Banana Pudding Pudding Cookies Recipe
User Reviews
4.7
Banana Pudding Pudding Cookies Recipe
Description
The cookie dough is prepared by combining vanilla wafer crumbs, flour, banana cream pudding mix, and leavening agents, which provide structure and lift. Butter and sugars are creamed together before incorporating eggs and vanilla extract, creating a smooth batter. The inclusion of both finely crushed and larger vanilla wafer pieces adds a layered texture, ranging from subtle crunch to tender bites within the cookies.
White chocolate chips can be mixed in to enhance the sweetness and pair naturally with the banana flavor. The cookies are portioned with a scoop and baked until set, leaving a soft and moist interior. Cooling on a rack allows them to firm slightly while maintaining tenderness.
These cookies make an approachable treat to enjoy with tea or coffee and can be stored at room temperature or chilled, extending their freshness. Different chocolate chip varieties or cookie substitutes can be used based on preference or availability.
Storing in airtight containers and freezing if desired is supported. Cooling cookies briefly before eating helps textures set appropriately.
Ingredients
- 26 vanilla wafer cookies divided
- 2 cups all-purpose flour
- 3.4 ounces Banana Cream Pudding mix 1 box, instant
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 1 cup butter room temperature (2 sticks, unsalted
- 1 cup brown sugar
- 2 egg room temperature, large
- 2 teaspoons vanilla extract
- ¾ cup white chocolate chips optional
Instructions
- Preheat oven to 350°F. Line a baking sheet with parchment paper set aside.
- Take 10 of the vanilla wafer cookies, place them in a ziplock baggie and crush them with a rolling pin or meat mallet until they form fine crumbs. Set aside.
- Place the remaining cookies in the bag and crush them but leave them in bigger chunks, about the size of a pea or a little bigger. Set aside.
- In a large bowl, whisk together the finely crushed cookies, flour, pudding mix, baking soda, baking powder, and salt. Set aside.
- In a large bowl, with a hand mixer or stand mixer with the paddle attachment, cream the butter and the sugar together until light and fluffy, about 2 minutes. Add the eggs, one at a time, until incorporated. Mix in the vanilla.
- Add the dry ingredients and stir. You do not want to overmix, but make sure there are no dry patches. Scrape down the sides as needed. Stir in the chocolate chips and the remaining larger cookie pieces.
- Using a 1½-tablespoon cookie scoop, scoop out the cookie dough onto the baking sheet about 2 inches apart. You can press in more crushed cookies and chocolate chips for garnish if desired.
- Bake for 8-9 minutes until the edges are lightly golden brown. Let the cookies cool for 5 minutes on the sheet tray. Repeat with remaining cookie dough.
- Transfer to a wire rack to cool completely.
Notes
- Store cookies in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 5 days, or freeze for up to 1 month.
- Let cookies cool on a wire rack for about five minutes before serving to allow proper texture development.
- Substitute white chocolate chips with other preferred chocolate types for variation in flavor.
- Vanilla wafer cookies can be replaced with Golden Oreo Cookies or any available vanilla wafers for a slightly different texture and taste.
Nutrition Information
Show DetailsNutrition Facts
Serving: 15cookies
Amount Per Serving
Calories 354 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 354kcal | 18% |
| Carbohydrates | 46g | 15% |
| Protein | 4g | 8% |
| Fat | 18g | 28% |
| Saturated Fat | 10g | 50% |
| Trans Fat | 1g | 50% |
| Cholesterol | 56mg | 19% |
| Sodium | 286mg | 12% |
| Potassium | 81mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 28g | 56% |
| Vitamin A | 413IU | 8% |
| Vitamin C | 1mg | 1% |
| Calcium | 45mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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