Banana Cream Pudding Cookies
Banana Cream Cookies made with banana pudding, Nilla wafers, and buttercream frosting are a fun twist on the classic banana cream pie. This banana cookies recipe is easy to make and perfect for any occasion!
Servings: 16 large cookies
Calories: 555kcal
Ingredients
- 1 cup butter 2 sticks, room temperature
- ¾ cup brown sugar
- ¼ cup powdered sugar
- 5.1 ounce banana cream instant pudding mix reserve 3 tablespoons
- 2 large eggs
- 1 tsp vanilla extract
- 2 ¼ cups all purpose flour
- 1 tsp baking soda
- 1 tsp baking powder
- ½ tsp salt
- 2 cups white chocolate chips
Frosting and Toppings:
- ½ cup butter room temperature
- ½ tsp vanilla extract
- 3 TBSP banana cream instant pudding mix reserved from cookie mix
- 4 cups powdered sugar
- Nilla wafers
- Dried or fresh banana slices
Instructions
- Prep: Preheat the oven to 350degrees F and line a baking sheet with parchment paper and then spray it with cooking spray. Set it aside.
- Cookie dough: In a large mixing bowl, cream the butter until it is light and fluffy. You can do this with an electric mixer or by using a whisk. Add in the brown sugar, powdered sugar, and dry mix of banana pudding (reserve 3 tablespoons of the mix before adding to the cookie dough). Beat all ingredients together until well combined.
- Mix in the eggs, one at a time, mixing well after each addition. Add the vanilla extract and stir again to combine.
- In a small bowl, combine the flour, baking soda, baking powder, and salt, stir together. Add the dry ingredients to the bowl of wet ones and mix until a dough forms. Stir in the white chocolate chips until just combined.
- Bake: Scoop the dough into large tablespoon sized balls of dough and place them evenly on the prepared baking sheet. Allow enough space for the cookies to spread, 2" between each ball will work great.
- Place the cookies in the preheated oven and bake for 10 minutes. Once baking is complete, remove from oven and allow them cool completely before adding the frosting.
- Frosting: In a large bowl, beat the butter for 4 minutes using an electric handheld mixer. Add the vanilla extract, the reserved pudding mix and 2 cups of powdered sugar. Beat ingredients until combined. Add more powdered sugar, 1 cup at a time, until the 4 cups has been added. If your frosting gets too thick, add in 1-2 teaspoons of milk until a good consistency for piping has been achieved.
- Assembly: Place the icing into a bag fitted with a star tip, and then pipe the icing in swirls over the tops of the cookies. Adding some crumbled Nilla wafer cookies over the top of the frosting adds amazing flavor and texture to these amazing cookies.
- Also, if desired, add a dried or fresh banana slice on top of the cookies. Serve immediately and enjoy!
Notes
These banana cream cookies will stay fresh for up to 3-5 days if stored in an airtight container at room temperature. Or if you prefer your frosting cool, store them in the fridge.
Nutrition
Serving: 1cookie | Calories: 555kcal | Carbohydrates: 80g | Protein: 4g | Fat: 25g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 385mg | Potassium: 138mg | Fiber: 1g | Sugar: 64g | Vitamin A: 568IU | Vitamin C: 0.1mg | Calcium: 76mg | Iron: 1mg