Have you tried these Banana Pudding cookies yet?

These banana pudding cookies are so amazing. They literally taste like you have banana pudding without having to have a Bowl and spoon. These have become one of my favorite cookies, which is funny, considering I don’t typically like eating regular banana pudding. It’s the texture. I love the flavor, but I don’t want any many bananas or two soft cookies in my banana pudding.

If you’re the same way, and you love having a little bit of crunch to your banana pudding. This is definitely going to be the one for you. Instead of having a little bites of cookies you have an entire cook that taste just like banana pudding. However, if you do want banana pudding, but you want a smaller amount I have another recipe for you. Check out this banana pudding cup recipe. They’re perfect just for a little recipe where you don’t have to worry about making a big pan.

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Cookie Tips

Baking Sheet: When making cookies one of the most important things is to remember your baking sheet. I always try to use a nonstick baking sheet because it’s just easier when making cookies, so you don’t have to worry about anything sticking. But if you don’t have a nonstick baking sheet or if you want a lighter bottom on your cookies. The best alternative is using parchment paper. Parchment paper will always get your cookies done with a nice light bottom and you don’t have to worry about sticking.

Oven Temp: When making cookies some ovens have a hotter temperature towards the front of the oven. Whenever you’re baking cookies, if you ever noticed one side is darker, that is your hotspot in your oven. To avoid having one dark side cookie rotate your cookies about halfway through. It should be an even look all the way through and you won’t have any dark sides to your cookies.

Toppings: Toppings are not necessary, but they can make a nice cute look if you are giving these to people. Or if you just want something, a little extra. When, adding your toppings know which type of toppings you want to add because that would depend on if you’re adding them before cooking, or when it has cooled down. Topping the cookie with extra cookies would be fine to put in the oven before but if you wanted to drizzle your white chocolate or add banana chips, you would put those on after you have taken them out of the oven. I like to put the banana chips in right after the oven because the cookie is still soft and you will be able to push them in. Then I wait until they cool off, so that way I can add my ribbons of chocolate without it melting .

Let’s Make these Banana Pudding Cookies!

Print Recipe

Banana Pudding Cookies

Prep Time10 minutes mins

Cook Time13 minutes mins

Servings: 8

Ingredients

Dry Ingredients

• 1 1/5 C All Purpose Flour
• 1/2 tsp Baking Soda
• 1 Tbsp Banana Pudding Mix
• 1/8 Tsp Salt

Wet Ingredients

• 1/2 C Melted Butter
• 1/4 C Packed Brown Sugar
• 1/4 C Granulated sugar
• 1/8 Tsp Cake batter flavor
• 1/4 Tsp Banana emulsion
• 1 Egg

Fold In

• 1/2 C White Chocolate Chips
• 1/4 C Vanilla Wafers

Instructions

• Preheat oven to 325
• Mix all dry ingredients in one bowl
• Mix all wet ingredients in a separate bowl
• Add the dry to the wet Ingredients
• Fold in Fold in ingredients
• Bake for 13-15 minutes