These summery cookies are loaded with the perfect amount of fruity banana, and warm vanilla flavor. They taste similar to that of a banana cream pie in a chewy, soft cookie format.
Banana Pudding Cookies are a favorite treat to bake up during summer mornings before it gets too hot. These pudding cookies are made with simple ingredients and can be easily customized with your favorite chocolate chips. They are the best cookie for summer BBQs, parties, and potlucks.
Did you know that adding instant pudding mix to cookie dough is an easy way to make them soft, chewy, and flavorful? Just like our vibrant Lemon Pudding Cookies, and tasty Pistachio Pudding Cookies, these banana pudding cookies are just that. Plus, they’re easy to make with tried and true pantry staples! If you love banana and cookies, then you need to give this recipe a try. Trust me – you won’t be disappointed!
Banana Pudding Summer Cookies
This recipe is fantastic because it only uses common cookie ingredients. Light brown sugar, granulated sugar, all-purpose flour, softened, unsalted butter, and baking soda are a few items you’ll need. If you don’t have any baking powder or milk on-hand that is okay because this recipe uses neither.
White chocolate chips are used to add a pop of vanilla flavor, but you can use milk or dark chocolate chips as well.
How to Make these Cookies
Gather all your ingredients and prepare your stand mixer with the paddle attachment.
In the bowl of a stand mixer add the softened butter and both sugars. Cream until fluffy, and combined.
Add the banana pudding mix, eggs, and extract; continue to beat until combined.
In a small bowl whisk the flour and baking soda together. At low speed, slowly add the dry mixture to the wet batter. Combine until dough is thick.
Fold in the white chocolate chips. Once they are mixed into the dough, remove the dough, and form it into a ball. I prefer to individually scoop the cookie dough balls using a standard-sized cookie dough scooper. Then, I place the cookie dough balls into the refrigerator for 30 minutes until they feel firm. By scooping them out, you get a nice cookie shape, and its easier than working with a hard dough ball.
Once the cookie dough balls feel firm, preheat the oven to 350°F. Line two medium-sized cookie trays with parchment paper.
Place them on a parchment-lined baking sheet (2 inches apart as they do not spread) and bake for 10 minutes. The bottom edges will be slightly golden brown and the cookies will firm up as they cool. Transfer cookies to a cooling rack and repeat until all cookies have been baked.
Cookie Making Tips
Note: These cookies are pretty standard to make, but there are a few things you should know! A stand mixer is very important to work this dough because it will get thick quickly. Unfortunately, a hand mixer will not cut it!
– Use instant vanilla pudding mix. This will ensure that your cookies are flavorful and moist.
– Use softened butter, but not melted butter. Your cookies will spread if you use melted butter.
– Do not overbake your cookies. pudding cookies should be slightly underbaked so they are soft and chewy.
– Fold in any festive holiday sprinkles, chocolate chips, or crushed candy canes as the last step before chilling the dough.
Variations
If you want to mix things up, you can use any 3.4 ounce instant pudding mix. Cheesecake, lemon, chocolate, vanilla, butterscotch, pistachio, or banana are the current flavors most stores sell.
You can also add in any chocolate chips or sprinkles you may want.
Storing Pudding Cookies
Pudding cookies are best stored in an airtight container. They will last for up to a week when stored at room temperature. They can also be frozen for up to three months when stored in an airtight container, or freezer-safe bag. When ready to eat, thaw the cookies at room temperature for about an hour.
More Delicious Pudding Cookie Recipes
- Lemon Cake Mix Cookies
- Christmas Vanilla Pudding Cookies
- Patriotic Pudding Cookies
- Confetti Pudding Cookies
- Pistachio Pudding Cookies
Banana Pudding Cookies
Equipment
- 2 medium baking sheets
- parchment paper
- Stand Mixer *fitted with the paddle attachment
- Oven *adjusted to the center rack position
- Rubber Spatula
- Measuring cups & spoons
- cookie scooper
Ingredients
- ¾ cups unsalted butter
- ¾ cup brown sugar *firmly packed
- ¼ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3.4 ounces banana pudding
- 2¼ cups all-purpose flour
- 1 teaspoon baking soda
- 2 cups white chocolate morsels
Instructions
- In the bowl of a stand mixer add the softened butter, and both sugars. Cream until fluffy, and combined.
- Add the banana pudding mix, eggs, and extract; continue to beat until combined.
- In a small bowl whisk the flour and baking soda together. On low speed, slowly add the mixture to the batter. Combine until dough is thick.
- Fold in the white chocolate chips. Once they are mixed into the dough, remove the dough, and form it into a ball.
- Using a cookie scooper, scoop out each dough ball until you have 36 balls. It's okay if you have slightly less. Chill cookie dough balls in the refrigerator for at least 30 minutes to one hour.
- Once the cookie dough balls feel firm, preheat the oven to 350°F. Line two medium-sized cookie trays with parchment paper.
- Place them on a parchment-lined baking sheet (2 inches apart as they do not spread) and bake for 10 minutes. The bottom edges will be slightly golden brown and the cookies will firm up as they cool.
- Transfer cookies to a cooling rack and repeat until all cookies have been baked.
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