Description
- Banana Pudding Cookies:
Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup packed brown sugar
- 1/2 teaspoon vanilla extract
- 1 large ripe banana, mashed (about 1/2 cup)
- 1 (3.4 ounce) package instant banana pudding mix
- 1 large egg
- 1 cup chopped vanilla wafer cookies
- 1/2 cup mini chocolate chips (optional)
Instructions
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
- In a medium mixing bowl, whisk together the flour, baking soda, and salt.
- In a large mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add the mashed banana and vanilla extract to the butter mixture and beat until well combined.
- Mix in the banana pudding mix until fully incorporated.
- Beat in the egg until smooth.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in the chopped vanilla wafer cookies and mini chocolate chips (if using).
- Drop rounded tablespoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden brown.
- Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Notes
For a gluten-free version, use GF flour and GF vanilla wafers.
Vegan option: use plant-based butter, a flax egg, and dairy-free chips.
Add chopped pecans or walnuts for crunch.
Do not overbake—cookies continue to set as they cool.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Desserts
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 24 cookies
- Calories: 180 kcal/cookie