Banana Pudding Cookies
200kcal
Ingredients
Cookie dough
- 2 1/4 cups all-purpose flour (281 g)
- 1 (3.4 oz / 96 g) box instant banana cream pudding mix dry, not prepared
- 1 tsp baking soda
- 1/2 tsp salt
- 3/4 cup unsalted butter (170 g), softened
- 3/4 cup light brown sugar (160 g), packed
- 1/4 cup granulated sugar (50 g)
- 1 large egg room temperature
- 1/2 cup mashed very ripe banana (115 g, about 1 medium)
- 1 1/2 tsp vanilla extract
- 1 cup white chocolate chips (170 g)
- 1 1/2 cups Nilla wafers (60 g, about 15 wafers), broken into rough pieces
Topping (optional)
- 12 Nilla wafers halved
- 1/4 cup white chocolate chips (45 g)
Method
- Whisk the flour, dry pudding mix, baking soda and salt in a bowl until no pudding clumps remain.
- Beat the softened butter, brown sugar and granulated sugar on medium speed for 2 to 3 minutes, until pale and fluffy.
- Beat in the egg, mashed banana and vanilla until smooth. The mixture may look slightly curdled, which is fine.
- Add the dry ingredients and mix on low just until no dry streaks remain.
- Fold in the white chocolate chips and broken wafers with a spatula.
- Cover and chill the dough for 30 minutes. Meanwhile heat the oven to 350°F (175°C) and line 2 baking sheets with parchment.
- Scoop 2-tablespoon balls (about 45 g) and place 2 inches apart, 12 per sheet. Bake one sheet at a time for 11 to 13 minutes, until the edges are light golden and the centers still look soft and puffy.
- Right away, press a wafer half and a few chips onto each warm cookie. Cool on the sheet 5 minutes, then move to a wire rack to cool completely.
Nutrition
Serving1cookieCalories200kcalCarbohydrates28gProtein2gFat9gSaturated Fat6gSodium170mgSugar17g
Notes
Pudding mix: use a 3.4 oz box of instant pudding, banana cream or vanilla. Cook-and-serve and 1 oz sugar-free boxes don't work the same.
Measure the banana: more than 1/2 cup makes the cookies cakey.
Storage: airtight at room temperature up to 3 days, in the fridge up to 1 week, or frozen up to 3 months.
Freeze the dough: freeze scooped balls, then bake from frozen at 350°F (175°C), adding 1 to 2 minutes.
Nutrition is an estimate, per cookie.