These Banana Pudding Cookies capture the soul of the classic Southern dessert—creamy pudding flavor, sweet banana notes, and that unmistakable vanilla wafer crunch—all inside a soft, chewy cookie. Using instant pudding mix in the dough ensures they stay tender for days, while white chocolate chips add a velvety richness.
Southern Style Banana Pudding Cookies
Ingredients
- 2 ¼ cups all-purpose flour
- 1 box (3.4 oz) instant banana cream pudding mix (dry)
- 1 tsp baking soda
- ½ tsp salt
- ¾ cup unsalted butter, softened
- ¾ cup brown sugar, packed
- ¼ cup granulated sugar
- 2 large eggs, room temperature
- 1 tsp vanilla extract
- 1 cup white chocolate chips
- 1 cup crushed vanilla wafers (Nilla Wafers), kept in small chunks
- Optional: White chocolate drizzle or extra wafer pieces for topping
Preparation
- Cream the Base: In a large bowl, beat the softened butter, brown sugar, and granulated sugar together until light and fluffy (about 2–3 minutes). Add the eggs and vanilla extract, beating until fully incorporated.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, dry pudding mix, baking soda, and salt.
- Mix the Dough: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Fold in the white chocolate chips and the crushed vanilla wafers by hand to keep the wafer bits from turning into dust.
- Chill (Recommended): Chill the dough in the refrigerator for at least 30 minutes. This prevents the cookies from spreading too thin and deepens the banana flavor.
- Bake: Preheat your oven to 350°F. Scoop rounded tablespoons of dough onto a parchment-lined baking sheet, spaced 2 inches apart. Bake for 10–12 minutes, or until the edges are just barely golden. The centers should still look slightly soft.
- Cool and Garnish: Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. For the “viral” look, drizzle with melted white chocolate and press a small piece of vanilla wafer onto the top of each cookie while they are still warm.
Why the Pudding Mix Matters: The cornstarch and gelatin in the instant pudding mix act as a tenderizer, creating a “melt-in-your-mouth” texture that traditional cookies lack. It also provides a concentrated banana flavor that won’t make the dough too wet, as fresh bananas often do.
