Banana Cream Cookies Recipe
Introduction
These Banana Cream Cookies are soft, flavorful, and packed with creamy banana goodness. White chocolate chips add a sweet, melty touch, making them an irresistible treat perfect for any occasion.
Ingredients
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 1 banana, smashed
- 3.4 oz package banana cream instant pudding mix
- 2 large eggs
- 2 1/2 cups flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups white chocolate chips
Instructions
- Step 1: Preheat your oven to 350 degrees F and prepare baking sheets by lining them with parchment paper.
- Step 2: In a bowl, combine the flour, baking soda, and salt; set aside.
- Step 3: In a large mixing bowl, beat together the softened butter and sugar with an electric mixer until creamy.
- Step 4: Add the smashed banana, banana cream instant pudding mix, and eggs to the butter mixture, mixing until smooth.
- Step 5: Gradually add the dry ingredients to the wet mixture, mixing slowly until just combined.
- Step 6: Fold in the white chocolate chips until evenly distributed throughout the dough.
- Step 7: Scoop rounded tablespoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Step 8: Bake for 10 minutes or until the cookies are slightly golden around the edges.
- Step 9: Allow the cookies to cool on the baking sheet for several minutes before transferring them to a wire rack to cool completely.
Tips & Variations
- For extra banana flavor, use a very ripe banana or add a teaspoon of vanilla extract.
- Swap white chocolate chips for chopped walnuts or dark chocolate chips for a different twist.
- If you prefer chewier cookies, slightly underbake by a minute or two and let them finish cooling on the sheet.
Storage
Store the cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a sealed bag for up to 2 months. To reheat, warm in a microwave for 10-15 seconds or enjoy thawed at room temperature.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh banana instead of instant pudding mix?
The instant pudding mix helps give these cookies their signature creamy texture and flavor that fresh banana alone can’t replicate. For best results, use both as directed.
Can I make these cookies gluten-free?
Yes, substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Make sure your baking soda and other ingredients are gluten-free as well.
PrintBanana Cream Cookies Recipe
These Banana Cream Cookies combine the sweet, creamy flavor of banana with the richness of white chocolate chips for a soft, moist cookie with a delightful banana pudding twist. Perfect for banana lovers and those seeking a unique cookie experience, these treats bake up golden and delicious with a smooth, tender texture.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: Approximately 36 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 3.4 oz package banana cream instant pudding mix
Wet Ingredients
- 1/2 cup butter, softened
- 1 cup granulated sugar
- 1 banana, smashed
- 2 large eggs
Add-ins
- 2 cups white chocolate chips
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to prevent sticking and ensure easy cleanup.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, salt, and banana cream instant pudding mix until well integrated. Set aside.
- Cream Butter and Sugar: In a large mixing bowl, use an electric mixer to beat the softened butter and granulated sugar together until the mixture is light and fluffy, creating a smooth base for your cookies.
- Add Banana, Pudding Mix, and Eggs: Next, add the smashed banana, then the dry pudding mix from the previous step, followed by the eggs. Continue mixing until the batter is smooth and all ingredients are fully incorporated.
- Incorporate Dry Ingredients: Gradually add the dry flour mixture into the banana batter, mixing slowly to avoid overworking the dough and to ensure a tender cookie.
- Add White Chocolate Chips: Fold in the white chocolate chips, ensuring an even distribution throughout the cookie dough for bursts of creamy sweetness.
- Scoop and Bake: Using a tablespoon, scoop rounded portions of dough onto the prepared baking sheets, spacing them appropriately to allow for spreading. Bake at 350°F for approximately 10 minutes, or until the cookies turn a light golden color around the edges.
- Cool Cookies: Allow the cookies to cool on the baking sheet for several minutes to firm up before transferring them to a wire rack to cool completely. This prevents breakage and helps them set perfectly.
Notes
- Using a ripe banana enhances the banana flavor and sweetness naturally.
- Make sure the butter is softened to room temperature for easier mixing and better cookie texture.
- Do not overmix the dough once the flour is added to avoid tough cookies.
- White chocolate chips can be substituted with milk or dark chocolate chips according to preference.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For softer cookies, slightly underbake by 1-2 minutes and allow cooling on the baking sheet.
Keywords: banana cream cookies, banana cookies, white chocolate chip cookies, banana pudding cookies, easy cookies, soft cookies, dessert
