Banana pudding cookies are a wonderful, soft chewy cookie recipe and taste like banana cream pudding in cookie form with the perfect banana flavor! They're flecked with white chocolate chips, loaded with crushed vanilla wafers, and sweetened with ripe banana, then baked until golden brown!
Preheat your oven to 350° F and line a baking sheet with parchment paper or a silicon baking mat.
In a medium bowl, add the flour, baking soda, and salt and whisk together.
2 ½ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt
In a large mixing bowl, add the softened butter and sugars and beat together on medium speed until fluffy.
1 cup unsalted butter, ¾ cup brown sugar, ¼ cup white sugar
Add in the mashed banana, dry pudding mix, egg, and vanilla extract and blend until combined.
1 ripe banana, 3.4 oz box banana cream instant pudding mix, 1 large egg, 1 teaspoon vanilla extract
Slowly add the flour mixture to the butter mixture in batches, blending between addition and scraping down the side of the bowl between.
Gently stir in crushed vanilla wafers and white chocolate chips.
½ cup vanilla wafer cookies, 1 cup white chocolate chips
Using a 1 ½ tablespoon cookie scoop, scoop the dough and place them on the prepared baking sheet 2 inches apart.
Bake for 10-12 minutes until the bottoms have a golden brown ring. (The tops will look slightly undercooked)
Remove from the oven and allow to cool on the baking sheet for 5 minutes, then transfer the cookies to a wire cooling rack.
Notes
Use a one-to-one gluten free flour if desired. (I like Bob's Red Mill One-to-One Gluten Free flour)Use semi-sweet or milk chocolate chips or you'd like.Use vanilla pudding instead of banana pudding for milder banana flavor.