I had a couple of ripe bananas sitting on the counter, and I really didn’t feel like making banana bread again.
It feels like that’s the default every single time. So I figured I’d try something different and see if I could turn that banana pudding flavor into cookies.
These banana pudding cookies came out soft, slightly chewy, and full of that familiar banana dessert taste.
The pudding mix does most of the work, so you don’t need anything complicated, and the white chocolate chips add a bit of sweetness without overpowering everything. It’s a simple recipe, but it’s a nice change from the usual banana bakes.
Ingredients You’ll Need
- 1 package banana pudding Jell-O mix
- 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 unsalted butter, softened
How to Make Banana Pudding Cookies
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a mixing bowl, cream together the softened butter and brown sugar until light and fluffy.
Add the mashed banana, eggs, and vanilla extract. Mix until everything is well combined.
In a separate bowl, mix the flour, banana pudding mix, and baking soda.
Gradually add the dry ingredients to the wet mixture, stirring until a dough forms.
Fold in the white chocolate chips.
Lightly oil your hands, then form the dough into small balls and place them on the baking sheet about an inch apart.
Bake for 10-12 minutes, until the edges are lightly golden.
Let the cookies cool on the baking sheet for a few minutes, then transfer them to a rack to cool completely.
FAQ
Can I use instant or cook-and-serve pudding mix?
Use instant pudding mix. It blends into the dough better and gives the cookies the right texture.
How ripe should the banana be?
Ripe with brown spots is best. It adds more flavor and sweetness.
Can I skip the banana?
You can, but the cookies will lose that natural banana flavor. The pudding mix alone won’t be the same.
Can I use chocolate chips instead of white chocolate?
Yes. Regular or even butterscotch chips work well if you want a different flavor.
Why is the dough sticky?
The banana and pudding mix make it softer. Lightly oiling your hands helps when shaping the cookies.
How do I know when they’re done?
The edges should be lightly golden. The centers will still look soft but will firm up as they cool.
How should I store them?
Keep them in an airtight container at room temperature for up to 3 days.
Can I freeze the dough?
Yes. Shape into balls and freeze. Bake straight from frozen, just add a couple of extra minutes.
