Soft Banana Pudding Cookies

These banana cream pudding cookies capture all the luscious flavors of banana cream pie in a soft, chewy cookie that's impossible to resist. Each bite delivers rich banana flavor enhanced by creamy white chocolate chips, while the instant pudding mix creates an incredibly moist, tender texture that stays perfect for days. They're the kind of cookies that disappear from the cookie jar faster than you can bake them, combining nostalgic banana cream dessert flavors with the convenience of a simple drop cookie.

I stumbled upon this recipe during a phase when I was obsessed with banana cream pie but didn't want the hassle of making pastry and custard. The first batch convinced me that pudding mix is one of baking's best-kept secrets - it creates cookies with an almost cake-like tenderness while maintaining that perfect chewy cookie texture. Now I keep banana pudding mix stocked specifically for these cookies because they've become my most-requested treat.

Essential Ingredients and Selection Tips

• Instant banana cream pudding mix: Use only instant pudding, not cook-and-serve varieties, as the cornstarch content differs and affects texture
• Softened unsalted butter: Butter should yield to gentle pressure but not be melted; room temperature is perfect for proper creaming
• Brown sugar: Adds moisture and deeper flavor complexity; light brown sugar works best for balanced sweetness
• White chocolate chips: High-quality chips hold their shape better during baking and provide the best flavor contrast to banana
• Room temperature eggs: Cold eggs can cause the butter to seize; bring eggs to room temperature quickly by placing in warm water for 5 minutes
• All-purpose flour: Measure accurately using the spoon-and-level method to avoid dense cookies

Detailed Preparation Instructions

Set up for success:

Preheat your oven to 350°F and line two large baking sheets with parchment paper or silicone baking mats. This prevents sticking and ensures even browning. Position oven racks in the upper and lower thirds for optimal air circulation if baking multiple sheets simultaneously.

Create the perfect base:

In a large mixing bowl, cream together 1 cup of softened unsalted butter, ¾ cup of brown sugar, and ¼ cup of granulated sugar using an electric mixer on medium speed for 2-3 minutes until light and fluffy. Proper creaming incorporates air and creates the ideal cookie texture. The mixture should look pale and increased in volume.

Add flavor components:

Beat in one 3.4-ounce package of instant banana cream pudding mix (dry, not prepared), 2 large room-temperature eggs, and 1 teaspoon of vanilla extract. Mix on medium speed until just combined and smooth. The pudding mix will add both flavor and the moisture-retaining properties that make these cookies special.

Incorporate dry ingredients:

In a separate bowl, whisk together 2¼ cups of all-purpose flour, 1 teaspoon of baking soda, and ½ teaspoon of salt. Add the dry ingredients to the wet mixture and mix on low speed until just combined - overmixing develops gluten and creates tough cookies. The dough should be soft but not sticky.

Add the finishing touch:

Gently fold in 1 cup of white chocolate chips using a wooden spoon or rubber spatula. Distribute them evenly throughout the dough for consistent flavor in every bite. The white chocolate complements the banana flavor beautifully and adds textural interest.

Shape and bake:

Using a cookie scoop or rounded tablespoon, drop dough portions onto prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, or until the edges are lightly golden and the centers appear just set. They may look slightly underbaked, but they'll continue cooking on the hot pan after removal.

Cool properly:

Let cookies rest on the baking sheet for 2-3 minutes before transferring to a wire cooling rack. This brief cooling period prevents breaking while allowing them to finish cooking from residual heat. Cool completely before storing to prevent condensation that could make them soggy.

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The instant pudding mix serves multiple purposes in this recipe beyond just flavor. Its cornstarch content helps create tender cookies, while its sugar and artificial flavor compounds provide consistent banana taste that doesn't fade during baking like fresh banana might.

The beauty of using pudding mix in cookies lies in how it transforms the basic cookie chemistry. Traditional cookies can become dry or crumbly, but the pudding mix's moisture-retaining properties keep these cookies soft and fresh for days longer than typical cookies.

Texture management becomes crucial for perfect results. The dough should be soft and slightly sticky but not wet enough to spread excessively during baking. If your kitchen is warm and the dough seems too soft, refrigerate it for 15-20 minutes before scooping.

The white chocolate chips aren't just decorative - they provide crucial flavor balance against the banana. White chocolate's creamy sweetness mimics the cream component of banana cream pie, making these cookies taste more complex and satisfying than simple banana cookies.

Storage considerations help maintain that perfect soft texture that makes these cookies special. Store in an airtight container at room temperature for up to two weeks, or freeze for up to three months. The pudding mix's moisture-retaining properties help them stay soft even after extended storage.

Baking timing requires attention because these cookies continue cooking on the hot pan after removal from the oven. Slightly underbaking ensures they remain soft and chewy rather than becoming crispy or dry. Look for lightly golden edges rather than fully browned cookies.

The versatility of the base recipe allows for endless variations while maintaining the superior texture that pudding mix provides. Different pudding flavors create entirely new cookie varieties, while various mix-ins can customize them for different preferences or occasions.

These banana cream pudding cookies represent the perfect marriage of convenience and indulgence. They prove that sometimes the best recipes come from thinking outside traditional ingredient boxes and embracing shortcuts that actually improve rather than compromise the final result. Whether you're baking for a crowd or just treating your family, these cookies deliver the comfort and satisfaction of classic banana cream desserts in a format that's perfectly suited for modern life.

Frequently Asked Questions

→ Can I use a different pudding flavor?

Yes, you can substitute vanilla or butterscotch pudding mix for a different flavor profile.

→ How do I store these cookies?

Store in an airtight container at room temperature for up to one week.

→ Can I freeze the cookie dough?

Yes, scoop the dough and freeze on a baking sheet, then transfer to freezer bags for up to 3 months.

→ What makes these cookies so soft?

The instant pudding mix adds moisture and keeps the cookies tender and chewy.

→ Can I use dark chocolate chips instead?

Absolutely! Dark chocolate chips work well, though white chocolate complements the banana flavor better.

→ How do I know when the cookies are done?

The edges should be lightly golden and the centers should look set but still soft.