Description
Soft and chewy Banana Pudding Cookies packed with sweet banana flavor, creamy white chocolate chips, and crunchy vanilla wafers. These nostalgic cookies taste just like classic banana pudding in dessert form.
Ingredients
- 2 1/4 cups all-purpose flour
- 1 package (3.4 ounces) instant banana pudding mix
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butter, softened
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/3 cup mashed ripe banana
- 1 cup white chocolate chips
- 1 cup crushed vanilla wafers
Instructions
- Preheat the oven to 350°F.
- Line a baking sheet with parchment paper.
- In a bowl, whisk together the flour, banana pudding mix, baking soda, and salt.
- In a separate large bowl, beat the butter, brown sugar, and granulated sugar until light and creamy.
- Mix in the egg, vanilla extract, and mashed banana until combined.
- Gradually add the dry ingredients into the wet mixture and stir until a dough forms.
- Fold in the white chocolate chips and crushed vanilla wafers.
- Scoop portions of dough onto the prepared baking sheet, spacing them apart.
- Bake for 10-12 minutes until the edges are lightly golden and the centers remain soft.
- Allow the cookies to cool on the baking sheet for several minutes before transferring to a wire rack.
Notes
- Use ripe bananas for the best sweetness and banana flavor.
- Do not add too much mashed banana or the cookies may become overly soft.
- Add chopped pecans or walnuts for extra crunch.
- Butterscotch or caramel chips can replace white chocolate chips for variation.
- Store cookies in an airtight container at room temperature for up to 4 days.
- Freeze cookie dough portions for up to 2 months and bake directly from frozen.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 13g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 24g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
