These Banana Pudding Cookies are an absolute game changer, combining the nostalgic flavors of classic banana pudding with the irresistible chewiness of a perfect cookie.
What sets these cookies apart is their texture. Thanks to a few baking tricks, you'll achieve that perfect balance of crispy edges and an ultra-gooey, slightly underbaked center that's the hallmark of an exceptional cookie.
Whipping up a batch of these beauties is an absolute breeze. With just a few simple ingredients and some easy steps, you'll have warm, fresh-baked Banana Pudding Cookies ready to enjoy in no time.
Why You Will Love This Banana Pudding Cookies
Let me count the reasons to love these tasty bites!
Nostalgic Flavor: These cookies capture the classic, comforting taste of banana pudding in every bite. The combination of ripe bananas, creamy pudding mix, and vanilla wafers will transport you straight back to childhood.
Soft & Chewy Texture: Thanks to the perfect blend of ingredients and careful baking, these cookies have an irresistibly soft and chewy texture that's sure to satisfy. They're crisp on the edges and delightfully gooey in the middle.
Crowd-Pleaser: These cookies are guaranteed to be a hit with everyone who tries them. They're perfect for sharing at potlucks, bake sales, or just as an everyday treat for your loved ones.
Portable: Banana Pudding Cookies are great for on-the-go snacking. Pack them up for picnics, road trips, or lunchboxes for a delightful surprise.
INGREDIENTS
Here’s everything you need for this savory sensation:
- Butter: Provides richness, moisture, and that delightful butter flavor we all love in baked goods.
- Brown Sugar & Granulated Sugar: The brown sugar adds chewiness and molasses notes, while the white sugar brings sweetness.
- Eggs: Help bind the dough together and provide structure and richness.
- Vanilla Extract: Enhances the overall flavor with its warm, aromatic notes.
- All-Purpose Flour: The base that gives the cookies their soft, chewy texture.
- Instant Banana Pudding Mix: This is the star ingredient! It infuses the cookies with an intense banana flavor.
- Baking Soda: A leavening agent that helps the cookies rise and become light and tender.
- Salt: Balances and enhances all the flavors.
- Nilla Wafers: These classic vanilla-flavored cookies get folded into the dough, adding crunch and nostalgic flavor.
- White Chocolate Chips: Pockets of creamy white chocolate complement the banana perfectly.
How To Make Banana Pudding Recipe
This recipe is so easy, it’s hard to mess it up, but these steps make it truly shine!
- Prep: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This will prevent sticking and make for easy cleanup.
- Cream Butter & Sugars: In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy, about 2-3 minutes. This process aerates the mixture for a soft texture.
- Add Eggs & Vanilla: Crack in the eggs one at a time, beating well after each addition. Then stir in the vanilla extract. This adds richness and flavor.
- Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, instant banana pudding mix, baking soda, and salt. Combining the dry ingredients first prevents overmixing later.
- Combine: Gradually mix the dry ingredients into the wet ingredients until just combined, being careful not to overmix.
- Mix-ins: Using a spatula or spoon, gently fold in the crushed Nilla Wafers and white chocolate chips. This distributes them evenly without breaking down the dough.
- Scoop & Top: Use a small cookie scoop to portion out rounds of dough onto the prepared baking sheets, spacing them a few inches apart. Top each with extra white chocolate chips for visual appeal.
- Bake: Bake for 8-10 minutes. The edges should be set, but the middles will still be slightly underbaked for that perfect chewy texture.
- Cool: Remove the baking sheets from the oven and let the cookies cool on the trays for 10 minutes before transferring them to a wire rack to cool completely.
Tips For The Best Banana Pudding Cookies With White Chocolate
Here are my top tips to ensure your cookies are perfect:
- Use ripe bananas for maximum flavor. The riper and spottier the bananas, the more intense the banana flavor they will impart to the cookies.
- Chill the dough for at least 30 minutes before baking. This allows the flavors to meld and prevents the cookies from spreading too much during baking.
- Use parchment paper or silicone baking mats to line your baking sheets. This prevents sticking and makes for easy cleanup.
- For an extra special touch, melt some white chocolate and drizzle it over the cooled cookies. You can also sprinkle some crushed Nilla wafers on top of the chocolate for added texture and visual appeal.
- Be careful not to overbake the cookies. They should be lightly golden around the edges but still soft in the middle when you take them out. They will continue to set up as they cool on the baking sheet.
How To Store
Here’s how to store them
To Store: Store cooled cookies in an airtight container at room temperature for up to 5 days. Place parchment or wax paper between layers of cookies to prevent sticking. Keep the container sealed to lock in freshness.
To Freeze: Let baked cookies cool completely before freezing. Place cookies in a single layer on a baking sheet and freeze until solid, about 1 hour. Once frozen, transfer cookies to an airtight freezer-safe container or ziplock bag. Freeze for up to 3 months.
To Reheat: Microwave 2-3 frozen cookies for 15-20 seconds. Microwave in 10-second intervals after that until warm. You can also enjoy the cookies straight from the freezer - no reheating required.
Banana Pudding Cookies
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Ingredients
- 100 g 0.44 cups salted butter, softened
- 70 g 0.31 cups light brown sugar, packed
- 50 g 0.22 cups granulated white sugar
- 2 large eggs approx 100g or 0.44 cups
- 10 ml 0.67 tablespoon vanilla extract
- 260 g 2.08 cups all-purpose flour
- 120 g 0.42 cups instant banana pudding mix
- 5 g 0.42 teaspoon baking soda
- 3 g 0.21 teaspoon salt
- 60 g 0.42 cups crushed Nilla Wafer cookies
- 30 g 0.21 cups white chocolate chips, plus more for decorating
Instructions
- Preheat your oven to 175°C (350°F). Line two baking trays with parchment paper.
- In a large bowl, beat the softened butter, brown sugar, and white sugar together until light and fluffy, around 2-3 minutes.
- Add in the eggs one at a time, beating well after each addition. Mix in the vanilla.
- In a separate bowl, whisk together the flour, banana pudding mix, baking soda, and salt.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Fold in the crushed Nilla Wafers and white chocolate chips.
- Scoop rounds of dough onto the prepared baking trays, spacing them a few inches apart. Top each with extra white chocolate chips.
- Bake for 8-10 minutes until set on the edges but still soft in the centers.
- Allow cookies to cool on the trays for 10 minutes before transferring to a wire rack to cool completely.
Notes
- For giant cookies, double the dough portion size to make 10-12 larger cookies. Increase bake time slightly and allow to fully set, at least 1 hour, before eating.
- Cookies will be kept in an airtight container at room temperature for 4-5 days or can be frozen for up to 3 months.
- Try swapping out the white chocolate chips for milk, dark, or even peanut butter chips!
- For extra banana flavor, mash in ½ a ripe banana into the dough.
Nutrition
Frequently Asked Questions
Can I use a different type of pudding mix?
While banana pudding gives these cookies their signature flavor, you could experiment with vanilla, chocolate, or other pudding varieties.
Can I make these cookies vegan/dairy-free?
Yes, substitute the butter for vegan butter or coconut oil. Use dairy-free chocolate chips and replace the eggs with a vegan egg replacer.
Can I add mix-ins other than white chocolate chips?
Absolutely! Try folding in chopped nuts, dried fruit, coconut or even crushed cookies for extra crunch and flavor.
Elena says
These cookies are soft, sweet, and packed with banana flavor! The crushed Nilla Wafers add a great crunch, and the white chocolate chips make them extra indulgent. Easy to make and perfect for a quick treat!