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–+ servings

Banana Pudding Cookies Recipe

Megan
Banana pudding cookies are soft, sweet and chewy cookies filled with the classic flavors of good old fashioned banana pudding. This banana pudding cookie recipe quick and easy to make using banana pudding mix, crushed nilla wafers and creamy white chocolate chips.
5 from 1 vote
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Prep Time 20 minutes
Cook Time 10 minutes
Cooling Time 5 minutes
Total Time 35 minutes
Course Dessert, Holiday
Cuisine American
Servings 26 cookies

Equipment

  • 2 large baking sheets
  • 2 sheets parchment paper
  • 1 mixing bowl
  • 1 stand mixer with paddle attachment or electric hand mixer with beaters
  • 1 medium (2 tablespoon, 30 ml) cookie scoop optional

Ingredients
  

  • 2¼ cups (270 g) all purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup (170 g) unsalted butter, room temperature but still cool to touch
  • ¾ cup (150 g) light brown sugar
  • ¼ cup (50 g) granulated sugar
  • 1 3.4 oz. instant banana pudding mix
  • 2 large eggs, room temperature
  • 2 teaspoons(10 ml) vanilla extract
  • ½ cup (50 g) finely crushed Nilla wafer cookies plus more for topping
  • 1½ cups (255 g) white chocolate chips plus more for topping

Instructions
 

  • Preheat the oven to 350 F (177 C) for about 30 minutes before baking the cookies. Line 1 - 2 large baking sheets with parchment paper.
  • In a mixing bowl whisk together the flour, baking soda and salt until well combined. Set aside for now. 
    2¼ cups (270 g) all purpose flour, 1 teaspoon baking soda, ½ teaspoon salt
  • In the bowl of a stand mixer fitted with paddle attachment, cream together the room temperature butter, light brown sugar and granulated sugar on medium speed for 2 - 3 minutes or until the butter and sugars are well combined. On low, cream in the banana pudding mix, eggs, vanilla extract and crushed nilla wafer cookies until smooth and well combined. 
    ¾ cup (170 g) unsalted butter, room temperature , ¾ cup (150 g) light brown sugar, ¼ cup (50 g) granulated sugar, 1 3.4 oz. instant banana pudding mix, 2 large eggs, room temperature, 2 teaspoons(10 ml) vanilla extract , ½ cup (50 g) finely crushed Nilla wafer cookies
  • Mix the dry ingredients into the wet until just combined.  Gently fold in the white chocolate chips until well combined.
    If you would like, cover the cookie dough and transfer to the fridge to chill for 30 minutes - 60 minutes. This step is optional and ideal if you would like to make the cookie dough up to a day in advance.
    1½ cups (255 g) white chocolate chips
  • Use a medium cookie scoop (2 tablespoons, 30 ml), scoop the cookie dough into balls. Place the banana pudding dough balls about 2 - 3 inches apart on a lined baking sheet. I usually fit about 12 on a large baking sheet. 
    Bake the banana cookies for for 9 - 10 minutes or until the edges of the cookies are set and are a light golden brown. The cookies will still be fairly light in color, but the edges will look set. 
  • As soon as the cookies come out of the oven, use a biscuit or cookie cutter slightly bigger than the diameter of the cookie to nudge the sides of the cookie into a more perfectly round shape. 
    Top the cookies with more white chocolate chips and crushed Nilla wafer cookies if you like.Cool the banana pudding cookies on the baking sheet for 5 minutes. Transfer the cookies to a cooling rack until room temperature or enjoy while warm from the oven.

Notes

Store: Place the baked banana pudding cookies in an airtight container. Store at room temperature for up to 5 days.  
See the Variations section of the blog post to top these pudding cookies with a classic banana cream buttercream.
Keyword Banana Pudding Cookies, Banana Pudding Cookies Recipe, Cookies with Banana Pudding, Nilla Wafer Banana Pudding Cookies
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