If you love banana pudding, you'll want to make these cookies ASAP. They're essentially banana pudding in cookie form, complete with the feel-good vibes of the original dessert. What's more, the dough is also freezer-friendly, making it easy to save and bake whenever you're craving homemade cookies.
This recipe was inspired by a new menu item at Magnolia Bakery, which is famous for its banana pudding. While these cookies don't have quite the same texture as Magnolia's, I think you'll love their soft center. To achieve that classic banana pudding flavor, I used banana cream pudding mix and real bananas in the dough. I also added vanilla wafers — another standard ingredient — in the form of crumbs. Additionally, the dough is also based off of buttery chocolate chip cookie recipes, so you can be sure that this version is soft, rich, and delicious.
Notes
To prepare the vanilla wafer crumbs, process them in a blender or food processor. You can leave bigger chunks, if you'd like.
Ingredients
2 sticks (1 cup) unsalted butter, room temperature3/4 cups + 2 tablespoons dark brown sugar
2 tablespoons white sugar
1 egg
1 teaspoon vanilla extract
1/4 cup mashed banana
2 1/3 cups all-purpose flour
1/4 cup vanilla wafer crumbs
1 teaspoon baking soda
1/2 teaspoon baking powder
3.4-ounce box banana cream pudding mix
Pinch of salt
3/4 cups white chocolate chips