This recipe was inspired by a very large cookie I bought in Chicago. It wasn't my favorite, to be honest. Especially considering what I paid for it. However, it motivated me to make Easy Jumbo Banana Pudding Cookies at home using Nilla Wafers and white chocolate. I've made these before, but never as giant cookies, and never with this exact recipe. This one's definitely the best.

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Two Ways to Mix

I used two different methods and both works well. First, I made the cookies as written in the recipe card using my stand mixer and creaming the butter and sugar. The second time, I used completely cooled melted butter and just stirred everything together. Both variations resulted in big, fat, banana pudding flavored cookies. Chilling overnight decreased spread a bit, but even the ones baked directly after mixing were very thick. Some things that helped keep them thick were using a heavy duty baking sheet, a fairly high temp (375F) and not dissolving the sugar too much during the mixing process. I also used organic sugar which tends to have larger crystals, and that might have curbed spreading as well.

Broken banana pudding cookie showing texture

Pudding Cookies Texture

Here's another texture shot. These cookies were baked with dough that had been chilled overnight. You can see how the big chunks of Nilla Wafers really added to the texture. I love using packaged cookies as an ingredient in homemade cookies! It's weird, but fun.

Jumbo Banana Pudding Cookies Ingredient Notes

For the butter, I used salted Land o' Lakes, so the cookies didn't need much if any extra salt. You can add an extra pinch or leave it out completely and rely on the salt in the butter. If using unsalted butter, add ¾ teaspoon. For the banana pudding, I used a box of Jell-O instant, and for the white chocolate I used Ghirardelli Melting Wafers for my first round, then some white chocolate for Aldi for the next round. Any white chocolate should work. White chips would be good, too. And finally, I used Pillsbury brand unbleached all-purpose flour. It's interesting how different brands of flour affect cookie results. I was impressed with how thick and soft the cookies were and will have to try it with another brand to see if I get the same results. Here's the recipe!

Recipe

Banana Pudding Cookies

Anna

These are big, thick, cookies flavored with banana pudding, Nilla wafers and white chocolate.

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Prep Time 10

Cook Time 15

Cooling 25

Total Time 25

Course Dessert

Cuisine American

Servings cookies

Ingredients

8 ounces salted butter, slightly cool (230 grams)
½ cup light brown sugar, lightly packed (100 grams)
½ cup granulated sugar, use a scant cup (90 grams)
2 large eggs
1 box instant banana pudding mix (4 oz)
1 teaspoon vanilla extract
1 teaspoon baking soda
1 pinch salt (use ¾ teaspoon if butter is unsalted)
2 ¼ cups all-purpose flour -- weigh for best results (300 grams)
24 pieces white chocolate circles (Ghirardelli White Coating) or 3-4 oz chopped white chocolate (Moser Roth) (Feel free to use any white chocolate chips)
15 whole Nilla Wafers, you can use more or less as desired

Instructions

In the bowl of a stand mixer fitted with a paddle, beat the butter until creamy. Add both sugars and beat just until creamy, then beat in the eggs, scraping side of the bowl often.
Add the pudding mix and beat on low until mixed, then beat in the vanilla, baking soda and a tiny pinch of salt.
By hand or using lowest speed of stand mixer, stir in the flour last to make a soft dough. Once flour is incorporated, stir in the Nilla Wafers, breaking them in halves or quarters. Stir in the white chocolate.
Shape into 12 mounds and arrange on a dinner plate. Cover and chill or bake right away.
When ready to bake, preheat the oven to 375 and bake the cookies on a parchment lined baking sheets for about 15 minutes or until edges just start to brown. If the dough is very cold, you may need to bake closer to 18 minutes. I Remember will vary from oven to oven and kitchen to kitchen, so keep an eye on the cookies and don't rely only on the time given. If the dough is colder, the cookies might take a little longer. If you have the time, I recommend baking one or two cookies first to get a correct time in your oven.
Let cool for about 5 minutes on the baking sheet, then transfer to wire racks and let cool completely.

Notes

Alternative method. Melt the butter gently in the microwave or over the stove and let it cool completely. A quicker method is to melt 1 ½ sticks, then add the remaining half stick to the melted butter so that it melts and cools down the butter. When the butter is completely cool, just stir everything together in the same order. The insides will be slightly smoother and creamier using the melted butter method.

Keyword Pudding Mix

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