Banana Pudding Cookies: A Sweet Hug in Every Bite

Let’s talk about bananas. If your house is anything like mine, you either have none (because the kids inhaled them like little monkeys), or you have way too many sitting on the counter turning into a science experiment. But don’t toss them just yet! Because today, we’re taking those overripe beauties and turning them into something magical – Banana Pudding Cookies.

Yes, you heard that right. The beloved flavors of banana pudding: sweet banana, creamy vanilla, and just the right amount of white chocolate, baked into soft, chewy cookies. They’re like a warm hug disguised as dessert.

Why You’ll Love These Cookies

Easy to Make – No fancy ingredients or complicated steps.
Soft & Chewy – Thanks to the pudding mix, these cookies stay moist for days (if they last that long).
Kid-Approved – Because anything with bananas and chocolate chips is basically snack gold.
Great for Using Up Ripe Bananas – Waste not, want not!

Banana Pudding Cookie Recipe

Ingredients

1 package of banana pudding mix (instant)
1 ripe banana, mashed
1 cup brown sugar
1 teaspoon baking soda
2 eggs
1 teaspoon vanilla extract
½ cup white chocolate chips
2 cups all-purpose flour
½ cup butter, softened

Instructions:

Preheat & Prep: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Mix the Wet Ingredients: In a large bowl, cream together the softened butter and brown sugar until light and fluffy.
Add the Banana Goodness: Mix in the mashed banana, eggs, and vanilla extract until smooth.
Combine the Dry Ingredients: In a separate bowl, whisk together the flour, banana pudding mix, and baking soda.
Mix It All Together: Gradually add the dry ingredients to the wet mixture, stirring until just combined.
Fold in the White Chocolate Chips: This is where things get really good.
Shape the Cookies: Lightly oil your hands and roll the dough into small balls, placing them on the baking sheet about an inch apart.
Bake: Pop them into the oven for 10-12 minutes, or until the edges turn golden brown.
Cool & Enjoy: Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack. Then, dive in!

Variations & Fun Twists

Chocolate Lovers’ Version: Swap white chocolate chips for milk or dark chocolate chips.
Nutty Crunch: Add ½ cup of chopped walnuts or pecans for extra texture.
Caramel Drizzle: A light caramel drizzle on top? Yes, please!
Mini Cookie Bites: Roll the dough into smaller balls and reduce the baking time to 8 minutes for bite-sized treats.

Frequently Asked Questions

1. Can I use regular vanilla pudding instead of banana pudding?
Absolutely! It’ll still be delicious, just with a milder banana flavor.

2. Do these cookies need to be refrigerated?
Nope! Store them in an airtight container at room temperature for up to 4 days. But if you love a chilled, chewy cookie, pop them in the fridge!

3. Can I freeze the dough?
Yes! Scoop the dough into balls, freeze them on a baking sheet, then transfer to a freezer bag. Bake straight from the freeze. Just add an extra minute or two to the baking time.

4. Can I double this recipe?
Why not?! Double the batch and freeze half for later. Your future self will thank you.

These Banana Pudding Cookies are soft, chewy, and packed with comforting flavors. Whether you’re baking for a weekend treat, a family gathering, or just to use up that one sad banana on the counter, they’re guaranteed to be a hit. So, what are you waiting for? Grab that ripe banana, preheat the oven, and let’s bake up some sweet, nostalgic goodness! 🍪🍌