Unexpected flavors, with the crunch of Nilla wafers, and the added sweetness of white chocolate pieces, these Banana Cream Pudding Cookies took me by surprise– in the best way possible.
With the help of pudding mix, the cookies stay moist in the center, while still being sturdy. You could try using any type of chocolate chip in these cookies, and if Nilla wafers are not your thing, they can easily be omitted.
Banana Cream Pudding Cookies
Adapted from Two Peas & Their Pod
Makes 3 dozen cookies
1 cup butter, unsalted
3/4 cup brown sugar
1/4 cup sugar
1 pkg. banana cream instant pudding (3.4 oz)
2 large eggs
1 tsp vanilla
2 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
1 cup chopped wafers
1 1/2 cups white chocolate chips
Preheat oven to 350 degrees. Line cookie sheets with parchment paper.
In large bowl, beat butter and sugar together until fluffy. Stir in pudding, eggs, and vanilla.
In a separate bowl, mix flour, baking soda, and salt. Slowly add this dry mix to the wet mix. Stir until incorporated. Fold in chopped wafers and chocolate chips.
Drop by the tablespoonful onto sheets. Bake for 10-12 minutes, until edges are golden brown. Let cool on sheets for 2 minutes, then transfer to wire cooling rack.