Name: Banana Pudding Cookies
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Cuisine: American
Ingredients: 1 package of banana instant pudding mix; 1 ripe banana, mashed; 1 cup brown sugar; 1 teaspoon baking soda; 2 eggs; 1 teaspoon vanilla extract; ½ cup white chocolate chips; 2 cups flour; 1/2 cup butter, softened

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Banana pudding cookies are a dream for dessert lovers: soft, chewy, with white chocolate chips and packed with ripe banana flavor. With just 35 minutes to make them, they are perfect for any occasion, from family gatherings to quick snacks with friends.

banana pudding cookies stack with one bitten into

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Banana Pudding Cookies are the ultimate mashup of two classic desserts. They take the creamy, dreamy flavors of banana pudding and ripe banana and translate them into soft, chewy cookies with white chocolate chips.

If you’re looking for a fun and unique way to satisfy your sweet tooth, these cookies are a must-try. Much like our 3-ingredient peanut butter cookies and chunky monkey cookies, they are also surprisingly easy to make and come together in under an hour.

Why I love this recipe

simple ingredients and straightforward steps make this recipe accessible for any home baker
the combination of banana pudding and white chocolate is a delightful twist on traditional cookies
these cookies are always a hit at parties and gatherings, leaving everyone asking for the recipe
you can easily tweak the recipe to suit your taste or dietary needs

Ingredients

banana instant pudding mix
ripe banana
light brown sugar
baking soda
eggs
vanilla extract
white chocolate chips
all-purpose flour
butter

Step by step

Preheat the oven to 350°F and line a baking sheet with parchment paper.
In a large bowl, cream together the butter and brown sugar until light and fluffy.
Add in the mashed banana, eggs, and vanilla extract. Mix well.
In a separate bowl, combine the flour, banana pudding jello mix, and baking soda.
Gradually add the dry ingredients to the wet ingredients, mixing until well combined.

Fold in the white chocolate chips.
With vegetable oil on your hands, form small balls of dough and place them on the prepared cookie sheet about an inch apart.
Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire cooling rack to cool completely.

Tips for Best Results

Use ripe bananas, the riper the bananas, the sweeter and more flavorful your cookies will be.
Do not over bake. Keep an eye on the cookies and remove them from the oven as soon as the edges turn golden brown to ensure they stay soft and chewy.
Ensure your butter and eggs are at room temperature for the best mixing results.
Allow the cookies to cool completely on a wire rack to set their shape and texture properly.

Variations

fold in some chopped walnuts or pecans for a crunchy texture.
substitute white chocolate chips with dark chocolate for a richer flavor.
add a handful of shredded coconut to the batter for a tropical twist.
use a gluten-free flour blend to make these cookies suitable for those with gluten sensitivities.

Serving suggestions

These cookies are fantastic with a cold glass of milk or a warm cup of coffee or praline la t te.

For an extra special treat, try serving them with a scoop of vanilla ice cream. They also make a wonderful addition to a dessert platter alongside other cookies and sweets at parties.

Storage

Keep banana pudding cookies in an airtight container at room temperature, and they’ll stay fresh for up to a week.

If you need to store them longer, place them in a freezer-safe bag and freeze for up to three months.

If you try this recipe please comment and rate it below, I love hearing from you!