u003cstrongu003e1. Can I use banana extract instead of pudding mix?u003c/strongu003e

Technically, yes, but the pudding mix not only adds flavor but also makes the cookies super soft. If you skip it, the texture might not be as magical.

u003cstrongu003e2. Can I freeze the dough?u003c/strongu003e

Absolutely! Scoop the dough onto a baking sheet, freeze until solid, and then transfer the cookie dough balls to a freezer bag. Bake straight from frozen—just add an extra minute or two to the baking time.

u003cstrongu003e3. How do I store the cookies?u003c/strongu003e

Store them in an airtight container at room temperature for up to 5 days. Good luck making them last that long, though!

u003cstrongu003e4. Can I use milk chocolate chips instead?u003c/strongu003e

You could, but white chocolate pairs so beautifully with the banana flavor. If you’re a milk chocolate fan, though, go for it!

u003cstrongu003e6. What if I don’t like bananas?u003c/strongu003e

These cookies have a mild banana flavor, but if you’re really not into bananas, this recipe probably isn’t for you. Try swapping the pudding mix for another flavor, like vanilla or butterscotch.

u003cstrongu003e7. Can I make the dough ahead of time?u003c/strongu003e

Yes! You can refrigerate the dough for up to 24 hours before baking. This actually enhances the flavor and makes the cookies even better.

u003cstrongu003e8. Do I need to flatten the cookies before baking?u003c/strongu003e

Nope! The cookies will spread on their own in the oven, so just scoop and bake.

Banana Pudding Cookies Recipe By JunoRecipes

Banana Pudding Cookies

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Soft, chewy cookies bursting with creamy banana flavor and gooey white chocolate chips, perfect for any dessert lover.

Author: contactjunorecipes-com
Prep Time: 15 minutes
Cook Time: 11 minutes
Total Time: 26 minutes
Yield: 24 cookies
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

1 cup unsalted butter, softened
3/4 cup brown sugar
1/4 cup granulated sugar
3.4-ounce package banana cream instant pudding mix
2 large eggs
1 teaspoon vanilla extract
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
2 cups white chocolate chips

Instructions

Preheat your oven to 350°F and line baking sheets with parchment paper.
In a large bowl, beat together the softened butter, brown sugar, and granulated sugar until creamy and smooth.
Add the banana cream pudding mix, eggs, and vanilla extract, and mix until combined.
In a separate bowl, whisk together the flour, baking soda, and salt. Slowly add to the wet mixture until a dough forms.
Fold in the white chocolate chips until evenly distributed.
Scoop tablespoonfuls of dough onto the baking sheets, leaving space between each cookie.
Bake for 9-11 minutes until edges are lightly golden, allowing them to cool slightly before transferring to wire racks.

Notes

Chill the dough for 30 minutes before baking for even chewier cookies. Don’t overbake—cookies will firm as they cool.

Find it online: https://junorecipes.com/banana-pudding-cookies/