Banana Pudding Cookies
Delicious and soft Banana Pudding Cookies made with ripe bananas and vanilla pudding mix.
Equipment
- stand mixer
- baking sheets
- parchment paper
- Mixing Bowls
- Rolling Pin
Ingredients
Dry Ingredients
- 2 cups all-purpose flour
- 1 box instant vanilla pudding mix 3.4 ounces
- 1.25 teaspoons kosher salt
- 0.5 teaspoons baking soda
- 0.25 teaspoons baking powder
Wet Ingredients
- 2 sticks unsalted butter at room temperature
- ⅔ cup packed light brown sugar
- ⅓ cup granulated sugar
- 1 large ripe banana
- 1 large egg yolk at room temperature
- 1.5 teaspoons vanilla extract
Mix-ins
- 24 pieces Nilla wafer cookies
- ¾ cup white chocolate chips
Instructions
Preparation
- In a medium bowl, whisk together the flour, pudding mix, salt, baking soda, and baking powder.
- Crush the Nilla wafers in a zip-top bag into pieces, about ¼ to ½-inch.
Baking
- Preheat the oven to 350°F and line baking sheets with parchment paper.
- In a stand mixer, beat the butter and sugars until creamy, scraping the bowl as needed.
- Mash the ripe banana in a bowl until smooth and add to the butter mixture along with the egg yolk and vanilla.
- Add the dry ingredients to the wet ingredients and mix until just combined.
- Fold in the crushed Nilla wafers and white chocolate chips until evenly distributed.
- Scoop out portions onto the baking sheets and refrigerate the remaining dough.
- Bake for 7 minutes, then rotate and bake for an additional 4-6 minutes until set and golden.
- Allow cookies to cool on the sheets for 5 minutes before transferring to a wire rack.
Notes
Scooped cookie dough can be refrigerated for up to 1 day or frozen for up to 1 month. Leftover cookies can be stored in an airtight container at room temperature for up to 7 days.
Nutrition
Serving: 1cookieCalories: 150kcalCarbohydrates: 22gProtein: 2gFat: 6gSaturated Fat: 4gCholesterol: 25mgSodium: 100mgPotassium: 80mgSugar: 8gVitamin A: 200IUVitamin C: 1mgCalcium: 15mgIron: 0.5mg
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