Adapted from a recipe by: @sarahsweets017 on Instagram
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Banana Pudding Cookies
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- Difficulty
- Simple
- Serves
- 12
- Ready in
- 30 mins
These banana pudding cookies might be the softest cookies I've ever made. Think pillowy centers, lightly golden edges and every cozy flavor of classic banana pudding, baked into a cookie you can eat with one hand. Fair warning: one batch never lasts long.
Steps
In a large mixing bowl, beat the softened butter, brown sugar and granulated sugar together for about 1 minute, until light and creamy. Add the vanilla, then the eggs one at a time, mixing well after each. Mix in the mashed banana until combined.
In a separate bowl, whisk together the flour, instant pudding mix, milk powder, salt, baking soda and baking powder.
Add the dry ingredients to the wet ingredients and mix on low just until combined. Gently fold in the white chocolate chips and crushed vanilla wafers.
Cover the bowl and chill the dough for 1 hour. This keeps the cookies thick and soft instead of spreading flat.
When you're ready to bake, preheat the oven to 325°F and line a baking sheet with parchment paper. Scoop the dough into 12 equal balls and place 4 on the sheet at a time, leaving plenty of room between them.
Bake for 15 minutes, until the edges are set and the centers still look slightly underdone. Let the cookies cool on the sheet for 10 minutes, then move them to a wire rack to cool completely. Repeat with the remaining dough.
While the cookies cool, make the frosting. Whisk together the instant pudding mix, milk and heavy cream for 2 to 3 minutes, until thick and creamy.
Once the cookies are completely cool, pipe or spoon the frosting on top. Finish each one with a banana slice, a vanilla wafer and a sprinkle of crushed wafers.
Store the cookies in an airtight container in the fridge.