Easy Banana Pudding Cookies Recipe
Our fabulously easy cookie recipe uses simple ingredients like instant banana pudding mix, white chocolate chips, and Nilla wafers to make a sweet Southern-inspired treat! Add a dollop of frosting and extra goodies for decadent cookies that everyone loves.
Servings: 40 cookies
Calories: 152kcal
Ingredients
- 1 cup butter
- 1 cup granulated sugar
- 2 large eggs
- 1 ½ teaspoons vanilla extract
- 2 ¼ cup all-purpose flour
- 3.4 ounce box instant banana pudding mix
- 1 ½ teaspoons baking powder
- ½ teaspoon salt
- 1 ¼ cups diced firm ripe banana
- 1 ¼ cups chopped mini vanilla wafers optional
- 10-11 ounce bag white chocolate chips
Optional Banana Pudding Cookie Toppings –
- 1 tub white frosting
- Extra mini vanilla wafers
- Fresh banana slices
Instructions
- Preheat the oven to 350°F. Set out several baking sheets and line them with parchment paper.
- Place the softened butter and sugar in the bowl of an electric mixer. Beat on high to cream the butter and sugar until light and fluffy. (About 3 to 5 minutes.)
- Meanwhile, set out a separate mixing bowl and combine the flour, instant pudding mix, baking powder, and salt. Mix well. Chop the bananas and vanilla wafers.
- Once the butter mixture is super light and fluffy, scrape the bowl with a rubber spatula and turn the mixer on low. Beat in the eggs and vanilla extract. Then add ½-cup of the flour mixture to the butter mixture at a time, until the dough is smooth and consistent. Turn off the mixer so as to not overbeat the dough.
- Mix the diced banana, chopped vanilla wafers, and white chocolate chips in by hand. Gently mix until all the bits are evenly distributed.
- With a 1.5 tablespoon scoop, portion the dough out into balls on the baking sheets. Separate the doughballs 2-inches apart to allow for spreading. Bake the cookies for 10-12 minutes until gold around the edges.
- Allow the cookies to cool completely before moving. Store in an airtight container at room temperature for up to 5 days, or store in the refrigerator for longer. Once the cookies are completely cool, you can frost and decorate them if desired!
Notes
The banana chunks in the cookies will bake and will keep well at room temperature for up to several days. However, if you decorate the tops with fresh bananas they will need to be served on the day of decorating.
Store the cookies plain in an airtight container, and keep at room temperature for up to 4-5 days. To Freeze: Let the baked cookies cool completely before transferring to a ziploc plastic freezer bag. If you have enough to stack I suggest sticking a layer of parchment paper or wax papers between the layers. Seal up the bag so all of the air is squeezed out, and freeze for up to 3 months. Thaw at room temperature for 30 minutes or so before decorating and/or eating.
Store the cookies plain in an airtight container, and keep at room temperature for up to 4-5 days. To Freeze: Let the baked cookies cool completely before transferring to a ziploc plastic freezer bag. If you have enough to stack I suggest sticking a layer of parchment paper or wax papers between the layers. Seal up the bag so all of the air is squeezed out, and freeze for up to 3 months. Thaw at room temperature for 30 minutes or so before decorating and/or eating.
Nutrition
Serving: 1cookie | Calories: 152kcal | Carbohydrates: 19g | Protein: 2g | Fat: 8g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 22mg | Sodium: 125mg | Potassium: 51mg | Fiber: 0.3g | Sugar: 12g | Vitamin A: 156IU | Vitamin C: 0.04mg | Calcium: 24mg | Iron: 0.4mg