Banana Pudding Cookies
These Banana Pudding Cookies are made with ripe banana, banana pudding mix, brown sugar, and sweet white chocolate chips. It’s a soft and chewy banana pudding cookies family gatherings, bake sales, birthday parties, potlucks, and holiday cookie trays.
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It’s a great way to use up ripe bananas and serve them for an afternoon snack with coffee or milk, or add them to a dessert table when you want something a little different from classic chocolate chip cookies.
And for more cookie recipes, the recipes below are worth trying:
- Fresh Berry Pink Sugar Cookies
- Soft Strawberry Crunch Cake Cookies
- Vanilla Cake Mix Raspberry Cheesecake Cookies
- Rainbow Sprinkle Fortune Cookies
Ingredients You’ll Need:
- 1 package of banana pudding jello mix
- 1 ripe banana, mashed
- 1 cup brown sugar
- 1 tsp baking soda
- 2 eggs
- 1 tsp vanilla extract
- ½ cup white chocolate chips
- 2 cups flour
- 1/2 cup butter, softened
How to Make Banana Pudding Cookies
Step 1: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a mixing bowl, cream together the butter and brown sugar until light and fluffy.
Step 2: Add in the mashed banana, eggs, and vanilla extract. Mix well.
Step 3: In a separate bowl, combine the flour, banana pudding jello mix, and baking soda.
Step 4: Gradually add the dry ingredients to the wet ingredients, mixing until well combined.
Step 5: Fold in the white chocolate chips.
Step 6: Put some vegetable oil on your hands and form small balls, place them on a baking sheet about an inch apart.
Step 7: Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.
Step 8: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Important Recipe Notes
- Use a ripe banana: A ripe banana gives these cookies the best natural banana flavor and sweetness. Mash it well before adding it to the dough.
- Let the butter soften at room temperature so it creams easily with the brown sugar. Avoid melting the butter, as this can make the cookies spread too much.
- Once you add the flour, mix just until the ingredients are combined. Overmixing can make the cookies less soft.
- Leave about 1 inch between each cookie on the baking sheet so they have room to spread.
- Watch the baking time: The cookies may still look slightly soft in the center when they come out of the oven. They will continue to set as they cool.
- Let the cookies sit on the baking sheet for a few minutes before transferring them to a wire rack. This helps keep them from breaking.
- The dough can be sticky, so lightly coating your hands with vegetable oil makes shaping the cookies much easier.
- Keep cooled cookies in an airtight container at room temperature for about 3 days.
Banana Pudding Cookies
Ingredients
- 1 package of banana pudding jello mix
- 1 ripe banana mashed
- 1 cup brown sugar
- 1 tsp baking soda
- 2 eggs
- 1 tsp vanilla extract
- ½ cup white chocolate chips
- 2 cups flour
- 1/2 cup butter softened
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.2. In a mixing bowl, cream together the butter and brown sugar until light and fluffy.
- Add in the mashed banana, eggs, and vanilla extract. Mix well.
- In a separate bowl, combine the flour, banana pudding jello mix, and baking soda.
- Gradually add the dry ingredients to the wet ingredients, mixing until well combined.
- Fold in the white chocolate chips.
- Put some vegetable oil on your hands and form small balls, place them on a baking sheet about an inch apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
