Description
Soft and chewy banana pudding cookies loaded with white chocolate chips and crushed Nilla wafers. A nostalgic twist on a classic dessert in cookie form.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/4 cup brown sugar, packed
- 1 large egg
- 1 teaspoon vanilla extract
- 1 (3.4 oz) box banana cream instant pudding mix
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup white chocolate chips
- 3/4 cup crushed Nilla wafers
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Cream butter, granulated sugar, and brown sugar until fluffy. Add egg and vanilla, then mix in pudding mix.
- In a separate bowl, whisk flour, baking soda, and salt. Gradually add to wet ingredients.
- Fold in white chocolate chips and crushed Nilla wafers.
- Use a cookie scoop to portion dough onto prepared sheets, spacing 2 inches apart.
- Press extra chips or crumbs on top for presentation if desired.
- Bake for 10–12 minutes until edges are set. Centers should look slightly soft.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
- Chill dough for at least 30 minutes for thicker cookies.
- Don’t overbake—cookies will set as they cool.
- Store in airtight container to keep soft for days.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 13g
- Sodium: 95mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 0.5g
- Protein: 2g
- Cholesterol: 25mg
Keywords: banana pudding cookies, banana dessert cookies, soft banana cookies, white chocolate banana cookies, easy banana cookie recipe