If you’re a fan of the classic flavors of banana pudding and love a good cookie, you’re in for a treat! These Banana Pudding Cookies are the perfect fusion of two beloved desserts. Soft, chewy, and packed with banana goodness, they’re sure to satisfy your sweet tooth. Whether you’re baking for a party or just treating yourself, these cookies are a must-try!
Ingredients
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 ½ sticks butter, softened
- ¾ cup light brown sugar, packed
- ¼ cup granulated sugar
- 1 (3.4-ounce) box instant banana pudding mix, unprepared
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ¼ cups white chocolate chips
Directions
- Preheat your oven to 350°F (175°C) and line two cookie sheets with parchment paper.
- In a large mixing bowl, whisk together the flour and baking soda; set aside.
- In a separate large mixing bowl, use an electric mixer to cream together the butter, brown sugar, and granulated sugar until light and fluffy. Add the dry pudding mix and continue to beat until well combined.
- Add the eggs and vanilla extract, and beat until smooth.
- Gradually add the flour mixture to the wet ingredients, stirring until a dough forms. Fold in the white chocolate chips.
- Scoop 1-inch balls of dough onto the prepared cookie sheets, spacing them about an inch apart.
- Bake at 350°F for 8-9 minutes, or until the cookies are set. Remove from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Pro Tip: For extra banana flavor, try adding a few drops of banana extract or a small amount of mashed banana to the dough!
FAQs
1. Can I use a different flavor of pudding mix?
Yes, you can experiment with other pudding flavors like vanilla or chocolate, but the banana flavor is what makes these cookies special.
2. Can I substitute the white chocolate chips with another type of chocolate?
Absolutely! Milk chocolate or dark chocolate chips work great too.
3. Can I make the dough ahead of time?
Yes, you can prepare the dough and refrigerate it for up to 24 hours before baking.
4. How should I store these cookies?
Store them in an airtight container at room temperature for up to a week. For longer storage, you can freeze them.
5. Can I add nuts to the recipe?
Yes, adding chopped walnuts or pecans can add a delightful crunch.
6. What if I don’t have parchment paper?
You can lightly grease the cookie sheets or use silicone baking mats as an alternative.
7. Can I make these cookies gluten-free?
You can use a gluten-free flour blend, but the texture might slightly differ.
8. How do I know when the cookies are done?
The edges should be slightly golden, and the centers should look set but still soft.
9. Can I make these cookies vegan?
For a vegan version, use a plant-based butter, egg substitutes, and ensure the pudding mix and chocolate chips are vegan.
10. What can I do with leftover cookies?
They make a great topping for ice cream or can be crumbled over yogurt for a delicious treat!
Chef’s Advice
For the best texture, don’t overmix the dough after adding the flour, as it can make the cookies tough. Also, make sure not to overbake the cookies; they should be soft and chewy. If you prefer a more pronounced banana flavor, try adding a few drops of banana extract or a small amount of mashed banana to the dough. Happy baking! 🍪✨
Enjoy these delightful Banana Pudding Cookies with a glass of milk or your favorite cup of tea! They are perfect for any occasion and will surely be a hit with friends and family.