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Banana Pudding Cookies

Banana Pudding Cookies

Soft, chewy banana pudding cookies combine mashed banana, instant pudding, vanilla wafers, and white chocolate for a comforting treat with nostalgic flavors and a delightful texture.
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Prep Time 20 minutes
Cook Time 11 minutes
Total Time 31 minutes
Course cookie, Dessert
Cuisine American
Servings 24 people
Calories 150 kcal

Equipment

  • 1 large bowl
  • 1 mixer or wooden spoon for creaming butter and sugar
  • 2 baking sheets lined with parchment or greased
  • 1 cookie scoop or spoons for portioning dough
  • 1 wire rack for cooling cookies

Ingredients
  

  • 1/2 cup 115 g unsalted butter, softened
  • 3/4 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg room temperature
  • 1 extra egg yolk
  • 1 teaspoon vanilla extract
  • 1/2 very ripe banana mashed (about 2 ounces or 60 g)
  • 1 3.4 ounce small box instant banana cream pudding mix, dry
  • 1 1/2 cups all-purpose flour about 190 g
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon baking powder optional
  • 1/2 teaspoon fine salt
  • 1 cup crushed vanilla wafer cookies
  • 3/4 cup white chocolate chips or chopped white chocolate
  • Pinch of cinnamon optional

Instructions
 

  • Preheat oven to 350°F (175°C) and line two baking sheets with parchment paper or grease lightly.
  • In a large bowl, beat softened butter with the brown and granulated sugars until creamy and fluffy, about 2-3 minutes.
  • Add the egg, extra egg yolk, and vanilla extract; mix until smooth and glossy.
  • Stir in the mashed banana until combined, ignoring if the mixture looks slightly split.
  • In a separate bowl, whisk together flour, instant pudding mix, baking soda, baking powder, salt, and cinnamon if using.
  • Gently fold the dry ingredients into the wet ingredients until no dry streaks remain; avoid overmixing to prevent cakey cookies.
  • Fold in crushed vanilla wafers and white chocolate chips, reserving a small handful for topping.
  • Chill the dough for 20-30 minutes to thicken, or bake immediately if short on time.
  • Scoop dough into 2-tablespoon portions, spacing cookies about 2 inches apart on prepared baking sheets.
  • Bake for 9-11 minutes until edges are set and lightly golden; centers should appear slightly underdone.
  • Remove from oven, gently press reserved vanilla wafer crumbs and chocolate chips on top, and cool 5 minutes on the sheet.
  • Transfer cookies to a wire rack to cool completely or enjoy warm as preferred.

Notes

  • Use less banana if it is large to prevent soggy cookies.
  • Chill dough longer if sticky; add a teaspoon milk if dry.
  • Rotate baking sheets halfway for even baking.
  • Variations: swap white chocolate for dark chunks with salt, add peanut butter swirl, or fold in toasted coconut.
  • Store cooled cookies in an airtight container for up to 4 days.