Banana pudding cookies packed with real bananas, vanilla pudding mix, and white chocolate chips. You won’t be able to get enough of these sweet, chewy, and delicious banana cookies!
Ingredients
1cupunsalted butterslightly melted
¾cuplight brown sugarpacked
¼cupgranulated sugar
1ripe bananamashed
1large egg
1teaspoonvanilla extract
2cupsall-purpose flour
13.4 ounce package vanilla instant pudding mix
1teaspoonbaking soda
½teaspoonsalt
1 ¼cupwhite chocolate chipsdivided
Instructions
In a large bowl, beat the butter, brown sugar, and granulated sugar together on high speed until well combined (about 2 minutes).
Beat in mashed banana, egg, and vanilla until fully combined.
In a large bowl, whisk together flour, dry pudding mix, baking soda, and salt. Pour dry ingredients into wet ingredients and beat just until mixed. Do not overmix.
Fold in 1 cup of the white chocolate chips.
Line a baking sheet with parchment paper. Use a 2-Tablespoon cookie scoop to scoop and drop them onto the baking sheet. The cookies can be close to each other for now but not touching. You’ll space them properly later when ready to bake.
Use the remaining ¼ cup of white chocolate chips to press extra chocolate chips into the top of each cookie. Use hands to shape cookies into round balls (do not flatten).
Place the tray of cookies in the refrigerator for at least 1 hour (or in the freezer for at least 10 minutes).
Preheat the oven to 350° F and line a second baking sheet with parchment paper or a silicone baking mat. Take some cookies out of the freezer and place on the baking sheet at least 3 inches apart.
Bake the cookies, one tray at a time, for 10 to 12 minutes or until cookie edges are set. (The tops of cookies will still look slightly wet but that’s okay – they’ll continue to bake on the cookie sheets once removed from the oven.)
Let cookies cool completely on baking sheets before enjoying.
Notes
Store cookies in an airtightcontainer at room temperature for up to 4 days or in the freezer for up to 3 months.