If you are a fan of all things sweet, creamy, and delightfully nostalgic, then this Banana Pudding Cookies with White Chocolate Chips Recipe is going to be your new obsession. These cookies capture the beloved flavors of classic banana pudding in a soft, chewy bite-sized treat, perfectly studded with melting pockets of white chocolate. The blend of moist banana pudding flavors with buttery cookie dough will have you savoring every bite, making these cookies an irresistible twist on a dessert favorite.
Ingredients You’ll Need
Nothing fancy or intimidating here—just a handful of simple, everyday ingredients that work together beautifully. Each one plays a crucial role in building that soft texture, luscious banana flavor, and that sweet, creamy finish you crave.
- 2 ¼ cups all-purpose flour: The foundation for your cookies, providing the perfect texture and structure.
- 1 teaspoon baking soda: Helps the cookies rise just enough, ensuring a tender but light bite.
- 1 ½ sticks butter (softened): Adds richness and keeps your cookies wonderfully moist.
- ¾ cup light brown sugar (packed): Brings deep caramel notes and a gooey softness to every bite.
- ¼ cup granulated sugar: Balances sweetness and helps achieve the perfect cookie spread.
- 1 3.4 ounce box instant banana pudding mix (unprepared): The star of the show, it infuses the dough with that unmistakable banana pudding flavor.
- 2 large eggs: Binds everything together and provides richness.
- 1 teaspoon vanilla extract: Enhances and rounds out all the flavors beautifully.
- 1 ¼ cups white chocolate chips: Creamy, sweet bursts that perfectly complement the banana taste.
How to Make Banana Pudding Cookies with White Chocolate Chips Recipe
Step 1: Preheat and Prepare
Start by preheating your oven to 350°F. While it heats, line two baking sheets with parchment paper to prevent sticking and make cleanup a breeze. Setting up early keeps everything moving smoothly.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the all-purpose flour and baking soda. This ensures the leavening agent and flour are evenly distributed, so every cookie bakes uniformly light and soft.
Step 3: Cream Butter, Sugars, and Pudding Mix
In another large mixing bowl, grab your electric mixer and cream the softened butter with both brown and granulated sugars until the mixture is light and fluffy—this usually takes about 2-3 minutes. Next, add the instant banana pudding mix directly into the bowl and continue beating until it’s fully incorporated, giving your dough that unmistakable banana pudding vibe.
Step 4: Add Eggs and Vanilla
Beat in the eggs one at a time to maintain a smooth consistency, then add the vanilla extract. Mixing it all together creates a silky dough base that’s bursting with creamy flavor.
Step 5: Combine Wet and Dry Ingredients
Slowly add the flour mixture to your wet ingredients, stirring just until everything comes together into a cookie dough. Avoid overmixing here to keep the cookies tender and soft.
Step 6: Fold in White Chocolate Chips
Gently fold in the white chocolate chips, distributing them evenly throughout the dough to ensure every bite has a little sweet surprise.
Step 7: Scoop and Bake
Using about a tablespoon-sized scoop, place 1-inch balls of dough onto the prepared baking sheets, spacing them about 1 inch apart to allow for spreading. Bake for 8-9 minutes at 350°F until the cookies are just set around the edges but still soft in the center—this avoid drying them out.
Step 8: Cool and Enjoy
Once baked, transfer the cookies to a wire rack to cool for a few minutes. They’ll firm up slightly while remaining irresistibly chewy and flavorful.
How to Serve Banana Pudding Cookies with White Chocolate Chips Recipe
Garnishes
For an extra touch of charm, sprinkle a little crushed vanilla wafer cookie on top just after baking—this nods to classic banana pudding textures and adds a delightful crunch. Alternatively, a light dusting of powdered sugar can make these cookies look bakery-fresh and inviting.
Side Dishes
These cookies pair wonderfully with a cold glass of milk or even a creamy cup of vanilla-flavored coffee. To elevate your dessert spread, consider serving alongside fresh sliced bananas or a dollop of whipped cream for that authentic banana pudding vibe.
Creative Ways to Present
Transform these cookies into a charming dessert platter by stacking them between layers of sliced bananas and whipped cream for a cookie parfait. You can also sandwich vanilla bean ice cream between two cookies for an indulgent ice cream treat that celebrates all the flavors in this Banana Pudding Cookies with White Chocolate Chips Recipe.
Make Ahead and Storage
Storing Leftovers
Store your cookies in an airtight container at room temperature for up to four days. Placing a slice of bread in the container helps keep them soft and chewy by absorbing excess moisture.
Freezing
If you want to enjoy these delicious cookies later, freeze the baked cookies in a single layer on a baking sheet first, then transfer them to a freezer-safe bag or container. They’ll keep well for up to three months, preserving that fresh-from-the-oven taste.
Reheating
To revive frozen or stored cookies, warm them in the oven at 300°F for about 5 minutes. This brings back the softness and heightens that comforting banana pudding aroma, making each bite taste freshly baked again.
FAQs
Can I use homemade banana pudding instead of instant mix?
This recipe specifically relies on instant banana pudding mix for its texture and flavor, so substituting homemade pudding may alter the final cookie consistency. Instant mix also helps bind the dough properly.
Are these cookies gluten-free?
The recipe uses all-purpose flour, which contains gluten. To make a gluten-free version, try using a 1:1 gluten-free baking flour blend, but keep in mind baking results can vary with substitutions.
Can I swap white chocolate chips for regular chocolate chips?
Absolutely! While white chocolate chips complement the banana flavor perfectly, regular or even banana-flavored chips add a fun twist. Just expect a slightly different flavor profile.
How do I prevent the cookies from spreading too much?
Make sure your butter is softened but not overly warmed or melted. Also, chilling the dough for 15-30 minutes before baking helps control spreading and keeps your cookies thick and chewy.
Can I make the dough ahead and bake later?
Yes! You can prepare the dough and store it covered in the fridge for up to 48 hours before baking. This actually can enhance the flavors and improve texture.
Final Thoughts
This Banana Pudding Cookies with White Chocolate Chips Recipe is one of those magical finds that makes baking feel like pure joy. It’s simple, tasty, and brings a classic dessert to cookie form in the most delightful way. I promise, once you bake these, they’ll become a fast favorite for sharing with family and friends or enjoying all by yourself with a big smile. Don’t hesitate—grab your ingredients and bring this scrumptious treat to life today!
