Meet your new favorite sweet treat: Banana Pudding Cookies! These cookies transform the nostalgic flavors of southern banana pudding into a soft, chewy, and downright irresistible cookie. Packed with creamy white chocolate chips, crunchy vanilla wafer pieces, and that beloved pudding flavor, every bite feels like a mini dessert celebration. Whether you make them for a party, a potluck, or just to satisfy a craving at home, Banana Pudding Cookies are a total crowd-pleaser and a delightful twist on classic comfort food.
Ingredients You’ll Need
The beauty of Banana Pudding Cookies is in their simple ingredients, each one adding essential flavor, texture, or color. The basics are likely already in your kitchen, and each plays a delicious role in the final result.
- Unsalted butter (1 cup, softened): The secret to a tender, chewy cookie—let your butter come to room temperature for the best texture.
- Granulated sugar (3/4 cup): Adds sweetness and helps the cookies spread evenly.
- Light brown sugar (3/4 cup, packed): Provides moisture and a subtle caramel flavor that pairs beautifully with banana.
- Large eggs (2): These bind the dough and add richness.
- Vanilla extract (1 teaspoon): Rounds out the flavors and deepens the banana pudding essence.
- Instant banana pudding mix (1 box, 3.4 oz): This is where the unmistakable banana pudding magic happens—choose instant pudding for the best texture.
- All-purpose flour (2 1/4 cups): The backbone of the cookies, giving structure and the perfect bite.
- Baking soda (1 teaspoon): Leavens the dough, resulting in cookies that puff, rise, and stay tender.
- Salt (1/2 teaspoon): A must for balancing out the sweetness and enhancing every flavor.
- White chocolate chips (1 cup): Melty pockets of creamy sweetness that mimic the creamy pudding.
- Crushed vanilla wafer cookies (1 cup): Adds that iconic banana pudding crunch and irresistible nostalgia.
- Chopped pecans or walnuts (optional, 1/2 cup): For a little extra crunch and a nutty twist, but totally optional.
How to Make Banana Pudding Cookies
Step 1: Prep the Baking Sheets
Start by preheating your oven to 350°F (175°C) and lining two baking sheets with parchment paper. This extra step helps guarantee evenly baked cookies and makes for super easy clean-up later.
Step 2: Cream Butter and Sugars
In a large bowl, use an electric mixer to cream the softened butter with both the granulated and brown sugars until the mixture is light and fluffy. This process takes about 2-3 minutes and creates the foundation for tender, well-structured Banana Pudding Cookies.
Step 3: Add Eggs and Vanilla
Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Then, pour in the vanilla extract. This step adds moisture and that signature homemade cookie flavor.
Step 4: Mix in the Banana Pudding
Sprinkle in the instant banana pudding mix and beat just until combined. You’ll instantly notice the heavenly banana aroma. This not only flavors but gives the cookies a pillowy-soft texture.
Step 5: Combine Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. This ensures even distribution of the leavening agent and salt for consistent cookies every time.
Step 6: Combine Wet and Dry Mixtures
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Take care not to over-mix, as this can toughen your Banana Pudding Cookies.
Step 7: Fold in Mix-ins
Gently fold in the white chocolate chips and crushed vanilla wafers. If you love nuts, stir those in at this point, too. You’ll see a delightfully chunky dough ready to be scooped.
Step 8: Scoop and Bake
Drop rounded balls of dough—either with a cookie scoop or a regular spoon—onto the prepared baking sheets, spacing them about 2 inches apart. Bake for 10 to 12 minutes until the edges are just golden and the centers still look slightly soft.
Step 9: Cool
Let the cookies rest on the baking sheets for 5 minutes (they continue to set while cooling), then transfer to a wire rack to cool completely. This step guarantees the quintessential Banana Pudding Cookies texture—soft, chewy, and just a bit crisp at the edges.
How to Serve Banana Pudding Cookies
Garnishes
These cookies are fantastic as-is, but for extra flair, top each one with a sprinkle of crushed vanilla wafers or a few extra white chocolate chips immediately after baking. A tiny pinch of flaky salt can also take Banana Pudding Cookies to a whole new level of irresistible.
Side Dishes
If you really want to channel banana pudding dessert vibes, pair your cookies with a chilled glass of milk, a creamy iced latte, or even a scoop of vanilla ice cream. They’re also spectacular alongside fresh fruit for a light and pleasing contrast.
Creative Ways to Present
Serve Banana Pudding Cookies on a platter lined with banana leaves or layer them in a trifle dish between blobs of whipped cream. Stack them in mason jars as adorable edible gifts, or create a DIY ice cream sandwich using two cookies and your favorite flavor—each approach makes these cookies shine on any occasion.
Make Ahead and Storage
Storing Leftovers
Keep your Banana Pudding Cookies fresh by storing them in an airtight container at room temperature. They’ll stay soft and delicious for up to 5 days, so you can always have a little treat waiting whenever the craving hits.
Freezing
Banana Pudding Cookies freeze beautifully. Simply place the cooled cookies in a single layer in a freezer-safe bag or container. They’ll keep in the freezer for up to 2 months—perfect for planning ahead or saving a batch for later celebrations.
Reheating
To enjoy that just-baked warmth, pop a frozen or room temperature cookie in the microwave for about 10 seconds. It revives the soft center and melts the white chocolate just enough to make each bite taste like new.
FAQs
Can I use homemade banana pudding instead of instant mix?
For the best structure and that classic flavor, instant banana pudding mix is highly recommended. Homemade puddings can add too much moisture and may affect the texture of the cookies.
What can I substitute for white chocolate chips?
If you’re not a fan of white chocolate or want to mix things up, try using milk or dark chocolate chips, or even butterscotch chips for a unique twist on Banana Pudding Cookies.
Can I make these cookies nut-free?
Absolutely! Just skip the optional pecans or walnuts. The cookies will still be deliciously chewy and flavorful without them.
How do I keep the cookies extra soft?
Be sure not to over-bake—remove them when the edges are set but the centers are still soft. Also, store them in an airtight container with a slice of bread to help retain moisture.
Is there a way to make these more banana-flavored?
For an extra boost of banana, add 1/2 teaspoon of banana extract to the dough along with the vanilla. The flavor will really pop without changing the texture.
Final Thoughts
If you’re looking for a fresh twist on a classic dessert, I can’t recommend Banana Pudding Cookies enough. Their nostalgic flavor, easy method, and crave-worthy chew make them an all-time favorite in my kitchen. Give them a try for your next get-together or just to treat yourself—you’ll fall in love with every bite!
Print
Banana Pudding Cookies Recipe
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These Banana Pudding Cookies are a delightful twist on classic cookies, combining the flavors of banana pudding with the crunch of vanilla wafers and white chocolate chips. They are soft, chewy, and full of banana goodness!
Ingredients
Cookie Dough:
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 (3.4-ounce) box instant banana pudding mix
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Mix-ins:
- 1 cup white chocolate chips
- 1 cup crushed vanilla wafer cookies
- Optional: 1/2 cup chopped pecans or walnuts
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- Cream butter and sugars: In a large bowl, cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs and vanilla: Beat in the eggs one at a time, then mix in the vanilla extract.
- Combine dry ingredients: Add the dry pudding mix and beat until combined. In a separate bowl, whisk together the flour, baking soda, and salt.
- Combine wet and dry mixtures: Gradually add the dry ingredients to the wet mixture until just combined. Fold in white chocolate chips and crushed vanilla wafers, and nuts if desired.
- Bake: Use a cookie scoop to drop rounded balls of dough onto the baking sheets. Bake for 10 to 12 minutes until the edges are lightly golden but centers are still soft.
- Cool: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Notes
- For extra banana flavor, add 1/2 teaspoon banana extract.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 15 g
- Sodium: 120 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 25 mg
