Banana Pudding Cookies
Soft, chewy cookies that capture the nostalgic flavors of classic banana pudding, made with ripe bananas, vanilla pudding mix, and vanilla wafers.
Equipment
- Mixing Bowls
- Hand Mixer or Stand Mixer
- Baking Sheet
- Parchment Paper
- Cookie Scoop
Ingredients
Wet Ingredients
- 1 large ripe banana mashed
- 1/2 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar packed
- 1 large egg
- 1 tsp vanilla extract
Dry Ingredients
- 1 (3.4 oz) package instant vanilla pudding mix
- 1 1/2 cups all-purpose flour
- 1/2 tsp baking soda
- 1/2 tsp baking powder
- 1/4 tsp salt
Mix-ins (Optional but Recommended)
- 1/2 cup crushed vanilla wafers for added crunch
- 1/2 cup white chocolate chips or chopped nuts
Instructions
- In a small bowl, mash the ripe banana until smooth.
- In a large mixing bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Mix in the mashed banana, egg, and vanilla extract until fully combined.
- In a separate bowl, whisk together the vanilla pudding mix, flour, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.
- Fold in crushed vanilla wafers and white chocolate chips (if using).
- Cover the dough and chill in the refrigerator for 30 minutes to 1 hour.
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Use a cookie scoop or tablespoon to drop dough balls onto the baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they will firm up as they cool.
- Let cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
For extra flavor, try using banana-flavored pudding mix instead of vanilla. Store cookies in an airtight container at room temperature for up to 4 days, or freeze for up to 3 months.