Soft Banana Pudding Cookies with White Chocolate Chips
Soft and chewy cookies that blend the delightful flavors of banana pudding with sweet white chocolate chips, perfect for family snacks or meal prep.
Ingredients
Wet Ingredients
- 1 cup Butter, softened Provides richness and moisture
- 1 cup Granulated Sugar Enhances sweetness
- 1/2 cup Brown Sugar Adds deeper flavor
- 2 large Eggs Binds ingredients together
- 1 box Instant Banana Pudding Mix Infuses rich banana flavor
- 1 teaspoon Banana Extract Intensifies the banana flavor
Dry Ingredients
- 2 cups All-Purpose Flour Base for the cookies
- 1 teaspoon Baking Soda Leavens the cookies
- 1/2 teaspoon Salt Balances sweetness
Mix-ins
- 1 cup White Chocolate Chips Adds sweetness
- 1/2 cup Chopped Walnuts Adds crunch and nutrition
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Line baking sheets with parchment paper.
- In a large mixing bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs, one at a time, mixing well after each addition.
- Stir in the instant banana pudding mix and banana extract until fully combined.
Mixing Dry Ingredients
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing just until incorporated.
Baking
- Fold in the white chocolate chips and chopped walnuts.
- Using a cookie scoop or tablespoon, drop dough onto prepared baking sheets, leaving space between each cookie.
- Bake in the preheated oven for 10-12 minutes or until the edges are lightly golden.
- Allow cookies to sit on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Serving
- Enjoy these cookies warm or store them for later snacks.
Notes
Store cookies in an airtight container at room temperature for up to 5 days. Freeze cookies for up to 3 months. For the best results, use room temperature butter and eggs. Avoid overmixing dough.