Banana Pudding Cookies (Easy Recipe)

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Banana Pudding Cookies (Easy Recipe)

Banana pudding cookies take all the comfort of classic banana pudding and wrap it up in a soft, chewy cookie shell. If you love banana desserts or crave a unique treat to share, this is the recipe you’ll reach for again and again. The rich flavor, creamy texture, and playful touch of Nilla wafers make these cookies irresistible.

Let’s dive into everything you need to know about making, baking, and enjoying banana pudding cookies at home.

Why You’ll Love Banana Pudding Cookies

These cookies channel the nostalgic taste of banana cream pudding in every bite. They’re portable, easy to share, and always a hit at potlucks or family gatherings. The mix of banana pudding mix, white chocolate chips, and a crunchy topping delivers satisfying layers of flavor and texture. This cookie ticks all the boxes: sweet, creamy, chewy, and lightly crisp around the edges.

Ingredients for Banana Pudding Cookies

The magic lies in the combination of pantry staples and a few special ingredients. Here’s what you’ll need:

• Unsalted Butter (softened): Helps achieve a rich, tender bite. Softened butter ensures the dough mixes evenly.
• Granulated Sugar & Brown Sugar: This duo provides sweetness and subtle caramel undertones.
• Eggs: Bind the dough and add moisture.
• Pure Vanilla Extract: Rounds out the banana flavor and boosts the overall sweetness profile.
• Instant Banana Cream Pudding Mix: Skip the cook-and-serve kind; instant pudding gives cookies signature banana taste and a melt-in-your-mouth texture.
• All-Purpose Flour: The structural foundation, just enough to support add-ins without getting cakey.
• Baking Soda: Enables cookies to rise and keeps them soft & chewy.
• Salt: Highlights all the sweet flavors and brings balance.
• White Chocolate Chips: Add creamy, sweet bursts that pair beautifully with banana.
• Crushed Nilla Wafers: Sprinkle on top to echo classic banana pudding and add a crunch.

Banana Pudding Cookies Ingredient Table

How To Make Banana Pudding Cookies

You’ll be surprised at just how straightforward these cookies are. Here’s the foolproof method:

1. Cream Butter and Sugars

Place softened butter, brown sugar, and granulated sugar in a large bowl. Beat with a stand or hand mixer on medium speed for about 3-5 minutes. The mixture should turn light and fluffy as the air incorporates. Proper creaming creates cookies with a soft crumb and a slightly crisp edge.

2. Add Eggs, Vanilla, and Pudding Mix

Add the eggs one at a time, beating to combine after each. Pour in vanilla extract and beat again. Then, sprinkle in the instant banana pudding mix. Mix just until the batter is smooth, yellow, and evenly blended.

3. Fold in Dry Ingredients

In a separate bowl, whisk the flour, baking soda, and salt. Add the dry ingredients to the wet mixture. Use a spatula to gently fold until only a few streaks of flour remain.

4. Mix in Add-Ins

Add white chocolate chips and gently fold them into the dough. Avoid overmixing; just a few folds are enough.

5. Chill The Dough

Cover the bowl and chill in the fridge for at least 30 minutes. Chilled dough bakes up thicker and develops better flavor.

6. Shape and Top

Use a cookie scoop or tablespoon to portion dough onto a parchment-lined baking sheet. Press a pinch of crushed Nilla wafers on top of each ball, gently flattening the dough slightly.

7. Bake

Bake cookies at 350°F (175°C) for 8–10 minutes. Edges should be barely golden, and centers will look soft. The cookies will finish setting as they cool.

8. Cool

Let cookies rest on the sheet for 5–10 minutes before transferring to a wire rack. They’ll firm up and be easy to handle.

Tips for the Best Banana Pudding Cookies

Getting perfect cookies is all about a few smart moves. These tips help you nail the recipe every time:

• Measure the Flour Carefully: Use a kitchen scale for accuracy, or spoon and level flour into cups. Too much flour yields dry cookies.
• Don’t Overmix: Stop stirring once you can’t see any flour streaks. Overmixed dough can produce tough cookies.
• Scoop Uniform Cookies: A cookie scoop ensures even portions, which bake more consistently.
• Mind the Bake Time: Pull cookies as soon as the edges turn golden and centers look barely set. Overbaking dries them out.
• Chill for Flavor: A chilled dough isn’t just for structure; it deepens the banana flavor.
• Add Nuts for Crunch: Stir in a handful of chopped toasted walnuts or pecans for a richer texture.
• Skip Real Bananas: Stick to the pudding mix. Actual bananas make the cookies cakey and less chewy.

Banana Pudding Cookie Variations

Personalize your cookies by changing up mix-ins or toppings:

• Swap Chocolate Chips: Use milk, dark, or even peanut butter chips.
• Add a Caramel Drizzle: After baking, drizzle cooled cookies with caramel sauce for extra decadence.
• Graham Cracker Topping: Substitute crushed graham crackers for Nilla wafers if desired.
• Sandwich Cookies: Spread vanilla or banana frosting between two cookies for a double hit.

Frequently Asked Questions

Can I Use Different Pudding Flavors?

Absolutely. Try instant vanilla or white chocolate pudding for a milder banana taste or something new.

My Cookies Spread Too Much. Why?

Usually, the butter was too warm or the dough wasn’t chilled. If your kitchen is very warm, chill the dough longer before baking.

Are These Cookies Chewy or Soft?

They’re both! Expect a chewy bite with pillowy softness—just like your favorite chewy chocolate chip cookie, but with banana flavor.

How To Store Banana Pudding Cookies

Maintaining cookie freshness is easy. Allow cookies to cool fully, then:

• Store in an Airtight Container: Keeps cookies soft for 3–4 days at room temperature.
• Freeze for Longer Storage: Place cookies in single layers separated by parchment, seal in a freezer bag, and freeze up to 2 months. Thaw at room temperature before serving.
• Reheat for Fresh-Baked Warmth: Pop a cookie in the microwave for 8–10 seconds for a soft, gooey center.

Make-Ahead and Freezing Tips

Cookie dough can be made ahead for ultimate convenience:

• Refrigerate Dough: Scoop dough onto a baking tray, cover with plastic wrap, and chill up to 48 hours. Bake straight from the fridge.
• Freeze Dough Balls: Arrange on a tray, freeze until solid, and store in a bag for up to 1 month. Bake from frozen, adding 1–2 minutes to bake time.

Banana Pudding Cookies Recipe

Ingredients

• 1 cup (226g) unsalted butter, softened
• 1 cup (200g) granulated sugar
• ¾ cup (150g) light brown sugar, packed
• 2 large eggs
• 2 teaspoons pure vanilla extract
• 1 box (3.4 oz/96g) instant banana pudding mix
• 2 ¼ cups (280g) all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 ½ cups (255g) white chocolate chips
• 1 cup crushed Nilla wafers (for topping)

Directions

• In a large bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy.
• Add eggs one at a time, then vanilla and pudding mix. Mix until smooth.
• In a separate bowl, stir together flour, baking soda, and salt. Gradually fold into the wet mix.
• Stir in white chocolate chips.
• Cover and chill dough 30–60 minutes.
• Heat oven to 350°F (175°C). Line baking sheets with parchment.
• Scoop dough onto sheets. Top each with crushed Nilla wafers.
• Bake 8–10 minutes, until edges are pale gold and centers look slightly soft.
• Cool 5 minutes on sheets, then transfer to racks to finish cooling.

Serving Suggestions

Serve banana pudding cookies with tall glasses of milk, or alongside a bowl of fresh fruit to brighten up dessert spreads. For parties, arrange in decorative tins or wrap in cellophane bags for a homemade gift.

These cookies capture the essence of banana pudding—without the fuss—so anyone, novice or seasoned baker, can bake up a batch worthy of sharing (or hiding for yourself). The next time the banana craving strikes, you’ll know exactly what to do.