Banana Cream Cookies are a delightful twist on the classic cookie. With soft, chewy textures, and a fantastic banana flavor, they’re perfect for any occasion. These cookies are infused with the rich taste of banana pudding and a ripe banana, creating a treat that’s both flavorful and comforting.

Why You’ll Love This Recipe

If you’re a fan of banana cream pie, these cookies are a must-try! The combination of banana pudding and mashed banana gives these cookies an incredible banana flavor that’s both fresh and rich. Add in white chocolate chips (or your preferred variety) and you’ve got a melt-in-your-mouth treat that is sure to be a hit with everyone. The cookies are easy to make and the results are always satisfying, making them the perfect go-to treat for any banana lover.

Ingredients

• 1/2 cup butter, softened

• 1 cup granulated sugar

• 1 banana, smashed (use a very ripe banana for better flavor)

• 3.4 oz package banana cream instant pudding mix

• 2 large eggs (room temperature)

• 2 1/2 cups flour

• 1/2 teaspoon baking soda

• 1/2 teaspoon salt

• 2 cups white chocolate chips (semi-sweet or butterscotch chips are also great options)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 350°F and prepare baking sheets by lining them with parchment paper.

2. In a medium bowl, combine the flour, baking soda, and salt. Set this aside.

3. In a large bowl, use an electric mixer to cream the butter and sugar together.

4. Mash the ripe banana and add it to the butter mixture, followed by the banana cream pudding mix and eggs. Mix until smooth.

5. Gradually add the dry ingredients into the banana mixture and mix until just incorporated.

6. Stir in the white chocolate chips.

7. Using a cookie scoop, place rounded tablespoonfuls of dough onto the prepared baking sheets.

8. Bake for 10 minutes, or until the cookies are slightly golden around the edges.

9. Let the cookies cool on the baking sheet for a few minutes before transferring them to a cooling rack.

Servings and Timing

• Servings: This recipe yields approximately 40 cookies.

• Prep Time: 10 minutes

• Cook Time: 10 minutes

• Total Time: 20 minutes

Variations

• Chocolate Chips: If you prefer a different flavor, you can swap the white chocolate chips for semi-sweet chocolate chips or even butterscotch chips for a fun twist.

• Gluten-Free: Use gluten-free flour for those with dietary restrictions.

• Vegan: Substitute the butter with vegan butter and replace the eggs with a flaxseed mixture or egg substitute. Use dairy-free chocolate chips to keep it vegan-friendly.

Storage/Reheating

• Storage: Store these cookies in an airtight container at room temperature for up to one week. They will remain soft and chewy.

• Freezing: These cookies freeze well. Simply place them in an airtight container or a resealable freezer bag and freeze for up to 3 months.

• Reheating: To reheat, place the cookies on a baking sheet and heat in a 350°F oven for about 5 minutes to bring back their soft, chewy texture.

FAQs

Can I use a different pudding mix for this recipe?

Yes, if you can’t find banana pudding mix, you can substitute it with vanilla pudding mix and add a teaspoon of banana flavoring for a similar taste.

Why didn’t my cookies flatten?

If your cookies don’t flatten, it could be due to too much flour. Try reducing the amount of flour slightly or pressing the dough down slightly before baking.

Can I use frozen bananas for this recipe?

Fresh ripe bananas work best for this recipe. If you must use frozen bananas, ensure they are fully thawed and mashed thoroughly before adding them to the dough.

Can I freeze the dough before baking?

Yes, you can freeze the dough. Scoop the dough into balls and freeze them. When ready to bake, just place them on a baking sheet and bake from frozen, adding an extra minute or two to the baking time.

What can I substitute for white chocolate chips?

You can substitute white chocolate chips with semi-sweet chocolate chips, milk chocolate chips, or butterscotch chips for a different flavor.

Do I need to use parchment paper for baking?

Parchment paper is highly recommended as it prevents the cookies from sticking and makes cleanup easier. However, you can also lightly grease the baking sheets if you don’t have parchment paper.

Can I make these cookies without the banana?

While the banana is a key ingredient for flavor, you can experiment by omitting it and adjusting the amount of pudding mix or adding extra flavorings like vanilla or almond extract.

How can I make these cookies softer?

For softer cookies, reduce the flour slightly, add an extra tablespoon of butter, or include a small amount of milk to adjust the dough’s consistency.

Can I make these cookies larger?

Yes, you can use a larger scoop to make bigger cookies. Just be sure to adjust the baking time to accommodate the larger size, increasing it by a few minutes.

How do I prevent these cookies from being too puffy?

If your cookies are too puffy, try reducing the amount of flour or adding a bit of milk to the dough. Also, ensure the dough is not overmixed.

Conclusion

Banana Cream Cookies are the perfect way to satisfy your banana cravings in a fun and easy way. With a wonderful banana flavor and the perfect texture, these cookies are sure to be a hit with anyone who tries them. Whether you stick to the classic white chocolate chips or get creative with your favorite additions, these cookies are deliciously irresistible!