Let me tell y’all something if you’ve ever wanted to bottle up that creamy, nostalgic hug of banana pudding and turn it into a cookie…well, pull up a chair. These banana pudding cookies with white chocolate are buttery, gooey, and unapologetically rich. We’re talkin’ golden edges, chewy middles, and sweet white chocolate chunks that melt just enough to keep you coming back for “just one more.”
Why You’ll Love These Cookies
- All the banana pudding flavor, minus the fuss
- Soft, bakery-style texture that holds up
- Perfect use of that banana pudding mix in your pantry
Gather Up These Ingredients
Here’s what you’ll need, and why each one matters:
Unsalted Butter: Gives us that classic chewy cookie base. Softened, not melted. You want it creamy, not oily.
Light Brown Sugar + Granulated Sugar: The brown sugar adds a deep caramel vibe while the white brings the crunch.
Egg: Just one, room temp. It binds everything and adds moisture.
Banana Pudding Mix: This is the secret star! It amps up banana flavor, adds softness, and makes the dough smell like Grandma’s kitchen. Try it in other banana pudding recipes too.
All-Purpose Flour: The structure. Too much and you’ve got cake. Just enough? Chewy bliss.
Baking Soda + Salt: Leavening and balance. Salt keeps things from going one-note sweet.
White Chocolate Chips: Oh honey, these are the creamy bites that melt in contrast to the banana flavor. Pure magic.
Let’s Bake These Beauties
First, preheat that oven to 350°F and line two baking sheets with parchment paper. You don’t want to skip this step trust me, no one likes stuck cookies.
In a big ol’ bowl, cream the butter and both sugars until light and fluffy. About 2–3 minutes with a mixer. Scrape down the bowl.
Add your egg and mix again until fully blended.
Now sprinkle in the banana pudding mix and beat just until it smells like a banana moonpie exploded in the best way.
Slowly add flour, baking soda, and salt. Mix just until combined. You don’t want to overwork this dough, or they’ll go from chewy to tough real quick.
Fold in the white chocolate chips with a spoon or spatula. If the dough feels sticky, chill it for 20 minutes. If you’re like me zero patience you can scoop and bake right away.
Scoop rounded tablespoons onto your baking sheets, leaving room to spread. Bake for 10–12 minutes or until the edges are golden and the centers still look a little soft. They’ll finish setting as they cool.
Let’s Avoid These Mistakes
Since we’re all about sharing wisdom in this kitchen, let’s talk about what not to do:
- Don’t use banana-flavored pudding mix with added sugar—you want the regular instant banana pudding mix for consistency and flavor.
- Don’t overbake the centers should look slightly underdone when you take them out. They’ll firm up as they cool.
- Don’t skip chilling the dough if your kitchen’s warm. Warm dough equals flat cookies.
My Pro Tips for the Best Banana Pudding Cookies
Use a cookie scoop for even sizes that means every cookie bakes the same way. Rotate the tray halfway through baking if your oven has hot spots (mine sure does).
Also, try pressing a few extra white chocolate chips on top of each dough ball before baking. It gives that pretty, “I-totally-got-these-at-a-bakery” look.
If you’re feeling fancy, sandwich a marshmallow between two cookies for a gooey whoopie-pie vibe.
A Little Bonus from My Kitchen to Yours
If you’re in love with all things banana pudding (join the club), try pairing these cookies with a glass of banana milk. Or better yet, crumble a few into softened vanilla ice cream and freeze it’s like banana cream pie cookies met an ice cream truck and had a delicious baby.
You could even layer them into mini trifle cups with whipped cream and sliced bananas. Yes ma’am, chewy banana pudding cookies meet Southern showstopper.
Serving These Sweet Things
Serve ‘em warm with milk, cold with coffee, or tucked in a lunchbox with a little love note. They also make a sweet Southern gift wrapped in parchment and tied with string. Add ‘em to your list of dessert recipes white chocolate fans will thank you for.
Banana Pudding Cookies with White Chocolate
Equipment
- Baking Sheet
- Parchment Paper
- electric mixer
- Mixing Bowls
- Cookie Scoop
Ingredients
- 1 cup unsalted butter softened
- 3/4 cup light brown sugar packed
- 1/4 cup granulated sugar
- 1 egg room temperature
- 1 box instant banana pudding mix 3.4 oz (96g)
- 1 1/4 cups all-purpose flour
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1 cup white chocolate chips
Instructions
- Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream the softened butter, brown sugar, and granulated sugar together for 2–3 minutes until light and fluffy.
- Add the egg and mix until fully combined.
- Add the banana pudding mix and mix just until blended.
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the wet ingredients and mix until just combined.
- Fold in white chocolate chips. If dough is sticky, chill for 20 minutes.
- Scoop tablespoon-sized dough balls onto prepared sheets, spacing them apart. Bake for 10–12 minutes until edges are golden and centers are soft.
- Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- For best results, avoid banana pudding mix with added sugar and do not overbakecookies should appear slightly underdone in the center when removed from the oven.
- You can add chopped nuts for extra texture.
- Dough balls can be frozen and baked later as needed.
FAQs About Banana Pudding Cookies with White Chocolate
Why are my banana pudding cookies flat?
If your cookies are spreading too much, it’s usually because the butter was too warm or the dough wasn’t chilled. Try refrigerating the dough for 30 minutes before baking, especially in summer kitchens.
Can I freeze these cookies?
You sure can! Freeze the dough balls on a tray, then transfer to a bag. Bake straight from frozen—just add a minute or two. They’re perfect to have on hand when you need a last-minute treat.
Is banana pudding mix the same as banana cream pudding?
They’re similar, but banana pudding mix tends to have a bolder banana flavor. For this banana cream cookies recipe, stick with standard banana pudding mix for that classic taste we all love.
Can I add nuts or other mix-ins?
Absolutely! Chopped pecans or walnuts are amazing in these. Just don’t overdo it—keep it around ½ cup total add-ins. This is one of those recipes using banana pudding that loves a little flair.
Sweet Words to Wrap It Up
Whether you’re baking these for the neighbors, for a bake sale, or just to treat yourself on a Tuesday night, these banana pudding cookies with white chocolate deserve a permanent spot in your recipe box. They’re one of those recipes that use banana pudding and make you feel like you’ve done something special with barely any effort at all.
And if you’re curious about other ways bananas can shine in cookies, check out this delightful take on Brown Butter Bananarama Cookies over at Serious Eats. It dives deep into caramelized bananas and brown butter for flavor you can’t forget.
