and uniform. The banana infuses moisture and that beloved fruity flavor, while the eggs and vanilla build rich undertones.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, banana pudding mix, and baking soda. These dry ingredients are responsible for structure and the characteristic banana pudding taste that shines through in every bite.
Step 5: Mix Dry Ingredients Into the Wet
Gradually add the dry mixture into the wet banana mixture. Stir gently but thoroughly until all components are just combined to avoid overworking the dough, which can make cookies tough.
Step 6: Fold in White Chocolate Chips
Gently fold in the white chocolate chips. This step ensures that every cookie gets pockets of creamy, sweet bites that balance perfectly with the banana flavor.
Step 7: Shape the Cookie Dough
Lightly coat your hands with vegetable oil to prevent sticking, then roll the dough into small balls about one inch in diameter. Place them spaced about an inch apart on the prepared baking sheet to allow room for spreading.
Step 8: Bake the Cookies
Bake the cookies for 10 to 12 minutes or until the edges turn a beautiful golden brown. The centers should still look slightly soft as they will continue to set while cooling.
Step 9: Cool and Enjoy
Let the cookies rest on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Once cooled, get ready to enjoy the comforting flavors packed into these delightful Banana Pudding Cookies.
How to Serve Banana Pudding Cookies Recipe
Garnishes
To elevate your Banana Pudding Cookies, consider sprinkling a tiny pinch of cinnamon or nutmeg on top before baking for a warm spice glow. You can also drizzle a bit of melted white chocolate or add a thin slice of dehydrated banana as an edible decoration, turning simple cookies into pretty little works of art.
Side Dishes
These cookies pair wonderfully with a tall glass of cold milk or a cup of rich coffee. For a more indulgent combo, serve alongside vanilla ice cream or banana foster sauce to double down on the dessert’s lush flavors and keep things exciting.
Creative Ways to Present
Present your Banana Pudding Cookies on a rustic wooden board or vintage china plate with fresh banana slices and mini meringue kisses scattered around. Packaging them in cute cellophane bags tied with ribbon makes a charming gift for friends or a sweet addition to a potluck table.
Make Ahead and Storage
Storing Leftovers
Keep your leftover Banana Pudding Cookies fresh by storing them in an airtight container at room temperature. They will stay soft and delicious for up to 3 days, making them perfect for snacking throughout the week.
Freezing
If you want to enjoy these treats later, freeze the cookies after they have completely cooled. Place them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe container or bag. They can be stored for up to 3 months and thawed at room temperature when ready.
Reheating
To bring back their just-baked charm, warm the cookies in a microwave for about 10 seconds or in a preheated oven at 300°F (150°C) for 5 minutes. This refreshes their soft texture and melts the white chocolate chips deliciously.
FAQs
Can I use instant pudding mix instead of jello-based banana pudding mix?
Yes! Instant pudding mix works just as well and may even give a creamier texture to the cookies. Just make sure you use banana flavor to keep that signature taste.
What type of banana is best for this recipe?
Choose a ripe banana that is speckled with brown spots or even fully browned. It will be sweeter, softer, and easier to mash, which enhances the flavor and moisture of the cookies.
Can I substitute white chocolate chips with something else?
Definitely! Semi-sweet chocolate chips, butterscotch chips, or even chopped nuts like walnuts or pecans make excellent alternatives, depending on your preferred flavor profile.
Are these cookies gluten-free?
Not as the recipe stands, but you can substitute the all-purpose flour with a gluten-free flour blend to make a gluten-free version that still tastes amazing.
How do I know when the cookies are done baking?
The edges should be golden brown while the centers might still look a bit soft. They will firm up as they cool, so be careful not to overbake to keep them tender and moist.
Final Thoughts
Trust me when I say this Banana Pudding Cookies Recipe is destined to become a favorite in your baking repertoire. It combines the best of banana pudding’s creamy flavor with the comforting familiarity of a cookie, delivering a delightful treat that’s impossible to resist. So go ahead, gather your ingredients, and bake up a batch of these lovely cookies to brighten your day and bring smiles to everyone lucky enough to taste them.
Print
Banana Pudding Cookies Recipe
- Total Time: 37 minutes
- Yield: 18 servings (cookies)
Description
Delight in these soft and flavorful Banana Pudding Cookies that combine the classic taste of banana pudding with a chewy cookie texture, enhanced by sweet white chocolate chips. Easy to make and perfect for sharing, these cookies bake to golden perfection and offer a unique twist on traditional cookies.
Ingredients
Wet Ingredients
- 1/2 cup butter, softened
- 1 cup brown sugar
- 1 ripe banana, mashed
- 2 eggs
- 1 tsp vanilla extract
Dry Ingredients
- 2 cups flour
- 1 package banana pudding jello mix (approximately 3.4 oz)
- 1 tsp baking soda
Additional Ingredients
- 1/2 cup white chocolate chips
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and facilitate even baking.
- Cream Butter and Sugar: In a mixing bowl, beat together the softened butter and brown sugar until the mixture is light, fluffy, and well combined, which helps create a tender cookie texture.
- Add Wet Ingredients: Mix in the mashed ripe banana, eggs, and vanilla extract until everything is smoothly incorporated, ensuring uniform flavor and moisture.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, banana pudding jello mix, and baking soda to evenly distribute the leavening agent and banana flavor throughout the cookie dough.
- Mix Dry into Wet: Gradually add the dry ingredients to the wet ingredients, stirring gently until just combined, avoiding overmixing to keep cookies tender.
- Fold in White Chocolate Chips: Add the white chocolate chips carefully folding them into the dough to distribute sweetness and texture without breaking them.
- Shape Cookies: Lightly coat your hands with vegetable oil to prevent sticking, then roll the dough into small balls and place them about an inch apart on the prepared baking sheet to allow for spreading during baking.
- Bake: Bake for 10-12 minutes or until the cookie edges are golden brown, indicating they are cooked through but still soft in the center.
- Cool Cookies: Let the cookies cool on the baking sheet for a few minutes to firm up, then transfer them to a wire rack to cool completely to avoid sogginess and maintain texture.
- Serve and Enjoy: Once cooled, the cookies are ready to be enjoyed as a delicious snack or dessert with the rich flavors of banana pudding and white chocolate.
Notes
- Use a ripe banana for the best natural sweetness and flavor.
- Softened butter should be at room temperature to cream properly with sugar.
- Do not overmix the dough once the flour is added to keep the cookies tender.
- If you prefer, substitute white chocolate chips with regular chocolate chips or nuts.
- Cookies can be stored in an airtight container at room temperature for up to 5 days.
- For an extra banana flavor, add a teaspoon of banana extract if desired.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
