Chewy Banana Pudding Cookies
These chewy banana pudding cookies blend the best of Southern banana pudding and classic cookies. They’re soft, sweet, and full of nostalgic flavor, perfect for freezing or sharing at any gathering.
Ingredients
Wet Ingredients
- 1 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar packed
- 2 eggs
- 1 tsp vanilla extract
- 1 ripe banana mashed
Dry Ingredients
- 2 cups all-purpose flour
- 1 package instant banana pudding mix 3.4 oz box
- 1 tsp baking soda
- 1/2 tsp salt
Mix-ins
- 1 cup crushed Nilla Wafers
- 1 cup white chocolate chips optional
Instructions
- Preheat your oven to 350°F. Line cookie sheets with parchment paper or silicone mats.
- Cream butter, granulated sugar, and brown sugar together until light and fluffy, about 2–3 minutes.
- Add eggs, vanilla extract, and mashed banana. Beat until combined.
- In another bowl, whisk together flour, banana pudding mix, baking soda, and salt.
- Gradually add the dry ingredients into the wet ingredients. Stir in crushed Nilla Wafers and white chocolate chips (if using).
- Chill the dough in the fridge for 30 minutes.
- Scoop dough onto prepared baking sheets, spacing 2 inches apart.
- Bake for 10–12 minutes until edges are set but centers are still soft.
- Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Chill the dough to prevent spreading and enhance flavor.
- Use overripe bananas for sweetness.
- Freeze baked or unbaked cookies easily.
- Makes a great addition to any Southern dessert table.