Banana Pudding Cookies with Vanilla Wafer Crunch Recipe
Banana Pudding Cookies are soft, chewy dessert-inspired cookies that perfectly combine the creamy, nostalgic flavors of banana pudding with a tender cookie base. Infused with instant banana cream pudding mix and crunchy crushed vanilla wafers, these cookies deliver a bakery-style softness and a delightful balance of creamy banana and sweet vanilla wafer crunch. Ideal for banana lovers and fans of comforting, twist-on-classic treats.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 24 cookies 1x
- Category: Dessert Cookies
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- ¾ cup brown sugar, packed
- ¼ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 package (3.4 oz) instant banana cream pudding mix (dry, not prepared)
- 2¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup white chocolate chips
- 1 cup crushed vanilla wafers
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking and promote even baking.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture is light, fluffy, and well combined, which helps create a tender cookie texture.
- Add Eggs and Vanilla: Beat in the eggs one at a time followed by the vanilla extract until the mixture is smooth and fully incorporated.
- Mix in Banana Pudding: Add the dry instant banana cream pudding mix to the wet ingredients and mix until the batter is smooth, which will infuse the banana flavor and aid moisture retention.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening agents and seasoning.
- Form the Dough: Gradually add the dry ingredients to the wet banana pudding mixture and mix until a soft cookie dough forms, ensuring it is uniformly combined without overmixing.
- Add Mix-Ins: Fold in the white chocolate chips and crushed vanilla wafers gently to distribute them evenly throughout the dough, adding flavor and texture.
- Scoop Cookies: Using a tablespoon or cookie scoop, portion the dough onto the prepared baking sheets, spacing each cookie about 2 inches apart to allow for spreading.
- Bake: Bake the cookies in the preheated oven for 9 to 11 minutes, or until the cookie edges turn lightly golden and the centers are just set, ensuring they stay soft.
- Cool: Let the cookies cool on the baking sheet for a few minutes to firm up slightly, then transfer them to a wire rack to cool completely before serving or storing.
Notes
- Using the instant banana pudding mix is essential to achieve authentic banana flavor and creamy texture in the cookies.
- For best results, slightly underbake the cookies to maintain their soft, chewy texture.
- Crushed vanilla wafers add a subtle crunch and genuine pudding flavor enhancement.
- Optionally, mashed ripe bananas can be added to intensify natural banana taste but may alter dough consistency.
- Store finished cookies airtight at room temperature to preserve their tenderness and freshness.
Keywords: banana pudding cookies, soft cookies, chewy cookies, banana dessert, vanilla wafer cookies, white chocolate chip cookies