Banana Pudding Cookies
These are big, thick, cookies flavored with banana pudding, Nilla wafers and white chocolate.
Servings 12 cookies
Cost 5
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.