Banana Pudding Cookies
Soft, chewy Banana Pudding Cookies made with instant banana pudding mix, mashed ripe banana, white chocolate chips, and crushed Nilla wafers. Easy to make and ready in under 30 minutes.
Equipment
- 1 Stand Mixer or Hand Mixer
- 2 Baking Sheets lined with parchment paper
- 1 Cookie Scoop about 2 tablespoons
- 1 Wire Cooling Rack
- 1 Large Mixing Bowl
- 1 Rubber Spatula
Ingredients
Dry Ingredients
- 2 cups all-purpose flour spooned and leveled
- 1 package (3.4 oz) instant banana pudding mix not cook-and-serve
- 1 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 3/4 cup unsalted butter softened to room temperature
- 1/2 cup granulated sugar
- 1/2 cup brown sugar packed
- 2 large eggs room temperature
- 1 tsp vanilla extract
- 1 medium ripe banana mashed, about 1/3 cup
Mix-Ins
- 1 cup white chocolate chips optional but recommended
- 1 cup Nilla wafers coarsely crushed
Instructions
- Preheat your oven to 350°F and line two baking sheets with parchment paper.
- Whisk together the flour, instant banana pudding mix, baking soda, and salt in a medium bowl. Set aside.
- Beat the softened butter, granulated sugar, and brown sugar together in a large bowl for two to three minutes until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla extract and mashed banana until fully combined.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
- Fold in the white chocolate chips and crushed Nilla wafers using a rubber spatula.
- Scoop dough into balls about two tablespoons each and place them two inches apart on the prepared baking sheets.
- Bake for 10 to 12 minutes, until the edges are set and the centers look slightly underdone.
- Remove from the oven and let the cookies cool on the baking sheet for five minutes before transferring to a wire cooling rack.
Notes
Use a very ripe banana for the best flavor. Chill the dough for 20 to 30 minutes if it feels too sticky to scoop. Do not overbake — the cookies will continue to set on the hot pan after removal from the oven. Store in an airtight container at room temperature for up to 4 days. Unbaked dough balls freeze well for up to 3 months.