Description
Delightfully soft and chewy Banana Pudding Cookies combine the sweet flavor of banana pudding mix, white chocolate chips, and crushed vanilla wafer cookies for a nostalgic dessert treat that’s easy to make and perfect for sharing.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 (3.4-ounce) box instant banana pudding mix
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins
- 1 cup white chocolate chips
- 1 cup crushed vanilla wafer cookies
- Optional: 1/2 cup chopped pecans or walnuts
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture becomes light and fluffy, which helps create a tender cookie texture.
- Add Eggs and Flavorings: Beat in the eggs one at a time to incorporate fully, then mix in the vanilla extract for a rich aroma and flavor foundation.
- Incorporate Banana Pudding Mix: Add the instant banana pudding mix to the wet ingredients and beat until fully combined, which adds moisture and the signature banana flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt to evenly distribute leavening agents and seasoning.
- Mix Dry Ingredients Into Wet: Gradually add the dry mixture to the wet ingredients, mixing just until combined to avoid overworking the dough and ensuring tender cookies.
- Fold in Add-ins: Gently fold in the white chocolate chips and crushed vanilla wafers, along with optional nuts if using, to add texture and complementary flavors.
- Portion Cookies: Use a cookie scoop or spoon to drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake the Cookies: Bake the cookies for 10 to 12 minutes until the edges turn lightly golden but the centers remain soft, ensuring a chewy, moist interior.
- Cool the Cookies: Let the cookies cool on the baking sheet for 5 minutes to set before transferring them to a wire rack to cool completely, which prevents breaking.
Notes
- For extra banana flavor, add 1/2 teaspoon banana extract to the wet ingredients.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Freeze cookies for up to 2 months to enjoy later without loss of flavor or texture.
