These banana pudding cookies are thick, soft, and packed with real banana flavor, vanilla pudding richness, and bits of vanilla wafers. Sweet, nostalgic, and impossible to eat just one.
⏱ Time Required
-
Prep: 15 minutes
-
Chill: 30 minutes (recommended)
-
Bake: 10–12 minutes
-
Total: ~55 minutes
🍪 Servings
18–22 cookies
🍳 Ingredients
-
½ cup unsalted butter, softened
-
¾ cup brown sugar
-
¼ cup white sugar
-
1 large egg
-
½ cup mashed ripe banana (about 1 medium banana)
-
1 tsp vanilla extract
-
1 small box (3.4 oz) instant banana pudding mix
-
1¾ cups all-purpose flour
-
½ tsp baking soda
-
¼ tsp salt
-
1 cup crushed vanilla wafers (plus extra for topping)
-
½ cup white chocolate chips (optional)
👩🍳 Instructions
1️⃣ Prep
-
Preheat oven to 350°F (175°C).
-
Line baking sheets with parchment paper.
2️⃣ Cream the Butter
-
Beat butter, brown sugar, and white sugar until light and fluffy.
3️⃣ Wet Ingredients
-
Mix in egg, mashed banana, vanilla, and banana pudding mix.
4️⃣ Dry Ingredients
-
In a separate bowl, whisk flour, baking soda, and salt.
-
Gradually mix into wet ingredients.
5️⃣ Fold-ins
-
Fold in crushed vanilla wafers and white chocolate chips.
6️⃣ Chill (Optional but Recommended)
-
Chill dough 30 minutes for thicker cookies.
7️⃣ Bake
-
Scoop dough onto baking sheets.
-
Bake 10–12 minutes, until edges are set and centers are soft.
8️⃣ Cool
-
Cool on tray 5 minutes, then transfer to rack.
🍽 Texture & Flavor
✔ Soft & chewy
✔ Strong banana pudding flavor
✔ Crunchy vanilla wafer bits
✔ Bakery-style cookies
⭐ Tips & Variations
-
Extra pudding vibe: Add a few marshmallows
-
Chocolate lovers: Use milk or dark chocolate chips
-
No chill: Bake immediately for thinner cookies
-
Cream cheese twist: Add 2 tbsp cream cheese to dough
-
Storage: Keeps soft for 3–4 days
📊 Nutrition (Approx. per cookie)
-
Calories: 190
-
Carbs: 26g
-
Fat: 8g
-
Protein: 2g
