Banana Pudding Cookies (Easy Recipe)

Soft, nostalgic, and packed with layers of banana flavor, Banana Pudding Cookies bring the classic Southern dessert into bite-sized cookie form. This recipe pairs the unmistakable taste of banana pudding with the chewy texture and gentle crunch of a homemade cookie. It’s easy to whip up a batch whether you’re a beginner baker or a seasoned pro, and these cookies always disappear fast at parties, bake sales, or family gatherings.

Let’s dig in and see how you can create these cookies from scratch, with all the details you need for perfect results every time.

Why Banana Pudding Cookies?

Banana pudding is a comfort dessert known for its creamy texture and dreamy vanilla-banana taste. Turning this comfort food into cookies means you get all those flavors in a portable, shareable treat. These cookies are soft, slightly chewy, and get their banana flavor straight from instant banana pudding mix. A sprinkle of crushed vanilla wafers and white chocolate morsels tops everything off for a rich, nostalgic bite.

Ingredients Overview

Before you start baking, gather all your ingredients. Each one serves a purpose to enhance flavor and texture.

Essential Ingredients

Unsalted Butter (softened): Provides a tender, rich base. Using softened butter (not melted) ensures the dough holds shape and yields cookies with the right balance between soft and chewy.
Granulated Sugar & Brown Sugar: A blend of white and brown sugars gives balance—sweetness from the white, depth and caramel undertones from the brown.
Large Eggs: Bind the dough and add moisture.
Pure Vanilla Extract: Enhances the banana and pudding flavors.
Instant Banana Cream Pudding Mix: The star ingredient. Use instant, not cook-and-serve, for soft, chewy cookies with pronounced banana flavor.
All-Purpose Flour: The structure of your cookies. Measure carefully for best results.
Baking Soda: Leavens the dough.
Fine Salt: Balances sweetness and sharpens other flavors.
White Chocolate Chips: Add creaminess and sweet finish; you can substitute with milk or dark chocolate chips, peanut butter chips, or butterscotch chips for variety.
Nilla Wafers (crushed): These classic vanilla-flavored cookies replicate the layered effect of banana pudding and add a tender crunch.

Optional Add-ins

Chopped Walnuts or Pecans: For a crunchier bite.
Mini Marshmallows: For a twist on texture, evoking banana cream pie.

Tools You’ll Need

Stand mixer or handheld electric mixer
Mixing bowls (large and medium)
Measuring cups and spoons, or a kitchen scale
Cookie scoop or tablespoon
Parchment paper or silicone baking mat
Baking sheets
Cooling rack

How to Make Banana Pudding Cookies

Mastering these cookies is straightforward. Here’s a step-by-step guide, from creaming butter to the last bite.

Step 1: Cream Butter and Sugars

Start with butter at room temperature, soft enough to leave a slight dent when pressed. Beat it with both sugars on medium speed. Keep going until you get a light, fluffy texture—this could take 5-7 minutes in a stand mixer, but a handheld mixer works too.

Step 2: Add Wet Ingredients

Add eggs one at a time. Mix until each is fully incorporated before adding the next—this prevents lumps. Next, pour in the vanilla extract and sprinkle in the instant banana pudding mix. Blend until smooth. The pudding mix will make your dough silky and fragrant.

Step 3: Incorporate Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, and salt. Add these dry ingredients to your wet mixture gradually, mixing on low speed or by hand. Stop when most of the flour is combined, but you still see a few streaks.

Step 4: Fold in Chips and Wafers

Switch to a spatula and gently fold in the white chocolate chips. Just before you finish mixing, add about half the crushed Nilla wafers. Reserve the rest to sprinkle on top before baking.

Step 5: Chill Dough

Cover the bowl and refrigerate for at least 30 minutes. Chilling firms up the butter, which makes the cookies thicker and intensifies the flavors.

Step 6: Shape and Bake

Preheat your oven to 350°F (175°C). Line baking sheets with parchment. Using a cookie scoop or spoon, form balls of dough (about two tablespoons per cookie) and space them at least 2 inches apart. Press a small pinch of the remaining Nilla wafer crumbs lightly onto each dough ball.

Bake for 8-10 minutes. Edges should begin to turn golden, while centers look just set. Don’t overbake—cookies will continue setting as they cool.

Step 7: Cool and Serve

Allow cookies to rest on the baking sheet for 10 minutes. Then transfer to a cooling rack. Enjoy warm for gooey chips, or let cool completely for a classic chewy texture.

Troubleshooting Common Issues

Flat Cookies: The dough was too warm. Try chilling longer.
Dry Cookies: Too much flour. Spoon flour into your measuring cup, or use a kitchen scale if possible.
Cakey Texture: Using real bananas can make the dough heavy. Stick with instant pudding mix for the best results.

Tips for Perfect Banana Pudding Cookies

Measuring Flour: Fluff flour first, lightly spoon into your cup, and level off to prevent dense cookies.
Mixing: Stop as soon as the ingredients come together. Overmixing will toughen the dough.
Chilling: Don’t skip the chill. It leads to thick, rich cookies every time.
Cookie Size: Use a consistent scoop for even baking.
Flavor Boosts: Toasted pecans, a hint of cinnamon, or even a drizzle of cream cheese glaze on top can create your signature batch.

Make-Ahead and Storage

Storing Baked Cookies

Cool cookies completely before storing.
Place in an airtight container at room temperature. They’ll stay fresh for up to 4 days.
To retain extra chewiness, tuck a slice of sandwich bread in the container.

Freezing Baked Cookies

Layer cookies with parchment in a freezer-safe bag or container.
Freeze for up to 2 months.
Thaw at room temperature before serving.

Make Ahead: Freezing Dough

Scoop dough balls onto a tray and freeze until solid.
Transfer to a freezer-safe bag. Label and date.
Bake straight from frozen with an extra 2 minutes added to baking time.

Banana Pudding Cookies: FAQs

Can I use cook-and-serve pudding mix?
No. Cook-and-serve pudding contains more starch and will not create the right texture.

Can I add real banana?
Fresh banana can make the cookies cakey. For pure banana pudding flavor, stick with the pudding mix.

Can these cookies be vegan?
Try swapping butter for a vegan baking stick, eggs for flax eggs, and using plant-based chips. Look for a dairy-free pudding mix.

Why won’t my cookies rise?
Check the expiration date on your baking soda—it needs to be fresh for lift.

Banana Pudding Cookie Variations

Cookie recipes are adaptable. Use the base and experiment:

Add-In	Effect
Mini marshmallows	Soft gooey pockets
Peanut butter chips	Sweet and nutty
Toasted coconut	Tropical, nutty bite
Cinnamon	Warm depth of flavor
Chopped toffee bars	Crunchy sweetness
Butterscotch chips	Caramel undertones

Serving Suggestions

Serve Banana Pudding Cookies with a scoop of vanilla ice cream, between slices of banana for a playful sandwich, or simply with a cold glass of milk. They also pair well with coffee and tea, thanks to that creamy, fragrant banana undertone.

Pack them in lunchboxes, gift tins, or as a make-ahead party treat. Their flavor gets even better a day after baking as the Nilla wafers meld into the dough.

Banana Pudding Cookies are proof that you can enjoy the rich, retro flavor of banana pudding in a fuss-free, easy-to-share cookie. Their creamy, chewy, and crunchy layers make them a family favorite. Whether you’re baking them for an event or just because you crave that classic banana-pudding taste, you’ll love their simplicity and crowd-pleasing appeal.

If you’re ready for something with the nostalgia of banana pudding and the charm of home-baked cookies, gather your ingredients and get baking.

Banana Pudding Cookies (Easy Recipe)
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