Banana Pudding Cookies

Name: Banana Pudding Cookies
Cuisine: American
Ingredients: 2 sticks unsalted butter, softened; 1/2 cup white sugar; 1/2 cup light brown sugar; 2 eggs; 1 teaspoon pure vanilla extract; 1 (5.1-ounce) box instant banana cream pudding; 1-1/2 cups flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 cup white chocolate chips; 3/4 cup crushed Nilla Wafers

6 steps

Updated at: Thu, 17 Aug 2023 03:37:30 GMT

Nutrition balance score

Unbalanced

Glycemic Index

Moderate

Glycemic Load

Moderate

Nutrition per serving

Calories209.4 kcal (10%)

Total Fat11.1 g (16%)

Carbs26.3 g (10%)

Sugars18.2 g (20%)

Protein1.9 g (4%)

Sodium188.3 mg (9%)

Fiber0.2 g (1%)

% Daily Values based on a 2,000 calorie diet

Ingredients

24 servings

2 sticksunsalted butter

softened

½ cupwhite sugar

½ cuplight brown sugar

2eggs

1 teaspoonpure vanilla extract

1 x 5.1 ounceinstant banana cream pudding

box

1 ½ cupsflour

1 teaspoonbaking soda

½ teaspoonsalt

1 cupwhite chocolate chips

¾ cupNilla Wafers

crushed

Instructions

Dough

Step 1

In a mixing bowl, cream the butter and sugars until light and fluffy. Mix in the eggs, vanilla extract and dry pudding mix.

Step 2

Mix in the flour, baking soda and salt to finish the dough until just combined. Stir in the white chocolate chips

Chill dough

Step 3

Pop the dough in the refrigerator to chill for 30 minutes. It’s tempting to skip this step, but chilling the cookie dough will give you a thicker, richer cookie.

Bake cookies

Step 4

Preheat the oven to 350°F. Line a baking sheet with parchment paper.

Step 5

Scoop tablespoon-sized scoops of cookie dough and form them into balls. Drop the cookies on the parchment paper, spaced 2 inches apart. Sprinkle the tops with crushed Nilla Wafers.

Step 6

Bake the cookies for 8 to 10 minutes, until the edges just begin to turn golden brown. Remove the baking sheet from the oven, and allow the cookies to sit for 10 minutes before transferring them to a rack to finish cooling.