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+ servings
Banana pudding cookies on a white platter.
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5 from 12 votes

Banana Pudding Cookies

These banana pudding cookies are chewy banana cookies full of Nilla Wafers and white chocolate chips. It is topped with a whipped cream vanilla pudding.
Prep Time40 minutes
Cook Time11 minutes
Total Time51 minutes
Servings: 17 Large cookies
Calories: 365kcal

Ingredients

Banana Cookies

  • 2 ¾ cups All-purpose flour
  • 1 teaspoon Baking soda
  • 1 teaspoon Salt
  • 1 cup Unsalted butter melted and cooled to room temperature
  • 1 cup White granulated sugar
  • ½ cup Brown sugar packed light brown sugar
  • 2 Ripe bananas mashed
  • 1 Egg yolk room temperature
  • 1 teaspoon Pure vanilla extract
  • 1 cup Nilla Wafer crumbs small and medium sized crumbs
  • 1 cup White chocolate chips

Whipped Cream Vanilla Pudding

  • ½ package Vanilla Instant Pudding Mix
  • ½ cup Milk
  • 1 teaspoon Pure vanilla extract
  • 1 cup Heavy cream
  • Nilla Wafers for decoration

Instructions

Banana Cookies

  • In a medium bowl, mix the flour, baking soda, and salt. Set aside. Mash the bananas on a plate until mashed well.
    2 ¾ cups All-purpose flour, 1 teaspoon Baking soda, 1 teaspoon Salt
  • Using a mixer, beat the melted butter (make sure it is cooled to room temperature), sugar, and brown sugar on high speed for 2 minutes.
    1 cup Unsalted butter, 1 cup White granulated sugar, ½ cup Brown sugar
  • Add the mashed bananas, vanilla, and egg yolk. Mix on medium until combined.
    2 Ripe bananas, 1 Egg yolk, 1 teaspoon Pure vanilla extract
  • Add in the dry ingredients and mix on low speed. Then, add the Nilla Wafer crumbs and white chocolate chips.
    1 cup Nilla Wafer crumbs, 1 cup White chocolate chips
  • Preheat the oven to 350°F. Line two cookie sheets with parchment paper. Let the cookie dough sit for 10 minutes for the gluten to absorb into the dough.
  • Scoop using a large cookie scoop (2 oz or 2 TBSP). Scoop 6 cookie dough balls per cookie sheet.
  • Bake 1 sheet at a time. Bake for 10-12 minutes. Bake until the edges are very lightly golden.
  • Let the cookies sit on the hot pan for 5 minutes before transferring to a cooling rack to cool completely.

Whipped Cream Vanilla Pudding

  • In a medium bowl using a hand mixer, beat the vanilla pudding mix, milk, and vanilla on high speed for 2 minutes.
    ½ package Vanilla Instant Pudding Mix, ½ cup Milk, 1 teaspoon Pure vanilla extract
  • Place a metal bowl and whisk attachment in the freezer for 10 minutes. Then, beat heavy cream on high speed until stiff peaks form.
    1 cup Heavy cream
  • Fold the whipped cream into the pudding mixture using a rubber spatula. Be very gentle here.
  • Use a 1 Tablespoon or a small cookie scoop to scoop pudding mixture on top of each cookie. Spread evenly. Top with Nilla wafer and a little bit of Nilla Wafer crumbs.
    Nilla Wafers

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cookies and cause them not to spread.
High altitude baking- Add an extra 2 tablespoon of flour.
Pull out dairy ingredients 2 hours before baking.

Nutrition

Calories: 365kcal | Carbohydrates: 44g | Protein: 4g | Fat: 20g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 59mg | Sodium: 223mg | Potassium: 140mg | Fiber: 1g | Sugar: 27g | Vitamin A: 578IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 1mg