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5 from 2 votes

Banana Pudding Cookies

These banana pudding cookies are chewy, soft, and baked with banana flavor!
Prep Time10 mins
Cook Time8 mins
Cooling Time5 mins
Total Time23 mins
Course: Dessert
Cuisine: American
Keyword: banana pudding cookies
Servings: 18 cookies
Calories: 276kcal
Author: Kasey Schwartz

Ingredients

  • 3/4 cup butter, softened
  • 1 cup light brown sugar
  • 1 3.4 ounce box instant banana cream pudding
  • 1 teaspoon vanilla extract
  • 1 egg
  • 1 ripe banana, mashed
  • 1 teaspoon baking soda
  • 2 1/4 cup flour
  • 1 1/2 cups white chocolate chips

Instructions

  • Preheat your oven to 350ºF and line a baking sheet tray with parchment paper.
  • Add the butter and brown sugar to a bowl and cream with a hand mixer or paddle attachment until light and fluffy.
  • Add the dry pudding mix to the bowl and blend well. Be sure to scrape down the sides of the bowl to prevent any lumps and really make the batter smooth.
  • Add the mashed banana, egg and vanilla extract to the bowl and blend again.
  • Add the flour and baking soda to the bowl and mix again.
  • Stir in the white chocolate chips by hand.
  • Scoop the cookie dough onto the parchment lined tray, spacing them about 2 inches apart. The cookie dough will spread.
  • Bake the cookies for 8 minutes. The edges should be golden brown. You want them to be slightly underbaked so they stay chewy.
  • Let the cookies cool on the baking tray for about 5 minutes before moving to a cooling rack.
  • Enjoy at least one while warm!

Notes

If you do not have a ripe banana, you can use an extra egg in the recipe in it’s place. You will still get lots of banana flavor thanks to the dry pudding mix.

Nutrition

Calories: 276kcal | Carbohydrates: 38g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 33mg | Sodium: 223mg | Potassium: 83mg | Fiber: 0.5g | Sugar: 25g | Vitamin A: 254IU | Vitamin C: 0.1mg | Calcium: 46mg | Iron: 1mg