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Banana Pudding Cookies

Portable and slightly crunchy, these cookies capture the nostalgic flavors of banana pudding with white chocolate and crushed vanilla wafers.
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150

Ingredients
  

Cookie Base
  • 115 g unsalted butter, softened to room temp
  • 3/4 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg at room temp
  • 1 extra egg yolk
  • 1 teaspoon vanilla extract
  • 1/2 very ripe banana , mashed smooth (about 60 g)
  • 1 small box instant banana cream pudding mix (about 3.4 ounces, dry mix only)
  • 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 roughly crushed vanilla wafer cookies
  • 3/4 cup white chocolate chips or chopped white chocolate
  • pinch of cinnamon (optional)

Method
 

Preparation
  1. In a large bowl, beat the softened butter with the brown and granulated sugars until creamy and a little fluffy, about 2-3 minutes.
  2. Beat in the egg, extra yolk, and vanilla until glossy and smooth.
  3. Stir in the mashed banana.
  4. In a separate bowl, whisk together the flour, pudding mix, baking soda, baking powder, and salt.
  5. Mix into the wet ingredients until just combined.
  6. Fold in the crushed vanilla wafers and white chocolate.
  7. Chill the dough for 20-30 minutes.
Baking
  1. Preheat your oven to 350F (175C) and line baking sheets with parchment paper.
  2. Scoop the dough onto the sheets leaving space between cookies.
  3. Bake for 9-11 minutes until the edges are set and the centers appear underdone.
  4. Press extra wafer bits and chips on top after baking.
  5. Cool for 5 minutes on the tray before transferring to a wire rack.

Notes

Use a very ripe banana for maximum flavor. Chill the dough to prevent spreading. Don't overbake; the centers should look a touch undone. Crush vanilla wafers by hand for added texture.