4.7 from 111 votes
Banana Pudding Pudding Cookies Recipe
If you are a fan of banana pudding, you will fall in love with these irresistible Banana Pudding Cookies. The cookies are simple enough to make, leaving you with a tasty treat to enjoy.
Prep Time
15 mins
Cook Time
15 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 instant pudding mix (1 box)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 1 cup unsalted butter room temperature (2 sticks)
- 1 cup brown sugar
- 2 large eggs room temperature
- 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
- Storage: Store banana pudding cookies in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 5 days, or in the freezer for up to 1 month.
- When you remove the cookies from the oven, place them on a wire rack and let them cool for just five minutes before you eat them.
- If you do not like white chocolate, you can replace the white chocolate chips with any other chocolate chips that you do like.
- Use any vanilla wafer cookie that you have available! You can use Golden Oreo Cookies if you do not have vanilla wafers.
Nutrition Information
Serving
1cookie
Calories
354kcal
(18%)
Carbohydrates
46g
(15%)
Protein
4g
(8%)
Fat
18g
(28%)
Saturated Fat
10g
(50%)
Trans Fat
1g
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: 15cookies
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.