Banana Pudding Chocolate Chip Cookies (Print Version)

Soft, chewy cookies with creamy banana pudding flavor and rich chocolate chips. An irresistible twist on a classic favorite.

# List of Ingredients:

→ Dry Ingredients

01 - 2 1/4 cups all-purpose flour
02 - 1 package (3.4 oz) instant banana pudding mix
03 - 1 teaspoon baking soda
04 - 1/2 teaspoon salt

→ Wet Ingredients

05 - 1 cup unsalted butter, softened
06 - 3/4 cup granulated sugar
07 - 3/4 cup packed light brown sugar
08 - 2 large eggs
09 - 1 teaspoon pure vanilla extract
10 - 1 ripe banana, mashed (about 1/2 cup)

→ Add-ins

11 - 2 cups semisweet chocolate chips

# Step-by-step Instructions:

01 - Preheat oven to 350°F. Line two baking sheets with parchment paper.
02 - In a medium bowl, whisk together flour, instant banana pudding mix, baking soda, and salt.
03 - In a large bowl, beat softened butter with granulated sugar and brown sugar until light and fluffy, about 2–3 minutes.
04 - Beat in eggs one at a time, then add vanilla extract and mashed banana. Mix until combined.
05 - Gradually add dry mixture to wet ingredients, mixing until just incorporated.
06 - Gently fold chocolate chips into the dough until evenly distributed.
07 - Drop dough balls onto prepared baking sheets using a cookie scoop or tablespoon, spacing about 2 inches apart.
08 - Bake for 11–12 minutes until edges are lightly golden and centers appear set.
09 - Let cookies rest on baking sheet for 5 minutes, then transfer to wire rack to cool completely.

# Expert Advice:

01 -
  • The instant banana pudding mix creates these incredibly soft centers that stay tender for days
  • They bake up with perfectly crispy edges while staying chewy and substantial in the middle
  • Something magical happens when banana meets chocolate chip cookie dough
02 -
  • The dough will feel softer than regular cookie dough because of the banana, this is completely normal
  • Underbaking slightly creates the most delicious chewy texture, so pull them when centers look set not fully baked
  • These cookies stay remarkably soft for days thanks to the pudding mix and banana
03 -
  • Use bananas that are heavily spotted or almost black for maximum sweetness and flavor
  • Chill the dough for 30 minutes if it feels too sticky to scoop

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