Banana Pudding Cookies
All the nostalgic flavor of Southern banana pudding baked into soft, chewy cookies loaded with crunchy vanilla wafer bits and melted white chocolate chips.
- Prep Time: 15 minutes
- Cook Time: 22–26 minutes (10–12 min per batch)
- Total Time: 40 minutes
- Yield: 36 cookies (3 dozen) 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 cup unsalted butter, softened to room temperature
- 3/4 cup packed light brown sugar
- 1/4 cup granulated white sugar
- 1 package (3.4 oz) instant banana cream pudding mix (dry)
- 2 large eggs, room temperature
- 1 tsp pure vanilla extract
- 2 1/2 cups all-purpose flour (spooned and leveled)
- 1 tsp baking soda
- 1/2 tsp fine salt
- 1 cup vanilla wafer cookies, coarsely chopped
- 1 1/2 cups white chocolate chips
Instructions
- Preheat & Prepare: Set oven to 350°F (175°C). Line two rimmed baking sheets with parchment paper.
- Cream Wet Base: In a large bowl, beat softened butter, brown sugar, and white sugar with an electric mixer until fluffy (approx. 2 minutes). Beat in dry pudding mix, eggs, and vanilla extract until smooth.
- Add Dry Ingredients: Whisk flour, baking soda, and salt in a separate bowl. Gradually blend into the wet mixture on low speed just until combined.
- Fold Mix-Ins: Gently stir in chopped vanilla wafers and white chocolate chips with a spatula.
- Portion & Bake: Drop rounded tablespoons (1.5-tbsp scoop) 2 inches apart onto prepared sheets. Bake for 10–12 minutes until edges are set and lightly golden.
- Cool: Rest cookies on the pan for 2 minutes, then transfer to a wire rack to cool completely.
Notes
- Pudding Type: Ensure you use instant pudding mix, not cook-and-serve. Do not make the pudding; add the powder dry.
- Texture Retention: Keep wafer pieces roughly quarter-sized so they maintain crunch after baking.
- Storage: Keep in an airtight container at room temperature for up to 5 days, or freeze baked cookies for up to 3 months.
Find it online: https://cakeshungry.com/banana-pudding-cookies/