Name: Banana Pudding Cookies Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 2 1/4 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 cup unsalted butter (softened); 3/4 cup light brown sugar; 1/4 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 1 (3.4-ounce) package instant banana cream pudding mix; 1 cup white chocolate chips; 1 cup crushed vanilla wafers

Jump to Recipe·Print Recipe

If you’re searching for a cookie that brings together cozy nostalgia and unbeatable flavor, look no further than these Banana Pudding Cookies. Each bite delivers the creamy, banana-rich flavor you love from classic banana pudding, but reimagined with the soft, chewy joy of a freshly baked cookie. Crunchy bits of vanilla wafer and sweet bursts of white chocolate chips add irresistible texture, making this recipe impossible to eat just one. Whether you’re sharing them at a potluck or enjoying a quiet night in, Banana Pudding Cookies are always a hit and guaranteed to put a smile on your face.

Banana Pudding Cookies Recipe - Recipe Image

Ingredients You’ll Need

These Banana Pudding Cookies come together with simple pantry staples and a few special ingredients that give them their signature taste. Every component plays a part in turning a humble cookie into pure comfort and banana bliss.

Unsalted butter (1 cup, softened): The base for rich, tender cookies—make sure it’s soft for easy mixing.
Light brown sugar (3/4 cup): Adds a caramel note and helps make the cookies chewy.
Granulated sugar (1/4 cup): Balances the sweetness and gives the cookies a touch of crispness.
Large eggs (2): Bind all the ingredients together and provide structure as they bake.
Vanilla extract (1 teaspoon): Enhances the banana and pudding flavors, bringing warmth to the dough.
Instant banana cream pudding mix (1 3.4-ounce package): The secret to a boldly banana flavor and delectably soft texture.
All-purpose flour (2 1/4 cups): Gives the cookies just the right amount of body to hold all those mix-ins.
Baking soda (1 teaspoon): Ensures lift and that delicate, golden edge.
Salt (1/2 teaspoon): Rounds out the sweetness and wakes up the flavors.
White chocolate chips (1 cup): Give creamy, melty pockets throughout the cookies.
Crushed vanilla wafers (1 cup): Bring that classic banana pudding crunch and extra nostalgia.

How to Make Banana Pudding Cookies

Step 1: Prep Your Baking Sheet and Oven

Start by setting the scene for success: preheat your oven to 350°F (175°C), and line a baking sheet with parchment paper. This keeps the cookies from sticking and makes cleanup a breeze—the perfect way to kick off your Banana Pudding Cookies adventure.

Step 2: Cream the Butter and Sugars

In a large mixing bowl, use a hand mixer or stand mixer to whip the softened butter with both the brown sugar and granulated sugar. Mix until the blend is light, fluffy, and pale—about 2 to 3 minutes. This step gives your cookies a soft, pillowy texture and ensures every bite is sweet and tender.

Step 3: Add Wet Ingredients and Pudding Mix

Crack in the eggs, beating them in one at a time for even mixing. Next, pour in the vanilla extract and add the banana pudding mix directly into the mixture. Beat until everything is well combined—your kitchen will already smell like a bakery!

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This quick step ensures an even distribution of leavening and seasoning, preventing unwanted surprises in your Banana Pudding Cookies.

Step 5: Mix It All Together

Gradually add the dry ingredients to the wet mixture. Use the mixer on low speed or switch to a spatula to avoid overmixing—stop once everything is just incorporated. This keeps the cookies tender and soft.

Step 6: Add White Chocolate Chips and Vanilla Wafers

Now for the mix-ins! Gently fold in the white chocolate chips and crushed vanilla wafers with a spatula. These bits give the cookies their unique texture and taste, so make sure they’re evenly distributed throughout the dough.

Step 7: Scoop and Bake

Use a tablespoon or small cookie scoop to mound out portions of dough onto your prepared baking sheet, leaving about 2 inches between each cookie. Bake for 10 to 12 minutes, or until the edges turn lightly golden. The centers might look a tad soft, but they’ll set as they cool—resist the urge to overbake.

Step 8: Cool and Enjoy

Let the cookies rest on the baking sheet for 5 minutes after baking so they can finish setting up. Then, transfer them to a wire rack to cool completely. The anticipation is worth it—now you’re ready for Banana Pudding Cookie bliss!

How to Serve Banana Pudding Cookies

Garnishes

A little extra flair goes a long way! Sprinkle your Banana Pudding Cookies with a dusting of crushed vanilla wafers or top each cookie with a white chocolate chip or two right after baking. For a pop of color and fun, add a banana slice on the side or even drizzle a tiny bit of melted white chocolate over the tops.

Side Dishes

The sweetness and creaminess of these cookies pair perfectly with a cold glass of milk or a cup of hot coffee. If you’re feeling fancy, serve them alongside a scoop of vanilla ice cream for a decadent dessert plate that echoes the nostalgic flavors of banana pudding.

Creative Ways to Present

Transform a batch into a show-stopping party treat by stacking Banana Pudding Cookies in a glass trifle bowl with layers of whipped cream and fresh banana slices. For gatherings, try wrapping individual cookies with a ribbon or nestling them in bakery boxes for effortless, charming gifts everyone will adore.

Make Ahead and Storage

Storing Leftovers

To keep your Banana Pudding Cookies just as soft and chewy as the day you baked them, store in an airtight container at room temperature. Add a slice of sandwich bread to the container to help maintain moisture—these cookies will stay perfect for up to 5 days.

Freezing

If you want to extend their enjoyment, freeze the baked cookies in a single layer on a baking sheet, then transfer to a freezer bag once solid. Alternatively, you can freeze scooped dough balls to bake fresh cookies any time. Banana Pudding Cookies will last up to 3 months in the freezer without losing texture or flavor.

Reheating

For that just-baked taste, warm cookies gently in the microwave for 10–12 seconds, or pop them in a 300°F oven for 3–4 minutes. This will refresh their softness and bring back the delicious aroma that makes everyone crave Banana Pudding Cookies all over again.

FAQs

Can I use homemade banana pudding instead of instant mix?

Instant pudding mix gives these cookies their uniquely soft texture and balanced banana flavor. Homemade pudding tends to have too much moisture, which could make the dough runny, so for best results, stick with the instant variety.

Can I add real bananas to the cookie dough?

If you want to add a boost of natural banana flavor, fold in a few mashed banana chips or a touch of banana extract. Fresh bananas add too much moisture and can make the cookies dense rather than chewy.

Do I need to chill the dough before baking?

For this recipe, chilling isn’t required, but if you notice your dough is too sticky or you want slightly thicker cookies, a short 30-minute chill in the fridge will do the trick.

Can I substitute the white chocolate chips?

Absolutely! Milk chocolate or even butterscotch chips could be swapped in for a different twist, but white chocolate best matches the nostalgic banana pudding vibe of these cookies.

How can I make these cookies gluten-free?

Simply substitute a 1:1 gluten-free baking flour blend for the all-purpose flour, and ensure your pudding mix and vanilla wafers are gluten-free as well. The cookies will still be wonderfully soft and flavorful!

Final Thoughts

Bake a batch of Banana Pudding Cookies and watch them disappear—these sweet, chewy treats capture the essence of banana pudding in the most delightful way. Whether you’re sharing them or sneaking a few for yourself, they’re bound to become a new favorite in your cookie repertoire. Give them a try, and spread a little banana-inspired joy to everyone around you!

Banana Pudding Cookies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.8 from 13 reviews

Author: admin
Total Time: 27 minutes
Yield: 24 cookies 1x
Diet: Vegetarian

Print Recipe

Description

These Banana Pudding Cookies are a delightful twist on traditional cookies, incorporating the flavors of banana cream pudding and vanilla wafers into every bite. Soft, chewy, and bursting with sweet banana essence, these cookies are perfect for any dessert lover.

Ingredients

Scale

Dry Ingredients:

2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt

Wet Ingredients:

1 cup unsalted butter (softened)
3/4 cup light brown sugar
1/4 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
1 (3.4-ounce) package instant banana cream pudding mix

Mix-ins:

1 cup white chocolate chips
1 cup crushed vanilla wafers

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Cream butter and sugars: In a large mixing bowl, cream together the butter, brown sugar, and granulated sugar until light and fluffy.
Add eggs and flavorings: Beat in the eggs one at a time, then mix in the vanilla extract and banana pudding mix until well combined.
Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until incorporated.
Stir in mix-ins: Fold in the white chocolate chips and crushed vanilla wafers.
Bake: Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart. Bake for 10–12 minutes, or until the edges are lightly golden.
Cool: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.