Banana Cookies

Introduction

These Banana Cookies are a soft, chewy, and flavor-packed twist on classic banana bread. They are loaded with mashed banana, white chocolate chips, and pecans, with the secret ingredient of banana cream pudding mix creating an extra moist and intensely banana-flavored treat. You’ll love how easy they are to make and how they deliver a perfect taste of comfort in every bite.

Prep & Cook Time

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Servings: 48 cookies

Ingredients

• 1 1/2 cups all purpose flour
• 1/2 teaspoon baking soda
• 1 teaspoon salt
• 1/4 teaspoon nutmeg
• 3/4 teaspoon cinnamon
• 3.4 oz instant banana cream pudding mix (dry mix only)
• 1 cup granulated sugar
• 3/4 cup butter flavored shortening
• 1/2 teaspoon banana extract
• 1 teaspoon vanilla extract
• 1 large egg
• 1/4 cup milk
• 1 cup mashed banana (2 medium bananas)
• 1 3/4 cup quick oats (old fashioned will work as well)
• 12 ounce bag of white chocolate chips
• 1/2 cup chopped pecans

Instructions

1. Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
2. In a medium bowl, whisk together the all purpose flour, baking soda, salt, nutmeg, cinnamon, and dry banana cream pudding mix. Set aside.
3. In a large mixing bowl, cream together the granulated sugar and butter flavored shortening until light and fluffy, about 2-3 minutes.
4. Beat in the banana extract, vanilla extract, and the egg until fully combined.
5. Mix in the milk and mashed banana until the mixture is smooth (it may look slightly curdled, which is okay).
6. Gradually add the dry flour mixture to the wet ingredients, mixing on low speed just until no white streaks remain.
7. Using a sturdy spoon or spatula, fold in the quick oats, white chocolate chips, and chopped pecans until evenly distributed.
8. Drop rounded tablespoonfuls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
9. Bake for 12-15 minutes, or until the edges are lightly golden and the centers look set.
10. Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Variations

• Cookie Bars: Press the dough evenly into a greased 9×13 inch pan and bake for 25-30 minutes. Cool and cut into squares.
• Ice Cream Sandwiches: Cool the cookies completely, then use a scoop of vanilla or caramel ice cream to make sandwiches. Roll the edges in extra chopped pecans.
• Drizzle Finish: For extra flair, drizzle cooled cookies with a simple glaze made from powdered sugar and a splash of milk.
• Make Them Gluten-Free: Substitute the all purpose flour with a 1:1 gluten-free flour blend for a gluten-free version.

Tips for Success

• Use ripe bananas with plenty of brown spots for the sweetest flavor and easiest mashing.
• Ensure your shortening is at room temperature for proper creaming with the sugar.
• For uniformly sized cookies, a #40 cookie scoop or a standard tablespoon measure works perfectly.

Storage & Reheating

Store completely cooled cookies in an airtight container at room temperature for up to 3 days, or in the refrigerator for up to a week. For longer storage, freeze the baked cookies in a sealed container for up to 3 months. To reheat, warm a cookie in the microwave for 10-15 seconds to restore the soft, fresh-baked texture.

FAQ

Can I use butter instead of shortening?

Shortening is recommended here as it helps create a softer, more pillowy cookie. Butter will work but will yield a slightly crisper, flatter cookie with a different texture.

What if I can’t find banana cream pudding mix?

This is a key flavor ingredient. If unavailable, you can substitute with vanilla instant pudding mix, but the banana flavor will be less pronounced and you may want to increase the banana extract slightly.

My dough seems very sticky. Is that normal?

Yes, this is a moist, sticky dough due to the bananas. This results in a soft, chewy cookie. Use a spoon or cookie scoop to portion it directly onto the baking sheet.

Can I omit the nuts?

Absolutely. You can leave out the pecans and still have a delicious cookie. The recipe does not require a substitution.

Why quick oats? Can I use old-fashioned oats?

Quick oats blend into the dough more seamlessly, creating a uniform texture. Old-fashioned oats will work and give a chewier, more distinct oat texture.

How can I tell when the cookies are done?

The cookies are done when the edges are lightly golden brown and the tops look dry and set. They will continue to firm up as they cool on the baking sheet.