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

Scale

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