I created these cookies on a whim this weekend. I wanted to make something a little different using banana. My in-laws were visiting and my father-in-law is a big banana fan so I whipped up these Banana, Coconut, White Chocolate Chip cookies for everyone to munch on.
They were interestingly good! They were even better after the dough had a chill overnight in the fridge. I used a banana as well as a banana cream pudding mix to give these their banana flavor. They definitely were reminiscent of banana bread…but in cookie form! I loved how the bottom of the cookie almost caramelized so these were super sweet and chewy. The coconut and white chocolate chips were great additions too.
I made most of these as regular drop cookies with my cookie scoop but then I decided to pull out my trusty muffin top pan to finish them off. Have you ever used a muffin top pan to make cookies? It’s fun! It makes the cookies a little bigger and gives them a nice round shape. They kind of remind me of little frisbees. Which apparently I find entertaining. Enjoy!
|Banana, Coconut, White Chocolate Chip Cookies|
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 3/4 teaspoon baking soda
- 1 pkg. banana cream instant pudding
- 1 cup (2 sticks) butter, room temperature
- 1 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 medium banana, mashed
- 1 12oz bag white chocolate chips
- 1 cup coconut
- Preheat oven to 350°F.
- Combine flour, salt, baking soda, and pudding mix in a bowl, set aside.
- Cream butter and sugars together in a stand mixer fitted with the paddle attachment until combined.
- Add egg, vanilla, and mashed banana and beat until smooth.
- Mix in flour.
- Stir in white chocolate chips and coconut.
- Drop heaping tablespoonfuls of dough on parchment (or Silpat) lined baking sheets 2 inches apart. Bake 12-15 minutes until cookies a golden around the edges. Transfer cookies to wire rack while still hot. Let cool completely.
adapted from Two Peas and Their Pod