Banana Pudding Cookies Recipe
Delightfully soft and chewy Banana Pudding Cookies featuring ripe banana, creamy vanilla pudding mix, and crunchy vanilla wafer cookies. These treats blend classic banana pudding flavors into a cookie form, with a tender crumb enhanced by an extra egg yolk and white chocolate chips. Perfect for banana lovers seeking a nostalgic dessert with a twist.
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Total Time: 40 minutes
- Yield: About 24 cookies 1x
- Category: Dessert, Snack
- Method: Baking
- Cuisine: American
Ingredients
Scale
Wet Ingredients
- 115 g unsalted butter, softened to room temperature (optionally browned and cooled for extra flavor)
- ¾ cup packed light brown sugar
- ¼ cup granulated sugar
- 1 large egg, at room temperature
- 1 extra egg yolk
- 1 teaspoon vanilla extract
- ½ of a very ripe banana, mashed smooth (about 60 g)
Dry Ingredients
- 1 small box instant banana cream pudding mix (about 3.4 ounces), dry mix only
- 1½ cups all-purpose flour (about 190 g)
- ½ teaspoon baking soda
- ¼ teaspoon baking powder (optional)
- ½ teaspoon fine salt
Add-ins
- 1 cup roughly crushed vanilla wafer cookies (crumbs and chunks)
- ¾ cup white chocolate chips or chopped white chocolate (milk chocolate optional or omit for less sweetness)
- Pinch of cinnamon (optional)
Instructions
- Cream the Butter and Sugars: In a large bowl, beat the softened butter with the light brown sugar and granulated sugar until creamy and slightly fluffy, about two to three minutes. Use a mixer or a sturdy spoon with some elbow grease. Sneak a taste if you can’t resist!
- Add Eggs and Vanilla: Beat in the large egg, extra egg yolk, and vanilla extract until the mixture is glossy and smooth. Then stir in the mashed banana until combined, even if the mixture looks a little split.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, instant banana pudding mix, baking soda, baking powder (if using), and salt.
- Mix Dry into Wet: Gradually add the dry ingredients to the wet banana mixture. Stir gently until just combined with no dry streaks. Avoid overmixing to keep cookies tender, not cakey.
- Fold in Add-ins: Fold in the crushed vanilla wafer cookies and white chocolate chips, reserving a small handful for topping if desired.
- Chill the Dough: Cover and chill the cookie dough for 20 to 30 minutes to help cookies set up and bake thicker. If pressed for time, you can bake immediately with still good results.
- Prepare for Baking: Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or lightly grease trays.
- Scoop and Space Dough: Using a cookie scoop or spoon, portion dough into two-tablespoon sized balls, placing them on the baking sheet about 2 inches apart.
- Bake: Bake for 9 to 11 minutes until edges appear set and lightly golden while centers remain slightly underdone. They will continue cooking on the hot baking sheet once removed from the oven.
- Finish and Cool: Immediately press extra vanilla wafer bits and white chocolate chips on top of the warm cookies, if using. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Enjoy warm if you can’t wait!
Notes
- For extra flavor, brown the butter before using and let it cool.
- If bananas are green or unavailable, substitute with two tablespoons milk in place of the banana.
- You may swap half the butter for coconut oil for a different flavor profile.
- Reserve some crushed vanilla wafers and white chocolate chips to press on top of warm cookies for a decorative finish.
- Do not prepare the pudding mix with liquid; use the dry mix only for best texture.
Keywords: banana pudding cookies, banana cookies, vanilla wafer cookies, white chocolate cookies, chewy banana cookies, homemade cookies
Find it online: https://lieblingsmahlzeit.com/banana-pudding-cookies-recipe/
