Chewy cookies loaded with all the yummy flavor of southern-style banana pudding. Mmmm-AZING!
As a southern girl, I grew up on banana pudding. Layer after layer of fresh bananas, creamy vanilla pudding, crunchy vanilla wafers and sweet whipped cream. Y’all, it’s the best!
Sure, a big bowl of banana pudding is great to feed a crowd at a family reunion or barbeque, but sometimes I crave it and don’t feel like making a whole big bowl of it. So it dawned on me one day that I could bake up my favorite pudding cookies with some sweet dried banana chips and crunchy vanilla wafers mixed throughout to make them taste like one of my all-time favorite comforting desserts but in cookie form. Yum! Yum!
These cookies are irresistible! They’re super chewy and have the best taste from all the vanilla and lots of tasty texture from the banana chips and wafers. To die for!
You can have these cookies ready to enjoy in less than 30 minutes and they’ll probably disappear faster than that! 😉
A southern comfort dessert baked into cookies that are downright delicious! I love watching people’s reactions as they bite into these cookies and immediately get this big grin across their face and blurt out “mmmm…banana pudding” before going in for their next blissful bite!
Enjoy, y’all! 🙂
~Maegan
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Banana Pudding Cookies
- Prep Time: 10 mins
- Cook Time: 14 mins
- Total Time: 24 mins
- Yield: 18
- Category: Dessert
Description
Chewy cookies loaded with all the yummy flavor of southern-style banana pudding. Mmmm-AZING!
Ingredients
- 2 sticks (1 cup) unsalted butter, softened
- 1/2 cup light brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla
- 2 cups all-purpose flour
- 1 (3.4 ounce) box vanilla instant pudding mix
- 1 teaspoon baking soda
- 1 cup vanilla wafer cookies
- 1 cup dried banana chips
Instructions
- Preheat oven to 350°F. Line two cookie sheets with parchment paper and set aside.
- In the bowl of an electric mixer, beat the butter and sugars until smooth. Add the egg and vanilla and beat until well combined.
- In a separate bowl, whisk together the flour, dry pudding mix, and baking soda. Add the dry ingredients, 1 cup at a time, to the wet ingredients in the mixer until just combined. The dough will be thick.
- Add the vanilla wafer cookies and banana chips and beat on low speed until slightly crushed throughout. Shape dough into 2-tablespoon sized rounds and place a few inches apart on the prepared cookie sheets. Flatten each cookie slightly with the palm of your hand.
- Bake for about 14 minutes or until the cookies start to turn a very light brown and barely crackle on top, rotating the cookie sheets after 7 minutes of baking.
- Let cool completely on cookie sheets or eat warm right away with a cold glass of milk! Mmmm! Store in an airtight container. Enjoy!
Do the banana chips stay crunchy?
Hi Marie! Yes, they stay very crunchy and are such a great addition to these cookies!
Can I premake these and then freeze them? When thawing, do they still hold their crunch? Thanks!
★★★★★
Hi Stacy! Yes, just be sure to let them cool completely before freezing. When you’re ready to defrost and enjoy them, remove them from the airtight container and let them defrost at room temperature so they don’t absorb the moisture as they defrost. The cookie should still be chewy while the vanilla wafers remain crunchy. Enjoy!