Description
Banana Cream Cookies are soft, chewy, and packed with banana flavor! Made with banana pudding mix and real banana, these cookies are a treat for banana lovers. Add white chocolate chips for the perfect sweet twist!
Ingredients
Scale
- Dairy
- 1/2 cup butter, softened
- Sugar
- 1 cup granulated sugar
- Produce
- 1 ripe banana, smashed
- Pudding Mix
- 3.4 oz package banana cream instant pudding mix
- Refrigerated
- 2 large eggs
- Dry Ingredients
- 2 1/2 cups flour
- 1/2 tsp baking soda
- 1/2 tsp salt
- Mix-ins
- 2 cups white chocolate chips
Instructions
- Preheat Oven
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- Mix Dry Ingredients
- In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
- Cream Butter and Sugar
- In a large mixing bowl, use an electric mixer to cream the softened butter and granulated sugar until light and fluffy.
- Add Wet Ingredients
- Mix in the smashed banana, banana pudding mix, and eggs until smooth.
- Combine Wet and Dry Ingredients
- Gradually add the dry ingredients to the banana mixture, mixing slowly until just combined.
- Add White Chocolate Chips
- Fold in the white chocolate chips.
- Scoop Dough
- Scoop rounded tablespoonfuls of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake
- Bake for 10 minutes, or until the cookies are slightly golden around the edges.
- Cool Cookies
- Allow cookies to cool on the baking sheet for several minutes before transferring them to a cooling rack.
Notes
- Ripe Bananas: Use a ripe banana for the best flavor and texture.
- Storage: Store cookies in an airtight container at room temperature for up to 3 days.
- Freezing Option: Freeze cookie dough balls and bake directly from frozen, adding 1-2 minutes to the baking time.
