If you are a fan of banana pudding, you will fall in love with these irresistible Banana Pudding Cookies. The cookies are simple enough to make, leaving you with a tasty treat to enjoy.
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Banana Pudding Pudding Cookies Recipe
When you enjoy the taste of fresh, homemade banana pudding, you can expect to enjoy these simple and delicious Banana Pudding Cookies. You will use several important ingredients, such as banana cream pudding mix and white chocolate chips, to create unique and delicious cookies to eat.
If you normally eat chocolate chip cookies or sugar cookies, you might want to try something different. As long as you enjoy the taste of bananas, you will love these Banana Pudding Cookies. You can eat them fresh out the oven or save them for later!
Why you’ll love this Banana Pudding Cookies recipe
- Easy to make. These cookies are easy to prepare. Once you gather your ingredients, you can mix them to create the perfect cookie dough.
- Banana pudding copycat. The cookies will remind you of your favorite bowl of banana pudding. They have the perfect flavor and texture.
- Quick prep and cook. Once you prepare the dough, you can make the Banana Pudding Cookies in minutes.
How to make Banana Pudding Cookies with White Chocolate Chips
Be sure to see the recipe card below for full ingredients & instructions!
- Set your oven to 350 degrees F and get your baking sheets ready.
- Add 10 wafer cookies to a plastic bag before sealing the bag, crushing the cookies with a rolling pin, and setting them off to the side.
- Repeat the same process with the additional cookies, leaving larger crumbs than the first batch.
- Use a mixing bowl to whisk your smaller cookie crumbs with the pudding mix, baking powder, baking soda, flour, and salt.
- Use a separate mixing bowl to blend the butter with the sugars before adding in your egg and vanilla.
- Combine both the wet and dry ingredients, stir without mixing too much, and then add your white chocolate chips and large cookie pieces into the mix.
- Use a cookie scoop to remove cookie dough and add it to your baking sheet.
- Bake your cookies for up to nine minutes before removing them from the oven.
How do I make cookies taste like banana pudding?
You will give these Banana Pudding Cookies a banana pudding flavor by using the banana cream pudding mix. It leaves a subtle banana taste with each bite.
Are these cookies soft?
The cookies are soft and chewy with a slight crunch that comes from the chunks of vanilla wafer that you will add to the dough.
How do I store leftover cookies?
Place any leftover cookies in a food storage bag with a zip-seal. Remove extra air, seal the bag shut, and then place your cookies on the counter or in a bread box.
Recipe Tips and Tricks
- When you remove the cookies from the oven, place them on a wire rack and let them cool for just five minutes before you eat them.
- If you do not like white chocolate, you can replace the white chocolate chips with any other chocolate chips that you do like.
- Use any vanilla wafer cookie that you have available! You can use Golden Oreo Cookies if you do not have vanilla wafers.
As a fan of banana pudding, these flavorful cookies will quickly become your favorite treat. They are easy to prepare, but most importantly, they taste amazing.
More creative cookie recipes we love
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Banana Pudding Pudding Cookies Recipe
Ingredients
- 26 vanilla wafer cookies divided
- 2 cups all-purpose flour
- 3.4 ounce package instant banana cream pudding mix
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ¼ teaspoon sea salt
- 1 cup unsalted butter softened
- ¾ cup light brown sugar packed
- ¼ cup granulated sugar
- 2 large eggs
- 2 teaspoon vanilla extract
- ¾ cup white chocolate chips
Instructions
- Preheat the oven to 350°F. Line sheet trays with parchment paper set aside. Take 10 of the vanilla wafer cookies, place them in a ziplock baggie and crush them with a rolling pin until they form fine crumbs, set aside. Place the remaining cookies in the bag and crush them but leave them in bigger chunks, about the size of a pea or a little bigger, set aside.
- In a large bowl, whisk together the finely crushed cookies, flour, pudding mix, baking soda, baking powder, and sea salt, set aside.
- In a large bowl with a hand mixer, or in the body of a stand mixer with the paddle attachment, cream the butter and the sugars together until light and fluffy, 2 minutes. Add the eggs one at a time until incorporated. Mix in the vanilla.
- Add the dry ingredients and stir it in, you do not want to overmix but make sure there are no dry patches. Scrape down the sides as needed. Stir in the chocolate chips and the cookie pieces.
- Using a 1.5 tablespoon cookie scoop, scoop out the cookie dough onto the sheet trays about 2 inches apart. You can press in more crushed cookies and chocolate chips for garnish if desired.
- Bake for 8-9 minutes until the edges are lightly golden brown. Let the cookies cool for 5 minutes on the sheet tray.
- Transfer to a wire rack to cool completely.
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