Description
Delight in these soft and chewy Banana Pudding Cookies, blending the nostalgic flavors of banana cream pudding, crunchy vanilla wafer chunks, and sweet white chocolate chips for a perfect treat. Quick to make and irresistibly tasty, these cookies are sure to become a new favorite.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter (softened)
- ½ cup light brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1 (3.4 ounce) box banana cream instant pudding mix
- 1 teaspoon baking soda
Add-Ins
- 1 cup vanilla wafer cookies (broken into large chunks)
- 1 cup white chocolate chips
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two cookie sheets with parchment paper to ensure the cookies bake evenly and don’t stick.
- Mix Wet Ingredients: Using a hand or stand mixer, beat together the softened butter, brown sugar, and granulated sugar until smooth and creamy. Then add eggs and vanilla extract, continuing to beat until everything is well combined.
- Combine Dry Ingredients: In a separate large bowl, whisk together the all-purpose flour, banana cream instant pudding mix, and baking soda until uniformly mixed.
- Create Dough: Gradually add the dry mixture to the wet mixture in ½ cup increments, mixing gently after each addition until a cohesive dough forms.
- Add Cookies and Chips: Fold in the broken vanilla wafer cookie chunks and white chocolate chips, distributing evenly throughout the dough.
- Form Cookies: Using a 2-tablespoon cookie scoop or tablespoon, roll the dough into balls and place them on the prepared cookie sheets at least 2 inches apart to allow room for spreading.
- Bake: Bake the cookies for 10-13 minutes, or until the tops just start to crackle. Take care not to overbake to maintain their soft, chewy texture.
- Cool: Allow the cookies to rest on the baking sheets for a few minutes before transferring them to a cooling rack to cool completely.
Notes
- Breaking the vanilla wafers into large chunks adds texture and bursts of flavor within each cookie.
- Do not overbake; the cookies may look slightly underdone when removed but will set as they cool, preserving softness.
- Using instant banana cream pudding mix is key to infusing that signature banana flavor and moist texture.
- Make sure the butter is softened, not melted, for the best dough consistency.
- Cookies can be stored in an airtight container at room temperature for up to 5 days or frozen for longer storage.
