Easy Banana Cream Pudding Cookies
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This delectable, soft and chewy Banana Cream Pudding Cookies recipe is perfect for banana cream pie and cookie lovers! With simple ingredients and easy preparation, these scrumptious pudding cookies are a delicious way to satisfy your sweet tooth in less than 30 minutes!
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What Are Easy Banana Cream Pudding Cookies?
Whoever said you can’t have your pudding and eat it too clearly hasn’t tried these mouth-watering Banana Cream Pudding Cookies. With a crispy exterior, soft and chewy center, delightful bursts of banana flavor and white chocolate chips, these cookies will make all your dessert dreams come true in just one bite.
By including banana cream pudding in these cookies, you get moist and tender cookies with delicious banana flavor with those delicious white chocolate chips giving them a real cream vibe you won’t be able to resist!
Why We Love These Banana Cream Pudding Cookies
- Easily available and affordable ingredients, making this banana pudding cookie recipe convenient for anyone to try.
- Perfect balance of banana and white chocolate chips so it’s not overpowered with too much banana flavor. The creamy sweetness of the chocolate will pair perfectly with the banana cream pudding in the cookie dough.
- Ready in less than 30 minutes! No chilling the cookie dough!
- Moist and tender cookies you’ll want to make over and over again when it comes to bakes sales, potlucks, parties, weekends and snacking!
- Kids will love these fun & popular cookies! What’s not to love?
So buckle up and get ready to elevate your baking game with this simple yet decadent recipe that will have you getting your banana cream fix in cookie form!
Ingredients
Easy Banana Pudding Cookies Recipe
- 1 cup unsalted butter softened
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 3.4 ounce package instant banana cream pudding mix
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups white chocolate chips
- Optional: 10 nilla wafers, crumbles
How to Make Banana Cream Pudding Cookies
- Preheat your oven to 350 degrees Fahrenheit and grab a baking sheet, lining it with parchment paper.
- Using a mixer begin to beat together your butter and sugars, creating a creamy and indulgent base for your cookies.
- Add in the instant banana pudding mix, the eggs and the vanilla extract and mix together until combined.
- In a separate bowl, whisk together the baking soda, salt and flour together. This will add structure and balance to your cookies, ensuring they come out perfectly chewy and delicious.
- Add the dry ingredients to the wet ingredients, mixing together until just combined. Stir in the white chocolate chips and add the nilla wafers if desired.
- Using a medium or large cookie scoop, scoop cookie dough scoops onto the prepared baking sheet.
- For medium-sized cookies (about 2 tablespoons) bake cookies 10-12 minutes.
- For ¼ cup cookies, bake cookies 13-15 minutes.
- When they’re ready, pull the golden-brown cookies out of the oven and let them cool on the baking sheet for two minutes. This allows them to set and ensures they maintain their chewy texture. Then, with a spatula, transfer them to a cooling rack, to cool completely.
Storing Cookies
Store cookies in an airtight container for up to 2 weeks.
Other Variations
- For crunch: Add some pecans, walnuts or some toffee chips for some delicious textures in your cookies.
- Other flavors: Change out the banana cream for chocolate, vanilla, pistachio, lemon or butterscotch!
- Add some delicious Golden Oreos in place of nilla wafers if you’re wanting something other than nilla wafers if you’re wanting something extra delish!
- If you like banoffee desserts, you could add peanut butter, salted caramel or butterscotch chips in place of white chocolate chips! Of course, if you’re a true chocolate and banana fan, of course, milk chocolate or semi-sweet chocolate chips would also be awesome!
Let’s be real, you won’t be able to resist taking a bite of these amazing banana cream pudding cookies once they’re baked and ready for consumption. The combination of banana cream pudding and white chocolate, with a hint of salt, is simply divine. As you savor the flavors and textures, you can’t help but feel a sense of comfort and happiness in these sweet treats!
So, the next time you’re looking for a unique twist on a classic dessert, try using banana cream pudding mix in your cookie dough. Your taste buds (and possibly your family and friends) will thank you. Happy baking!
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Easy Banana Cream Pudding Cookies
Ingredients
- 1 cup unsalted butter softened
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 3.4 ounce package banana cream instant pudding mix
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ¼ cups flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 2 cups white chocolate chips
- Optional: 10 nilla wafers crumbles
Instructions
- Preheat your oven to 350 degrees Fahrenheit and grab a baking sheet, lining it with parchment paper.
- Using a mixer begin to beat together your butter and sugars, creating a creamy and indulgent base for your cookies.
- Add in the pudding mix, the eggs and the vanilla extract and mix together until combined.
- In a separate bowl, whisk together the baking soda, salt and flour together. This will add structure and balance to your cookies, ensuring they come out perfectly chewy and delicious.
- Add the dry ingredients to the wet ingredients, mixing together until just combined. Stir in the white chocolate chips and add the nilla wafers if desired.
- Using a medium or large cookie scoop, scoop cookie dough scoops onto the prepared baking sheet.
- For medium-sized cookies (about 2 tablespoons) bake cookies 10-12 minutes.
- For ¼ cup cookies, bake cookies 13-15 minutes.
- When they're ready, pull the golden-brown cookies out of the oven and let them cool on the baking sheet for two minutes. This allows them to set and ensures they maintain their chewy texture. Then, with a spatula, transfer them to a cooling rack, to cool completely.
