Banana Macadamia Nut Cookies are soft and chewy pudding cookies that twist on the classic white chocolate macadamia nut cookies.
Have you jumped on the pudding cookie craze? I had not ventured into the pudding cookie up until a couple of weekends ago. Boy – I think I am a total convert.
It truly changes everything about the cookie. These Banana Macadamia Nut Cookies were originally meant to be a standard white chocolate macadamia nut cookie. But the hubs picked up cook & serve pudding when he did the weekly shopping.
Well, that’s a no-go when it comes to cookies. So I had to use what I had in the pantry which was chocolate & banana.
But you know what – I think adding the banana really gave these cookies the twist they needed to set them apart from the standard macadamia nut cookie. The whole family loved them.
Have you noticed an increase in cookies over here lately? Well, it’s because I was looking at my cookie archives & realized that not only did it leave me feeling like I wanted more, but it made me realize that I have so many wonderful cookie recipes that I have yet to share with you.
So be ready – I have a whole bunch of yummies coming your way over the next couple of months. Especially as we head into the holidays.
Common Questions About Banana Macadamia Nut Cookies
What Makes These Cookies So Special?
These Banana Macadamia Nut Cookies combine the best elements of a banana and a classic, soft cookie. The pudding mix gives them an extra soft texture, and imparts a vibrant banana flavor that’s simply irresistible!
How Should the Cookie Dough Feel?
The cookie dough should be soft and slightly sticky due to the cream cheese. It’s this creamy texture that results in the soft, chewy cookies we love.
Can I Make These Cookies Without an Electric Mixer?
Yes, you can! An electric mixer makes the process quicker and easier, but it’s not a necessity. You can use a large bowl and a sturdy wooden spoon to mix the ingredients until well combined.
I always get a little bit excited when I remember I have cookies in the fridge. You can absolutely save some of these delicious strawberry cookies for later!
Store leftover cookies in an airtight container in the refrigerator for up to a week. They’ll stay fresh and delicious for whenever you want a sweet treat.
To freeze these cookies, place them in a single layer on a small baking sheet. Once they are fully frozen, transfer them to a freezer-safe, airtight container. They can be stored in the freezer for up to 3 months. To enjoy, thaw them at room temperature.
Here are a few tips to make sure you get the best results with your seriously yummy cookies.
- Always use room-temperature ingredients. This helps combine the ingredients more effectively and results in a smoother cookie dough.
- Chill the dough for at least 30 minutes. This will make it easier to shape the cookie dough balls and help the cookies maintain their shape while baking.
- Don’t overcrowd the cookie sheet. Leaving enough space between the cookie dough balls allows the cookies to spread without sticking together.
- The cookies are done when the edges are golden brown, even if the centers look a bit undercooked. They’ll firm up as they cool.
Kitchen Supplies You’ll Need for Banana Macadamia Nut Cookies
There’s no need to wait for a holiday, though. These delicious cookies are great any time of the year!
- Large mixing bowl
- Small cookie scoop
- Baking sheets
- Parchment paper
- Wire cooling rack
- Electric mixer or hand mixer (optional)
If you love this easy cookie recipe, you’re going to love these other cookies too. Please click each link below to find the easy, printable recipe!
More Great Treats to Check Out
Banana Macadamia Nut Cookies
- 1 cup butter – softened
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1- 3.4 ounce pkg banana cream instant pudding
- 2 large eggs
- 1 tsp vanilla extract
- 2-1/4 cup all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 12 ounces white chocolate chips
- 1 cup macadamia nuts – roughly chopped
- Preheat oven to 350 degrees
- Line baking sheet with parchment – set aside
- Combine flour, baking soda, salt & pudding mix in a small bowl & set aside.
- In mixer – cream butter & sugars until light & fluffy
- Add eggs & beat just until mixed in
- Add dry ingredients – beat well about 20-30 seconds
- Add chocolate chips & nuts – fold in
- Place in tablespoon size balls about 2 inches apart on baking sheet & bake 10-12 minutes
- Allow to cool on baking sheet about 10 minutes before removing
- If using the same baking sheet for additional cookies- make sure it has cooled to room temperature before placing more dough on it. You don’t want your dough on a hot sheet prior to placing in the oven as it will change how the cookies bake.
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Taste of the Frontier cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.