0 from 27 votes
Banana Pudding Cookies
These Banana Pudding Cookies are ultra soft and studded with Nilla Wafer pieces and white chocolate chips in a banana flavored cookie dough! They are like eating banana pudding in cookie form and everybody raves about them!
Prep Time
15 mins
Cook Time
15 mins
Total Time
25 mins
Servings: 24 cookies
Calories: 218 kcal
Course:
Baked Goods
Cuisine:
American
Ingredients
- 1 cup salted butter
- 3/4 cup (150g) brown sugar
- 1/4 cup (50g) granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 3/4 cups (388g) all-purpose flour
- 1 (3.4-ounce) box instant banana pudding mix
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup broken up Nilla Wafers
- 1/2 cup white chocolate chips + more for decorating
Instructions
- Preheat oven to 350°F. Line two baking sheets with parchment paper.
- Beat the butter, brown sugar, and granulated sugar in a large bowl of a stand mixer fitted with a paddle attachment or electric mixer until creamy and light, about 2-3 minutes.
- Add the eggs and vanilla extract. Beat again, scraping the bottom and sides of the bowl as needed.
- Add the flour, pudding mix, baking soda, and salt. Mix just until combined.
- Add Nilla Wafers and white chocolate chips. Stir in with a spatula or spoon.
- Use a small cookie scoop to scoop mounds of cookie dough onto the baking sheets lined, spacing the cookies a couple inches apart so they have room to spread. Press a couple of pieces into the top of each mound of dough.
- Bake for 8-10 minutes until set around the edges but slightly underbaked in the middle. Immediately after removing from the oven, press a few additional white chocolate chips into the tops of the cookies. Let sit for 10 minutes on the baking sheets before transferring to a wire rack to cool completely.
Cup of Yum
Notes
- Giant cookies: You can double the size of your cookies and make 10-12 large cookies instead. They will bake an extra minute or so longer and need longer to set up completely (at least an hour but preferably overnight), otherwise they will look gooey inside if you break one open right away.
- Storage: Keep leftover cooled cookies in an airtight container on the counter for 4-5 days or freeze for up to 3 months.
Nutrition Information
Calories
218kcal
(11%)
Carbohydrates
29g
(10%)
Protein
3g
(6%)
Fat
10g
(15%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
1g
Cholesterol
37mg
(12%)
Sodium
217mg
(9%)
Potassium
48mg
(1%)
Fiber
1g
(4%)
Sugar
16g
(32%)
Vitamin A
260IU
(5%)
Vitamin C
1mg
(1%)
Calcium
20mg
(2%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 218
% Daily Value*
| Calories | 218kcal | 11% |
| Carbohydrates | 29g | 10% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 1g | 50% |
| Cholesterol | 37mg | 12% |
| Sodium | 217mg | 9% |
| Potassium | 48mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 16g | 32% |
| Vitamin A | 260IU | 5% |
| Vitamin C | 1mg | 1% |
| Calcium | 20mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.