Banana Pudding Cookies (Print Version)
# Ingredients:
→ Cookie Base
01 -
1 cup softened unsalted butter
02 -
3/4 cup packed brown sugar
03 -
1/4 cup white granulated sugar
04 -
1 package (3.4 oz) instant banana cream pudding mix
05 -
2 large fresh eggs
06 -
1 teaspoon pure vanilla extract
→ Dry Ingredients
07 -
2 1/4 cups all-purpose flour
08 -
1 teaspoon baking soda
09 -
1/2 teaspoon fine salt
→ Mix-ins
10 -
2 cups premium white chocolate chips
# Instructions:
01 -
Start by heating your oven to 350°F and setting up your baking sheets with parchment paper or silicone mats. This ensures everything's ready when your dough is done.
02 -
In a large mixing bowl, cream together the softened butter with both sugars until the mixture becomes light and fluffy. Beat in the banana pudding mix, eggs, and vanilla until everything's well combined and smooth.
03 -
In a separate bowl, whisk together your flour, baking soda, and salt. Gradually fold these dry ingredients into your wet mixture, stirring just until everything comes together. Don't overmix - you want tender cookies!
04 -
Gently fold in the white chocolate chips, distributing them evenly throughout the dough for perfect chocolate in every bite.
05 -
Using a tablespoon or cookie scoop, drop rounded portions of dough onto your prepared baking sheets, leaving space between each cookie. Bake for about 10 minutes until the edges are lightly golden and the centers look just set.
06 -
Let the cookies rest on the baking sheet for 2 minutes before transferring them to a wire rack. Allow them to cool completely for the best texture and flavor.
# Notes:
01 -
These delightful cookies capture all the creamy banana goodness of classic banana pudding in a perfectly portable form.
02 -
The instant pudding mix is the secret ingredient that keeps these cookies incredibly soft and adds that authentic banana cream flavor.
03 -
White chocolate chips complement the banana flavor beautifully, but you could substitute with vanilla chips or even chopped white chocolate for variety.