Easy Banana Pudding Cookies
My easy banana pudding cookies use banana pudding mix and Nilla wafers to bring the true banana pudding flavor to this sweet and delicious dessert!
Ingredients
- 1 cup unsalted butter room temperature
- ¾ cup brown sugar lightly packed
- ¼ cup granulated sugar
- 3.4 ounces banana instant pudding mix
- 2 large eggs
- 1 ½ teaspoons pure vanilla extract
- 2 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- 1 cup white chocolate chips
- 1 cup Nilla wafer cookies crushed and divided
Instructions
- Preheat the oven to 350 degrees F and line a large cookie sheet with parchment paper.
- In a medium-sized bowl, whisk together the flour, salt, baking soda, and baking powder.
- In a large mixing bowl cream together the butter and sugars until light and fluffy.
- Add the dry pudding mix, eggs, and vanilla extract, and continue mixing until well combined.
- Add the dry ingredients to the wet ingredients and stir until just combined, making sure not to over mix the dough.
- Fold in the white chocolate chips and ¾ cup of the Nilla pieces. The dough will feel quite thick (this is the correct consistency).
- Scoop even mounds of the cookie dough onto the parchment-lined cookie sheets, making sure to space them out by 1 inch.
- Gently press the remaining Nilla pieces into each cookie.
- Bake them for 10 minutes or until the edges start to turn golden brown and the cookies are still soft in the center.
- Remove the cookie sheet from the oven and place it on a wire rack to cool for 5 minutes before enjoying.
Notes
- Cream the butter and sugars together for a few minutes until it gets a light and fluffy texture.
- Don’t overmix the dough! Overmixed cookie dough will lead to tough cookies. When you add the dry ingredients to the wet ones, mix only until just combined.
- The cookies are done when the edges turn golden brown, and the centers are still soft.
- Store leftovers in an airtight container at room temperature for up to 1 week. They store in the freezer longer for up to 3 months.
Nutrition
Calories: 154kcalCarbohydrates: 20gProtein: 2gFat: 8gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 24mgSodium: 113mgPotassium: 38mgFiber: 0.3gSugar: 12gVitamin A: 172IUVitamin C: 0.03mgCalcium: 20mgIron: 0.5mg
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
Tried this recipe?Let us know how it was!