BANANA CREAM COOKIES Recipe

Banana Cream Cookies bring together the creamy nostalgia of banana pudding and the irresistible comfort of fresh-baked cookies in every bite. If you love the sweet scent of bananas drifting from your kitchen, these treats promise golden edges, pillowy centers, and melty pools of white chocolate. They’re my go-to for bake sales, brunches, or any day that needs a pick-me-up, and I genuinely can’t wait for you to try this delightful twist on cookie tradition!

Ingredients You’ll Need

The beauty of this recipe lies in the harmony of simple ingredients—each one adds something meaningful to the final result. Every building block plays its part, from rich butter that creates tenderness, to the banana cream pudding that brings a big burst of flavor and moisture. Here’s what you’ll need:

• Butter (1/2 cup, softened): Creamy butter ensures your cookies turn out soft and rich—let it reach room temperature for best mixing results.
• Granulated Sugar (1 cup): Adds essential sweetness and helps create those lightly crisp edges we all love.
• Banana (1, smashed): For genuine banana flavor and a fluffy, tender crumb; use a ripe banana for maximum sweetness.
• Banana Cream Instant Pudding Mix (3.4 oz package): The secret weapon—this brings unbeatable moisture and that signature “banana cream” vibe to each cookie.
• Eggs (2 large): Binding everything together and making sure each bite is lusciously chewy.
• Flour (2 1/2 cups): Provides the structure that transforms the batter into cookies rather than cake—level your flour for accuracy.
• Baking Soda (1/2 teaspoon): Lifts and lightens, giving a gentle rise to each cookie.
• Salt (1/2 teaspoon): Enhances and balances the sweetness, making all the other flavors sing.
• White Chocolate Chips (2 cups): Pops of creamy, melty contrast that pair like a dream with banana cream.

How to Make BANANA CREAM COOKIES

Step 1: Prep Your Oven and Pans

Start by preheating your oven to 350°F. This gives your cookies the perfect environment to rise and bake evenly. While it warms, line your baking sheets with parchment paper to help prevent sticking and encourage an evenly golden bottom. A little prep goes a long way when it’s time to scoop!

Step 2: Mix the Dry Ingredients

In a medium bowl, whisk together the flour, baking soda, and salt. Blending these first ensures the leavening and salt are evenly spread throughout the dough, so no bite is too salty or flat. Set this aside—your dry mix is ready to shine.

Step 3: Cream the Butter and Sugar

Using an electric mixer, beat together the softened butter and granulated sugar until the mixture is light and fluffy. This step is where texture magic happens: trapping little air pockets that help create the soft, cakey crumb unique to these banana cream cookies.

Step 4: Add Banana, Pudding Mix, and Eggs

Mix in the smashed banana, followed by the instant banana cream pudding mix and the eggs. Continue mixing until the batter is smooth and gloriously fragrant—don’t be surprised if you want to sneak a little taste at this point!

Step 5: Combine Wet and Dry Ingredients

Pour your dry mixture over the wet ingredients, mixing on low speed or by hand until just incorporated. The key is to avoid over-mixing, which can make your cookies tough—stop as soon as no streaks of flour remain.

Step 6: Fold in White Chocolate Chips

Gently fold in the white chocolate chips. This step is straight-up fun: the chips dot the dough with creamy pockets that will melt beautifully in the oven, perfectly contrasting with the banana cream base.

Step 7: Scoop and Bake

Using a cookie scoop or rounded tablespoon, drop portions of dough onto your prepared baking sheets, leaving a couple inches between each cookie for spreading. Pop them in the preheated oven and bake for about 10 minutes, or until they’re just beginning to turn golden at the edges.

Step 8: Cool and Enjoy

Remove your BANANA CREAM COOKIES from the oven and let them rest on the baking sheet for a few minutes—this helps them set up so they won’t fall apart. After that, transfer to a cooling rack to finish cooling (or sample one warm with melty white chocolate for a baker’s treat).

How to Serve BANANA CREAM COOKIES

Garnishes

A dusting of powdered sugar or a light drizzle of melted white chocolate amps up both sweetness and presentation. For extra flair, try pressing a slice of banana or a sprinkle of graham crumbs on top of each cookie just before serving—each bite hints at banana cream pie!

Side Dishes

Pair your BANANA CREAM COOKIES with a tall glass of icy cold milk, creamy vanilla milkshakes, or a mug of hot cocoa. If you’re feeling fancy, serve them alongside a bowl of fresh fruit salad—strawberries and blueberries contrast beautifully.

Creative Ways to Present

Stack BANANA CREAM COOKIES into towers and tie them with kitchen twine for adorable edible gifts. Or, sandwich them with a thin layer of whipped cream or banana ice cream for celebratory ice cream cookie sandwiches—trust me, this combo is an instant favorite at summer parties and birthdays!

Make Ahead and Storage

Storing Leftovers

Once cooled, BANANA CREAM COOKIES stay soft and delicious for up to four days in an airtight container at room temperature. Layering parchment paper between layers prevents sticking and maintains texture.

Freezing

For longer storage, freeze completely cooled cookies in a zip-top bag or container for up to three months. You can also freeze unbaked dough balls—just add an extra minute or two to the baking time straight from the freezer.

Reheating

Bring frozen cookies to room temperature by setting them out on the counter for about 30 minutes. For a fresh-from-the-oven taste, warm them in the microwave for 10 seconds or in a low oven for a few minutes. The white chocolate will turn perfectly gooey!

FAQs

Can I use fresh banana instead of instant pudding for the flavor?

While the ripe banana in the recipe brings lots of natural flavor, the instant pudding adds signature banana creaminess and extra moisture that’s tough to achieve with banana alone. For the best BANANA CREAM COOKIES, stick with the pudding mix.

What’s the best way to ripen bananas quickly?

If your bananas aren’t quite ripe, pop them (peel and all) in a 300°F oven for 15-20 minutes until blackened and soft. Let them cool before using—this brings out the sweetness perfectly for cookies!

Can I substitute the white chocolate chips?

Absolutely! While white chocolate pairs beautifully with banana cream cookies, you can swap in milk, dark, or even peanut butter chips if you like. Each brings their own twist, so have fun experimenting.

How should I store the cookie dough if I want to bake later?

You can refrigerate the dough, tightly covered, for up to 48 hours before baking. If you want to plan further ahead, scoop portions onto a cookie sheet, freeze them until solid, then transfer to a freezer bag for longer-term storage.

Help! My cookies turned out too cakey—what happened?

These cookies are naturally soft and pillowy from the banana and pudding mix, but if yours are extra cakey, it’s usually from over-mixing or measuring too much flour. Lightly spoon flour into your measuring cup and mix the dough just until combined for the ideal texture.

Final Thoughts

If you’re craving a cozy treat that delivers maximum flavor with minimal fuss, BANANA CREAM COOKIES are the sweet surprise you’ve been waiting for. I hope you give this recipe a spot in your baking rotation—every bite brings smiles and a wave of creamy banana nostalgia. Happy baking!

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