Banana Pudding Cookies

Your taste buds require the company of these nostalgic banana pudding cookies. With actual banana, pudding, white chocolate, and vanilla wafers mixed in.

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Welcome to the story of how these banana pudding cookies came to be. Let’s start with the banana component.

While it is totally possible (and delicious) to make cookies with fresh banana, I decided to try using banana chips (or freeze-dried bananas) to get more of a fresh banana pudding flavor rather than a banana bread cookie that occurs when baking fresh banana.

Seems counter-intuitive to use dried banana for a fresher flavor, but it’s a thing I have discovered.

But why suffer through crushing banana chips in a food processor when they make instant banana pudding packets? Or use imitation banana flavor? Because I think fake banana is gross and thus refuse to use instant banana pudding if it can be avoided. It should be vanilla pudding flavored with banana, and that’s what I sought out to do.

And I have to say I succeeded.

Between the vanilla pudding, white chocolate chips, fresh real banana flavor, and chopped vanilla wafers mixed in these banana pudding cookies truly taste just like banana pudding in cookie form.

BANANA PUDDING COOKIES

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Yield: 2 Dozen Prep Time: 2 H ours 30 Minutes Cooking Time: 12 Minutes 12 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 2-1/4 cups all-purpose flour, spooned and leveled
• 1 (3.4 oz) pkg. instant vanilla pudding mix
• 1/4 cup ground banana chips or freeze dried banana*
• 1 tsp baking soda
• 1 tsp salt
• 1 cup (2 sticks) unsalted butter, melted and cooled
• 1 cup packed dark brown sugar
• 1/2 cup white sugar
• 1 Tbsp vanilla extract
• 1 egg + 1 yolk, room temperature
• 2 cups white chocolate chips
• 1/2 cup crushed vanilla wafers

Directions

1. Sift together the flour, pudding mix, ground banana chips, baking soda, and salt; set aside.
2. In a medium bowl, cream together the melted butter, brown sugar and white sugar until well blended (1-2 minutes). Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients in three batches until just blended. Fold in the chips and crushed vanilla wafers by hand.
3. Roll 1/4 cup of dough into a ball and place on a plate or tray. Cover tightly and chill for at least 2 hours*, but overnight for best results (I’ve refrigerated for up to a week).
4. Preheat oven to 375 degrees. Line cookie sheets with silicone baking mats (or parchment paper); set aside.
5. Place cookie dough onto the prepared cookie sheets, about 2 inches apart.
6. Bake for 10-12 minutes or until edges are barely golden (will look underbaked). Cool on baking sheets for 10 minutes before transferring to wire racks to cool completely. Store at room temperature in an airtight container.

Notes

*I forgot to measure before pulsing in the food processor, but the end amount is 1/4 cup. I used Bare Brand banana chips.

Source: Adapted from my Butterscotch White Chocolate Chip Cookies aka Butterbeer Cookies.