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Banana Pudding Cookies

Banana pudding cookies bake up with lightly golden edges, soft centers, and bits of crushed vanilla wafer in every bite. Chilling the dough before baking helps the cookies hold their shape.
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Prep Time 15 minutes
Cook Time 12 minutes
Chilling and resting 35 minutes
Total Time 1 hour 2 minutes
Servings: 24 cookies
Course: Dessert
Cuisine: American
Calories: 126
Ingredients Equipment Method Notes

Ingredients
  

  • 0.5 cup unsalted butter softened
  • 0.5 cup light brown sugar packed
  • 0.25 cup granulated sugar
  • 1 egg large
  • 1 package (3.4 oz) instant banana cream pudding mix
  • 1.5 cups all-purpose flour
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 1 cup vanilla wafer cookies coarsely crushed

Equipment

  • 1 18x13-inch baking sheet
  • 1 electric mixer

Method
 

  1. Heat the oven to 350°F and line an 18x13-inch baking sheet with parchment paper.
  2. In a large bowl, beat the butter, brown sugar, and granulated sugar with an electric mixer on medium speed until creamy, about 2 minutes.
  3. Beat in the egg, then the pudding mix, until combined.
  4. In a separate bowl, whisk together the flour, baking soda, and salt.
  5. Add the dry ingredients to the butter mixture and mix on low just until no dry flour remains, then fold in the crushed vanilla wafers.
  6. Cover and refrigerate the dough for 30 minutes.
  7. Scoop the dough into 1 1/2-tablespoon portions, spacing them about 2 inches apart on the prepared baking sheet.
  8. Bake in batches for 10 to 12 minutes, until the edges are set and lightly golden while the centers still look soft.
  9. Let the cookies rest on the baking sheet for 5 minutes before transferring them to a wire rack.
  10. Cool the sheet before baking the next batch.

Notes

For soft centers, remove the cookies when the edges are set and lightly golden. Store in an airtight container in the refrigerator for up to 5 days; freeze for up to 3 months. For a gluten-free variation, use a 1:1 gluten-free flour blend and gluten-free vanilla wafers.