Banana Pudding Chewy Crinkle Cookies
Totally addicting Banana Pudding Crinkle Cookies! They are soft, chewy and made to taste like banana pudding with banana cream and vanilla wafers.
Why did I do this to myself?? Banana pudding is one of my favorite desserts and so as pretty much anything banana pudding flavored. (Especially ice cream!) So what did I do? I made awesome chewy crinkle cookies that taste like my favorite dessert. Oh, I can just hear my thighs cursing me out! My taste buts are screaming “more” and my thighs are screaming “don’t you dare reach for another cookie!” It’s a real battle in my head…good thing no one can hear it.
These cookies are seriously delicious! Soft, chewy and bursting with deliciousness.
Now that I’ve shared the recipe, you need to make them and become addicted, like I did! Yes, misery loves company and this is one delicious misery.
I’m not the only one who couldn’t get enough of these cookies. Look closely at the picture above. I call it “catching the thief red handed!” While I took the pictures, he kept stealing cookies. I was actually surprised but not for the reason you might think. It’s not because of his thieving of cookies, he actually does that all the time, but because of the fact that he tried and liked banana flavored something. He has not so much as touched a banana or banana flavored baked goods since he was a baby and decided he hates bananas. Wow!
(As I’m writing this, I’m having to shoo away the cat from a cookie left on a coffee table! Now that’s some serious powers when even a cat can’t stay away from the cookie.)
Give them a try and make sure to come back and tell me how you like these cookies!
Banana Pudding Chewy Crinkle Cookies
Ingredients
- 2-1/4 cups unbleached all-purpose flour
- 1/2 tsp. baking soda
- 1 tsp. baking powder
- 2.8 oz banana cream pudding mix about 3.4 oz package
- 1/4 tsp salt
- 3/4 cup white granulated sugar
- 3 oz cream cheese room temperature, cut into small pieces
- 1/2 cup unsalted butter melted and warm
- 1 large egg room temperature
- 1 Tbsp. whole milk
- 8 vanilla wafer cookies chopped (not crushed)
- 1 cup powdered sugar for rolling cookies
Instructions
- Preheat the oven to 350 and line the cookie sheet with parchment paper.
- Place sugar and cream cheese in a large bowl.
- Pour warm butter over sugar and cream cheese and whisk until all combined.
- Add egg and milk, whisk until smooth.
- Add flour, salt, baking soda, baking powder and banana cream mix. Mix with rubber spatula until completely combined. (You may have to just use your hands once dry ingredients are folded into wet ingredients, to finish mixing the cookie dough.)
- Fold in chopped vanilla wafers.
- Form 1-inch balls and roll them in powder sugar.
- Place cookie balls on the baking sheet about 2 inches apart.
- Bake for 11-12 minutes.
Notes
Nutrition
More Cookies From Me!
Loaded Peanut Butter Cookies
Chewy Key Lime Coconut Cookies
Dulce De Leche Peanut Butter Cup Cookies
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All images and text ©Lyubov Brooke for ©Will Cook For Smiles. Please do not use my images without prior permission. If using my posts in collections and features, please link back to this post for the recipe.
Disclaimer: Nutrition information shown is not guaranteed to be 100% accurate as most ingredients and brands have variations.
CAME ACROSS YOUR WEB SITE BY ACCIDENT:) GLAD I DID!! I HAVE PRINTED OFF SO MANY OF THEM THAT I WANT TO TRY:)
I am so happy to hear that, Linda! What a happy accident 🙂
I made these the other day and they might become my favorite cookie! Thanks so much for this recipe. Wow, they are delicious!
That’s so great to hear, Beth! Thank you! 🙂
I am still making these on the regular…. Two years later. I do use the entire banana pudding packet – have never had any problems with it. People now ask me to make my “famous banana cookies”…. Lol. These are so delicious. And the house smells amazing.
Awe, that is so awesome!!
I know just what you mean, these cookies are addicting! It’s like bread pudding in a cookie 🙂
Want me some… Pinning!
Is the pudding the instant kind and not the cook kind?
Yes, Robin, the instant kind. Use the actual powder.
Do you just use the powdered sugar to just to sprinkle the cookies after they are baked?
Actually, you would roll the cookie dough ball in the bowl with powder sugar and then bake them. While they are baking, they will expand and powder sugar on top will make it look like the cookie is crinkled.
Will they be okay if you use the whole box of pudding mix instead of just 2/3 of it. I don’t like to waste anything.
Honestly, I don’t think it will hurt them too much! What you can do is double the recipe (all ingredients except for pudding mix) and use a whole box of pudding. Or, just add the whole one to see how it comes out. I think they will just be a bit more moist if you use a whole one, not a bad thing 🙂
Have you tried freezing these? I love to make a big batch of cookies and then freeze and send in my husband’s lunch. Wondering how these would turn out.
Actually, I’ve never tried freezing cookies. They are usually got way too fast at mt house 🙂
They are pretty quick to make and you can feel them refrigerated so they will last a little longer.
Sorry I wasn’t much more help!
What size box of pudding? Do you just guess on approximately 2/3 of content?
Oh, yes, it’s 3.4 oz box and just guess on the amount. It won’t hurt the cookies 🙂
Those look so yummy!!!
Thank you so much, Alexis!!
I’d probably be sneaking these cookies too! They look so good and I know if they were in my house, I’d be eating way too many of them. Great recipe, Lyuba! Pinned and sharing on FB. Have a great weekend! 🙂
Thank you so much, Julie, for sweet comment and all the love!!
I wish you were closer so I could share and we’d sit in the corner polishing off the cookie jar together 🙂