Banana Pudding Cookies
30 cookies
Banana Pudding Cookies is such an easy cookie recipe, with all the flavors of an iconic banana pudding dessert.
Equipment
Ingredients
- 1 cup unsalted butter softened to room temperature
- ¾ cup light brown sugar lightly packed
- ¼ cup granulated sugar
- 2 eggs large
- 3.4 ounce package of instant banana pudding mix JELLO brand or other
- 1 teaspoon pure vanilla extract
- 2 ¼ cups all purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ cups white chocolate chips
Instructions
- Preheat the oven to 350°F/180°C. Line a cookie sheet with parchment paper or silicone baking mat.
- In a large bowl, using a hand held mixer, beat the butter until creamy (2 minutes). Add sugar and brown sugar and beat until well combined.
- Add eggs, pudding mix, and vanilla extract, and beat until the eggs are well incorporated.
- In a separate bowl, combine the dry ingredients (flour, baking soda, and salt). Mix that with the wet ingredients until just combined.
- Fold in the white chocolate chips.
- Using a small cookie scoop (1 tablespoon size), scoop out cookie balls onto a cookie sheet 2 inches apart. Bake in a preheated oven for 8-10 minutes until the bottom of the cookie is lightly browned.
Notes
- To Store: Keep these cookies in an airtight container at room temperature for up to a week, or freeze for up to 1 month.
- Decorate: Add a drizzle of melted white chocolate to cooled cookies to make the extra special.
- Be sure to use Instant pudding, not cook and serve style pudding mix.
Nutrition
Serving: 1cookie | Calories: 181kcal | Carbohydrates: 23g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 119mg | Potassium: 50mg | Fiber: 1g | Sugar: 15g | Vitamin A: 208IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg