A soft banana cookie recipe, using dry instant banana pudding mix, a ripe banana and filled with white chocolate and pieces of vanilla wafers. This cookie tastes like a slice of banana pudding pie!
For extra banana flavor, I rolled my cookies in a mixture of crushed freeze dried bananas and sugar. Totally optional, but it adds a nice crisp outside layer to the pillowy soft inside of this cookie.
I used freeze dried bananas from my Frozen Heart Creations.
Banana Pudding Cookies
Print RecipeIngredients
- 10 tablespoons unsalted butter, room temperature
- 1 cup light brown sugar, packed
- 1 egg, room temperature
- 1 teaspoon vanilla extract (I used Rodelle Gourmet Vanilla)
- 1 (3.4 ounce) box instant banana pudding - just the dry mix
- 1 ripe banana, mashed
- 2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/2 teaspoon salt
- 1/8 teaspoon nutmeg
- 1/4 teaspoon cinnamon
- 1/4 cup white chocolate chips
- 1/2 cup of broken up pieces of vanilla wafers or graham crackers
- TOPPING:
- 3 tablespoons white sugar
- 1 tablespoon finely crushed freeze dried bananas (optional)
Instructions
In the bowl of an electric mix, affixed with the paddle attachment, add the butter and sugar and mix until creamy. Add the egg and vanilla extract and mix until combined. On low speed, add in the entire box of dry pudding mix and the mashed banana. Mix until incorporated.
With the mixer on low, add the flour, baking soda, baking powder, salt, nutmeg and cinnamon. Mix until barely combined.
Remove bowl from mixer and use a rubber scraper to ensure all ingredients are fully mixed. Fold in the white chocolate chips and vanilla wafers.
Cover dough and chill in the refrigerator for 2-3 hours or overnight.
Once dough has chilled, line two cookie sheets with parchment paper and preheat oven to 350-degrees.
PREPARE TOPPING: in a small bowl, mix together the sugar and crushed freeze dried banana (if using)
Using a standard sized cookie scooper, scoop cookie dough balls and roll in the topping. Place cookie dough balls onto baking sheet a few inches apart.
Bake in 350-degree oven 10-12 minutes or until light brown on the edges and the center is not raw.
Allow cookies to rest on cookie sheet for 10-15 minutes before transferring to a wire rack to finish cooling completely.
Notes
Cookies stay fresh for 5-7 days when stored in an airtight container at room temperature.
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