Description
These Banana Cream Pie Cookies combine the creamy sweetness of banana pudding with the crunchy texture of graham crackers and the richness of white chocolate chips. Soft and chewy with a slight golden edge, these cookies are perfect for dessert or a special treat.
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 tbsp 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
Add-ins
- 1 1/4 cups white chocolate chips
- 1 cup chopped graham crackers (about 5 graham crackers, crumbled into small pieces)
Instructions
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper or a silicone liner to prevent sticking and set aside.
- Cream Butter and Sugars: In a large bowl, cream together the unsalted butter, granulated sugar, and brown sugar until the mixture is light, fluffy, and creamy. This usually takes about 2 minutes using an electric mixer.
- Add Eggs and Vanilla: Incorporate the eggs and vanilla extract into the butter and sugar mixture. Mix just until combined, being careful not to over-mix.
- Mix Dry Ingredients: In a separate bowl or directly into the wet mixture, add the all-purpose flour, instant banana cream pudding mix, salt, and baking soda. Stir everything together until you achieve a soft, cohesive dough.
- Fold in Graham Crackers and White Chocolate Chips: Gently fold the chopped graham crackers and white chocolate chips into the dough, ensuring even distribution without overworking it.
- Form Cookie Balls: Using about 2 tablespoons of dough per cookie, scoop and roll into smooth balls for uniform size and baking.
- Arrange Cookies: Place approximately 8 cookie dough balls onto each prepared baking sheet, spacing them about 2 inches apart to allow for spreading.
- Bake Cookies: Bake in the preheated oven for 8 to 9 minutes, or until the edges are lightly golden and the tops are just set but might look slightly underdone.
- Cool Cookies: Let the cookies cool on the baking sheet for about 8 minutes to finish cooking internally, then transfer them to a wire rack to cool completely before serving.
Notes
- Do not overbake the cookies; they will firm up as they cool on the baking sheet.
- Using room temperature butter helps achieve a creamy consistency for the dough.
- Measure flour accurately by spooning into the measuring cup and leveling off to avoid a dry, dense cookie.
- For a more intense banana flavor, you can add a small amount of mashed ripe banana if desired.
- Store cookies in an airtight container at room temperature for up to 3 days or freeze for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 110mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 25mg
