Description
These soft and chewy Banana Pudding Cookies are packed with rich banana flavor and loaded with sweet white chocolate chips. Made with instant banana pudding mix, they’re quick, easy, and perfect for any occasion.
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 3/4 cup butter, softened (1 1/2 sticks)
- 3/4 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 (3.4 ounce) box instant banana pudding mix, unprepared
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/4 cups white chocolate chips
Instructions
1. Preheat the oven to 350°F. Line two baking sheets with parchment paper and set aside.
2. In a large mixing bowl, whisk together the flour and baking soda. Set aside.
3. In a separate large bowl, use an electric mixer to cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Add the dry banana pudding mix and continue beating until well combined. Add the eggs and vanilla extract, mixing until smooth.
4. Gradually add the flour mixture to the wet ingredients and mix until a soft dough forms. Fold in the white chocolate chips.
5. Scoop 1-inch balls of dough onto the prepared baking sheets, leaving at least 1 inch of space between each cookie.
6. Bake for 8-9 minutes, or until the cookies are set. Do not overbake.
7. Remove from the baking sheets and allow the cookies to cool on a wire rack for a few minutes before serving.
Notes
Do not prepare the pudding mix before adding; use the dry mix directly from the box.
For extra banana flavor, add 1/2 teaspoon banana extract.
Store cookies in an airtight container at room temperature for up to 4 days.
These cookies freeze well for up to 2 months in a sealed container.
Nutrition
- Serving Size: 1 cookie
- Calories: 134
- Sugar: 14g
- Sodium: 62mg
- Fat: 4g
- Saturated Fat: 2g
- Unsaturated Fat: 1.2g
- Trans Fat: 0.01g
- Carbohydrates: 23g
- Fiber: 0.3g
- Protein: 2g
- Cholesterol: 16mg