Banana Pudding Mix Cookies Recipe

up close stacked banana pudding cookies on white plate

Course: Dessert

Cuisine: American

Prep Time: 15

Cook Time: 9

Total Time: 24

Servings: cookies

Calories: 354kcal

Author: Becky Hardin

These banana pudding cookies are made with pudding mix, vanilla wafers, and white chocolate chips. Ready in 25 minutes!

Print Recipe

US Customary - Metric

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 can use Golden Oreo Cookies if you do not have vanilla wafers.

**If you do not like white chocolate, you can replace them with any other baking chips. Or simply omit.

Becky's Top Tips:

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.

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