Easy Banana Pudding Cookies
Introduction
These Banana Pudding Cookies are soft, sweet, and full of nostalgic flavor — just like the classic Southern dessert, but in cookie form. With crushed vanilla wafers, creamy pudding mix, and white chocolate chips, every bite is rich, chewy, and comforting. Perfect for bake sales, holiday trays, or simply when you’re craving something cozy and homemade.
Ingredients
1 cup unsalted butter, softened
½ cup granulated sugar
½ cup light brown sugar
2 large eggs
1 tsp vanilla extract
1 box (3.4 oz) instant banana cream pudding mix
2¼ cups all‑purpose flour
1 tsp baking soda
1 cup crushed vanilla wafers
1 cup white chocolate chips
Instructions
Step 1: Prep
Preheat oven to 350°F (175°C).
Line baking sheets with parchment paper.
Step 2: Make the Dough
In a large bowl, beat softened butter with both sugars until light and fluffy.
Add eggs and vanilla, mixing until smooth.
Stir in dry pudding mix, baking soda, and flour just until combined.
Fold in crushed vanilla wafers and white chocolate chips by hand.
Step 3: Bake
Drop spoonfuls of dough onto prepared baking sheets.
Bake 10–12 minutes, until edges are lightly golden but centers remain soft.
Cool slightly before serving.
Time & Yield
Prep Time: 15 minutes
Bake Time: 12 minutes
Total Time: ~27 minutes
Yield: 24 cookies
Tips & Tricks
Chill dough for 20 minutes if it feels sticky.
Use mini white chocolate chips for more even distribution.
Add a sprinkle of crushed wafers on top before baking for extra crunch.
Store in an airtight container up to 5 days.
Variations
Chocolate Lovers: Swap white chocolate chips for milk or dark chocolate.
Nutty Twist: Add chopped pecans or walnuts to the dough.
Holiday Version: Drizzle with white chocolate and festive sprinkles.
Extra Banana Flavor: Mix in ½ tsp banana extract with the vanilla.
Serving Suggestions
Pair with a glass of cold milk.
Serve warm with a scoop of vanilla ice cream.
Arrange on a dessert platter with other pudding‑inspired treats.
FAQs
Q: Can I use sugar‑free pudding mix?
A: Yes, but texture may be slightly different.
Q: Can I freeze the dough?
A: Absolutely — freeze scooped dough balls and bake straight from frozen, adding 1–2 minutes to bake time.
Q: Can I make them chewy or crisp?
A: Bake less for chewy cookies, longer for crisp edges.
Conclusion
These Banana Pudding Cookies are a nostalgic twist on a classic dessert — soft, chewy, and packed with flavor. Whether for family gatherings or a sweet afternoon snack, they’re sure to become a favorite.