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Banana Pudding Cookies

These nostalgic Banana Pudding Cookies combine the delightful flavors of banana pudding and vanilla wafers for a soft and chewy treat that's quick to make and budget-friendly.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

For the cookies
  • 1 cup unsalted butter, softened Provides the creamy base for your cookies.
  • 1 cup brown sugar Adds sweetness and moisture.
  • 1/2 cup granulated sugar Balances the richness of brown sugar.
  • 1 teaspoon vanilla extract Infuses flavor.
  • 2 large eggs Binds ingredients together and adds moisture.
  • 3 cups all-purpose flour The backbone of the cookie.
  • 1 teaspoon baking soda Helps your cookies rise perfectly.
  • 1/2 teaspoon salt Enhances all those sweet flavors.
  • 1 cup banana pudding mix Brings that nostalgic flavor to the cookies.
  • 1 cup chopped bananas Freshness and added moisture.
  • 1 cup vanilla wafers, crushed Gives that iconic crunch.
  • 1/2 cup mini chocolate chips (optional) For extra indulgence.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth and fluffy, about 2-3 minutes.
  3. Beat in the eggs one at a time, ensuring they are well incorporated, then mix in the vanilla extract.
  4. In a separate bowl, combine the flour, baking soda, salt, and banana pudding mix. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
  5. Gently fold in the chopped bananas, crushed vanilla wafers, and chocolate chips if using.
  6. Drop spoonfuls of dough onto a prepared baking sheet lined with parchment paper, leaving space between each cookie.
Baking
  1. Bake for 10-12 minutes or until the edges are golden and the centers are set.
  2. Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Notes

Chill the dough for 30 minutes to help shape cookies better. Keep cookies in an airtight container at room temperature for up to a week, or freeze for up to three months.