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How to Make Banana Pudding Cookies
If you’re looking for a unique and delicious cookie, you must make these banana pudding cookies! There won’t be any leftovers, either!
FAQs
- What will I need to complete this recipe?
- You will need the following ingredients:
- Snickerdoodle cookie mix: You can substitute a sugar cookie mix instead for similar results. I used a Betty Crocker mix.
- Banana cream instant pudding mix: In a pinch you can use a vanilla instant pudding mix instead but be aware that the cookies may not have as much banana flavor. I used the Great Value Brand of pudding for these cookies.
- Banana: The best type of banana to use for this recipe is a well ripened one that can easily be mashed. These provide the most flavor and also help keep the dough smooth.
- Large egg
- Salted butter: You can substitute unsalted butter but be sure to add a pinch of salt for flavor.
- Vanilla wafers: If absolutely necessary you can use graham crackers instead but the flavor will be different and the texture may change as well. Mini or regular sized vanilla or Nilla wafers all work best.
- White chocolate chips
- You will need the following supplies:
- Baking sheets
- Parchment paper
- Large mixing bowl
- Hand or stand mixer
- Measuring tools
- Mixing tools
- Cookie scoop
- Cooling rack
- You will need the following ingredients:
- How should I store my Banana Pudding Cookies?
- You can store the Banana Pudding Cookies in an airtight container at room temperature for up to 5 days. To keep the cookies fresher for longer, you can store them in the refrigerator. Before serving, let the cookies come to room temperature, or warm them up in the oven for a few minutes. To freeze the cookies, place them in a single layer in a freezer-safe container, with a layer of parchment paper or plastic wrap in between each layer to prevent sticking. Seal the container and freeze for up to 3 months. To serve, remove the desired number of cookies from the freezer and let them come to room temperature, or warm them up in the oven for a few minutes. Please be aware that storing in the fridge or freezer may change the texture of the cookies.
- Can I make any changes to this recipe?
- This recipe is so easy and delicious that I can understand wanting to make it every day! Here are a few ideas of ways that it can be changed up to add a bit of variety to already delicious cookies!
- Change the cookie mix: Try this recipe with an oatmeal cookie mix for a bit more texture or a peanut butter cookie mix for a bit more flavor!
- Change the add-ins: The white chocolate chips and vanilla wafers make these cookies scrumptious but you can change them up to your heart’s content. Try subbing out the white chocolate chips for peanut butter chips, dark chocolate chips or even raisins for a healthier option! Try switching out the vanilla wafers with graham crackers or add in some dried cranberries or extra chips instead.
- Add toppings: Try these cookies with a bit of whipped cream or ice cream, with a side of pudding or just sprinkled with some brown sugar for added decadence.
- This recipe is so easy and delicious that I can understand wanting to make it every day! Here are a few ideas of ways that it can be changed up to add a bit of variety to already delicious cookies!
Banana Pudding Cookies
Servings 2 dozen
Ingredients
- 1 17.9 ounce bag snickerdoodle cookie mix
- 1 3.4 ounce box banana cream instant pudding mix
- 1 banana mashed
- 1 Large egg
- ¼ cup ½ stick salted butter, softened
- 1 cup vanilla wafers roughly chopped
- 1 cup white chocolate chips
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line at least two half sheet baking sheets with parchment paper.
- In a large mixing bowl, whisk together the snickerdoodle cookie mix (you can discard the cinnamon sugar packet or save it for another use) and the banana instant pudding mix until combined.
- Using a hand or stand mixer, beat in the mashed banana, egg and salted butter until a soft, thick dough forms.
- Fold in the vanilla wafers and white chocolate chips.
- Using a 1 ½ Tablespoon cookie scoop, scoop out the cookies and roll them into balls.
- Place the cookie dough balls on the cookie sheets, 1-2 inches apart from each other and the edges.
- Bake for 9-13 minutes or until the edges are set and just begin to get golden brown.
- Remove from the oven and cool for 5 minutes before removing from the baking sheets to serve warm or cool completely on a cooling rack.