Name: Banana Pudding Cookies – Soft, Chewy, Bakery-Style Dessert with Nilla Wafers
Ingredients: 1 cup unsalted butter, softened; ¾ cup granulated sugar; ¾ cup light brown sugar, packed; 2 large eggs; 1 tablespoon vanilla extract; 1 (3.4 oz) box instant banana pudding mix; 2 ¼ cups all-purpose flour; 1 teaspoon baking soda; ½ teaspoon baking powder; ½ teaspoon salt; 1 ½ cups white chocolate chips; 1 ½ cups crushed Nilla wafers (plus extra for topping)

Ingredients

Scale

For the Cookie Dough

1 cup unsalted butter, softened
¾ cup granulated sugar
¾ cup light brown sugar, packed
2 large eggs
1 tablespoon vanilla extract
1 (3.4 oz) box instant banana pudding mix
2 ¼ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 ½ cups white chocolate chips
1 ½ cups crushed Nilla wafers (plus extra for topping)

Instructions

Step 1: Prepare the dry ingredients

In a medium bowl, whisk together flour, baking soda, baking powder, salt, and the banana pudding mix. Set aside.

Step 2: Cream butter and sugars

In a large mixing bowl, beat softened butter with brown sugar and granulated sugar until creamy and fluffy, about 2–3 minutes.

Step 3: Add eggs and vanilla

Beat in the eggs one at a time, then add vanilla extract. Scrape down the sides of the bowl to make sure the mixture is well combined.

Step 4: Add dry ingredients

Gradually mix the dry ingredients into the butter mixture. Be careful not to overmix—stop once the flour disappears in the dough.

Step 5: Add mix-ins

Fold in white chocolate chips and crushed Nilla wafers. The dough will be thick and flavorful.

Step 6: Chill the dough (IMPORTANT)

Cover the bowl and refrigerate the dough for 30 minutes. This helps the cookies stay thick and prevents spreading.

Step 7: Bake

Preheat the oven to 350°F (175°C). Scoop dough into 2-tablespoon balls onto a parchment-lined baking sheet.
Bake 10–12 minutes, until edges are set but centers look slightly soft.

Step 8: Finish and cool

Add extra crushed Nilla wafers on top while warm. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a rack.

Notes

Banana pudding mix is the secret ingredient—it adds moisture, flavor, and softness. Always use instant pudding mix, not cook-and-serve. Chilling the dough is essential for thick cookies with bakery-style texture.