Banana Pudding Cookies
If you’re looking for a delightful twist on classic cookies, look no further than these Banana Pudding Cookies. Combining the nostalgic flavors of banana pudding with the soft, chewy texture of cookies, this recipe is guaranteed to become a favorite in your household. With the sweetness of bananas and the creaminess of white chocolate, every bite is a taste of bliss. Perfect for any occasion or just a cozy night in, these cookies are easy to whip up and even easier to enjoy. Let’s dive into the details and get baking!
What Sets This Recipe Apart
These Banana Pudding Cookies stand out for several reasons. First, the use of instant banana pudding mix infuses the cookies with a rich banana flavor and a soft texture that’s hard to beat. The addition of white chocolate chips adds a creamy sweetness that complements the banana beautifully. Unlike traditional cookies, these have an almost cake-like quality, making them a unique treat that is sure to impress. Plus, they’re incredibly simple to make, requiring just a few steps to achieve cookie perfection.
What to Buy
To make these Banana Pudding Cookies, you’ll need the following ingredients:
- 1 cup unsalted butter (softened, about 2 sticks)
- 3/4 cup brown sugar (packed)
- 1/4 cup white sugar
- 2 large eggs + 1 egg yolk
- 1 teaspoon vanilla extract
- 3.4 ounces banana instant pudding mix (make sure it’s instant)
- 2 3/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups white chocolate chips (plus extra for decorating)
Make sure to gather everything before you start baking to make the process as smooth as possible!
Must-Have Equipment
Before we start baking, let’s talk about the essential equipment you’ll need:
- Mixing bowl – For creaming the butter and sugars.
- Electric mixer – A hand mixer or stand mixer will work perfectly for this recipe.
- Baking sheet – To bake your cookies on. Using parchment paper will help prevent sticking.
- Cookie scoop – A medium-sized cookie scoop will ensure uniform cookies.
- Cooling rack – For letting your cookies cool down after baking.
Now that we’re equipped, let’s get those cookies in the oven!
Step-by-Step: Banana Pudding Cookies
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). This ensures that your cookies bake evenly.
Step 2: Cream the Butter and Sugars
In a large mixing bowl, combine the softened butter, brown sugar, and white sugar. Use your electric mixer to cream them together until the mixture is light and fluffy, about 2-3 minutes.
Step 3: Add Eggs and Vanilla
Add the two large eggs and the egg yolk to the butter mixture along with the vanilla extract. Mix until everything is well combined.
Step 4: Incorporate the Pudding Mix
Sprinkle in the banana instant pudding mix and mix until fully incorporated. The pudding mix will add moisture and flavor to the cookies.
Step 5: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined. Avoid overmixing to keep the cookies tender.
Step 6: Fold in White Chocolate Chips
Gently fold in the white chocolate chips, ensuring they are evenly distributed throughout the dough.
Step 7: Scoop the Dough
Using a cookie scoop, drop rounded tablespoons of dough onto a prepared baking sheet, leaving space between each cookie as they will spread while baking.
Step 8: Bake
Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they will firm up as they cool.
Step 9: Cool and Decorate
Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a cooling rack. If desired, sprinkle extra white chocolate chips on top while they are still warm for a decorative touch.
Make It Fit Your Plan
Looking to customize your Banana Pudding Cookies? Here are some ideas:
- Make it gluten-free: Substitute all-purpose flour with a gluten-free flour blend.
- Add nuts: For added crunch, fold in chopped walnuts or pecans.
- Use milk chocolate: Swap white chocolate chips for milk or dark chocolate chips for a richer flavor.
- Try different puddings: Experiment with other instant pudding flavors like vanilla or butterscotch for a fun twist.
Errors to Dodge
When baking your Banana Pudding Cookies, keep these common pitfalls in mind:
- Don’t skip the creaming step; it’s crucial for a light texture.
- Be sure to use instant pudding mix, as cook-and-serve will not yield the same results.
- Avoid overmixing the dough to prevent tough cookies.
- Remember to let the cookies cool on the baking sheet before transferring them to a rack.
Best Ways to Store
To keep your Banana Pudding Cookies fresh and delicious, follow these storage tips:
Store the cookies in an airtight container at room temperature for up to a week. For longer storage, you can freeze the cookies. Simply place them in a single layer on a baking sheet and freeze until solid. Then transfer them to a freezer-safe bag or container, where they can be stored for up to three months. When you’re ready to enjoy, thaw them at room temperature or warm them in the microwave for a few seconds.
Reader Questions
Can I use fresh bananas instead of pudding mix?
While fresh bananas can add flavor, they will change the texture of the cookies. The pudding mix provides moisture without making the dough too wet. If you’d like to experiment, consider using a small amount of mashed banana in addition to the pudding mix.
How can I make these cookies chewier?
To achieve a chewier cookie, try chilling the dough for 30 minutes before baking. This allows the fats to firm up, resulting in a denser, chewier cookie once baked.
Can I make the dough ahead of time?
Absolutely! You can prepare the dough in advance and store it in the refrigerator for up to 3 days. Alternatively, you can scoop the cookie dough into balls and freeze them. Just bake them straight from the freezer, adding a minute or two to the baking time.
What’s the best way to melt white chocolate for decorating?
The best way to melt white chocolate is to use a microwave. Place the chocolate in a microwave-safe bowl and heat it in 20-second intervals, stirring in between until smooth. Be careful not to overheat, as white chocolate can burn easily.
Serve & Enjoy
Now that your Banana Pudding Cookies are baked and cooled, it’s time to dig in! These cookies are perfect for sharing at a gathering, enjoying as an afternoon treat, or simply indulging in after a long day. Serve them with a glass of milk or a cup of tea for the ultimate comfort experience.
The combination of banana flavor and creamy white chocolate will leave you and your loved ones craving more. So, gather your ingredients, follow the steps, and treat yourself to these delicious Banana Pudding Cookies that are sure to warm your heart and satisfy your sweet tooth.
These cookies are not just a dessert; they are a celebration of flavors and memories. Happy baking!
Banana Pudding Cookies
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). This ensures that your cookies bake evenly.
- In a large mixing bowl, combine the softened butter, brown sugar, and white sugar. Use your electric mixer to cream them together until the mixture is light and fluffy, about 2-3 minutes.
- Add the two large eggs and the egg yolk to the butter mixture along with the vanilla extract. Mix until everything is well combined.
- Sprinkle in the banana instant pudding mix and mix until fully incorporated. The pudding mix will add moisture and flavor to the cookies.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined. Avoid overmixing to keep the cookies tender.
- Gently fold in the white chocolate chips, ensuring they are evenly distributed throughout the dough.
- Using a cookie scoop, drop rounded tablespoons of dough onto a prepared baking sheet, leaving space between each cookie as they will spread while baking.
- Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they will firm up as they cool.
- Remove the cookies from the oven and let them cool on the baking sheet for about 5 minutes before transferring them to a cooling rack. If desired, sprinkle extra white chocolate chips on top while they are still warm for a decorative touch.
Notes
- Store in an airtight container at room temperature for up to a week.
- Freeze for longer storage, up to three months, and thaw at room temperature.
- Chill the dough for 30 minutes for chewier cookies.
