Banana Pudding Trash Can Cookies

If you are looking for the ultimate dessert mashup that will leave your taste buds begging for more, look no further than these Banana Pudding Trash Can Cookies. This isn’t just a cookie; it’s a nostalgic journey combined with a “everything but the kitchen sink” flair that has become a sensation among dessert lovers. Imagine a soft, chewy base infused with real banana and banana pudding mix, then loaded with a chaotic but perfectly balanced mix of pretzels, Biscoff wafers, chocolate chips, peanut butter chips, and caramel pieces.

These cookies offer a unique blend of sweet, salty, creamy, and crunchy textures in every single bite. They are the perfect way to elevate your baking game and provide a crowd-pleasing treat that looks as professional as it tastes. Whether you are a fan of classic banana pudding or you just love a cookie that’s packed with surprises, this recipe is guaranteed to become a new favorite in your kitchen.

Why You’ll Love These Cookies

• Flavor Explosion: The combination of real banana, banana cream pudding, and multiple types of chips and mix-ins creates a deep, complex flavor profile.

• Texture Variety: You get the soft chew of the cookie, the crunch of pretzels and wafers, and the gooeyness of melted chips and caramel.

• Easy to Make: Despite the long list of delicious ingredients, the process is straightforward and fun, especially when it comes to the “trash can” mixing stage.

• Aesthetic Appeal: These large, thick cookies are a visual feast, perfect for sharing on social media or serving at any gathering.

The Recipe

• 2 cups Unsalted butter, softened (454g)
• 1 cup Brown sugar (200g)
• 3/4 cup Granulated sugar (150g)
• 1 tbsp Vanilla or vanilla bean paste (13g)
• 2 Egg yolks (approx. 37g)
• 1 medium Banana, extra ripe (approx. 118g)
• 4 cups All-purpose flour (480g)
• 1 (3.4oz) Banana cream pudding mix (96g)
• 2 tsp Baking soda (12g)
• 1 tsp Salt (6g)
• 1 1/4 cups Pretzel pieces (approx. 60g)
• 1 1/4 cups Biscoff wafer pieces (approx. 100g)
• 2 cups Chocolate chips (340g)
• 1 1/2 cups Peanut butter chips (255g)
• 2/3 cup Caramel pieces (approx. 115g)

Instructions

1. Cream the Butter and Sugars

In a large mixing bowl, combine the softened unsalted butter with the brown sugar and granulated sugar. Use a hand mixer or stand mixer to cream them together until the mixture is light and fluffy.

2. Add the Wet Ingredients

Incorporate the egg yolks and vanilla or vanilla bean paste into the creamed mixture. Peel and add the extra-ripe banana directly into the bowl. Mix everything on medium speed until well combined and smooth.

3. Mix in Dry Ingredients

Add the all-purpose flour, baking soda, salt, and the dry banana cream pudding mix. Mix on low speed just until the dry ingredients are incorporated into the wet base, being careful not to overmix.

4. Add the “Trash Can” Mix-ins

Now for the fun part! Fold in the chocolate chips, peanut butter chips, caramel pieces, crushed Biscoff wafers, and pretzel pieces. Use a spatula or your hands to ensure all the mix-ins are evenly distributed throughout the thick dough.

5. Shape and Top

Roll the dough into large balls (about 1/4 to 1/3 cup each for bakery-sized cookies). For an extra professional look, press additional chips, pretzel pieces, and Biscoff crumbs onto the top of each dough ball before placing them on a parchment-lined baking sheet.

6. Bake and Set

Bake in a preheated oven at 350°F (175°C) for 10–12 minutes, or until the edges are lightly golden. For perfectly round cookies, use a large bowl or circular cutter to “scoot” the cookies immediately after they come out of the oven while they are still soft. Allow them to cool on the baking sheet for at least 10 minutes before moving to a wire rack to set completely.

Tips for Success

• The Ripeness Matters: The riper the banana, the stronger the natural banana flavor and the better the texture of the cookie.

• Don’t Overbake: These cookies are best when they remain soft and slightly gooey in the center.

• The “Cookie Scoot”: This technique is your best friend for achieving that perfect bakery-style round shape every time.

Storage and Freshness

• Room Temperature: Store in an airtight container for up to 5 days to maintain that soft chew.

• Refrigerator: If you prefer a firmer cookie or want to extend freshness, store them in the fridge for up to 1 week.

• Freezer: You can freeze these cookies (baked or as raw dough balls) for up to 3 months. Thaw at room temperature before serving or bake from frozen for an extra couple of minutes.

Tons of items I use to bake with including my favorite banana extract (if you can’t find banana cream pudding mix), cookie scoops, mixing bowls, hand mixers, baking sheets ect. are linked for you in my Amazon Storefront!