Banana Pudding Cookies

Banana white chocolate chip pudding cookies on a white plate.

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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.

Prep Time15

Cook Time10

Total Time25

Course: Dessert

Cuisine: American

Keyword: banana, cookies, pudding cookies

Servings: cookies

Calories: 153cal

Author: Amy Desrosiers

Cost: $6

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.

Notes

Nutritional values may vary and are meant to be a guide.

Nutrition