Introduction
These cookies perfectly capture the nostalgic flavor of a classic Southern banana pudding in portable form. You get the creamy banana pudding taste, the signature crunch from vanilla wafers, and a sweet burst of white chocolate in every bite. They’re incredibly easy to make, requiring no chilling time, so you can go from craving to cookie jar in under 20 minutes.
Prep & Cook Time
Prep Time: 10 minutes
Cook Time: 9 minutes
Total Time: 19 minutes
Servings: 24 cookies
Ingredients
- 17.9 ounce bag snickerdoodle cookie mix
- 3.4 ounce box banana cream instant pudding mix
- 1 banana (mashed)
- 1 Large egg
- ¼ cup (½ stick) salted butter (softened)
- 1 cup vanilla wafers (roughly chopped)
- 1 cup white chocolate chips
Instructions
- Preheat your oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone mats.
- In a large mixing bowl, combine the entire bag of snickerdoodle cookie mix, the dry banana cream pudding mix, the mashed banana, the large egg, and the softened butter. Mix thoroughly with a hand mixer or sturdy spoon until a cohesive dough forms.
- Fold in the chopped vanilla wafers and the white chocolate chips until they are evenly distributed throughout the dough.
- Scoop dough using a 1.5-tablespoon cookie scoop or a rounded tablespoon onto the prepared baking sheets, placing them about 2 inches apart.
- Bake for 8-10 minutes, or until the edges are lightly golden and the centers look just set. For best results, bake for 9 minutes and let the cookies rest on the hot baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Variations
- Cookie Sandwich: Spread a little prepared vanilla pudding or cream cheese frosting between two cooled cookies for an ultra-indulgent treat.
- Frozen Treat: Place the baked and cooled cookies on a baking sheet to freeze solid, then store in a freezer bag. They’re a delicious frozen snack straight from the freezer.
- Muffin Top Style: Press the dough into a greased muffin top pan and bake for a perfectly round, soft, and chewy cookie shape.
- Drizzle for Presentation: For a bakery-style look, drizzle melted white chocolate or a simple powdered sugar glaze over the cooled cookies.
Tips for Success
- Ensure your butter is softened but not melted so the dough has the right consistency and doesn’t spread too thin.
- Roughly chop the vanilla wafers into pieces slightly larger than crumbs to maintain their delightful crunchy texture in the final cookie.
- For uniformly sized cookies that bake evenly, use a cookie scoop or ice cream scoop.
Storage & Reheating
Store completely cooled cookies in an airtight container at room temperature for up to 4 days. To enjoy them warm and gooey, place a cookie on a microwave-safe plate and heat for 8-12 seconds.
FAQ
1. Can I use a different cookie mix?
While the snickerdoodle mix provides the perfect spiced base, a standard sugar cookie mix can be used as a substitute. The final flavor will be less spiced but still delicious.
2. Do I need to use the seasoning packet in the snickerdoodle mix?
Yes, use the entire contents of the bag, including the seasoning packet. This adds the cinnamon-sugar flavor that complements the banana.
3. Can I make the dough ahead of time?
It’s best to bake this dough immediately, as the mashed banana makes it quite moist and it’s designed to be a no-chill recipe.
4. My dough seems wet. Is that normal?
Yes, the combination of the banana, egg, and butter creates a moist, soft dough. This is what gives the cookies their wonderfully soft and chewy texture.
5. Can I use unsalted butter?
Yes, you can substitute unsalted butter. If you do, consider adding a small pinch of salt to the dough to enhance the flavors.
6. Why do I let the cookies rest on the baking sheet?
This allows them to finish cooking gently and firm up enough to transfer without breaking, resulting in the perfect texture.