Banana-Pudding Cookies
Original Recipe
Notes
To prepare the vanilla wafer crumbs, process them in a blender or food processor. You can leave bigger chunks, if you'd like.
Ingredients
- 2 sticks (1 cup) unsalted butter, room temperature
3/4 cups + 2 tablespoons dark brown sugar
2 tablespoons white sugar
1 egg
1 teaspoon vanilla extract
1/4 cup mashed banana
2 1/3 cups all-purpose flour
1/4 cup vanilla wafer crumbs
1 teaspoon baking soda
1/2 teaspoon baking powder
3.4-ounce box banana cream pudding mix
Pinch of salt
3/4 cups white chocolate chips
Directions
- In a large bowl, beat the butter and sugars until just combined and creamy.
- Add the egg, vanilla extract, and banana. Beat until combined.
- In a separate bowl, combine the flour, dry pudding mix, baking soda, baking powder, salt, and vanilla wafer crumbs.
- Add the dry ingredients to the wet ingredients, 1/3 at a time. Use a spatula to mix after each addition.
- Continue mixing until the dough is somewhat tacky. If needed, add a bit more flour.
- Fold in the white chocolate chips with a spatula.
- Cover and chill in the freezer for at least 1 hour.
- Let sit at room temperature for 15 minutes.
- Meanwhile, preheat the oven to 375°F. Line two large baking sheets with parchment paper or a silicone mat.
- Form the dough into balls, about 3 to 4 tablespoons each, depending on how big you'd like to make them.
- Place the balls onto the baking sheets, at least 2 inches apart. Press down slightly.
- Bake for 10 to 13 minutes or until golden brown.
Information
- Category
- Desserts, Cookies
- Yield
- 18 cookies