Banana Pudding Cookies Recipe

The smell of warm vanilla and banana fills the air when these bake.
These Banana Pudding Cookies are soft, chewy, and taste just like the classic dessert in cookie form.

I made them one afternoon when I was craving something cozy and sweet.
The pudding mix keeps them soft, and every bite feels like a warm hug.

If you love banana pudding, you’ll fall in love with this easy twist.
Let’s bake a batch and bring that creamy banana goodness to your cookie jar.

Why You’ll Love This Recipe

• Tastes Like Dessert: All the flavors of banana pudding in cookie form.
• Soft and Chewy: The pudding mix keeps these cookies wonderfully moist.
• Easy to Make: Simple ingredients you likely have on hand.
• Crowd-Pleaser: Perfect for potlucks, bake sales, or family gatherings.
• Kid-Friendly: Children love the familiar banana pudding taste.

What You Need to Know Before You Start

Prep Time & Cook Time:

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: About 30 minutes

Servings: This recipe makes about 24 cookies, enough for 8-10 people. Planning a party? Double the batch and use two baking sheets.

Difficulty: Easy enough for beginner bakers but impressive enough for experienced cooks.

Required Kitchen Tools

• Mixing bowls (medium and large)
• Hand mixer or stand mixer
• Measuring cups and spoons
• Baking sheets
• Parchment paper or silicone baking mats
• Wire cooling rack
• Cookie scoop or tablespoon

Ingredients for Banana Pudding Cookies

These cookies combine pantry staples with fresh banana and vanilla pudding mix for that signature banana pudding flavor. Here’s everything you’ll need to create these delicious treats:

• Unsalted Butter: Provides richness and helps create a tender texture. Make sure it’s softened to room temperature.
• Sugars: Both light brown sugar and granulated sugar add sweetness and help achieve the right texture.
• Banana: Use a ripe banana for natural sweetness and moisture.
• Egg Yolk: Adds richness without making the cookies cakey.
• Vanilla Extract: Enhances the overall flavor.
• All-Purpose Flour: Forms the structure of the cookies.
• Instant Vanilla Pudding Mix: The secret ingredient that adds moisture and authentic banana pudding flavor.
• Leaveners: Baking soda and baking powder help the cookies rise just right.
• Kosher Salt: Balances the sweetness.
• Nilla Wafer Cookies: Crushed wafers add texture and classic banana pudding taste.
• White Chocolate Chips: Add pockets of creamy sweetness throughout.

Variations for Banana Pudding Cookies

• Add Cream Cheese: Mix in 2 ounces of softened cream cheese for extra tang.
• Try Different Chips: Swap white chocolate for butterscotch or milk chocolate chips.
• Make Them Chunky: Add chopped pecans or walnuts for crunch.
• Use Banana Chips: Fold in crushed dried banana chips for concentrated flavor.
• Go Sugar-Free: Use sugar-free pudding mix and sugar substitute for a lighter version.

How to Make Banana Pudding Cookies Step-by-Step Instructions

1. Prepare Your Ingredients

Make sure your butter is softened to room temperature. Mash your banana until smooth. Crush the Nilla wafers into small pieces but not fine crumbs.

2. Cream the Butter and Sugars

In a large bowl, beat the softened butter with both sugars using a hand or stand mixer on medium speed for 2-3 minutes until light and fluffy.

3. Add Wet Ingredients

Mix in the mashed banana, egg yolk, and vanilla extract. Beat until well combined and smooth.

4. Combine Dry Ingredients

In a separate medium bowl, whisk together the flour, instant vanilla pudding mix, baking soda, baking powder, and salt.

5. Form the Dough

Gradually add the dry ingredients to the wet mixture. Mix on low speed until just combined. Fold in the crushed Nilla wafers and white chocolate chips using a spatula.

6. Chill the Dough

Cover the bowl and refrigerate the dough for at least 20 minutes. This prevents the cookies from spreading too much.

7. Bake the Cookies

Preheat your oven to 350°F. Line baking sheets with parchment paper. Scoop dough into portions about 1.5 tablespoons each. Place them 2 inches apart on the prepared sheets. Bake for 10-12 minutes until the edges are set but centers still look slightly soft.

8. Cool Completely

Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Serving and Decoration

These cookies are delicious on their own, but you can dress them up:

• Drizzle with White Chocolate: Melt white chocolate and drizzle over cooled cookies.
• Dust with Powdered Sugar: A light coating adds a pretty finish.
• Serve with Milk: The classic pairing never fails.
• Make Ice Cream Sandwiches: Sandwich vanilla ice cream between two cookies.
• Add Fresh Banana Slices: Place a thin banana slice on top before baking for presentation.

How to Serve Banana Pudding Cookies

These versatile cookies work for many occasions:

• Afternoon Snack: Perfect with coffee or tea.
• Lunchbox Treat: Pack for school or work lunches.
• Dessert Platters: Arrange on a tray with other cookies.
• Party Favors: Wrap individually in cellophane bags.
• After-Dinner Treat: Serve warm with vanilla ice cream.

Storing Banana Pudding Cookies

• Room Temperature: Store in an airtight container for up to 3 days.
• Refrigerator: Keep in an airtight container for up to 5 days. The cookies will stay softer when chilled.
• Freezer: Freeze baked cookies in a freezer-safe container for up to 2 months. Thaw at room temperature before serving.
• Dough Storage: Refrigerate unbaked dough for up to 2 days or freeze for up to 3 months.

Tips and Tricks for Success

• Use Ripe Bananas: The riper the banana, the more flavor your cookies will have.
• Don’t Overmix: Mix just until ingredients are combined to keep cookies tender.
• Measure Flour Correctly: Spoon and level your flour rather than scooping directly from the bag.
• Check Doneness Early: Cookies continue baking on the hot pan, so slightly underbaked centers are perfect.
• Crush Wafers Properly: Aim for small chunks, not powder, so you get texture in every bite.
• Room Temperature Ingredients: This ensures even mixing and better texture.

Nutrition

Nutrient	Per Cookie (1 of 24)
Calories	165
Total Fat	7g
Saturated Fat	4g
Cholesterol	25mg
Sodium	135mg
Total Carbohydrates	24g
Dietary Fiber	0.5g
Sugars	14g
Protein	2g

Nutritional values are approximate and may vary based on specific ingredients used.

Banana Pudding Cookies FAQs

Can I use a different pudding flavor?
Yes, try banana cream or cheesecake pudding mix for variation.

Why do my cookies spread too much?
Make sure to chill the dough and use softened, not melted, butter.

Can I make these without the pudding mix?
The pudding mix is essential for the texture and flavor, so substitution is not recommended.

How do I know when the cookies are done?
The edges should be set and lightly golden, while centers remain soft.

Can I freeze the dough?
Absolutely. Scoop into portions, freeze on a tray, then store in a freezer bag for up to 3 months. Bake from frozen, adding 1-2 extra minutes.