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Banana Pudding Cookies

A delightful twist on a classic Southern dessert, these cookies combine the flavors of banana pudding with a chewy texture.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Southern
Calories: 160
Ingredients Method Notes

Ingredients
  

Cookie Base
  • 1 cup unsalted butter, softened Room temperature for best results.
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 2 large eggs Add one at a time.
  • 1 teaspoon vanilla extract
  • 3.4 oz instant banana cream pudding mix
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
Mix-Ins
  • 1 cup crushed Nilla wafers
  • 1 cup white chocolate chips

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
  2. In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar together until light and fluffy.
  3. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
  4. Add the instant banana cream pudding mix, baking soda, and flour. Mix until the dough comes together.
  5. Gently fold in the crushed Nilla wafers and white chocolate chips.
  6. Scoop spoonfuls of cookie dough onto the prepared baking sheet, leaving space between each portion.
Baking
  1. Bake the cookies until the edges are lightly golden but the centers remain pale.
  2. Remove from the oven and allow to cool on the baking sheet for several minutes before transferring to a cooling rack.

Notes

Do not overbake to maintain softness. Use room-temperature butter for best texture. Customize with additional bananas or nuts if desired.