Banana Pudding Cookies
User Reviews
5
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Prep Time
15 mins
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Cook Time
10 mins
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Total Time
25 mins
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Servings
24 cookies
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Calories
218 kcal
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Course
Baked Goods
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Cuisine
American
Banana Pudding Cookies
Description
Banana Pudding Cookies start with creaming butter and sugars until light, then adding eggs and vanilla. A combination of flour, instant banana pudding mix, baking soda, and salt is gently mixed in. Broken Nilla wafers and white chocolate chips add texture and bursts of flavor. Cookie dough is scooped onto baking sheets and baked at 350°F for 8-10 minutes until edges are set but centers remain soft and slightly underbaked, promoting a chewy interior.
Immediately after baking, additional white chocolate chips are pressed into the tops for more visual appeal and flavor. Allowing the cookies to cool on the sheet for about 10 minutes helps them firm up.
The inclusion of banana pudding mix gives these cookies a distinct banana taste reminiscent of banana pudding dessert, combined with the crunch of wafers and creaminess of white chocolate. They make a sweet treat suitable for dessert or snack time.
The recipe notes mention the option to make larger cookies by doubling size, which requires longer baking and setting time, and storage tips to keep cookies fresh or freeze them for extended shelf life.
Ingredients
- 1 cup butter salted
- 3/4 cup brown sugar 150 grams
- 1/4 cup granulated sugar 50g
- 2 egg large
- 2 teaspoons vanilla extract
- 2 3/4 cups all-purpose flour 388 grams
- 1 (3.4-ounce) box banana pudding mix instant
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup nilla wafers broken up
- 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.
Notes
- For giant cookies, double the scoop size to make 10-12 large cookies, bake a minute longer, and allow at least an hour or preferably overnight to fully set before serving.
- Store cooled cookies in an airtight container at room temperature for 4-5 days or freeze for up to 3 months to maintain freshness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24cookies
Amount Per Serving
Calories 218 kcal
% 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.
User Reviews
Overall Rating
5
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