Banana Pudding Cookies

A plate of white chocolate chip banana pudding cookies.

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5 from 7 votes

These banana pudding cookies are chewy, soft, and baked with banana flavor!

Prep Time10

Cook Time8

Cooling Time5

Total Time23

Course: Dessert

Cuisine: American

Keyword: banana pudding cookies

Servings: cookies

Calories: 256kcal

Author: Kasey Schwartz

Equipment

1 Baking sheet
1 Large bowl
1 Hand mixer
1 Wire Rack

Ingredients

3/4 cup butter, softened
1 cup light brown sugar
1 (3.4 ounce) box instant banana cream pudding
1 ripe banana, mashed
1 egg
1 teaspoon vanilla extract
2 1/4 cup flour
1 teaspoon baking soda
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.
3/4 cup butter, softened, 1 cup light brown sugar
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.
1 (3.4 ounce) box instant banana cream pudding
Add the mashed banana, egg and vanilla extract to the bowl and blend again.
1 egg, 1 ripe banana, mashed, 1 teaspoon vanilla extract
Add the flour and baking soda to the bowl and mix again.
2 1/4 cup flour, 1 teaspoon baking soda
Stir in the white chocolate chips by hand.
1 1/2 cups white chocolate chips
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!

Video

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