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Ingredients
Scale
- 1 cup unsalted butter (2 sticks, room temperature)
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 1/2 cups + 2 tbsp all-purpose flour (spooned and leveled)
- 3.4 oz package of instant banana cream pudding mix (dry, not prepared)
- 1/2 tsp salt
- 1 tsp baking soda
- 1 1/4 cups white chocolate chips
- 1 cup chopped graham crackers (about 5 graham crackers crumbled into small pieces)
Instructions
- Cream the softened butter, granulated sugar, and brown sugar in a large bowl until light and creamy.
- Add the eggs and vanilla extract to the mixture, mixing until just combined.
- In a separate bowl, whisk together the dry ingredients: flour, pudding mix, salt, and baking soda.
- Slowly combine the dry mixture with the wet ingredients until a soft dough forms.
- Fold in the white chocolate chips and chopped graham crackers evenly.
- Preheat the oven to 350°F and line a cookie sheet with parchment paper.
- Scoop out 2-tablespoon-sized portions of dough and roll into balls, placing them on the baking sheet.
- Bake cookies for 8-9 minutes until edges are lightly golden and tops are set.
- Allow cookies to cool on the baking sheet for 8 minutes before transferring to a cooling rack.
Notes
Use room temperature butter for easier mixing and smoother dough.
Do not overbake; cookies will firm up after removing from the oven.
Store in an airtight container to maintain softness.
- Prep Time: 15 minutes
- Cook Time: 9 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 172
- Sugar: 10.2
- Sodium: 111
- Fat: 7.2
- Saturated Fat: 4.4
- Unsaturated Fat: 1.8
- Trans Fat: 0
- Carbohydrates: 25.7
- Fiber: 0.6
- Protein: 1.7
- Cholesterol: 24