Banana Pudding Cookies made with a ripe banana for amazing pillowy soft cookies with great banana flavor! Banana cream cookies with pudding mix & white chocolate chips are delicious!
To the banana cream pie lovers out there, you have got to try this banana pudding cookie recipe. Making these white chocolate banana cookies is so simple, using basic ingredients in your kitchen and 30 minutes, you will have a tasty treat to enjoy!
Banana Pudding Cookies with White Chocolate Chips
Banana pudding cookies are a soft, sweet treat with a lovely banana flavor. This great flavor comes from a ripe banana as well as a box of instant banana pudding mix. These banana cookies are super simple to make and everyone loves the end result. I used white chocolate chips but I’ve heard that semi sweet chocolate chips or even butterscotch chips taste amazing! So get creative and enjoy our banana cookies recipe!
Tips to get the PERFECT Banana White Chocolate Chip Cookies:
Three kitchen items make these cookies come together really fast. I actually use these items in nearly every cookie recipe I make, so they’re quite versatile.
Make Sure Your Cookies Don’t Stick to the Pan
First, I line my cookie sheets with a piece of parchment paper. They’re sold in sizes that fit a 12×16 cookie sheet perfectly and enable to cookies to bake well without sticking- and no mess from spraying oil on the cookie sheets!
Use an Electric Mixer for Uniform Mixing
The second item is a KitchenAid mixer. I love mine! I have a Bosch as well but I find I use my KitchenAid for cookies. There is a cookie paddle that comes with every mixer that you attach to the top of the mixer. They’re easy to use and help you mix the ingredients uniformly. I also use the metal whisk attachment in this recipe to make the frosting. It whips it up super fast! Add this to your wish list because it’s one of my all-time used small appliances ever!
Use a Cookie Scoop for Perfectly Shaped Cookies
The third item is a cookie scoop! Years and years ago I used to use 2 spoons to measure and scrape cookie dough onto the pans. It wasn’t a perfect process and I often ended up with oblong cookies in various sizes. A friend of mine brought cookies to a party and I noticed each and every one of her cookies looked PERFECT. Her secret? A cookie scoop!
They come in three sizes- 1/2 tablespoon, 1.5 tablespoon and 3 tablespoon scoops. I used the middle size- 1.5 tablespoon for these, and most other cookies. (Although when I’m serving a large crowd, I use the small cookie scoop. People love having a smaller cookie, especially at an event with several other desserts. For this Banana Cookie recipe, I used the middle scoop.
Banana Pudding Cookie Ingredients
Butter: You will need 1/2 cup of butter, softened, to create a wonderfully rich cookie.
Sugar: For the perfect amount of sweetness, use 1 cup of granulated sugar.
Banana: Add in 1 banana, mashed, to give these cookies amazing flavor and texture.
Pudding mix: Using 1 3.4-ounce box of banana cream instant pudding mix will make these cookies so soft and fluffy.
Eggs: Adding in 2 eggs will help bind the dough together well.
Flour: You need to include 2 1/2 cups of flour for the base of this cookie recipe.
Baking soda: To help the cookies rise as they bake, use 1/2 teaspoon of baking soda.
Salt: Add in 1/2 teaspoon of salt to help enhance all the wonderful flavors in this cookie recipe.
Chocolate chips: You will want to use 2 cups of white chocolate chips to give more great taste to these cookies.
How to make Banana Cream Cookies
Preheat your oven to 350 degree F and prepare baking sheets by lining with parchment paper or using silicon mats.
In a small bowl, combine the flour, baking soda and salt, set aside.
Next, in a large bowl, combine the softened butter and sugar, mix with an electric handheld mixer. Then, add in the mashed banana, dry pudding mix and the eggs, stir well until combined and smooth.
Proceed to pour the dry ingredients into the mixing bowl with banana mixture and mix slowly until fully incorporated. Lastly, add in the white chocolate chips and mix to combine.
Place the cookies in the preheated oven and bake for 10 minutes or until slightly golden. Let the banana cookies cool for several minutes on the cookie sheet before transferring to a cooling rack.
Serve immediately and enjoy!
How long should I let these cookies cool?
Cookies are best left to cool on the baking sheet they’re cooked on for 3-4 minutes, then you can transfer them to a cooling rack to cool further. This way, they don’t fall apart as cookies are pretty soft still when they’re pulled out of the oven. After a couple minutes on a cooling rack, cooking are usually cool enough to eat! Warm cookies are the best!
How long are banana cookies good for?
When stored in an airtight container, at room temperature, these cookies can last about 3-5 days and still taste great.
What else can I add to these banana pudding cookies?
If desired, adding in some chopped walnuts or pecans would taste great. If you wanted to make them pretty to match a party theme, add some fun and festive sprinkles to the dough before cooking and it will add a pop of color.
Try a few of our other favorite pudding cookies here:
- Mint Oreo Pudding Cookies
- BUTTERSCOTCH PUDDING COOKIES
- Pistachio Pudding Cookies
- Pumpkin Pudding Cookies
- REESE’S PEANUT BUTTER PUDDING COOKIES
- Blueberry Cream Cookies
- BANANA OATMEAL NO BAKE COOKIES
- Cherry Chocolate Chip Cookies
Life gets crazy with 5 kids and sometimes instead of trying to reign it in, you join in. This is one of about 342 silly pictures on my phone from that evening. It still makes me smile!
Banana Pudding Cookies is a traditional banana cookie recipe with a spin! These banana chocolate chip cookies have a great moist and fluffy texture that comes from banana pudding mix, it helps make a delicious cookie.