Ingredients
Scale
- 1 cup unsalted butter, softened to room temperature
- ¾ cup light brown sugar, lightly packed
- ¼ cup granulated sugar
- 2 large eggs
- 3.4 ounces instant banana pudding mix (JELLO or similar)
- 1 teaspoon pure vanilla extract
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 ½ cups white chocolate chips
Instructions
- Preheat oven to 350°F (180°C) and prepare a baking sheet with parchment paper.
- Cream butter and sugars until fluffy.
- Add eggs one at a time, mixing well after each.
- Incorporate banana pudding mix and vanilla extract, blending thoroughly.
- Combine dry ingredients in a separate bowl and mix into wet ingredients until just combined.
- Fold in white chocolate chips.
- Scoop tablespoon-sized balls onto the baking sheet, spaced apart.
- Bake for 8-10 minutes until lightly browned on the edges.
Notes
Ensure butter is softened for ideal cookie texture.
Avoid overmixing to prevent tough cookies.
Cool on baking sheet for a few minutes before transferring to a wire rack.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 180
- Sugar: 12g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 5g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 35mg