Have you jumped on the pudding cookie craze? I had not ventured the pudding cookie up until a couple 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 months. Especially as we head into the holidays.
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.
Want more cookie recipes?
Peanut Butter Nutella Salted Sandwich Cookies
To see where I am linking today- visit HERE
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I have always been skeptical! They look like they came from a bakery!
Gina Kleinworth says
I was too – but happy I tried it.
OH my gosh that is so yummy!!!
Bobbi - 3GLOL says
I bet these taste awesome! Love macadamia nuts and I have used pudding..more in cakes, but a couple times in cookies. Makes them so much better!
Thanks for sharing 🙂
Wow, amazing! love the combination of flavors! Saying hello from Whimsey Wednesday!
Heather @ Daily DIY Life says
They look perfect! I have not tried pudding cookies yet but definitely will now. I think it was a happy accident the hubby got the wrong kind. Thanks for sharing!
Sarah @ The Gold Lining Girl says
I have not gotten into the pudding cookie craze yet… I’ve been fighting it for some reason! You may have me convinced now! I love the combination here… I always think of traditional white chocolate macadamia cookies and kind of tropical and the banana flavor would fit so well. Thanks for sharing!
How many cookies does this recipe make?
Gina Kleinworth says
My apologies. I added that recipe to my site over 7 years ago, so the details on the recipe card are scarce. I’m slowly working through the 2000 early recipes on my site & updating them. But since it was so long ago, I don’t quite remember exactly how many this makes, but it should be at least 24 cookies.