Banana Pudding is a favorite treat in our house; but when I needed to use up a bunch of bananas and had a craving for strawberries and cookies, I decided to combine the two! Experimenting with cookie recipes is fun. I shared a picture of these on my personal social media outlets and soon had numerous requests for the recipe.
The flavor of the ripe banana grabs your senses while the pudding and strawberries give you a creamy sweetness. I hope you enjoy this flavorful cookie. Bake a batch for your next get-together and soon, it’ll be your go-to dessert!
Banana Pudding Strawberry White Chocolate Chip Cookies
There’s a lot going on in this sweet cookie but it all works together seamlessly. Sure to be a favorite!
Warning: count(): Parameter must be an array or an object that implements Countable in /home/lynchbur/public_html/wp-content/plugins/wp-recipe-maker/templates/public/fallback-recipe.php on line 42
- ½ cup butter (unsalted, softened)
- 1 cup granulated
- 1 banana (ripe, smashed)
- 1 box banana pudding (instant, 3.5 oz.)
- 2 eggs (large)
- 2½ cups flour (all-purpose)
- ½ tsp baking soda
- ½ tsp salt
- ¼ cup strawberries (frozen, diced)
- 2 cups white chocolate chips
Preheat oven to 350°F.
Line cookie sheet with parchment paper.
In a small bowl, mix flour, baking soda, and salt together. Set aside.
In a separate bowl, cream butter and sugar together until smooth.
Add in eggs – 1 at a time – until completely blended in.
Add banana and mix well.
Add instant banana pudding.
Slowly add flour/baking soda/salt mixture.
Fold in white chocolate chips.
Fold in frozen diced strawberries.
Add dough by the spoonful (approx. 1″) onto cookie sheet.
Bake for approximately 10 minutes. The edges will be slightly brown.
Allow the cookies to remain on the cookie sheet for a couple of minutes then transfer to a cooling rack.