Banana Pudding Cookies

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Banana Pudding Cookies

Yield 18

Author Sweet Temptations

Prep time

30 Min

Cook time

12 Min

Cool

12 Min

Total time

54 Min

These Banana Pudding Cookies are soft, chewy, and bursting with banana flavor and a hint of vanilla pudding sweetness. Made with real mashed bananas and creamy white chocolate chips, they’re a delightful twist on classic cookies that’s perfect for snacking or sharing. Easy to bake and irresistibly tasty, these cookies bring a nostalgic dessert vibe to your cookie jar.

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Ingredients

• 1 package Banana pudding jello mix
• 1 each Banana, mashed
• 1 cup Brown sugar
• 1 tsp Baking soda
• 2 each Eggs
• 1 tsp Vanilla extract
• ½ cup White chocolate chips
• 2 cup Flour
• ½ cup Butter, softened

Instructions

1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
2. In a mixing bowl, cream together the butter and brown sugar until light and fluffy.
3. Add in the mashed banana, eggs, and vanilla extract. Mix well.
4. In a separate bowl, combine the flour, banana pudding jello mix, and baking soda.
5. Gradually add the dry ingredients to the wet ingredients, mixing until well combined.
6. Fold in the white chocolate chips.
7. Put some vegetable oil on your hands and form small balls, place them on a baking sheet about an inch apart.
8. Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.
9. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

• Choose Ripe Bananas: Use bananas with brown spots for maximum sweetness and flavor.

• Softened Butter: Ensure butter is softened to room temperature for easy creaming with sugar and better cookie texture.

• Mix Gently: Avoid overmixing once the flour is added to keep cookies tender and soft.

• Parchment Paper: Use parchment paper on your baking sheet to prevent sticking and promote even baking.

• Cookie Size: Make uniform cookie balls about 1 to 1.5 inches in diameter for even baking.

• Baking Time: Bake just until edges turn golden brown; centers may look slightly underbaked but will firm up as they cool.

• Cooling: Let cookies cool on the baking sheet for a few minutes before transferring to a wire rack to finish cooling—this helps them set without breaking.

• Storage: Keep cookies in an airtight container at room temperature for up to 4 days or freeze for longer freshness.

• Flavor Variations: Swap white chocolate chips for dark or milk chocolate, or add chopped nuts for extra crunch.

Nutrition Facts

Calories

203

Fat

7 g

Sat. Fat

4 g

Carbs

32 g

Fiber

1 g

Net carbs

32 g

Sugar

20 g

Protein

2 g

Sodium

208 mg

Cholesterol

33 mg

Nutrition & Allergen: Information is provided for general guidance only and may not be accurate. Actual values can vary based on ingredients, preparation methods, and sources. Always check product labels and consult your health professional if you have dietary concerns.

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