Banana Chip Butterscotch Pudding Cookies

Adapted from Jell-o recipes
Makes 20 cookies
Author Wendy Sondov


  • 2 ¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup unsalted butter room temperature
  • ¾ cup brown sugar packed
  • ¼ cup granulated sugar
  • 3.4 oz. package banana cream instant pudding mix
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup coarsely chopped freeze dried banana slices
  • ½ cup butterscotch chips
  • 1 cup chocolate chips milk, semi-sweet, dark, melted for dipping (optional)


  1. Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper.
  2. In a medium bowl whisk together the flour, baking soda, and salt. Set aside.
  3. In a large bowl, use an electric mixer to cream butter and sugars.
  4. Add eggs, pudding mix, and vanilla. Beat until fluffy.
  5. Gradually add the flour mixture until blended.
  6. Stir in chopped freeze dried banana and butterscotch chips.
  7. Scoop heaping tablespoons of dough onto cookie sheet about 2” apart.
  8. Bake for 10-12 minutes, until slightly golden around edges.
  9. Cool on wire rack
  10. Optional: When completely cool, dip cookies in melted chocolate. Place dipped cookie on wax paper until chocolate firms up.
  11. Store in an airtight container at room temperature for up to 5-7 days. If cookies are chocolate dipped, separate layers of stored cookies with wax paper.

Packing Tips

Double wrap pairs of cookies in plastic wrap, with bottoms together. Package in air tight container or zip lock bag.