Banana Pudding Pudding Cookies Recipe

Banana Pudding Pudding Cookies Recipe

Course: Dessert

Cuisine: American

Prep Time: 15

Cook Time: 9

Total Time: 24

Servings: cookies

Calories: 354kcal

Author: Becky Hardin - Easy Dessert Recipes

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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Equipment

Kitchen Scale (optional)
Baking Sheet
Hand Mixer (optional)
Stand Mixer (optional)
Cookie Portion Scoop

Ingredients

26 vanilla wafer cookies 98 grams, divided
2 cups all-purpose flour 240 grams
3.4 ounces banana cream instant pudding mix 96 grams (1 box)
1 teaspoon baking soda 6 grams
½ teaspoon baking powder 2 grams
½ teaspoon kosher salt
1 cup unsalted butter 226 grams, room temperature (2 sticks)
¾ cup brown sugar 160 grams
¼ cup granulated sugar 50 grams
2 large eggs 100 grams, room temperature
2 teaspoons vanilla extract 8 grams
¾ cup white chocolate chips 128 grams

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 sugars 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, ¾ cup brown sugar, ¼ cup granulated 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

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.

Storage: 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.

Nutrition