Banana Cream Pudding Cookies Recipe

If you love cookies that practically melt in your mouth and have that unmistakable nostalgic flair, you’re going to fall head over heels for these Banana Cream Pudding Cookies. Imagine the elegant flavor of banana cream pie swirled into a chewy, golden-soft cookie, with bursts of creamy white chocolate in every bite. Whether you’re baking for a special occasion or simply want a comforting treat, this recipe will become an instant favorite. Banana Cream Pudding Cookies have taken our kitchen by storm, and I can’t wait for you to bring a batch to life in your own home!

Ingredients You’ll Need

The beauty of Banana Cream Pudding Cookies lies in their simplicity—each ingredient adds something special to the table, whether it’s softness, sweetness, or an irresistible banana aroma. Gather these pantry staples and you’ll be amazed at the bakery-worthy results you can create!

• Unsalted Butter: Softened butter ensures your cookies are perfectly tender, not greasy, and full of rich flavor.
• Granulated Sugar: This classic sweetener gives the cookies a delicate sweetness and just the right amount of crispness around the edges.
• Brown Sugar: Adds depth and a hint of caramel flavor, keeping your Banana Cream Pudding Cookies moist and chewy.
• Banana Instant Pudding Mix (3.4 ounces): The secret weapon for a truly creamy banana flavor and a luscious cookie texture—don’t skip this!
• Ripe Banana (mashed): The riper, the better! It infuses the cookies with natural sweetness and real banana flavor.
• Eggs: Provide structure and help create that soft, cake-like bite everyone loves in pudding cookies.
• Vanilla Extract: A hint of vanilla enhances the banana flavor and brings warmth to every bite.
• Baking Soda: Ensures your cookies bake up beautifully soft and just gently puffed.
• All-Purpose Flour: Gives the cookies their classic, sturdy texture—don’t forget to fluff your flour before measuring for the fluffiest results.
• White Chocolate Chips: For pockets of creamy sweetness that complement the banana perfectly and make each cookie a true treat.

How to Make Banana Cream Pudding Cookies

Step 1: Prep and Preheat

Set your oven to 350℉ so it’s hot and ready when your cookie dough is mixed! Line a baking sheet with parchment paper or a silicone baking liner, or give it a quick spray with nonstick spray for easy cleanup. There’s nothing worse than cookies that stick, so don’t skip prepping the pan.

Step 2: Cream Butter, Sugars, and Pudding Mix

In a large mixing bowl, combine the softened butter, granulated sugar, brown sugar, and the banana instant pudding mix. Beat these together until the mixture is fluffy and smells heavenly—about 2-3 minutes. This step guarantees your Banana Cream Pudding Cookies will be soft in the middle and full of flavor.

Step 3: Add Wet Ingredients

Stir in the mashed banana, eggs, and vanilla extract. Make sure your banana is well-mashed so it blends smoothly with the other ingredients. The eggs and vanilla will make the dough silky and add a richer, comforting aroma.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the flour and baking soda. This quick mix prevents clumping and distributes the baking soda evenly, which means perfectly risen cookies in every batch.

Step 5: Mix and Add White Chocolate Chips

Gradually add the dry flour mixture into your wet dough, mixing until just combined. Avoid over-mixing to keep the cookies extra tender. Once mixed, gently fold in the white chocolate chips for those irresistible melty bits!

Step 6: Scoop and Bake

Roll the dough into 1-inch balls or use a cookie scoop for speedy, evenly sized Banana Cream Pudding Cookies. Arrange them a couple of inches apart on your prepared sheet. Bake 8-10 minutes, watching for edges to turn a lovely golden brown. Remember, they’ll continue to set up after you remove them from the oven—soft is perfect!

How to Serve Banana Cream Pudding Cookies

Garnishes

Want to make your Banana Cream Pudding Cookies even more tempting? Try sprinkling a touch of crushed vanilla wafer crumbs over them or dust with a light pinch of powdered sugar. For a decadent touch, drizzle with melted white chocolate or add a banana chip on top just before baking.

Side Dishes

Pair your cookies with a frosty glass of milk (classic!), a scoop of vanilla bean ice cream, or a robust cup of coffee. The banana and white chocolate combo is especially good with a fresh fruit salad or even a creamy banana milkshake for an all-out dessert party.

Creative Ways to Present

Tuck two cookies around a scoop of banana ice cream for an irresistible cookie sandwich. Stack them on a platter with banana leaves for a fun tropical vibe, or package a few in colorful bags with ribbon for adorable edible gifts. You can even crumble them into a parfait or use them as a crust for a twist on banana cream pie!

Make Ahead and Storage

Storing Leftovers

Keep your Banana Cream Pudding Cookies extra fresh by storing them in an airtight container at room temperature. They’ll stay perfectly soft for up to 4 days—if they last that long! Add a slice of bread into the container to keep them from drying out.

Freezing

For longer storage, these cookies freeze beautifully. Let them cool completely, then layer them between sheets of parchment paper in a freezer-safe zip-top bag or container. They’ll stay fresh for up to 2 months, ready for a sweet snack anytime.

Reheating

Bring banana cream bliss back by briefly warming your cookies in the microwave for 7-10 seconds. If you prefer a fresh-from-the-oven taste, pop them onto a baking sheet and warm in a 300℉ oven for 2-3 minutes. The white chocolate will turn perfectly melty!

FAQs

Can I use a different flavor pudding mix?

You could try substituting with vanilla or even cheesecake instant pudding for a twist, but banana is essential for that signature flavor in Banana Cream Pudding Cookies. Changing the pudding will make the results deliciously different, but not quite the same.

Can I add nuts or other mix-ins?

Absolutely! Chopped walnuts, pecans, or even sweetened coconut make wonderful additions if you want a little crunch or tropical flair. Just keep total add-ins under 2 cups so the dough doesn’t get too crowded.

My cookies seem too puffy or cake-like; what happened?

These cookies are slightly cakey by nature thanks to the pudding and banana, but over-mixing the batter or using too much flour can make them extra puffy. For softer cookies, gently mix and fluff your flour before measuring.

How do I know when the cookies are done?

Look for golden edges while the centers still appear a tiny bit soft—about 8-10 minutes. Don’t worry if they seem a little underbaked; they’ll set up perfectly as they cool, delivering that perfect tender chew.

Can I make Banana Cream Pudding Cookies ahead of time?

Yes! Prepare the dough, scoop into balls, and chill or freeze until you’re ready to bake. Bake straight from the fridge (add a minute or two to the time), or let sit at room temperature while your oven preheats for freshly baked cookies anytime.

Final Thoughts

If you’re looking for a treat that’s equal parts nostalgic and crave-worthy, Banana Cream Pudding Cookies should absolutely be at the top of your baking list. They’re soft, flavorful, and such a delight to share. Grab a ripe banana and some white chocolate chips—your taste buds will thank you!

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