Banana Pudding Cookies with White Chocolate
Buttery, chewy, and bursting with nostalgic banana pudding flavor, these cookies blend creamy white chocolate with the rich taste of banana pudding mix. A Southern-inspired sweet treat that’s as easy as it is irresistible.
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.