5 from 18 votes
Banana Pudding Cookies
Banana Pudding Cookies blend banana pudding mix, broken Nilla wafers, and white chocolate chips into a buttery cookie dough, yielding soft-centered cookies with crunchy bits inside. The batter is scooped into mounds and baked until edges set but centers remain underbaked, then cooled to develop the right texture. These cookies offer a unique banana flavor with creamy and crisp contrasts.
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
Servings:
24
cookies
Calories:
218 kcal
Course:
Baked Goods
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 24 cookies
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.