Nutrition Facts
Servings 24
- Amount Per Serving
- Calories 220kcal
Banana Pudding Cookies
These cookies are the best of both worlds - banana pudding flavors and Nilla wafers in a cookie format. To me, they feel like making a Southern classic more portable and accessible to everyone!
Ingredients
- 2 sticks butter (room temperature)
- 1 large egg yolk (room temperature)
- 2 cups all-purpose flour
- 3.4 oz instant vanilla pudding mix (1 package)
- 1 1/4 tsp salt
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 24 Nilla wafer cookies
- 2/3 cup packed light brown sugar
- 1/3 cup granulated sugar
- 1 large ripe banana
- 1 ½ tsp vanilla extract
- 3/4 cup white chocolate chips
Instructions
- Preheat oven to 350 F and arrange 2 racks to divide the oven into thirds.
- Add ⅔ cup packed light brown sugar and ⅓ cup granulated sugar to a mixer bowl with 2 sticks of room temperature butter. Beat with the paddle attachment on medium speed until well-combined and creamy, about 1 minute. Scrape down the sides with a flexible spatula as needed.
- In the meantime, place 2 cups of all-purpose flour, 1 (3.4 oz) box instant vanilla pudding mix, 1 ¼ tsp salt, ½ tsp baking soda, and ¼ tsp baking powder in a medium bowl and combine. Place Nilla wafers in a plastic bag, seal, and lightly crush with a rolling pin or heavy pan into ¼ to ½-inch pieces.
- Peel 1 large banana and place in a small bowl. Mash with a fork until completely broken down with no big chunks.
- Add the banana, egg yolk, and 1 ½ tsp vanilla extract to the butter mixture and beat on medium speed until incorporated and lightened in color, about 30 seconds.
- Add the flour mixture to the butter mixture and beat on the lowest speed until just combined, about 20 seconds. I like to premix this with my spatula before starting the mixture so it doesn’t explode everywhere.
- Add the Nilla wafer and ¾ cup white chocolate chips. Fold in the wafer and chocolate with a flexible spatula until well distributed.
- Scoop out 6 (about 2 rounded tablespoon) portions of the dough onto each of two parchment lined baking sheets. Refrigerate the remaining dough.
Bake for 7 minutes then rotate the baking sheets front to back and top to bottom. Bake an additional 4 to 6 minutes until light golden brown around the edges. Let the cookies cool for 5 minutes on the baking sheet then transfer to a cooling rack. Repeat the baking process with the remaining cookie dough. Enjoy!
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