If you adore the nostalgic flavors of banana pudding but want to enjoy it in a fun, handheld form, this Banana Pudding Cookies with White Chocolate Chips Recipe is an absolute must-try. These cookies capture the creamy, sweet essence of classic banana pudding, combined with delightful bursts of white chocolate chips that melt to perfection. Light, chewy, and irresistible, these cookies bring a fresh twist to a beloved dessert and will quickly become your go-to treat for sharing—or savoring all by yourself.
Ingredients You’ll Need
Getting the perfect balance of flavors and textures starts with straightforward, well-chosen ingredients. Each one plays a crucial role in making these cookies soft, flavorful, and beautifully colored, helping you achieve that true banana pudding vibe with every bite.
- 2 ¼ cups all-purpose flour: The foundation that gives the cookies their structure and perfect chew.
- 1 teaspoon baking soda: Helps the cookies rise and stay soft rather than cakey.
- 1 ½ sticks butter (softened): Adds richness and moisture for a tender crumb.
- ¾ cup light brown sugar (packed): Brings warmth and deep sweetness that enhances the banana flavor.
- ¼ cup granulated sugar: Balances out the sweetness and contributes to a slight crisp edge.
- 1 3.4 ounce box instant banana pudding mix (unprepared): The star ingredient, infusing the dough with that unmistakable banana pudding taste.
- 2 large eggs: Bind everything together while adding softness.
- 1 teaspoon vanilla extract: Adds depth and a lovely aroma to complement the banana notes.
- 1 ¼ cups white chocolate chips: Sweet bursts of creamy texture that marry beautifully with the banana flavor.
How to Make Banana Pudding Cookies with White Chocolate Chips Recipe
Step 1: Prepare Your Oven and Pans
Start by preheating your oven to 350 degrees Fahrenheit. Line two cookie sheets with parchment paper to prevent sticking and ensure even baking. Having these ready makes the process smoother and keeps your cookies uniform.
Step 2: Combine the Dry Ingredients
In a large mixing bowl, whisk together the all-purpose flour and baking soda. This blends the leavening agent evenly through the flour, preparing it to mingle perfectly with the wet ingredients soon.
Step 3: Cream Butter and Sugars
Using an electric mixer, cream the softened butter with both light brown and granulated sugar until the mixture is light and fluffy—this step is essential for the ideal texture. Then, add your unprepared banana pudding mix and continue beating until it’s fully incorporated. Follow with the eggs and vanilla extract, mixing again until the batter is smooth and beautifully blended.
Step 4: Bring It All Together
Gradually add your flour mixture into the wet ingredients, folding it in gently just until the dough comes together. Avoid overmixing to keep those cookies tender. Finally, fold in the generous helping of white chocolate chips that will melt into sweet pockets during baking.
Step 5: Shape and Arrange Dough Balls
Scoop out one-inch balls of dough and space them at least one inch apart on your parchment-lined baking sheets. This spacing ensures your cookies have room to spread without crowding, so they bake evenly with perfect edges.
Step 6: Bake and Cool
Bake your cookies at 350 degrees for 8 to 9 minutes, until they appear set but still soft to the touch. Don’t overbake—the goal is that irresistible chewy center. Once out of the oven, transfer to a wire rack to cool slightly, then enjoy!
How to Serve Banana Pudding Cookies with White Chocolate Chips Recipe
Garnishes
These cookies are delightful on their own, but for an extra special touch, consider sprinkling a few crushed vanilla wafers or adding a light drizzle of melted white chocolate over the top. A small dollop of whipped cream on the side can also capture the classic banana pudding feeling beautifully.
Side Dishes
Pair these cookies with a tall glass of cold milk or a creamy banana smoothie to double down on the banana flavor. For an adult twist, a lightly spiced chai latte complements the warmth of the brown sugar and pudding spices exceptionally well.
Creative Ways to Present
Serve these cookies stacked on a pretty cake stand for a party or lay them out alongside bowls of fresh banana slices and white chocolate curls for a build-your-own dessert platter. Wrapping individual cookies in parchment tied with twine makes a charming gift that any cookie lover will adore.
Make Ahead and Storage
Storing Leftovers
Store these banana pudding cookies in an airtight container at room temperature. They stay fresh and chewy for up to 4 days, making them perfect for enjoying throughout the week or taking to work or school.
Freezing
If you want to keep these cookies around longer, freeze them in a single layer on a baking sheet until firm. Then transfer to a freezer-safe bag or container. They will keep well for up to 3 months and can be thawed overnight on the counter.
Reheating
To enjoy freshly baked warmth, pop thawed cookies in the microwave for 10 to 15 seconds or heat gently in a low oven for a few minutes. The white chocolate chips soften beautifully, and the cookies regain their soft, chewy texture.
FAQs
Can I substitute the white chocolate chips?
Absolutely! While white chocolate pairs perfectly with the banana pudding flavor, you can swap in milk chocolate chips or even banana-flavored chips to experiment with different tastes.
Do I need to prepare the banana pudding mix before adding it?
Nope! This recipe uses the instant banana pudding mix dry, which infuses the cookie dough with that authentic banana pudding flavor and a bit of extra thickness without needing to prepare it with milk.
Can I use frozen bananas instead of banana pudding mix?
The texture and consistency will be quite different if you try to replace the pudding mix with mashed bananas. The pudding mix adds sweetness and texture that fresh bananas alone don’t provide, so it’s best to stick to the recipe for that classic flavor.
How soft are these cookies when baked?
They are wonderfully soft and chewy, with just a hint of crispness around the edges. Baking them until just set ensures they’re not dry or crumbly but perfectly tender inside.
Is this recipe suitable for making larger batches?
Definitely! This recipe scales well, just double or triple the ingredients and bake in batches. Just be sure to give your mixer and mixing bowls enough room to handle the bigger quantities.
Final Thoughts
There is something truly magical about capturing the essence of banana pudding in cookie form, and this Banana Pudding Cookies with White Chocolate Chips Recipe does just that. It’s fun, comforting, and perfect for sharing—or keeping all to yourself. Give this recipe a try, and I promise you’ll have a new favorite that’s easy to bake and impossible to resist!
