Go Back
–+ servings
Banana Pudding Cookies

Irresistible Banana Pudding Cookies for a Cozy Treat

Deliciously chewy Banana Pudding Cookies that combine classic flavors with a unique twist, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 12 minutes
Cooling Time 5 minutes
Total Time 32 minutes
Servings: 12 cookies
Course: Desserts
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Batter
  • 1 cup butter softened; substitute half with coconut oil for lighter texture
  • 3/4 cup brown sugar adds moisture; reducing by a tablespoon yields chewier cookies
  • 1/4 cup granulated sugar can be substituted with a sugar alternative
  • 2 medium bananas ripe; use for best results or replace with milk if necessary
  • 1 cup all-purpose flour a gluten-free flour blend can be used for gluten-free option
  • 1 package vanilla pudding mix omit for alternative texture but add cornstarch for similar effect
  • 1 teaspoon baking soda ensure it’s fresh for best results
  • 1 cup white chocolate chips optional; can be replaced with dark/milk chocolate or omitted
  • 1 teaspoon vanilla extract use pure vanilla for best flavor

Equipment

  • Mixing bowl
  • electric mixer
  • Baking sheet
  • cookie scoop
  • Parchment paper

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, cream softened butter, brown sugar, and granulated sugar together on medium speed for 2-3 minutes until light and fluffy.
  3. Mash bananas in a separate bowl until smooth, then mix with vanilla extract into the creamed mixture until well combined.
  4. Sift in all-purpose flour, baking soda, and vanilla pudding mix, mixing on low speed until combined but not overmixed.
  5. Gently fold in chocolate chips into the cookie dough using a spatula.
  6. Portion the dough onto the lined baking sheet with about 2 inches of space between each mound, aiming for 12-15 cookies.
  7. Bake for 10 to 12 minutes until edges are golden and centers are slightly set.
  8. Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gCholesterol: 30mgSodium: 150mgPotassium: 80mgFiber: 1gSugar: 10gVitamin A: 250IUVitamin C: 3mgCalcium: 30mgIron: 0.5mg

Notes

For cookies that are easier to scoop, chill the dough if too sticky. Keep cookies soft by adding a slice of bread to the storage container.

Tried this recipe?

Let us know how it was!