My quick and easy banana pudding cookies taste just like my favorite pudding! These perfectly soft and sweet cookies are made with banana pudding mix, vanilla wafers, and white chocolate chips, so every bite is filled with something delicious. Ready in 25 minutes, I love that I can make these any night of the week!
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Banana Pudding Cookies with Nilla Wafers and White Chocolate Chips
If you know me, you know that I never pass up classic banana pudding. I can’t get enough of the bold banana flavor mixed with vanilla wafer cookies. I wanted to put all that goodness into some simple cookies I could bake up on weekends, or any time I get a craving!
I infused a standard cookie dough with banana pudding mix, which really thickens it up, adds moisture, and ultimately creates a super rich and soft texture. Then I crushed up some Nilla wafers to mix right into the cookies, and added white chocolate chips for an extra sweet finish!
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Chilling Optional
I’ve found that these banana cookies hold up pretty well without chilling the dough first, which saves some time. The thicker ingredients in the dough help hold it together, so there’s no major spreading in the oven. However, you can pop the dough in the fridge or freezer for 10-15 minutes if you prefer.
Banana Pudding Mix Cookies Recipe
Equipment
- Baking Sheet
- Hand Mixer or Stand Mixer
- Cookie Portion Scoop
Ingredients
- 26 vanilla wafer cookies divided*
- 2 cups all-purpose flour
- 3.4 ounces banana cream instant pudding mix (1 box)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 1 cup unsalted butter room temperature (2 sticks)
- 1 cup brown sugar
- 2 large eggs room temperature
- 2 teaspoons vanilla extract
- ¾ cup white chocolate chips optional**
Instructions
- Preheat oven to 350°F. Line a baking sheet 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 or meat mallet until they form fine crumbs. Set aside.26 vanilla wafer cookies
- 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 salt. Set aside.2 cups all-purpose flour, 3.4 ounces banana cream instant pudding mix, 1 teaspoon baking soda, ½ teaspoon baking powder, ½ teaspoon kosher salt
- In a large bowl, with a hand mixer or stand mixer with the paddle attachment, cream the butter and the sugar together until light and fluffy, about 2 minutes. Add the eggs, one at a time, until incorporated. Mix in the vanilla.1 cup unsalted butter, 1 cup brown sugar, 2 large eggs, 2 teaspoons vanilla extract
- Add the dry ingredients and stir. 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 remaining larger cookie pieces.¾ cup white chocolate chips
- Using a 1½-tablespoon cookie scoop, scoop out the cookie dough onto the baking sheet 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. Repeat with remaining cookie dough.
- Transfer to a wire rack to cool completely.
Notes
- You do not need to chill these cookies before baking. They tend not to spread too much during baking, but if you find yours are spreading a lot, you may wish to chill them for 10 minutes before baking.
- 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.
How to Store
Store banana pudding cookies in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 5 days, or in the freezer for up to 1 month.
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