Ingredients:
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1 (3.4 oz) box instant banana pudding mix
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup crushed or roughly chopped Nilla wafers
- 1 cup white chocolate chips (optional but recommended)
Optional for Serving (not for baking):
- Fresh banana slices
- Extra crushed Nilla wafers
Instructions:
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
- Mix in the instant banana pudding mix until fully incorporated.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
- Fold in the crushed Nilla wafers and white chocolate chips, if using.
- Scoop cookie dough onto prepared baking sheets, spacing about 2 inches apart.
- Bake for 10–12 minutes, or until the edges are set and the centers remain soft.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Prep & Bake Time
- Prep Time: 15 minutes
- Bake Time: 10–12 minutes
- Total Time: 25–30 minutes
Servings
- Makes approximately 24 cookies
Tips & Variations
- Do not overbake—soft centers are the key to that banana pudding texture.
- For extra flavor, sprinkle crushed Nilla wafers on top of the cookies right after baking.
- Serve with fresh banana slices on the side for a true banana pudding experience.
- Store cookies in an airtight container at room temperature for up to 3 days.