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Banana Pudding Cookies

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Soft, chewy Banana Pudding Cookies that combine the nostalgic flavors of classic banana pudding with crushed vanilla wafers and sweet white chocolate chips. A quick, no-chill cookie recipe perfect for banana lovers and dessert fans alike.

Ingredients

  • 3/4 cup (170g) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1 (3.4 oz) package instant banana pudding mix (dry, not prepared)
  • 2 large eggs
  • 1 tsp vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup crushed vanilla wafer cookies
  • 1 cup white chocolate chips or chopped white chocolate (optional)

Instructions

  1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. Cream together the butter, granulated sugar, and brown sugar in a large bowl until light and fluffy.
  3. Add the dry banana pudding mix, eggs, and vanilla extract. Mix until fully incorporated.
  4. In a separate bowl, whisk together flour, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, stirring until just combined.
  5. Fold in crushed vanilla wafers and white chocolate chips.
  6. Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
  7. Bake for 10–12 minutes, or until edges are golden and centers are just set.
  8. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

  • For stronger banana flavor, add a few drops of banana extract.
  • Press extra chocolate chips and wafer pieces on top before baking for a bakery-style look.
  • Chill dough for 30 minutes if you prefer thicker cookies.
  • Use gluten-free flour and wafers for a gluten-free version.
  • Freeze dough balls to bake later—just add 1–2 minutes to baking time.

Nutrition

Find it online: https://thefamilycooking.com/banana-pudding-cookies/