Description
Deliciously chewy cookies infused with the flavor of banana pudding, featuring white chocolate chips and crushed vanilla wafers.
Ingredients
- ½ cup unsalted butter, softened
- ¾ cup granulated sugar
- ¼ cup packed brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 small ripe banana, mashed
- 1 package (3.4 oz) instant banana cream pudding mix
- 1¾ cups all-purpose flour
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 cup white chocolate chips
- ½ cup crushed vanilla wafers
Instructions
- Preheat the oven to 350°F. Line two baking sheets with parchment paper.
- In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and creamy.
- Beat in the egg, vanilla, and mashed banana until well combined.
- Add the dry banana pudding mix and mix until incorporated.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing just until combined.
- Fold in the white chocolate chips and crushed vanilla wafers.
- Scoop the dough into rounded tablespoons and place them about 2 inches apart on the prepared baking sheets.
- Bake for 10–12 minutes, until the edges are lightly golden but the centers still look slightly soft.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack.
- For extra banana-pudding flavor, press a few additional white chocolate chips and vanilla wafer pieces onto the tops while the cookies are still warm.
Notes
- Store cookies in an airtight container for up to a week.
- For a stronger banana flavor, use a larger banana.
- These cookies can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 10–12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 6g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg