How to make banana pudding cookies at home
If you love banana pudding, you’ll want to make these cookies ASAP. It’s basically banana pudding in cookie form, with the feel-good vibes of the original dessert. Plus, the dough is also freezer-safe, making it easy to store and bake whenever you’re craving homemade cookies.
This recipe was inspired by a new menu from Magnolia Bakery, famous for its banana pudding. Although these cookies don’t quite have the same texture as Magnolia’s, I think you’ll love their soft center. To get that classic banana pudding flavor, I used a mix of banana cream pudding and real bananas in the batter. I also added vanilla wafers – another standard ingredient – in the form of breadcrumbs. Plus, the batter is also based on buttery chocolate chip cookie recipes, so you can be sure this version is soft, rich, and delicious.
To make the vanilla wafer crumbs, run them through a blender or food processor. You can leave larger pieces, if desired.
- 2 sticks (1 cup) unsalted butter, room temperature
3/4 cups + 2 tbsp dark brown sugar
2 tablespoons of white sugar
1 teaspoon vanilla extract
1/4 cup mashed banana
2 1/3 cups all-purpose flour
1/4 cup vanilla wafer crumbs
1 teaspoon baking soda
1/2 teaspoon baking powder
3.4 ounce box banana cream pudding mix
Pinch of salt
3/4 cups white chocolate chips
- In a large bowl, beat butter and sugars until just combined and creamy.
- Add egg, vanilla extract and banana. Beat until smooth.
- In another bowl, combine flour, dry pudding mix, baking soda, baking powder, salt and vanilla wafer crumbs.
- Add the dry ingredients to the wet ingredients, 1/3 at a time. Use a spatula to stir after each addition.
- Continue mixing until the dough is a bit sticky. If necessary, add a little more flour.
- Incorporate the white chocolate chips with a spatula.
- Cover and freeze for at least 1 hour.
- Let stand at room temperature for 15 minutes.
- Meanwhile, preheat the oven to 375°F. Line two large baking sheets with parchment paper or a silicone mat.
- Shape the dough into balls of about 3 to 4 tablespoons each, depending on the size you want them to be.
- Place the balls on the baking sheets, at least 2 inches apart. Press lightly.
- Bake for 10 to 13 minutes or until golden brown.
- Desserts, Cookies
- 18 cookies