Banana Pudding Cookies
These banana pudding cookies are a delightful twist on a classic dessert, combining the creamy banana flavor into a chewy cookie form.
Equipment
- 1 Baking Sheet lined with parchment paper
- 1 electric mixer
- 1 Mixing Bowl large
Ingredients
Dry Ingredients
- 1 1/2 cups all-purpose flour
- 1/2 cup instant banana pudding mix
- 1/2 tsp baking soda
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 2 large eggs
- 1 tsp vanilla extract
Optional Add-ins
- 1 cup white chocolate chips
- 1/2 cup chopped walnuts
Instructions
Preparation
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or use a silicone baking mat.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This should take about 2-3 minutes with an electric mixer on medium speed.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the vanilla extract.
Combine Dry Ingredients
- In a separate bowl, whisk together the flour, banana pudding mix, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
- If using, gently fold in the white chocolate chips and chopped walnuts until evenly distributed throughout the dough.
Baking
- Drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes or until the edges are golden and the centers are set.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Serving and Storage
- Once cooled, store the cookies in an airtight container at room temperature. They will stay fresh for up to a week.
- For longer storage, freeze the cookies in a freezer-safe container for up to 3 months. Thaw at room temperature before serving.
Notes
Pro Tips: Use ripe bananas for more flavor. Chill dough for thicker cookies. Ingredient Substitutions: Use chocolate chips instead of white chocolate. How to Serve: Pair with ice cream. Storage & Freshness: Store in an airtight container. Make-Ahead Tips: Dough can be prepared and refrigerated for 48 hours before baking.