This riff on a chocolate chip cookie classic is so good it might make you cry | Wender Mind Kids

This riff on a chocolate chip cookie classic is so good it might make you cry

When I was a kid I would always put our store bought cookies on the heater in my bedroom to warm them up before eating. I don’t know how I developed the habit. What’s a Call for an Easy Bake Oven? All I know is that if you leave a few Nilla waffles on your family’s heater, there is a certain and beautiful aroma that will fill your home and then your memory for the rest of your life. It’s an intoxicating perfume, one I’ve recently become addicted to again.

Last spring, New York City’s Magnolia Bakery announced that they were launching a cookie version of their iconic banana pudding. When I heard the news, I almost left a Road Runner-style dust cloud to get my hands on one. What I didn’t realize was just how transformative a cookie baked in a cookie can be.

The result of six months of meticulous development, the biscuit is an almost magical manifestation of the bakery’s silky custard flavor in a crispy, chewy form. “I wanted a real banana flavor to shine through,” Bobbie Lloyd, Magnolia’s chief executive officer and chief baking officer, recently told Delish.

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Magnolia’s creation features a banana pudding mix and crushed vanilla wafers, two non-negotiable elements of anything called banana pudding. But in this new incarnation, both elements become something different and special. Added to baked goods, pudding mix gives incredible texture and depth. But it’s the shredded waffles that totally throw it all off. There’s something about the smell, the taste inside the cookie, like something you pulled out of the cupboard after school but also something you would have had fresh out of the oven at your best friend’s slumber party that makes for a true nesting doll of nostalgia. When I tried one of these cookies at Magnolia, I was downright emotional. I had to make them and I had to make them my own.

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The Magnolia Cookie contains mashed bananas and white chocolate chips, and while those are okay in context, I’m not the biggest fan of either. For my home version, I took inspiration from a Taste of Home recipe to omit the fresh banana and then swapped out the dark chocolate for the white. It was like adding yet another retro layer to the experience, a banana pudding that’s also a Nilla waffle Also a Toll House cookie. If an “afterschool special” had a flavor, it would be this.

You can of course use white chocolate here for a more banana experience, but give this one a try. A credible Magnolia copy? Absolutely not. But the pudding-cookie hybrid is somehow the best of all dessert worlds, a treat so good it might make you cry.


Recipe: Chocolate Banana Pudding Cookies
Inspired by Taste of Home and Two Peas and Their Pod

preparation time

10 minutes plus chilling


  • 2 sticks of softened butter
  • 1/2 cup white sugar
  • 1/2 cup light brown sugar
  • 2 eggs
  • 1 tablespoon pure vanilla extract
  • 1 packet of instant banana cream pudding
  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup dark chocolate chips
  • 3/4 cup shredded Nilla waffles


  1. Line 2 baking sheets with parchment paper.

  2. Cream together the butter and sugar in a large bowl.

  3. Beat in the eggs, vanilla extract, and dry pudding mixture until combined.

  4. Stir in the flour, baking soda, and salt until just combined. Stir in the chocolate chips and crushed biscuits.

  5. Place tablespoon-sized balls of cookie dough on lined baking sheets, about 2 inches apart.

  6. Put the dough in the fridge for 30 minutes. (It makes the cookies better, but no tragedy if you don’t have time and have to go straight to baking.)

  7. Preheat oven to 350°F.

  8. Bake for 8 to 12 minutes, until edges are just beginning to turn golden brown.

  9. Remove the baking sheets from the oven and allow the cookies to cool for 8 to 10 minutes before transferring to a wire cooling rack.

Chef’s Notes

I believe freshly baked cookies are the best cookies. Once you’ve portioned and chilled the batter, you can store these cookies, covered, in the fridge and bake to order. Pop a few in the oven when you sit down for dinner to enjoy for dessert.

More of our favorite cookies:

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