Description
Banana Pie Cookies combine the flavor of banana cream pie with the ease of cookies. These soft, chewy cookies are filled with banana pudding mix and white chocolate chips for a sweet and nostalgic treat.
Ingredients
- 3/4 cup butter, room temperature
- 3/4 cup light brown sugar
- 1/4 cup granulated sugar
- 1 (3.4 oz) package instant banana cream pudding mix
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 2 1/4 cups all-purpose flour
- 1 1/2 cups white chocolate chips
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
- In the bowl of your stand mixer fitted with the paddle attachment, mix the butter and both sugars together on medium speed for 2 minutes until light and fluffy.
- Add in the dry pudding mix, eggs, and vanilla. Mix for 1 minute until combined, scraping the sides of the bowl as necessary.
- Add in the baking soda, salt, and flour. Mix on low until just combined.
- Stir in the white chocolate chips evenly.
- Using a medium (2 tablespoon) cookie scoop, drop the dough onto the prepared baking sheet about 2 inches apart.
- Bake for 9–11 minutes, until the edges are lightly golden. Don’t overbake.
- Allow the cookies to cool on the baking sheet for 3 minutes before transferring to a wire rack to cool completely.
Notes
- Do not overbake to keep the cookies soft and chewy.
- You can store these cookies in an airtight container for up to 3 days.
- Great for freezing – freeze dough balls or baked cookies for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 140
- Sugar: 11g
- Sodium: 95mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0g
- Protein: 1g
- Cholesterol: 20mg
