Banana Pudding Cookies

These soft Banana Pudding Cookies combine sweet banana puree, crunchy Nilla Wafer pieces, and creamy white chocolate chips. They're quick, easy, and bring all the rich flavors of a classic Southern dessert into a simple handheld treat. You'll love the chewy edges and tender centers, making this the best batch for any casual weekend or family potluck. The secret is instant banana pudding mix inside the dough, keeping them perfectly moist every single time.

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Course: Dessert

Cuisine: American

Keyword: banana pudding cookies recipe

Prep Time: 15

Cook Time: 12

Total Time: 27

Servings:

Calories: 239kcal

Ingredients

0.5 cup unsalted butter Softened at room temperature for easy creaming.
0.5 cup light brown sugar Packed firmly to add rich caramel notes and moisture.
0.25 cup granulated sugar Adds crispness to the outer edges of the cookies.
3.4 ounces instant banana pudding mix Dry instant pudding powder used straight from the box.
1 large egg Brought to room temperature so it blends easily.
1 teaspoon vanilla extract Pure vanilla to enhance the sweet banana flavor.
3 tablespoons mashed banana Finely mashed from a spotty ripe fruit.
1.5 cups all-purpose flour Spoon and level to avoid packing too much flour.
0.5 teaspoon baking soda Acts as the leavening agent for a light lift.
0.25 teaspoon fine salt Balances the sweetness of the white chocolate.
0.5 cup white chocolate chips Provides creamy pools of sweetness throughout.
0.5 cup Nilla Wafers Coarsely crushed for classic banana pudding crunch.

Instructions

Preheat your oven to 350°F and line two sheet pans with parchment paper. In a large glass bowl, combine 1/2 cup softened unsalted butter, 1/2 cup brown sugar, 1/4 cup granulated sugar, and one 3.4-ounce box of dry instant banana pudding mix. Electric beat on medium speed for 2 minutes. You'll see the pale butter turn thick, fluffy, and fragrant with banana. The sugar crystals will break down, creating a light, airy base for the dough. (I tried skipping the brown sugar on my first attempt, the cookies came out flat and dry, so stick to the blend.) Mixing dry pudding mix into butter creates a stable emulsion that locks in moisture without making the dough cakey.
Add 1 large egg, 1 teaspoon vanilla extract, and 3 tablespoons finely mashed ripe banana to the bowl. Beat on low speed for 45 seconds until completely smooth and shiny. The mixture will loosen up and turn glossy and golden yellow. You'll smell sweet vanilla mixed with warm, ripe fruit right away. Don't overbeat past 60 seconds, over-mixing liquid ingredients introduces extra air bubbles that cause cookies to deflate while cooling.
Dump in 1 1/2 cups all-purpose flour, 1/2 teaspoon baking soda, and 1/4 teaspoon fine salt. Fold gently with a rubber spatula in a J-shaped motion until mostly combined. Gently stir in 1/2 cup white chocolate chips and 1/2 cup coarsely crushed Nilla Wafers. The dough will gather into a thick, sticky ball with visible white chocolate morsels and wafer chunks poking out. (My first batch had crushed wafers folded too early, they turned to dust. Keep them coarsely broken.) Folding dry ingredients by hand prevents gluten development, keeping every bite tender.
Scoop 2-tablespoon dough balls onto the parchment-lined sheet pan, spacing them 2 inches apart. Press a few extra wafer pieces on top of each ball. Bake at 350°F for 10 to 12 minutes. Watch for the edges to turn light golden while the centers stay soft and slightly puffy. You'll smell warm bakery sugar and sweet banana fill the kitchen. Pull them right at minute 11, leave them in longer and the bottoms will scorch and lose chewiness. Carryover heat on the hot pan finishes cooking the centers to perfection.

Notes

Store your cooled cookies in an airtight container at room temperature for up to 5 days. Place a piece of parchment paper between stacked layers to keep the soft tops from sticking together. To freeze, wrap individual cookies tightly in plastic film and place them in a freezer bag for up to 3 months. Thaw frozen cookies on the counter for 15 minutes before eating.

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