Both Marc and I consider banana pudding one of our favorite desserts. I’ve also mentioned before how Marc helps out the elderly a lot and that I send along tons of baked goods to them. One of the people he visits absolutely adores banana pudding too. I made them an incredible cupcake version a while back, and this week I wanted to send them something else. So I whipped up a recipe for simple and incredible banana pudding cookies with plenty for all of us!
The dough ended up yielding 4 dozen banana pudding cookies, so I baked them in two batches. It worked out perfectly because Marc took 2 dozen to his elderly friend and then we had 2 dozen. Oh my goodness, there were raves all around for these babies! His friend was so happy to get them. Marc has declared them his new favorite cookie and I have to agree with him. I loved this fun new twist on the classic banana pudding dessert and I hope you do to! xoxo
All of the flavors of classic banana pudding are here in these incredible and simple banana pudding cookies! They're dangerously addictive and such a fun treat.
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1 pinch salt
- 2 sticks butter softened
- 1 cup dark brown sugar
- 1 box banana cream instant pudding mix 3.4 ounce, unprepared
- 1 teaspoon vanilla extract
- 2 whole eggs
- 1 cup vanilla wafers roughly chopped
- 3/4 cup white chocolate chips
Pre-heat the oven to 350 and line two sheet trays with silicone mats or parchment paper. Whisk the flour, baking soda, cinnamon and salt together in a bowl to aerate the dry ingredients. Then get out a stand mixer and fit it with the paddle attachment. Combine the butter, sugar and banana cream instant pudding powder in its bowl. Beat them together thoroughly. Then add in the vanilla and eggs and let them get thoroughly mixed in. Finally, slowly add in the dry ingredients until a dough forms. Turn the mixer off and switch to a spatula to fold in the chopped vanilla wafers and white chocolate chips.
Use a 1.5 inch scoop to scoop perfect mounds of dough right into the lined baking sheets, filling each tray with 12. Bake them for 10-12 minutes, until golden and just starting to crisp up around the edges. Let them cool for about 10 minutes before transferring them to cooling racks to cool completely. Fill up the trays again with the remaining 24 cooking and bake them in the same way. Let them cool in the same way too. Then just pack them up in sealable containers and enjoy them! They keep for at least a week.