Description
Delightfully soft and chewy Banana Pudding Cookies with a unique twist of banana cream pudding mix, crunchy vanilla wafer chunks, and sweet white chocolate chips. These cookies perfectly balance creamy banana flavor and textures, making them an irresistible treat for cookie lovers.
Ingredients
Scale
Wet Ingredients
- 1 cup unsalted butter (softened)
- ½ cup light brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1 (3.4 ounce) box banana cream instant pudding mix
- 1 teaspoon baking soda
Add-ins
- 1 cup vanilla wafer cookies (broken into large chunks)
- 1 cup white chocolate chips
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C). Line two cookie sheets with parchment paper and set aside to prepare for baking.
- Cream Butter and Sugars: In a large bowl, use a hand mixer or stand mixer to beat together the softened unsalted butter, light brown sugar, and granulated sugar until the mixture is smooth and creamy. This creates the base for a tender cookie.
- Add Eggs and Vanilla: Beat in the eggs one at a time, then add the vanilla extract. Continue mixing until everything is fully combined and the batter is smooth.
- Combine Dry Ingredients: In a separate large bowl, whisk together the all-purpose flour, banana cream instant pudding mix, and baking soda until evenly distributed. This step ensures the leavening and banana flavor are incorporated uniformly.
- Mix Dry into Wet: Gradually add the dry ingredients to the wet ingredients, about ½ cup at a time, mixing after each addition. Stir until a soft dough forms, making sure not to overmix.
- Add Vanilla Wafers and White Chocolate Chips: Fold in the broken vanilla wafer cookies and white chocolate chips gently to incorporate them without crushing the wafers too much.
- Shape the Cookies: Using a 2-tablespoon cookie scoop or spoon, roll the dough into balls and place them on the prepared cookie sheets. Make sure to space them at least 2 inches apart to allow for spreading.
- Bake: Bake the cookies in the preheated oven for 10 to 13 minutes, or until the tops just begin to crackle. Avoid overbaking to keep the cookies soft and chewy.
- Cool: Allow the cookies to rest on the baking sheets for a few minutes before transferring them to a wire rack to cool completely. This helps them set and retain their chewy texture.
Notes
- Do not overbake the cookies; they should remain soft and chewy.
- You can substitute white chocolate chips with semi-sweet if preferred.
- For extra banana flavor, you could add a teaspoon of banana extract along with the vanilla.
- Store cookies in an airtight container to keep them fresh and soft for several days.
- Breaking the vanilla wafers into large chunks adds delightful texture with every bite.
