Banana Cream Pudding Cookies
These Banana Cream Pudding Cookies are soft, chewy, and bursting with banana flavor! A delightful treat for any occasion!
Servings: 24 servings
Ingredients
- 1 cup unsalted butter softened
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 3.4 ounce banana cream instant pudding mix package
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups white chocolate chips
Instructions
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the softened unsalted butter, brown sugar, and granulated sugar until light and fluffy (about 2-3 minutes).
- Add the eggs and vanilla extract to the creamed mixture and mix until well combined.
- Gradually add the banana cream instant pudding mix to the wet ingredients, mixing until fully incorporated.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing just until combined.
- Gently fold in the white chocolate chips until evenly distributed throughout the dough.
- Using a cookie scoop, drop rounded tablespoons of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden brown and the centers look slightly underbaked.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.
Equipment
- Mixing Bowls
- Electric Mixer
- Baking Sheet
- Parchment Paper
- Cookie Scoop
- Cooling rack
Notes
- Store cookies in an airtight container at room temperature for up to a week.
- Freeze cookies for up to three months, layered between parchment paper.
- Reheat cookies in the microwave or warm oven before serving.