No Chill Easy Banana Pudding Cookies Recipe
If you’ve ever wished your cookies could taste like a creamy, dreamy banana pudding without the complicated steps, then you’re in for a treat. These No Chill Easy Banana Pudding Cookies bring all that luscious banana flavor plus the soft, chewy texture of a classic cookie in one simple recipe. With no chilling time required, they’re perfect for when you need a quick yet delightful homemade treat that captures the essence of banana pudding in every bite.
Ingredients You’ll Need
The beauty of this recipe lies in its straightforward ingredients that combine to create layers of flavor and texture. Each component plays an important role, from the rich butter adding moisture and tenderness, to the banana cream pudding mix providing that unmistakable banana essence that shines through beautifully.
- 1 cup butter (226g), softened at room temp: Gives the cookies a rich, tender base and helps with a perfect chewy texture.
- 1 cup brown sugar (213g): Adds deep caramel notes and keeps the cookies moist.
- ¼ cup white sugar (50g): Balances sweetness and aids browning for a lovely golden edge.
- 1 egg + 1 egg yolk, large: Provides structure and extra richness to the dough.
- 2 ¼ cup flour (270g): The backbone of the cookies, ensuring they hold their shape without being tough.
- 3.4 oz banana cream pudding mix: The star ingredient that infuses classic banana pudding flavor straight into the cookies.
- ½ tsp baking soda: Helps the cookies rise slightly and develop a light crumb.
- ¼ tsp baking powder: Adds lift alongside baking soda for the perfect texture.
- ½ tsp kosher salt: Enhances all the flavors, balancing the sweetness perfectly.
- 4 oz white chocolate (chopped or chips): Adds creamy sweetness and little bursts of vanilla-rich flavor throughout.
- 10-12 Nilla Wafer cookies (chopped, optional): For added crunch and that nostalgic banana pudding authenticity.
How to Make No Chill Easy Banana Pudding Cookies
Step 1: Prepare Your Oven and Baking Sheet
Start by preheating your oven to 350°F. Line a cookie sheet with parchment paper so the cookies won’t stick and can bake evenly. You’ll reuse the same cookie sheet for multiple batches, so set it aside once prepared.
Step 2: Cream the Butter and Sugars
Using a hand or stand mixer fitted with a paddle attachment, beat the softened butter on medium speed for about a minute until creamy. Then scrape down the sides and add both brown and white sugars, continuing to cream for about two minutes. This step is key to achieving a soft yet structured cookie.
Step 3: Add Eggs for Richness
Next, add your whole egg plus the extra egg yolk and mix for 30 seconds. The extra yolk amps up the richness and chewiness, enhancing the overall mouthfeel of each cookie.
Step 4: Combine Dry Ingredients
In a separate bowl, whisk together the flour, banana pudding mix, baking soda, baking powder, and kosher salt. Then gradually add this dry mixture to your wet ingredients, mixing on medium speed just until combined to avoid overworking the dough.
Step 5: Fold in White Chocolate and Nilla Wafers
Stir in the chopped white chocolate and, if you’re using them, the chopped Nilla Wafer cookies with a spatula. The white chocolate melts into little pockets of creamy sweetness while the Nilla Wafers add delightful crunch—both are what make these cookies so special.
Step 6: Scoop and Bake
Using a 3-tablespoon cookie scoop or a regular ice cream scoop, portion the dough onto your parchment-lined cookie sheet, spacing them about 2 inches apart to give room to spread. Bake for 12 to 14 minutes or until the edges turn nicely brown and crisp, revealing a perfect balance of chewy and crunchy.
Step 7: Shape While Warm
Once out of the oven, gently nudge the warm cookies into a perfectly round shape using a larger cookie cutter. This little trick makes them look bakery-perfect and adds a personalized touch that always impresses guests.
How to Serve No Chill Easy Banana Pudding Cookies
Garnishes
To highlight their banana pudding roots, top these cookies with a small dollop of whipped cream and sprinkle crushed Nilla Wafers on top. A thin slice of fresh banana laid gently over the whipped cream can add a fresh touch and elevate the flavor even more.
Side Dishes
Serve these cookies alongside a tall glass of cold milk or a smooth vanilla latte for a cozy snack time pairing. They also play wonderfully with fruit bowls or simple vanilla ice cream for a light dessert that satisfies your sweet tooth.
Creative Ways to Present
Turn your No Chill Easy Banana Pudding Cookies into mini dessert sandwiches by spreading banana-flavored buttercream or homemade vanilla pudding between two cookies. Alternatively, stack them on a dessert platter with other pudding-inspired treats for a fun and inviting spread that’s sure to grab attention.
Make Ahead and Storage
Storing Leftovers
Once completely cooled, store your banana pudding cookies in an airtight container at room temperature. They’ll stay soft and flavorful for up to 5 days, making them a fantastic make-ahead snack for busy days or unexpected guests.
Freezing
If you want to keep these cookies fresh for longer, freeze them in a single layer on a baking sheet first, then transfer to a freezer-safe container or bag. They freeze beautifully for up to 3 months and thaw in minutes at room temperature.
Reheating
To enjoy them warm again, pop the cookies in a preheated oven at 300°F for 5 to 7 minutes or microwave for about 10 seconds until soft and fragrant. This brings back that fresh-from-the-oven magic every time.
FAQs
Can I make these cookies without chilling the dough?
Absolutely! That’s what makes the No Chill Easy Banana Pudding Cookies so wonderful. You can bake them straight away without any wait time and still get excellent texture and flavor.
What if I don’t have banana pudding mix? Can I substitute it?
The banana pudding mix is key for that authentic banana flavor and smooth texture. If you can’t find it, you could try vanilla pudding mix plus mashed banana for a homemade twist, but the flavor might not be as concentrated.
Are the Nilla Wafer cookies necessary?
They’re optional but highly recommended. They add that nostalgic crunch reminiscent of banana pudding parfaits. However, the cookies are delicious even without them, especially with the white chocolate chunks.
Can I use white chocolate chips instead of chopped white chocolate?
Yes, white chocolate chips work just fine and are a convenient shortcut. Chopped white chocolate simply melts more evenly and gives a slightly creamier texture, but chips still create lovely pockets of sweetness.
What makes these cookies “easy” compared to other banana pudding cookie recipes?
The no chill aspect combined with simple mixing steps and straightforward ingredients really streamlines the process. From start to finish, you can have these on the table in under 30 minutes without any extra resting or chilling time.
Final Thoughts
If you’re looking to impress friends and family with a cookie that’s bursting with banana pudding flavor and effortless to make, these No Chill Easy Banana Pudding Cookies are a must-try. They bring warmth, nostalgia, and pure deliciousness into every bite. Trust me, once you whip up a batch, they’ll quickly become one of your go-to treats for any occasion!
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No Chill Easy Banana Pudding Cookies Recipe
- Total Time: 30 minutes
- Yield: Approximately 18–20 cookies 1x
- Diet: Vegetarian
Description
Deliciously soft and flavorful Banana Pudding Cookies made with banana cream pudding mix, white chocolate, and optional crunchy Nilla Wafer cookies for a nostalgic twist. These easy no-chill cookies come together quickly and bake up perfectly tender with crisp edges, offering a unique dessert that combines the classic taste of banana pudding in cookie form.
Ingredients
Wet Ingredients
- 1 cup butter (226g), softened at room temperature
- 1 cup brown sugar (213g)
- ¼ cup white sugar (50g)
- 1 large egg
- 1 large egg yolk
Dry Ingredients
- 2 ¼ cups all-purpose flour (270g)
- 3.4 oz banana cream pudding mix (dry mix)
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ½ teaspoon kosher salt
Add-ins
- 4 oz white chocolate, chopped (or sub white chocolate chips)
- 10–12 Nilla Wafer cookies, chopped (optional)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line a cookie sheet with parchment paper. You will reuse this cookie sheet for multiple batches.
- Cream Butter: Using a hand or stand mixer fitted with the paddle attachment, cream the softened butter on medium speed for 1 minute to soften and aerate it.
- Add Sugars: Scrape down the bowl, then add the brown sugar and white sugar. Continue beating for 2 minutes until the mixture is fluffy and well combined.
- Incorporate Eggs: Add the whole egg and the extra egg yolk to the bowl and mix on medium speed for about 30 seconds until fully incorporated.
- Combine Dry Ingredients: In a separate bowl or directly, add the flour, banana cream pudding mix, baking soda, baking powder, and kosher salt to the wet ingredients.
- Mix Dough: Mix on medium speed just until all the dry ingredients are combined into a cohesive dough. Avoid over-mixing to keep cookies tender.
- Add Chocolate and Wafers: Fold in the chopped white chocolate and, if using, the chopped Nilla Wafers using a spatula gently so as not to break the cookies up further.
- Scoop Cookies: Using a 3 tablespoon cookie scoop or a regular ice cream scoop, portion out the cookie dough onto the prepared cookie sheet, leaving about 2 inches between each cookie to allow for spreading.
- Bake: Bake for 12-14 minutes, or until the edges are browned and crisp but the centers remain soft.
- Shape Cookies: When you remove the cookies from the oven, immediately use a larger cookie cutter to gently reshape them into perfect rounds. Let cool on the sheet before transferring.
Notes
- For best texture, do not chill the dough before baking. The cookies spread nicely without chilling.
- If you prefer, substitute white chocolate chips for chopped white chocolate for easier mixing.
- Chopped Nilla Wafers add a delightful crunch and traditional banana pudding flavor but are optional.
- Allow cookies to cool slightly on the sheet before moving to a cooling rack to prevent breakage.
- Use parchment paper or a silicone baking mat to prevent sticking and promote even baking.
- Prep Time: 15 minutes
- Cook Time: 12-14 minutes per batch
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15g
- Sodium: 120mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0.7g
- Protein: 2g
- Cholesterol: 35mg
Keywords: banana pudding cookies, white chocolate cookies, no chill cookies, banana dessert, easy cookie recipe, banana cream pudding mix, Nilla Wafer cookies
