A whole new flavor to explore.
No spoilers here: I love cookies. Baking them, and eating them. Naturally, I’ve tried all the classics like chocolate chip, sugar cookies, and snickerdoodles. And also naturally, I’ve put my own spin on them with variants like Jumbo Oreo Stuffed Chocolate Chip Cookies, Andes Sugar Cookies, and Soft and Chewy Caramel Filled Snickerdoodle Cookies.
But after a while, I started to get tired of just doing new versions of the same old cookie recipes. I wanted a new kind of cookie to bake and enjoy and mess around with. Where could I find a flavor that I hadn’t used in a cookie before? I started hunting through my pantry in search of ideas. First I found a box of vanilla wafers, and then a box of instant banana cream pudding. I looked at the two of them together, and…light bulb!
These Banana Pudding Cookies are a whole new ball of dough. They’ve got all the sweet, tropical flavors of my delicious Blue Ribbon Banana Pudding in cookie form. They’re chewy and crunchy, vanilla-y and banana-y all at the same time. The one thing they’re definitely not is ordinary.
Pudding mix in a cookie? That’s a new one on me. What’s the texture like?
- Very soft, moist, and chewy. They’re kind of more like a cake than a cookie. And they stay that way for days in the cookie jar without ever turning hard and crumbly.
Does it have to be instant pudding, or can I use the cook-and-serve kind?
- No, no, don’t do that! The instant pudding is the key to that chewy texture. The cook-and-serve kind has a different formula with way more cornstarch, and the cookies won’t bake up nice and soft.
Can you make other kinds of pudding cookies besides banana?
- Oh, for sure. Once you have the basic recipe, there’s all kinds of stuff you can do with it. You swap out the banana pudding for vanilla, chocolate, butterscotch, even pistachio.
- And you can mix it up even more with different mix-ins like crushed Oreos, chocolate or white chocolate chips, or M&Ms. I’m sure you’ll be seeing more pudding cookie combos from me in future!
How to make Banana Pudding Cookies
- Preheat oven to 350 degrees F. Prepare two cookie sheets with parchment paper and set aside.
- Using a hand mixer or stand mixer, beat together butter, brown sugar and granulated sugars until smooth. Next add in eggs and vanilla and beat until well combined.
- In a separate large bowl, mix together the flour, dry banana pudding mix, and baking soda. Mix until well combined.
- Add the flour mixer 1/2 cup at a time, to the wet ingredients until combined a dough is formed. Next mix in vanilla wafer cookies and white chocolate chips.
- Using a 2 tablespoon cookie scoop, or tablespoons roll dough balls and place no cookie sheet at least 2 inches a part. Bake for about 10-13 minutes or until the cookies start barely crackle on top. Do not over bake to keep them soft and chewy.
- Let cookies stay on cookie sheet for a couple minutes before transferring them to a cooling rack to cool the rest of the way.
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Banana Pudding Cookies
Ingredients
- 1 cup unsalted butter softened
- ½ cup light brown sugar
- ½ cup granulated sugar
- 2 large egg
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 1 3.4 ounce box banana cream instant pudding mix
- 1 teaspoon baking soda
- 1 cup vanilla wafer cookies broken into large chunks
- 1 cup white chocolate chips
Instructions
- Preheat oven to 350 degrees F. Prepare two cookie sheets with parchment paper and set aside.
- Using a hand mixer or stand mixer, beat together butter, brown sugar and granulated sugars until smooth. Next add in eggs and vanilla and beat until well combined.
- In a separate large bowl, mix together the flour, dry banana pudding mix, and baking soda. Mix until well combined.
- Add the flour mixer 1/2 cup at a time, to the wet ingredients until combined a dough is formed.
- Next mix in vanilla wafer cookies and white chocolate chips.
- Using a 2 tablespoon cookie scoop, or tablespoons roll dough balls and place no cookie sheet at least 2 inches a part.
- Bake for about 10-13 minutes or until the cookies start barely crackle on top. Do not over bake to keep them soft and chewy.
- Let cookies stay on cookie sheet for a couple minutes before transferring them to a cooling rack to cool the rest of the way.
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Nutrition Information:
Nutrition Disclaimer
Family Fresh Meals is not a dietician or nutritionist, and any nutritional information shared is only an estimate. We recommend running the ingredients through an online nutritional calculator if you need to verify any information.
Shirley R says
These cookies sound delicious! You mentioned white chocolate chips as added in the instructions, but how many did you add – they are not listed as an ingredient.
Corey says
Sorry about that Shirley, they were showing up in the same line as another ingredients. It’s all fixed up now 🙂 It’s 1 cup.
Amber says
Can these cookies or the dough be frozen? If so how long do I adjust the baking time? These are DELICIOUS!! I’ve flipped them and made them VEGAN!!
Corey says
Yes, I think the dough would be fine frozen. Not sure on the baking time as I haven’t tried that out yet. If you do, please come back and let us know how they turned out!
Ray says
Why are the white chocolate chips not listed in the recipe but in the instructions?
Corey says
Sorry about that Ray, they were showing up in the same line as another ingredients. It’s all fixed up now 🙂 It’s 1 cup.