Soft Banana Pudding Cookies with White Chocolate Chips
Soft banana pudding cookies are thick, chewy, and packed with real banana flavor. Made with pudding mix for extra moisture and soft texture, they’re an easy bakery-style cookie
Servings: 20
Ingredients
- 1 cup Butter Softened
- ¼ cup Granulated Sugar 50g
- ¾ cup Brown Sugar 160g
- 2 Eggs Large
- 2¼ cups All Purpose Flour 270g
- 1 teaspoon Baking Soda
- ¼ teaspoon Salt
- 3.4 Ounce Pudding Banana Pudding Instant 3.4ounce box
- 1 teaspoon Banana Extract
- 1 ½ cups White Chocolate Chips
- ½ cup Walnuts Chopped
Instructions
- Using a large mixing bowl or stand mixer combine Butter and Granulated White Sugar and cream for 2-3 minutes. Scrape down the sides of the bowl as needed.
- Add Eggs and Banana Extract and continue to cream together until combined.
- Then add Brown Sugar and cream for another 2 minutes.
- In a separate bowl combine Flour, Baking Soda, Salt, and Instant Banana Pudding Mix. Mix ingredients together.
- Gradually add dry ingredients to wet ingredients a little at a time making sure everything is combined before adding more.
- Hand stir in White Chocolate Chips and chopped Walnuts to the cookie dough mixture.
- Allow cookie dough to chill for 30 minutes.
- Scoop cookie dough using a large cookie scoop #24 and place 2 inches apart onto a well-greased baking sheet or line with parchment paper to prevent them from sticking.
- Preheat oven to 350 degrees. Bake cookies for 9-11 minutes.
- Edges of cookies will turn a light golden color and the center will be set.
- Remove from the oven and allow the cookies to cool on the pan for a couple of minutes before moving them to a cooling rack.
Notes
Storage: Store these banana pudding cookies in an airtight container for up to 7 days. Cookies are best if enjoyed within 2-3 days though, for the best flavor.
Freezing: Banana pudding cookies can be stored in a freezer-safe container or Ziploc bag and frozen for up to 3 months. Place a piece of parchment paper between each cookie to prevent it from sticking.
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