Easy to make soft cookies with the taste of banana pudding infused into every delicious bite!

Easy Banana Pudding Cookies

I would like to clear up a myth regarding perfect cookies – they never come out of the oven perfect like some people assume. In order to get perfectly round cookies, you have to shape them that way right out of the oven.

There are a variety of ways you can do this, but I like using the back of a small metal spatula the best. I just gently push in the sides of the cookie to form them into ‘perfectly’ round cookies!

The other tip to consider is pressing extra chocolate chips (or whatever is the star of the show) into the top of the cookie right after you are done shaping them!

These two simple secrets really make your cookies look a lot better than if you were just to leave them alone right after removing them from the oven!

And something a lot of people mistakenly do is overbake their cookies. They don’t look done enough in the oven so they give them more time and before you know it the cookies are overdone. It’s tragic! Cookies should never look firmly baked all the way through while still in the oven. You want to allow them enough time to keep baking on the pan as they sit and cool for a few minutes.

If you like these Banana Pudding Cookies, then I think you’ll like my Soft & Chewy M&M Cookies , Chocolate Zucchini Cookies , and the Best Chocolate Chip Cookies , too!

What You’ll Need

1/2 cup Butter, Softened

3/4 cup Sugar

1 tsp Vanilla

1 Egg

1 (3.4 oz) box Instant Banana Cream Pudding Mix

1/2 tsp Baking Soda

1 1/4 cups Flour

1/2 cup White Chocolate Chips

How to Make Banana Pudding Cookies

Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.

In a large bowl, cream together 1/2 cup softened butter and 3/4 cup sugar. Add in 1 tsp vanilla and 1 egg, mix until smooth.

In a separate small bowl, whisk together 1 (3.4 oz) box instant banana pudding mix, 1/2 tsp baking soda, and 1 1/4 cup flour. Pour into wet ingredients and beat until well combined.

Fold in 1/2 cup white chocolate chips.

Scoop 1 1/2 tbsp size balls and place onto the prepared pan.

Bake for 10-11 minutes.