Banana Pudding Cookies

Banana pudding is a beloved dessert known for its creamy texture, sweet banana flavor, and crunchy Nilla wafer cookies. Now imagine that classic dessert, transformed into a cookie—soft, chewy, and bursting with the irresistible combination of banana, vanilla pudding, and white chocolate. These Banana Pudding Cookies bring all the nostalgia of the iconic pudding in a convenient, handheld treat that’s perfect for any occasion.

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With just a few simple ingredients and 12 minutes of baking time, these cookies are not only quick to make but also offer a delightful blend of flavors and textures. The crispy edges, soft center, and subtle banana flavor come together in a way that’s sure to have you reaching for seconds. Whether you’re baking for a family gathering, a picnic, or just as an afternoon snack, these Banana Pudding Cookies are sure to impress!

Ingredients

For the Cookies:

• 1 cup unsalted butter, melted
• 1/2 cup granulated sugar (104 grams)
• 1/2 cup brown sugar (104 grams)
• 1 medium banana, mashed
• 1 egg yolk
• 1 teaspoon vanilla extract (4 grams)
• 1 box (3.4 ounces) instant vanilla pudding mix
• 1/2 teaspoon salt (3 grams)
• 3/4 teaspoon baking soda (4 grams)
• 2 cups all-purpose flour (250 grams)
• 4 ounces white chocolate, roughly chopped
• 28 Nilla wafer cookies, crushed/broken into small pieces

For the Icing:

• 1/2 cup powdered sugar (65 grams)
• 1 tablespoon whole milk or heavy cream (15 grams)

Step-by-Step Instructions

Step 1: Preheat and Prepare

Start by preheating your oven to 350°F (175°C). This ensures that your cookies bake evenly and are golden brown on the outside while soft on the inside. Line two baking sheets with parchment paper to prevent sticking and make cleanup a breeze.

Step 2: Mix the Wet Ingredients

In a large mixing bowl, place your mashed banana. The banana provides both flavor and moisture to the dough. Use a fork to mash it thoroughly. Next, add in the melted butter, granulated sugar, brown sugar, egg yolk, and vanilla extract. Whisk the ingredients together until fully combined. The mixture will be smooth and slightly glossy, indicating that the sugar has dissolved and the banana is well integrated.

Step 3: Add the Dry Ingredients

Now, it’s time to bring in the dry ingredients! Whisk in the instant vanilla pudding mix, salt, baking soda, and flour. The pudding mix is key to giving these cookies their unique flavor and a little extra richness. Stir until everything is well combined and a dough begins to form. You may notice that the dough is a bit thick, which is perfect for creating a chewy texture in the final cookie.

Step 4: Stir in White Chocolate and Nilla Wafers

For that extra indulgence, fold in the chopped white chocolate and crushed Nilla wafers. The white chocolate adds a creamy sweetness, while the Nilla wafers give the cookies a crunchy, nostalgic element. Be sure to reserve a few pieces of the white chocolate and Nilla wafers to top the cookies before baking.

Step 5: Scoop the Dough

Using a large spoon or a cookie scoop, drop 8 mounds of dough onto your prepared baking sheets. Each mound should be sizable to ensure that the cookies remain soft and chewy in the center after baking. If you like, you can top each mound with the reserved white chocolate chunks and Nilla wafer pieces for extra visual appeal and flavor.

Step 6: Bake the Cookies

Place the baking sheets in the preheated oven and bake for 12 to 15 minutes. The baking time will depend on how soft or crispy you prefer your cookies. For softer cookies, check them at 12 minutes. For firmer, crispier cookies, leave them for the full 15 minutes. At around the 9-minute mark, you can use a spatula to carefully flatten the cookies if you want them to spread out more. This is a great trick if your cookies aren’t spreading as much as you’d like.

Step 7: Cool the Cookies

Once the cookies are done baking, let them cool on the baking sheet for about 5 minutes. This cooling time is crucial to allow the cookies to firm up slightly before transferring them to a wire cooling rack. If you skip this step, your cookies may break apart when you move them.

Step 8: Drizzle with Icing

While the cookies cool, prepare the icing by whisking together powdered sugar and milk or cream in a small bowl. The icing should be smooth and slightly runny—perfect for drizzling over the warm cookies. Once the cookies have cooled enough to handle, drizzle the icing generously over each one for a touch of sweetness that ties everything together.

Flavor, Texture, and Aroma

The flavor of these Banana Pudding Cookies is an explosion of sweet, comforting goodness. The ripe banana offers a natural sweetness, perfectly complemented by the creamy vanilla pudding mix. The subtle tang of brown sugar enhances the rich flavor, while the white chocolate adds a luscious, creamy layer. The Nilla wafers bring the taste of classic banana pudding to life with a light, crunchy texture.

When you take a bite, the texture is a delightful contrast: the crispy edges give way to a soft, chewy center. The cookie is neither too dense nor too airy, striking the perfect balance between thick and tender. The chunks of white chocolate and broken wafer pieces throughout the dough create little pockets of sweetness and crunch, making each bite a new experience.

As for the aroma, the scent of vanilla and banana fills the kitchen as these cookies bake, tempting you to take the first bite even before they’re ready. The slight caramelization of the sugars combined with the warm scent of banana creates an irresistible invitation to indulge.

Tips for Ingredient Substitutions

• Banana: If you don’t have a ripe banana on hand, you can substitute it with an equal amount of applesauce or even mashed pumpkin for a slightly different flavor. Keep in mind that this will alter the flavor profile, but it can still work wonderfully.
• White Chocolate: If you’re not a fan of white chocolate, you can swap it out for semi-sweet or milk chocolate chips. Alternatively, butterscotch chips would pair nicely with the banana flavor as well.
• Flour: For a gluten-free version of these cookies, you can use a gluten-free all-purpose flour blend. Just make sure to check the label and make sure it includes xanthan gum to help with texture.

Variations

• Banana Pudding Cookie Bars: If you don’t feel like baking individual cookies, you can transform this recipe into a cookie bar. Press the dough into a greased 9×13-inch pan and bake for about 20-25 minutes, or until golden brown.
• Chocolate Drizzle: Instead of a simple icing drizzle, try melting some chocolate chips (milk, dark, or white) and drizzle them over the cooled cookies for an extra indulgent touch.
• Add Nuts: For a bit of crunch, toss in some chopped walnuts or pecans. Their earthy flavor pairs wonderfully with the sweetness of the banana and white chocolate.

Serving Suggestions

Banana Pudding Cookies are versatile and can be enjoyed in many ways. Serve them with a scoop of vanilla ice cream for a dessert that’s even more decadent. For a fun twist, add a dollop of whipped cream on top of each cookie and garnish with extra crushed Nilla wafers to create a mini banana pudding in cookie form.

These cookies also make a perfect treat for a potluck, bake sale, or any casual gathering. Their nostalgic flavor and comforting texture make them a crowd-pleaser every time.

Final Thoughts

If you’re a fan of banana pudding, these Banana Pudding Cookies will quickly become your new favorite treat. They capture the essence of the classic dessert in a new and exciting form that’s both easy to make and hard to resist. With just the right balance of sweetness, texture, and flavor, these cookies are sure to be a hit in your home. So why not give them a try? With their irresistible flavor and nostalgic charm, they’re bound to become a regular in your baking rotation!