Banana Pudding Cookies

These Banana Pudding Cookies are reminiscent of banana pudding with the vanilla wafers, pudding, and banana slices, all layered together in a gooey concoction.

Prep Time25

Cook Time15

Freeze Time30

Total Time1 10

Servings: cookies

Author: Miranda Couse

Ingredients

1 cup salted butter room temperature
1 1/4 cups light brown sugar packed
2 medium overripe bananas 1/2 cup mashed
1 large egg
1 teaspoon vanilla extract
3.4 ounce instant banana cream pudding mix
3 1/2 cups all-purpose flour
1 tablespoon cornstarch
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon salt
1 1/4 cups crushed Nilla wafers about 32 cookies
12 ounce bag white chocolate chips
1 cup mini marshmallows divided

Instructions

In a large mixing bowl, add in the 1 cup salted butter and 1 1/4 cups light brown sugar. Beat using a hand mixer on medium speed until creamed.
In a small bowl, add the 2 medium overripe bananas and mash with a fork until no lumps of banana are left. Measure out 1/2 cup and add it into the butter/brown sugar mixture. Beat just until the mashed banana is combined.
Add in the 1 large egg and 1 teaspoon vanilla extract. Beat until the egg is combined. Scrape down the sides and bottom of the bowl.
Add in the dry 3.4 ounce instant banana cream pudding mix, 3 1/2 cups all-purpose flour, 1 tablespoon cornstarch, 1/2 teaspoon baking soda, 1/2 teaspoon baking powder, 1/2 teaspoon salt, and 1 1/4 cups crushed Nilla wafers. Beat on low speed until most of the dry ingredients are worked into the cookie dough.
Add 1/2 cup of the 1 cup mini marshmallows and the 12 ounce bag white chocolate chips into the cookie dough. Beat until evenly distributed.
Using a 4 tablespoon cookie scoop or a 1/4 measuring cup, scoop the cookies out onto a parchment lined cookie sheet. No spaces are necessary since they’re going into the freezer to firm up. Press any mini marshmallows that are near the bottom of the cookie into the center of the cookie dough ball to avoid it from melting when it’s baked and becoming hard.
Pop 3 to 4 mini marshmallows on top of each cookie and gently press in.
Place in the freezer to firm up for about 30 minutes.
While the cookies are in the freezer, preheat the oven to 350 degrees F.
Place the cookies 2 inches apart onto a parchment lined cookie sheet. Keep the remaining cookies in the freezer until they’re ready to be baked.
Place in the preheated oven and bake for 15 to 16 minutes.
Let cool on the cookie sheet for 5 minutes before store transferring to a cooling rack to cool completely.
Store in an airtight container at room temperature for up to 5 days.

Notes

Storage: These cookies can be kept in an airtight container at room temperature for up to five or six days.

Freezing: Banana Pudding Cookies can also be frozen, either when they're baked or unbaked, for up to 6 months as long as you use an airtight freezer-safe container or freezer bag. If unbaked, bake them frozen for the time stated above. You may need to add an extra minute or two. If the cookies are baked, thaw out on the counter at room temperature.

Unbaked cookies can be refrigerated for up to one day.

To freeze unbaked cookies, separate them on a parchment-lined cookie sheet and let them freeze first; then, they can be combined into one airtight container. This will keep them from sticking together, so you can pull out just a few cookies at a time to bake as needed. You may need to add one or two minutes to the baking time for frozen cookies.

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