4.7 from 74 votes
Banana Pudding Pudding Cookies Recipe
These Banana Pudding Pudding Cookies feature a tender crumb with hints of banana cream pudding and include vanilla wafer cookies both crushed finely and in chunks for added texture. The batter also contains white chocolate chips to complement the banana flavor, resulting in cookies with a soft center and slight crispness on the edges.
Prep Time
15 mins
Cook Time
9 mins
Total Time
24 mins
Servings:
15
cookies
Calories:
354 kcal
Course:
Dessert
Cuisine:
American
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 15 cookies
Amount Per Serving
Calories 354
% 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.