Irresistibly Chewy Banana Pudding Cookies: Your New Favorite Easy Recipe!
Are you staring at a bunch of overripe bananas on your counter, wondering what magical treat they can become? Look no further! These incredible banana pudding cookies are your answer. Imagine sweet, chewy, and utterly delicious cookies, bursting with real banana flavor, enhanced by creamy vanilla pudding mix, and studded with luscious white chocolate chips. This isn’t just a recipe; it’s a revelation, and you won’t be able to get enough!
Using instant pudding mix in cookies is one of the best baking secrets for achieving an unbelievably soft and chewy texture. Just like our popular lemon pudding cookies, festive sprinkle pudding cookies, and delightful hidden kiss pudding cookies, the addition of dry pudding mix transforms these banana cookies into a dessert marvel. It adds a unique tenderness and depth of flavor that’s simply irresistible. You’ll wonder how you ever baked cookies without it!
There’s something inherently comforting about the combination of mashed bananas and vanilla. These banana cream pudding cookies leverage that classic pairing, creating a dessert that feels both nostalgic and excitingly new. They’re perfect for any occasion – from a casual weeknight treat to a special celebration. Imagine them gracing the dessert table at a baby shower, adding a sweet touch to Mother’s Day brunch, or being the star of your Easter spread or any festive spring event. Their delightful texture and inviting aroma are sure to win over everyone.
If you’re a true banana pudding enthusiast, these cookies are a must-try. And if you’re looking for more ways to enjoy that beloved flavor, be sure to explore our other fantastic recipes like banana pudding popsicles, the delightful banana pudding icebox cake, and our adorable banana pudding cookie cups. Each offers a unique way to savor the sweet and creamy goodness of banana pudding.
Essential Banana Pudding Cookie Ingredients
This section provides detailed ingredient notes and helpful substitution options. For precise measurements, the full list of ingredients, and complete instructions, refer to the printable recipe card located at the end of this post.
- Mashed Banana: The key to intense banana flavor! Always opt for very ripe bananas with plenty of brown spots on the peel. The riper they are, the sweeter and more fragrant your cookies will be. One medium-sized banana typically yields about ½ cup of mashed banana.
- Instant Pudding Mix: Vanilla-flavored instant pudding mix is our “secret ingredient.” It’s crucial to use *instant* pudding, not the “cook and serve” variety. This mix doesn’t just add a subtle vanilla flavor; it’s responsible for the unique soft, chewy, and slightly cakey texture that makes these cookies so special.
- All-Purpose Flour: This provides the structure for your moist and flavorful cookies. For those with dietary restrictions, a good quality 1:1 gluten-free flour blend can often be substituted successfully.
- Unsalted Butter: Butter adds richness and a beautiful depth of flavor that complements the banana and vanilla. Using unsalted butter allows you to control the overall saltiness of the cookies. Ensure it’s slightly softened but not fully melted for best creaming results.
- Sugars: We use a combination of granulated sugar and light brown sugar. Granulated sugar provides crispness and sweetness, while brown sugar adds moisture, chewiness, and a lovely hint of molasses flavor, enhancing the cookie’s overall profile.
- An Egg: A single large egg acts as a crucial binder, holding all the ingredients together and contributing to the cookie’s structure and richness. If you’re out of eggs, an extra mashed ripe banana (about ¼ cup) can sometimes work as a substitute, though the texture might vary slightly.
- White Chocolate Chips: These chips are more than just a mix-in; they add a delightful creamy texture and extra sweetness that pairs perfectly with the banana and vanilla. Their melt-in-your-mouth quality makes these cookies extra indulgent.
- Baking Soda: This leavening agent helps the cookies rise slightly and contributes to their soft texture.
- Salt: A pinch of salt balances the sweetness and enhances all the other flavors in the cookie dough. Don’t skip it!
Equipment You’ll Need
Baking these delightful banana pudding cookies requires only standard kitchen tools, making it an accessible recipe for most home bakers. You’ll want to gather your essential measuring cups and spoons for accurate ingredient portions. For mixing, a set of sturdy mixing bowls (one large for wet ingredients, one medium for dry) is helpful. An electric mixer (either hand-held or stand mixer) is highly recommended for creaming butter and sugars, ensuring a light and fluffy base, though a good whisk and some arm power can work in a pinch. A rubber spatula will be invaluable for scraping down bowls and folding in chocolate chips. For perfectly uniform cookies, invest in a cookie scoop, preferably a 2-tablespoon size. Finally, parchment-lined cookie sheets are essential for preventing sticking and ensuring even baking, as well as easy cleanup.
How to Make Banana Pudding Cookies: Step-by-Step Guide
This section walks you through the baking process with clear, step-by-step instructions and photos. For the complete, printable recipe, please refer to the recipe card found at the very bottom of this post.
Step 1: Cream the Wet Ingredients. In a large mixing bowl, begin by beating together the slightly softened butter, light brown sugar, and granulated sugar. Use an electric mixer on medium-high speed and beat for about 2 minutes until the mixture is light, fluffy, and well combined. This creaming process incorporates air, which contributes to the cookies’ final texture.
Step 2: Add Flavorings. To the creamed mixture, add the mashed ripe banana, the large egg, and the vanilla extract. Continue mixing with your electric mixer until all these wet ingredients are thoroughly incorporated and the mixture appears smooth and creamy. Be sure to scrape down the sides of the bowl to ensure everything is evenly combined.
Step 3: Combine Dry Ingredients. In a separate, medium-sized bowl, whisk together the all-purpose flour, dry vanilla instant pudding mix, baking soda, and salt. Whisk well to ensure the leavening agent and pudding mix are evenly distributed throughout the flour. Gradually add these dry ingredients to your wet mixture. Mix on low speed, or by hand with a spatula, until *just* combined. Overmixing at this stage can lead to tough cookies, so stop as soon as no streaks of flour remain.
Step 4: Fold in Chocolate Chips. Using a rubber spatula, gently fold in one cup of the white chocolate chips into the cookie dough. Distribute them evenly throughout the dough. Reserve the remaining ¼ cup of white chocolate chips for later, as they will be used for decorating the tops of your cookies.
Step 5: Portion the Dough. Line a baking sheet with parchment paper. Use a 2-tablespoon sized cookie scoop to portion out evenly sized cookie dough balls. Place all the scooped dough balls onto this single baking sheet. They can be relatively close together at this stage, but ensure they are not touching, as this sheet will go into the refrigerator for chilling.
Step 6: Decorate and Shape. Take the reserved ¼ cup of white chocolate chips and gently press a few extra chips into the top of each cookie dough ball. This creates a beautiful finish once baked. After adding the chips, use your hands to gently shape each portion of dough into a neat round ball. It’s important *not* to flatten the cookie dough at this point, as we want them to spread naturally during baking.
Step 7: Chill the Dough. This step is crucial for preventing the cookies from spreading too much in the oven. Place the baking sheet with the cookie dough balls into the refrigerator to chill for at least 1 hour. If you’re short on time, you can place them in the freezer for about 10-15 minutes. While these are designed to be a thinner, chewy cookie that does spread a bit, chilling helps them maintain a better shape and thicker center.
Step 8: Prepare for Baking. Once the dough has chilled, preheat your oven to 350°F (175°C). Line a second baking sheet with fresh parchment paper or a silicone baking mat. Arrange the chilled cookie dough balls on this prepared baking sheet, ensuring they are spaced at least 3 inches apart. This generous spacing allows for even heat distribution and prevents the cookies from baking into each other. It’s best to bake only one sheet of cookies at a time to ensure consistent and even baking throughout the batch.
Step 9: Bake to Perfection. Bake the cookies for 10-12 minutes. You’ll know they’re ready when the edges are set and lightly golden, but the centers still look slightly moist and soft. Don’t worry if the tops appear a bit wet; they will continue to set and bake on the hot cookie sheets once removed from the oven. This slight underbaking is the secret to achieving that wonderfully chewy center.
Step 10: Cool and Enjoy! Once baked, remove the cookie sheets from the oven and allow the cookies to cool completely on the baking sheets. They will firm up as they cool, developing their signature chewy texture. Cooling completely is essential for the best flavor and texture. Once cooled, serve them up and enjoy every sweet bite!
Storage Solutions for Your Cookies
These banana pudding cookies are best enjoyed fresh, but they also store beautifully! To keep them at their peak, place the cooled cookies in an airtight container at room temperature for up to 4 days. If you want to extend their freshness, storing them in the refrigerator in an airtight container will keep them delicious for up to 1 week. For best texture, allow refrigerated cookies to come to room temperature before serving, or warm slightly in the microwave for a few seconds.
Frequently Asked Questions About Banana Pudding Cookies
Absolutely! You have a couple of excellent options for freezing. You can cover and freeze the unbaked cookie dough balls. Simply scoop them onto a parchment-lined baking sheet, freeze until solid, then transfer them to an airtight freezer-safe bag or container. When ready to bake, just place the frozen dough balls on a baking sheet (no need to thaw) and add 2-3 minutes to the baking time. Alternatively, you can freeze the baked banana pudding cookies. Allow them to cool completely, then place them in an airtight container with parchment paper between layers to prevent sticking. Both methods will keep them fresh and delicious for up to 3 months.
While you don’t *have* to use white chocolate chips, I strongly recommend adding some form of mix-in to these cookies. The chips help to provide structure and body to the cookie dough. Without any mix-ins, the cookies tend to spread too much in the oven and can become overly thin and excessively chewy, losing some of their enjoyable texture. If white chocolate isn’t your preference, consider milk chocolate chips, chopped nuts (like walnuts or pecans), or even a combination! Just make sure to include something to maintain that perfect texture.
It is important to bake only one tray of cookie dough at a time to ensure consistent and even baking. When you place multiple trays in the oven, especially if they are close together, it can disrupt the airflow and create hot and cold spots. This leads to unevenly baked cookies – some might be underdone, while others are overdone. Baking one sheet at a time guarantees that each cookie receives the optimal temperature and circulation for a perfectly chewy result.
For the best flavor, very ripe bananas are highly recommended as they are sweeter and more aromatic. However, if your bananas are not quite ripe enough, you can quickly ripen them by baking them in their peels on a baking sheet at 300°F (150°C) for 15-30 minutes, or until the peels turn completely black. Let them cool, then scoop out the softened fruit.
Expert Tips and Tricks for Perfect Banana Pudding Cookies
- Make sure you use instant pudding mix in these cookies, not cook and serve! Instant pudding is designed to set quickly and provides the unique texture we’re aiming for. Cook and serve pudding will not yield the same results.
- Good news! You don’t have to prepare the pudding mix ahead of time! Simply add the dry, powdered mix directly to the cookie dough along with the other dry ingredients. It will dissolve and work its magic during baking.
- For an even deeper, more intense banana flavor, try using banana cream instant pudding mix instead of vanilla. This subtle swap will amplify the tropical notes in your cookies wonderfully.
- Don’t skip the chilling step! Chilling the dough for at least an hour helps prevent the cookies from spreading too much in the oven, ensuring they retain a soft, chewy center. If you’re in a rush, 10-15 minutes in the freezer can work as a shortcut.
- I find that these pudding mix cookies are even better the next day! Something about letting the mashed banana and flavors completely cool and set overnight brings out the best, most robust flavor and an even chewier texture. Store them in an airtight container for optimal enjoyment.
- For uniform cookies, always use a cookie scoop. This ensures consistent size, which leads to even baking across the entire batch.
Delicious Recipe Variations
This easy banana pudding cookie recipe is incredibly versatile, allowing you to customize it with your favorite flavors and mix-ins. Don’t be afraid to experiment and make it your own! Here are a few exciting ideas to get you started:
- Try making double chocolate banana pudding cookies by swapping out the vanilla pudding mix for chocolate instant pudding and the white chocolate chips for semi-sweet or dark chocolate chips. A true chocolate lover’s dream!
- Create a batch of delish strawberry pudding cookies by swapping out the mashed banana for a handful of finely mashed fresh or thawed frozen strawberries (ensure they are well-drained to avoid excess moisture). You could even use strawberry instant pudding mix for an extra berry burst.
- Swapping out the brown and granulated sugars for maple sugar will turn these cookies into delectable banana maple pudding cookies, offering a warm and inviting flavor profile that’s perfect for autumn.
- Want to turn these cookies into an indulgent breakfast treat or a heartier snack? Try swapping out some of the chocolate chips for fresh blueberries and a ¼ cup of quick oats to create delicious banana blueberry oatmeal pudding cookies.
- For a tropical twist, add some shredded coconut to the dough along with the white chocolate chips.
- Feeling nutty? Introduce chopped walnuts or pecans for a delightful crunch and earthy flavor that complements the banana beautifully.
More of Our Favorite Cookie Recipes
If you’ve loved these banana pudding cookies, be sure to explore more of our fantastic cookie creations. We have a variety of recipes to satisfy every craving:
- Carrot Cake Cookies
- Peanut Butter Cup Cookies
- Fresh Strawberry Cookies
- Easy Chocolate Chip Cookies
- Grasshopper Cookies
Banana Pudding Cookies
Author: Jaclyn
Ingredients
- 1 cup unsalted butter slightly melted
- ¾ cup light brown sugar packed
- ¼ cup granulated sugar
- 1 ripe banana mashed
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 3.4 ounce package vanilla instant pudding mix
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ¼ cup white chocolate chips divided
Instructions
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In a large bowl, beat the butter, brown sugar, and granulated sugar together on high speed until well combined (about 2 minutes).
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Beat in mashed banana, egg, and vanilla until fully combined.
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In a large bowl, whisk together flour, dry pudding mix, baking soda, and salt. Pour dry ingredients into wet ingredients and beat just until mixed. Do not overmix.
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Fold in 1 cup of the white chocolate chips.
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Line a baking sheet with parchment paper. Use a 2-Tablespoon cookie scoop to scoop and drop them onto the baking sheet. The cookies can be close to each other for now but not touching. You’ll space them properly later when ready to bake.
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Use the remaining ¼ cup of white chocolate chips to press extra chocolate chips into the top of each cookie. Use hands to shape cookies into round balls (do not flatten).
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Place the tray of cookies in the refrigerator for at least 1 hour (or in the freezer for at least 10 minutes).
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Preheat the oven to 350° F and line a second baking sheet with parchment paper or a silicone baking mat. Take some cookies out of the freezer and place on the baking sheet at least 3 inches apart.
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Bake the cookies, one tray at a time, for 10 to 12 minutes or until cookie edges are set. (The tops of cookies will still look slightly wet but that’s okay – they’ll continue to bake on the cookie sheets once removed from the oven.)
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Let cookies cool completely on baking sheets before enjoying.
Notes
Nutrition
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