Irresistible No-Chill Banana Pudding Cookies: Your Ultimate Quick & Easy Dessert
Dive into these No-Chill Easy Banana Pudding Cookies that perfectly blend the creamy, nostalgic goodness of classic banana pudding with the delightful sweetness of white chocolate. These cookies boast a desirable crispy edge and a soft, chewy center, delivering a satisfying texture in every bite. Best of all, they require absolutely no chilling time, meaning you can have a batch of these comforting treats ready to enjoy in less than 20 minutes!
These banana pudding cookies offer a delightful and convenient twist on the beloved Southern dessert. Instead of assembling a layered trifle, all the iconic flavors of pudding, bananas, and vanilla wafers are masterfully incorporated into a single, perfectly baked cookie. As a professional baker with an enduring obsession for homemade cookies, I am always seeking innovative ways to transform classic tastes into exciting new treats. These cookies are a testament to that passion, bringing the warmth and comfort of banana pudding into a portable, shareable form.
What makes these bakery-style cookies truly exceptional is their seamless fusion of the rich, unmistakable taste of banana pudding with the satisfying crunch of a freshly baked cookie. The magic lies in using dry instant banana pudding mix directly in the batter, alongside generous chunks of white chocolate and, for that authentic touch, crushed vanilla wafers. This combination ensures a depth of flavor and texture that will transport you straight back to grandma’s kitchen.
The beauty of this recipe lies in its simplicity and speed. The process involves a few straightforward steps: creaming butter and sugars until light and fluffy, integrating the wet and dry ingredients, and finally, gently folding in your chosen mix-ins. Then, they’re ready for the oven! You’ll be amazed at how quickly these comforting banana cookies transform from dough to a golden, fragrant delight. The best part, undoubtedly, is the no-chill requirement, allowing these scrumptious treats to be ready for devouring in 20 minutes or less – perfect for spontaneous baking cravings or last-minute dessert needs.
If you’re a devoted banana enthusiast, don’t stop here! Explore other fantastic banana-infused desserts like these decadent banana brownies for a rich, fudgy experience, or these elegantly presented banana cupcakes that are sure to impress any guest. For another crowd-pleaser, our 5-star rated banana chocolate chip muffins went viral for a reason – they’re simply irresistible!
The Secret Ingredient: Dry Banana Pudding Mix
The instant banana cream pudding mix is truly the star ingredient that elevates these cookies from ordinary to extraordinary. It infuses the dough with an intense, authentic banana flavor that would otherwise be difficult to achieve. It’s crucial to use the dry powder directly from the packet, without preparing it into pudding. We are leveraging the dry mix for its flavor and thickening properties, not its pudding consistency.
A common question arises: why not use fresh bananas? While fresh bananas are delicious, incorporating them into a cookie batter would introduce far too much moisture. This excess moisture would negatively impact the cookie’s structure, leading to a cakey texture or, worse, a raw, unset center. The dry pudding mix provides all the flavor without compromising the perfect crispy-chewy cookie texture we’re aiming for.
Essential Ingredients for Your Banana Pudding Cookies
Each ingredient in this recipe plays a vital role in creating the perfect no-chill banana pudding cookie. Understanding their functions will help you achieve the best possible results:
- Butter: Use unsalted butter, softened to room temperature. It’s the foundation of a good cookie, providing rich flavor and contributing to that desirable melt-in-your-mouth texture. Creaming softened butter with sugar incorporates air, making the cookies tender and airy.
- Brown Sugar & White Sugar: This dynamic duo offers a balanced sweetness and influences the cookie’s texture. Brown sugar, with its molasses content, adds moisture, chewiness, and a subtle caramel-like richness. White sugar contributes to the crisp exterior and helps the cookies spread slightly.
- Egg and Egg Yolk: Eggs are crucial binding agents that hold all the ingredients together. The whole egg provides structure, while the extra egg yolk adds richness and an emulsifying boost, resulting in a wonderfully chewy and tender cookie.
- All-Purpose Flour: The primary structural component of the cookie. Ensure you measure it correctly, preferably by weight, to prevent overly dense or dry cookies.
- Banana Cream Dry Pudding Mix: As discussed, this 3.4 oz packet of instant pudding mix is the key to intense banana flavor. It also adds a unique creaminess and softness to the cookie’s crumb.
- Baking Soda and Baking Powder: These are our leavening agents. Baking soda reacts with the acidic brown sugar to help the cookies spread and become tender, while baking powder provides an additional lift, ensuring a fluffy texture. Using both creates the perfect rise and chew.
- Kosher Salt: Don’t skip the salt! It balances the sweetness, enhances the banana and white chocolate flavors, and prevents the cookies from tasting flat.
- Chopped White Chocolate: Using chopped white chocolate (rather than standard chips) is a game-changer. It melts more smoothly and creates larger, more satisfying pockets of creamy sweetness throughout the cookie. If you can’t find chopped, good quality white chocolate chips will work, but consider roughly chopping a white chocolate bar for superior results.
- Nilla Wafer Cookies: These iconic cookies are essential for the “pudding” experience. Crushed and folded into the batter, they add a delightful vanilla crunch and a nostalgic flavor layer that truly cements the banana pudding theme. While optional, they are highly recommended for the full experience.
Crafting Your Delicious Banana Pudding Cookies
Follow these simple steps to bake a batch of these sensational no-chill banana pudding cookies:
Step 1: Preparation is Key
Begin by preheating your oven to 350°F (175°C). Line a large cookie sheet with parchment paper or a silicone baking mat. This prevents sticking and ensures even baking. You will likely need to bake in batches, so be prepared to reuse your cookie sheet.
Step 2: Creaming Butter and Sugars
In the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer, cream the softened butter on medium speed for about 1 minute until it’s light and smooth. Scrape down the sides of the bowl to ensure everything is evenly mixed. Add the brown sugar and white sugar, then continue to cream for another 2 minutes. This step is crucial for incorporating air, which contributes to the cookies’ final texture and slight chewiness.
Step 3: Incorporating Wet Ingredients
Add the large egg and the extra egg yolk to the creamed butter and sugar mixture. Mix on medium speed for about 30 seconds, just until fully combined. Avoid overmixing at this stage.
Step 4: Mixing Dry Ingredients
To the wet mixture, add the all-purpose flour, the dry banana pudding mix, baking soda, baking powder, and kosher salt. Mix on low to medium speed just until the dry ingredients are barely combined and no streaks of flour remain. Be careful not to overmix the dough, as this can develop the gluten in the flour too much, leading to tough cookies.
Step 5: Folding in the Mix-ins
Gently fold in the chopped white chocolate and the crushed Nilla wafer cookies using a spatula. Mix just until they are evenly distributed throughout the dough. Overmixing at this point can break the wafers down too much or deflate the air you’ve incorporated.
Step 6: Scoop and Bake
Using a 3 tbsp cookie scoop (equivalent to a regular ice cream scoop), portion the cookie dough onto your prepared cookie sheet. Leave about 2 inches of space between each dough ball to allow for proper spreading during baking. Bake for 12-14 minutes, or until the edges of the cookies are golden brown and crisp, and the centers appear just set.
Step 7: Perfecting the Shape (Optional, but Recommended)
As soon as you remove the cookies from the oven, while they are still warm and pliable, use a slightly larger cookie cutter or the overturned bottom of a glass to “scoot” the edges of each cookie into a perfectly round shape. Simply place the cutter around the cookie and gently swirl your hand in a circular motion. This trick helps create beautifully uniform cookies, especially if they’ve spread unevenly.
Achieving Perfectly Round Cookies: The “Cookie Scooting” Trick
Have you ever baked cookies only to find they’ve spread into irregular, oblong shapes? The “cookie scooting” technique is your secret weapon for achieving those coveted, bakery-perfect round cookies! Immediately after taking the cookies out of the oven, while they are still hot and malleable, take a cookie cutter that is slightly larger than your baked cookie (or the rim of an overturned glass). Place it around the edges of each warm cookie and gently move your hand in a circular motion. This simple maneuver pushes any uneven edges back towards the center, reshaping the cookie into a flawless circle. This not only makes your cookies look more professional but can also contribute to a slightly thicker, chewier center. It’s a quick and easy trick that makes a big difference!
Tips for Baking Success
- Room Temperature Ingredients: Ensure your butter and egg are at room temperature. This allows them to cream together properly, creating an emulsified batter that bakes evenly and yields a tender cookie.
- Don’t Overmix: After adding the flour, mix only until just combined. Overmixing develops gluten, which can lead to tough, dense cookies.
- Measure Flour Correctly: For best results, weigh your flour with a kitchen scale. If measuring by volume, spoon the flour into your measuring cup and level it off; never pack it down.
- Quality White Chocolate: The better the quality of your white chocolate, the better your cookies will taste. Chopping a good quality white chocolate bar often yields superior results to chips, as it melts more smoothly.
- Even Scooping: Using a cookie scoop ensures all your cookies are the same size, which means they will bake evenly and be perfectly consistent.
- Adjust Baking Time: Oven temperatures can vary. Keep an eye on your cookies during the last few minutes of baking. They should be golden at the edges but still slightly soft in the center when removed from the oven. They will continue to set as they cool.
Serving Suggestions for Your Banana Pudding Cookies
These banana pudding cookies are fantastic on their own, but here are a few ideas to make them even more special:
- Classic Pairing: Serve them warm with a tall glass of cold milk. The combination is simply unbeatable.
- Coffee Break: They make a perfect companion to your morning coffee or afternoon tea.
- Dessert Upgrade: Crumble a cookie or two over a scoop of vanilla bean ice cream for an instant banana pudding sundae.
- Garnish: A dollop of whipped cream or a sprinkle of extra crushed Nilla wafers can add an appealing finish.
Storing and Freezing Your Banana Pudding Cookies
Storing Baked Cookies
Once your delectable banana pudding cookies have completely cooled to room temperature, transfer them to an airtight container. They will maintain their fresh taste and soft, chewy texture for up to 5 days when stored on the counter. If you’ve included Nilla wafers in your batch, be aware that they may soften over time due to the moisture in the cookie. For optimal crunch, enjoy these cookies within the first day or two after baking.
Freezing Baked Cookies
These cookies freeze beautifully, making them perfect for meal prep or enjoying a quick treat later. To freeze, arrange the fully cooled cookies in a single layer on a baking sheet and place them in the freezer until they are solid (this prevents them from sticking together). Once frozen, transfer the cookies to a heavy-duty, resealable freezer bag or an airtight container. Squeeze out as much air as possible before sealing to prevent freezer burn. They can be stored in the freezer for up to 3 months. When you’re ready to enjoy them, simply thaw the cookies at room temperature for an hour or two before serving. You can also briefly warm them in the microwave for a just-baked feel!
Why You’ll Fall in Love with These No-Chill Banana Pudding Cookies
These cookies truly are a dream come true for anyone who loves quick, easy, and flavorful desserts. Their no-chill nature means less waiting and more enjoying, perfect for busy schedules or sudden cravings. The combination of rich banana flavor from the pudding mix, creamy white chocolate, and the nostalgic crunch of Nilla wafers creates a unique and irresistible treat. Whether you’re making them for a party, a weeknight indulgence, or as a thoughtful homemade gift, these banana pudding cookies are guaranteed to become a new favorite in your baking repertoire. Give them a try and experience the joy of a classic dessert transformed into a perfect cookie!
No Chill Easy Banana Pudding Cookies
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Ingredients
- 1 cup butter, (226g) softened at room temp
- 1 cup brown sugar, (213g)
- ¼ cup white sugar, (50g)
- 1 egg, + 1 egg yolk, large
- 2 ¼ cup flour, (270g)
- 3.4 oz banana cream pudding mix
- ½ tsp baking soda
- ¼ tsp baking powder
- ½ tsp kosher salt
- 4 oz white chocolate, (chopped) sub white chocolate chips
- 10-12 Nilla Wafer cookies, chopped (optional)
Instructions
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Preheat the oven to 350°F (175°C) and line a cookie sheet with parchment paper. You will likely have to reuse the cookie sheet for multiple batches.
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In the bowl of a hand or stand mixer fitted with the paddle attachment, cream the 1 cup butter on medium speed for 1 minute until light and smooth.
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Scrape down the bowl. Add the 1 cup brown sugar and ¼ cup white sugar, then cream for 2 more minutes until fluffy and well combined.
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Add the large egg and the additional egg yolk, mixing for 30 seconds until fully incorporated.
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Add in the 2 ¼ cup flour, the 3.4 oz dry banana pudding mix, ½ tsp baking soda, ¼ tsp baking powder, and ½ tsp kosher salt.
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Mix on medium speed just until all ingredients are combined and no dry streaks of flour remain. Be careful not to overmix.
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Gently fold in the 4 oz chopped white chocolate and the 10-12 crushed Nilla wafer cookies (if using) with a spatula. Mix just until distributed, avoiding further breaking of the wafers.
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Using a 3 tbsp cookie scoop (or a regular ice cream scoop), portion the cookie dough onto the prepared cookie sheet, leaving at least 2 inches between each cookie to allow for proper spreading.
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Bake for 12-14 minutes, or until the edges of the cookies are golden brown and crisp, and the centers appear just set.
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For perfectly round cookies, immediately after removing them from the oven, use a larger cookie cutter or the rim of an overturned glass to “scoot” the warm cookies into a neat, circular shape. (Refer to the “Perfectly Round Cookies” section above for detailed tips).