Description
Delight in the creamy, banana-infused sweetness of these Banana Cream Pie Cookies. Combining soft, chewy cookie dough with instant banana pudding mix, white chocolate chips, and crunchy graham cracker pieces, these cookies offer the perfect blend of flavors and textures inspired by the classic banana cream pie dessert.
Ingredients
Units
Scale
Cookie Dough
- 1 cup unsalted butter (2 sticks, room temperature)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 2 large eggs
- 1 tsp vanilla extract
- 2 1/2 cups + 2 TBS all purpose flour (spooned and leveled)
- 3.4 oz package instant banana cream pudding mix (dry, not prepared)
- 1/2 tsp salt
- 1 tsp baking soda
Mix-ins
- 1 1/4 cups white chocolate chips
- 1 cup chopped graham crackers (about 5 graham crackers, crumbled into small pieces)
Instructions
- Preheat the oven: Set your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper or a silicone liner to ensure the cookies do not stick and bake evenly.
- Cream butter and sugars: In a large mixing bowl, beat together the unsalted butter, granulated sugar, and brown sugar until the mixture is light, fluffy, and thoroughly combined. This should take about 2 minutes and forms the base for a tender cookie.
- Add eggs and vanilla: Incorporate the eggs and vanilla extract into the creamed mixture, stirring just until combined to maintain the dough’s softness and moisture.
- Mix dry ingredients: Add the all-purpose flour, instant banana cream pudding mix, salt, and baking soda to the wet ingredients. Stir well until the dough forms a soft and cohesive ball, ensuring all dry ingredients are incorporated.
- Fold in mix-ins: Gently fold in the chopped graham crackers and white chocolate chips, spreading them evenly throughout the dough to add texture and flavor reminiscent of banana cream pie.
- Form cookie dough balls: Using a 2 tablespoon scoop, portion the dough into even balls and roll them smoothly between your hands for uniform size and shape.
- Arrange on baking sheet: Place about 8 cookie dough balls on each prepared baking sheet, spacing them about 2 inches apart to allow for spreading during baking.
- Bake the cookies: Bake for 8-9 minutes, or until the edges are lightly golden and the tops appear just set but not fully firm, preserving that soft, chewy texture.
- Cool cookies: Let the cookies rest on the baking sheet for about 8 minutes after removing them from the oven to continue cooking gently and to set their shape. Transfer them to a cooling rack to cool completely before serving.
Notes
- Using instant banana cream pudding mix adds banana flavor without the need for fresh bananas, keeping the dough texture consistent.
- Do not overbake; cookies should look slightly underdone when removed from the oven to ensure they remain soft and chewy.
- Chilling the dough before baking is optional but can help control spreading for thicker cookies.
- Store cookies in an airtight container at room temperature for up to 5 days to maintain freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg
