Banana Pudding Cookies
Rated 5.0 stars by 1 users
Category
Cookies
Cuisine
American
Servings
24
Prep Time
15 minutes
Cook Time
26 minutes
Calories
430
These Banana Pudding Cookies bring together the comforting flavors of classic banana pudding with a delightful cookie texture.
Crisp on the outside and tender on the inside, these cookies combine ripe bananas, vanilla pudding mix, and crushed Nilla wafers to create a treat that’s both nostalgic and irresistible.
With each bite, you’ll get a taste of sweet banana and creamy vanilla, reminiscent of that perfect spoonful of banana pudding.
Ingredients
- 2 sticks (8 ounces) unsalted butter
- 1 large egg yolk
- 2 cups all-purpose flour
- 1 (3.4-ounce) box instant vanilla pudding mix
- 1 1/4 teaspoons kosher salt
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 24 Nilla wafer cookies
- 2/3 cup packed light brown sugar
- 1/3 cup granulated sugar
- 1 large ripe banana
- 1 1/2 teaspoons vanilla extract
- 3/4 cup white chocolate chips
- Stand Mixer or Hand Mixer
- Large Mixing Bowl
- Medium Mixing Bowl
- Flexible Spatula
- Measuring Cups and Spoons
- Parchment Paper
- Baking Sheets
- Rolling Pin (for crushing wafers)
- Wire Rack
Tools Required:
Directions
Prep Ingredients: Let 2 sticks of unsalted butter and 1 large egg yolk sit at room temperature until the butter is softened (about 1 to 1 1/2 hours). Meanwhile, mash 1 large ripe banana until smooth (around 1/2 cup).
Prepare Dry Mix: In a medium bowl, whisk together 2 cups all-purpose flour, 1 box instant vanilla pudding mix, 1 1/4 teaspoons kosher salt, 1/2 teaspoon baking soda, and 1/4 teaspoon baking powder.
Crush Nilla Wafers: Place 24 Nilla wafers in a zip-top plastic bag and crush them into small pieces (about 1/4 to 1/2 inch).
Cream Butter and Sugars: In a stand mixer or large bowl with an electric hand mixer, cream 2/3 cup packed light brown sugar, 1/3 cup granulated sugar, and the softened butter on medium speed until light and fluffy (30 seconds to 1 minute).
Add Wet Ingredients: Add the mashed banana, egg yolk, and 1 1/2 teaspoons vanilla extract to the butter mixture. Mix until smooth and fully incorporated.
Combine Dry and Wet Mixes: Gradually add the flour mixture to the wet ingredients and mix on low speed until just combined. Some small dry spots are okay.
Fold in Mix-Ins: Gently fold in the crushed Nilla wafers and 3/4 cup white chocolate chips until evenly distributed.
Portion and Bake: Scoop out the dough (about 2 rounded tablespoons per cookie) onto lined baking sheets, spacing them apart. Bake at 350°F for 11-13 minutes, rotating halfway through, until edges are lightly golden.
Cool and Enjoy: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Recipe Note
Additional Tips:
- For a chewier cookie, chill the dough for 30 minutes before baking.
- These cookies can be frozen and baked directly from frozen with an additional 2-3 minutes of baking time.
- Store in an airtight container at room temperature for up to 7 days.
Nutrition
Nutrition
- Serving Size
- 100
- per serving
- Calories
- 430
- Carbs
- 55 grams
- 38%
- Protein
- 5 grams
- 7%
- Fat
- 20 grams
- 29%
- Sugar
- 35 grams
- 46%
- Fiber
- 2 grams
- 29%
