Banana Pudding Cookies with White Chocolate Chips
Soft, bakery-style cookies made with instant banana pudding mix for extra moisture and flavor, finished with white chocolate chips for a creamy sweetness in every bite. This quick dough comes together in about 10 minutes and bakes in under 10, giving you about 24 tender cookies with lightly set edges and soft centers. Best enjoyed slightly underbaked for that melt-in-your-mouth texture.
Servings: 24 cookies
Calories: 186kcal
Ingredients
- 12 tablespoons butter
- ¾ cup light brown sugar
- ¼ cup white sugar
- 3.4 ounces instant banana cream pudding dry mix only
- 2 large eggs
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- 2¼ cups flour
- 1¼ cups white chocolate chips
Instructions
- Preheat your oven to 350°F.
- Combine the flour and baking soda in a medium mixing bowl and set aside.
- In a separate large mixing bowl, cream your butter and sugars together using a hand mixer.
- Add in the dry pudding mix and continue to beat with the hand mixer until well blended.
- Add your eggs and vanilla and beat with the hand mixer until smooth and no lumps remain.
- Combine your wet and dry mixture, stir together with a wooden spoon. Add the white chocolate chips and gently fold together.
- Roll into 1-inch balls and place on a parchment paper lined baking sheet.
- Bake these cookies at 350°F for 8-9 minutes. You want to take them out of the oven before they start to brown. I've found that 8 minutes is usually perfect, 9 minutes at the most. You want these cookies slightly under-cooked.
- Eat warm, or move to a cooling rack and let cool completely.
Nutrition
Serving: 1cookie | Calories: 186kcal | Carbohydrates: 24g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Cholesterol: 33mg | Sodium: 113mg | Potassium: 56mg | Fiber: 1g | Sugar: 15g | Vitamin A: 202IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg