Description
These Banana Pudding Cookies combine the creamy flavor of banana pudding with the satisfying texture of a cookie, featuring crushed vanilla wafers and optional white chocolate chips for added sweetness and crunch. Perfectly soft with lightly golden edges, these cookies offer a nostalgic dessert twist that’s easy to bake.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 1 tsp vanilla extract
- 1 package (3.4 oz) banana cream instant pudding mix
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 cup crushed vanilla wafers
- 1 cup white chocolate chips (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, beat the softened butter together with the granulated sugar and brown sugar until the mixture becomes light and fluffy, which helps create a tender cookie texture.
- Add Wet Ingredients: Mix in the eggs one at a time to ensure even incorporation, then add the vanilla extract for flavor depth.
- Incorporate Pudding Mix: Add the banana cream instant pudding mix into the wet ingredients and stir well until fully combined; this adds moisture and banana flavor.
- Mix Dry Ingredients: In a separate bowl, whisk the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing just until combined to avoid overworking the dough.
- Fold in Mix-Ins: Gently fold in the crushed vanilla wafers and white chocolate chips if desired, distributing them evenly without breaking the cookies.
- Scoop Dough: Use a cookie scoop or tablespoon to place rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow room for spreading.
- Bake: Bake in the preheated oven for 10–12 minutes until the edges are lightly golden; the centers may still look slightly soft, which is ideal for a chewy texture.
- Cool: Let the cookies cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely, preventing breakage.
Notes
- For best texture, do not overmix the flour into the wet ingredients.
- If white chocolate chips are not available or preferred, substitute with regular chocolate chips or omit entirely.
- Allow cookies to cool fully to set their shape and enhance flavor.
- You can store these cookies in an airtight container at room temperature for up to 3 days.
- To crush vanilla wafers, place them in a sealed bag and gently crush with a rolling pin or the bottom of a glass.
