Banana Pudding Cookies
Indulge in the delightful flavors of banana pudding with these irresistible cookies. Combining the rich taste of ripe bananas, creamy whipped topping, and crunchy Nilla Wafers, these treats bring the essence of a classic dessert into a soft, chewy form that’s perfect for any occasion.
Perfectly suited for both casual gatherings and special celebrations, these cookies are a crowd-pleaser. Each bite offers a sweet, nostalgic reminder of the beloved banana pudding dessert, enticing everyone from skeptics to enthusiasts to enjoy this flavorful twist.
With easy-to-follow steps and simple ingredients, baking these banana pudding cookies is a breeze. Whether enjoyed with a cup of coffee or shared at a family gathering, they’re sure to become a cherished favorite in your dessert repertoire.
Banana Pudding Cookies Ingredients
In these delightful Banana Pudding Cookies, butter serves as the creamy base, ensuring a soft, chewy texture. The combination of sugar and brown sugar adds a perfect balance of sweetness and depth, while instant banana cream pudding mix infuses each bite with rich banana flavor.
Eggs contribute to the structure and moisture, binding the ingredients together, while vanilla extract enhances the overall flavor profile with a warm, inviting note. Finally, the white baking chips bring a touch of sweetness and creaminess, complemented by the crunchy texture of crushed vanilla wafers, echoing the classic banana pudding experience.
Banana Pudding Cookies
These delightful Banana Pudding Cookies capture the rich flavors of bananas, whipped topping, and Nilla Wafers in a soft, chewy treat. Perfect for banana pudding lovers, these cookies bring nostalgia and joy in every bite.
Recipe Tips
- Chill the Dough: Allowing the cookie dough to chill for at least 30 minutes not only enhances the flavors but also improves the texture. Chilling helps to solidify the fats, preventing the cookies from spreading too much while baking, which results in a thicker, chewier cookie.
- Use Ripe Bananas: For an extra burst of banana flavor, consider adding finely mashed ripe bananas to the dough. This addition will deepen the flavor and enhance the overall moisture of the cookies, making them even more indulgent and reminiscent of classic banana pudding.
- Don’t Skip the Baking Time: Keep an eye on your cookies while they bake. Every oven is different, so start checking for doneness at the 8-minute mark. The cookies should be golden around the edges but still soft in the center. They will continue to firm up as they cool on the baking sheet.
What to Serve with Banana Pudding Cookies
- Vanilla Ice Cream: A scoop of creamy vanilla ice cream perfectly complements the sweet, chewy texture of Banana Pudding Cookies. The cold, smooth ice cream adds a delightful contrast, enhancing the banana flavors while creating a decadent dessert experience.
- Chocolate Milkshake: Pairing these cookies with a rich chocolate milkshake creates a delightful balance of flavors. The creamy, chocolaty goodness contrasts beautifully with the banana notes, making it a fun and nostalgic treat that’s sure to satisfy your sweet tooth.
- Fresh Fruit Salad: For a lighter option, serve your cookies alongside a fresh fruit salad. A mix of strawberries, blueberries, and sliced bananas will add a refreshing touch, enhancing the cookie’s flavor and offering a colorful, healthy contrast.
FAQ
- Can I use regular pudding mix instead of instant?
Yes, you can use regular pudding mix, but you’ll need to prepare it according to the package instructions before adding it to the cookie dough. Instant pudding is preferred for its ease and the desired texture it brings to the cookies. - How should I store leftover cookies?
Store leftover Banana Pudding Cookies in an airtight container at room temperature for up to five days. You can also refrigerate them to prolong freshness, but they are best enjoyed at room temperature. - Can I freeze the cookie dough?
Absolutely! You can freeze the shaped cookie dough balls for up to three months. Just place them on a baking sheet to freeze, then transfer to a freezer bag. Bake directly from the freezer, adding a couple of extra minutes to the baking time. - What can I substitute for white baking chips?
If you prefer, you can substitute white baking chips with semi-sweet chocolate chips or butterscotch chips for a different flavor profile. You could also omit the chips entirely if you want a more classic banana cookie experience.
Banana Pudding Cookies
Ingredients
- 1 cup softened butter
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 package 5.1 ounces instant banana cream pudding mix
- 2 large eggs at room temperature
- 1 teaspoon vanilla extract
- 1-1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup white baking chips
- 3/4 cup crushed vanilla wafers
Instructions
- Begin by creaming together the softened butter, granulated sugar, and brown sugar in a large mixing bowl until the mixture becomes light and fluffy. Next, incorporate the instant banana cream pudding mix, room temperature eggs, and vanilla extract. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt, then gradually blend this dry mixture into the creamed ingredients. Finally, fold in the white baking chips. Cover the dough and refrigerate for 30 minutes.
- Preheat your oven to 350°F. Shape the chilled dough into 1-inch balls and arrange them two inches apart on parchment-lined baking sheets. Lightly sprinkle the formed dough with the crushed vanilla wafers. Bake the cookies for 8 to 10 minutes, or until the edges are just beginning to turn golden brown. Allow the cookies to cool on the pan for 10 minutes before transferring them to wire racks to cool completely.
