Easy Banana Pudding Cookies Recipe
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5
6 reviews
Excellent
Easy Banana Pudding Cookies Recipe
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Our fabulously easy cookie recipe uses simple ingredients like instant banana pudding mix, white chocolate chips, and Nilla wafers to make a sweet Southern-inspired treat! Add a dollop of frosting and extra goodies for decadent cookies that everyone loves.
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Ingredients
- 1 cup butter
- 1 cup granulated sugar
- 2 egg large
- 1 ½ teaspoons vanilla extract
- 2 ¼ cup all-purpose flour
- 3.4 ounce instant banana pudding mix box
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 ¼ cups banana firm, ripe, diced
- 1 ¼ cups mini vanilla wafer optional, chopped
- 10-11 ounce white chocolate chips bag
Optional Banana Pudding Cookie Toppings –
- 1 frosting white; tub
- mini vanilla wafer extra
- banana fresh, sliced
Instructions
- Preheat the oven to 350°F. Set out several baking sheets and line them with parchment paper.
- Place the softened butter and sugar in the bowl of an electric mixer. Beat on high to cream the butter and sugar until light and fluffy. (About 3 to 5 minutes.)
- Meanwhile, set out a separate mixing bowl and combine the flour, instant pudding mix, baking powder, and salt. Mix well. Chop the bananas and vanilla wafers.
- Once the butter mixture is super light and fluffy, scrape the bowl with a rubber spatula and turn the mixer on low. Beat in the eggs and vanilla extract. Then add ½-cup of the flour mixture to the butter mixture at a time, until the dough is smooth and consistent. Turn off the mixer so as to not overbeat the dough.
- Mix the diced banana, chopped vanilla wafers, and white chocolate chips in by hand. Gently mix until all the bits are evenly distributed.
- With a 1.5 tablespoon scoop, portion the dough out into balls on the baking sheets. Separate the doughballs 2-inches apart to allow for spreading. Bake the cookies for 10-12 minutes until gold around the edges.
- Allow the cookies to cool completely before moving. Store in an airtight container at room temperature for up to 5 days, or store in the refrigerator for longer. Once the cookies are completely cool, you can frost and decorate them if desired!
Notes
- The banana chunks in the cookies will bake and will keep well at room temperature for up to several days. However, if you decorate the tops with fresh bananas they will need to be served on the day of decorating.
- Store the cookies plain in an airtight container, and keep at room temperature for up to 4-5 days.
- To Freeze: Let the baked cookies cool completely before transferring to a ziploc plastic freezer bag. If you have enough to stack I suggest sticking a layer of parchment paper or wax papers between the layers. Seal up the bag so all of the air is squeezed out, and freeze for up to 3 months. Thaw at room temperature for 30 minutes or so before decorating and/or eating.
Nutrition Information
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Serving
1cookie
Calories
152kcal
(8%)
Carbohydrates
19g
(6%)
Protein
2g
(4%)
Fat
8g
(12%)
Saturated Fat
5g
(25%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
2g
(10%)
Trans Fat
0.2g
(10%)
Cholesterol
22mg
(7%)
Sodium
125mg
(5%)
Potassium
51mg
(1%)
Fiber
0.3g
(1%)
Sugar
12g
(24%)
Vitamin A
156IU
(3%)
Vitamin C
0.04mg
(0%)
Calcium
24mg
(2%)
Iron
0.4mg
(2%)
Nutrition Facts
Serving: 40cookies
Amount Per Serving
Calories 152 kcal
% Daily Value*
| Serving | 1cookie | |
| Calories | 152kcal | 8% |
| Carbohydrates | 19g | 6% |
| Protein | 2g | 4% |
| Fat | 8g | 12% |
| Saturated Fat | 5g | 25% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 22mg | 7% |
| Sodium | 125mg | 5% |
| Potassium | 51mg | 1% |
| Fiber | 0.3g | 1% |
| Sugar | 12g | 24% |
| Vitamin A | 156IU | 3% |
| Vitamin C | 0.04mg | 0% |
| Calcium | 24mg | 2% |
| Iron | 0.4mg | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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