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Cookies made with banana pudding

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Cookies made with banana pudding

I first tasted banana pudding at Magnolia Bakery at Grand Central Station. I recall opening the tiny jar, digging my spoon in, and realizing its attraction after the first mouthful. The pudding, banana slices, and Nilla wafer layers were amazing. This recipe captures the pleasure of that first bite in a simple cookie.

Banana cookies with a whole egg and mashed banana are cakey, almost muffin top-like. But a cookie without eggs might dry out fast due to a lack of fat. One banana and one egg yolk are used in this recipe. The banana substitutes a full egg and adds taste, while the egg yolk adds fat. The outcome is a flawlessly textured cookie that adds charm to any occasion.

Ingredients in Banana Pudding Cookies

Like banana pudding, banana pudding cookies taste like banana and vanilla. Using a ripe banana, instant vanilla pudding mix, crushed Nilla wafers, and white chocolate chips, I cram all the flavor into the dough instead of topping the cookies with additional pudding or whipped cream.

  • Banana: A huge ripe banana is mashed and creamed with butter and sugar to make a banana-flavored cookie.
  • Instant vanilla pudding mix: This packaged mix goes immediately into the dough, giving the cookies a sweet, vanilla taste that complements the banana. It keeps cookies soft.
  • Nilla wafers: Crumbled cookies provide texture. The parts fully blended into the dough merge into the cookie, making it soft, while the wafers on the biscuit’s top toast and crisp.
  • White chocolate chips: They provide a milkiness like banana pudding’s foundation.


  • Unsalted butter, 2 sticks (8 ounces).
  • 1 big yolk
  • 2 cups flour
  • Instant vanilla pudding mix, 3.4 ounces
  • Kosher salt, 1/4 teaspoon
  • 1/2 teaspoon baking soda
  • baking powder
  • Twenty-four Nilla wafers
  • 2/3 cup light brown sugar packed
  • Sugar, 1/3 cup
  • 1 banana, ripe
  • vanilla extract
  • 3/4 cup white chocolate chips


  1. In a stand mixer (or big basin if using an electric hand mixer), put 2 sticks unsalted butter. In a small dish, place 1 big egg yolk. The butter should soften after 1 to 1 1/2 hours at room temperature.
  2. Whisk 2 cups all-purpose flour, 1 (3.4-ounce) box instant vanilla pudding mix, 1 1/4 teaspoons kosher salt, 1/2 teaspoon baking soda, and 1/4 teaspoon baking powder in a medium basin. Place 24 Nilla wafers in a large zip-top plastic bag, seal, and lightly crush with a rolling pin or heavy pan to make 1 cup of 1/4- to 1/2-inch pieces.
  3. Heat the oven to 350oF and split it into thirds using 2 racks. Line 2 rimmed baking sheets with parchment paper.
  4. Butter in a basin with 2/3 cup packed light brown sugar and 1/3 cup granulated sugar. The butter and sugars should be fully incorporated, lighter in color, and creamy after 30 seconds to 1 minute of beating with the paddle attachment. Stop and scrape the bowl as required.
  5. Peel and split up a big ripe banana into little pieces. For about 1/2 cup, mash with a fork until smooth.
  6. Then add the banana, egg yolk, and 1 1/2 teaspoons vanilla extract to the butter mixture and beat on medium speed for 20 to 30 seconds, scraping down the bowl as required. It will seem fractured and curdled.
  7. Beat the flour mixture into the butter mixture for 20 seconds on low speed. Dry portions are alright.
  8. Add 3/4 cup white chocolate chips and Nilla wafers. Fold the wafers and chocolate chips together with a flexible spatula until no floury crumbs remain.
  9. Scoop 6 (2 rounded tablespoon) chunks of dough onto each baking sheet, distributing them equally. Store the dough.
  10. Bake 7 minutes. Flip the baking sheets. Bake for 4–6 minutes longer until the cookies are firm and light golden brown around the edges. Let the cookies set on the baking pans for 5 minutes before transferring to a wire rack to cool fully. On cooled baking sheets, bake the remaining cookie dough.


Be prepared: The scooped cookie dough can be chilled, securely wrapped on a parchment-lined baking sheet or in an airtight container, for up to one day before baking. Bake as directed. Scooped dough may be frozen on a parchment-lined baking sheet until firm and kept in a ziptop bag for up to a month. The frozen cookies can be cooked after rotating the baking sheets.

Storage: Store leftover cookies in an airtight jar at room temperature for up to 7 days.

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