Banana Pudding Cookies
These Banana Pudding Cookies are crispy on the edges, yet soft in the center. Made with mashed banana, vanilla pudding and Nilla Wafers, these cookies taste just like banana pudding, but in cookie form. They take only 12 minutes to bake and minutes to mix together.
Okay, cookies are my weakness, and if you add banana pudding into cookies, oh my word! It’s like a dream come true! These Banana pudding cookies are truly delicious and I guarantee they will be a hit wherever you go.
If you have been following a few of my cookie recipes, you know I very rarely chill the dough. These cookies are no different. The dough does not need to be chilled, which means they can be made in less than 30 minutes. The cookies have enough flour in them to hold the structure of the cookies together, which is why the dough does not need to be chilled.
The details
Where does the banana pudding flavor come from?
These cookies get their banana pudding flavor from fresh banana as well as vanilla pudding. Certainly you can substitute the vanilla pudding for banana pudding, which would add even more banana flavor to these. The pudding not only adds flavor, but also makes these cookies soft, moist and chewier.
These banana pudding cookies have the addition of Nilla wafers mixed into the cookie dough, which adds one of the characteristic flavors of banana pudding.
Here’s how to make the banana pudding cookies
mixing the dough
These banana pudding cookies come together in minutes, and can be made with just a whisk and a bowl. They are truly easy to make! I love that they can be made so quickly, so that when your cookie craving hits, you can whip these together in just minutes.
mix the dough
You’ll start by mixing the liquid or softer ingredients together (melted butter, sugars, egg yolk, mashed banana and vanilla extract). Whisk until combined, then add in the flour, baking soda, salt, vanilla pudding and flour. Whisk just until combined. Fold in the Nilla wafers and white chocolate, just until combined. You don’t want to overmix the cookie dough, as it can make the cookies tough and not spread as they are supposed to.
scoop and bake
Scoop the banana pudding cookie dough into 8 large cookie dough mounds onto two parchment paper lined baking sheets. I added a few extra Nilla wafers and white chocolate pieces on top of the cookie dough. It’s just for looks, so you certainly don’t have to do this.
Bake in preheated oven for 12-15 minutes. 12 minutes if you prefer a softer, gooey cookie and 15 if you prefer a crisper cookie.
Allow the banana pudding cookies to cool 5 minutes on cookie sheet, then transfer to a wire cooling rack. Allow to fully cool, then drizzle icing over cookies.
How to store the cookies
You can cover these cookies and store at room temperature up to 2 days, or place in the refrigerator for up to 10 days.
You can also freeze these cookies after baking for up to 3 months. Just place the cookies in a freezer safe container or zip-top bag. You can thaw the cookies in the refrigerator the night before you plan to eat them, or just pop them in the microwave for a few seconds to thaw them out when you get a craving for one of these cookies.
Here are a few of my favorite cookie recipes
Let me know what you thought!
If you make these Banana Pudding Cookies, let me know what you thought in the ratings and comments below. I absolutely love reading all of your comments! Also, make sure to snap a picture of your banana pudding cookies and tag me @simplebakingwithpep on instagram. It truly makes my day to see all of your wonderful creations.
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Print
Banana Pudding Cookies
- Total Time: 22 minutes
- Yield: 8 1x
Description
These Banana Pudding Cookies are crispy on the edges, yet soft in the center. Made with mashed banana, vanilla pudding and Nilla Wafers, these cookies taste just like banana pudding, but in cookie form. They take only 12 minutes to bake and minutes to mix together.
Ingredients
- 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 ounce) 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
Icing
- 1/2 cup powdered sugar (65 grams)
- 1 tablespoon whole milk or heavy cream (15 grams)
Instructions
1. Preheat oven to 350F. Line two baking sheets with parchment paper.
2. In a large bowl, add banana and mash with a fork. Add butter, sugars, egg yolk and vanilla extract. Whisk to combine.
3. Add in vanilla pudding mix, salt, baking soda and flour. Whisk to combine.
4. Stir in chopped white chocolate, and Nilla Wafer cookies (reserve a few pieces of each for the top of the cookies).
5. Scoop 8 large cookie dough mounds onto prepared baking sheets. Top the cookies with leftover pieces of chopped white chocolate and Nilla Wafer cookie pieces, if desired.
6. Bake in preheated oven for 12-15 minutes. At the 9 minute mark, if the cookies are not flattening as much as you like, remove the baking sheet from the oven and very carefully flatten the cookies to your desired thickness, with spatula. Place back in the oven and finish baking an additional 3-5 minutes. (12 minutes for a softer cookie, 15 minutes for a firmer/crisper cookie). Allow to cool on baking sheet 5 minutes before transferring to a wire cooling rack.
7. In a small bowl, whisk together ingredients for icing. Drizzle icing over cookies. Enjoy!
- Prep Time: 10
- Cook Time: 12
- Category: Dessert
- Method: Oven
- Cuisine: American
Just finished making a batch and These cookies are so easy to make and they are absolutely delicious !!
Thanks Jolene
Julia-ann,
I am so happy to hear that you enjoyed these cookies so much! Thanks for making them!
-Jolene
Got Rave reviews from most everyone I gave them to! This recipe is a keeper!
Jill,
I am so happy to hear that! Thanks for making these cookies :).
-Jolene
Can these be frozen before baking?
Sabrina,
I personally haven’t tried freezing the cookie dough, but I believe it should work fine to do so. I would recommend scooping the cookie dough into balls, then wrapping individually in plastic wrap and placing in a freezer zip-top bag. Thaw the cookie dough balls overnight in the refrigerator, then bake as directed in the recipe. You may need to add a minute or so to the baking time. I hope this helps!
-Jolene
Made these for my co-workers. Taste just like banana pudding!! Will be making again!
Chelsea,
I’m so glad you and your co-workers enjoyed them so much! Thanks for making them :).
-Jolene
Question: why an egg yolk and not a whole egg? Will it do something to the pudding mix?
Candice,
The egg yolk makes the cookie richer, lighter and chewier versus using the whole egg. The whole egg will change the texture of it.
Hope that helps and you enjoy!
-Jolene
Do these have to be refrigerated because of the banana?
Shawn,
I stored mine in the refrigerator, but they can be stored at room temperature for 2 days. Store them in the refrigerator for up to 7 days. The cookies store best in the refrigerator, as they tend to get very soft at room temperature. Hope you enjoy!
-Jolene
Absolutely amazing cookies.
Thank you for the recipe.
Melinda,
I am so glad to hear you enjoyed them! Thanks for making them :).
-Jolene
is the dough supposed to be sticky?
Jataya,
The dough isn’t particularly sticky. The dough may just be a touch warm (perhaps if your house is warmer?). You can stick in the refrigerator for 10-15 minutes to firm up slightly.
Hope you enjoy these!
-Jolene