Banana Pudding Cookies (Easy Recipe)

Soft, golden, and full of nostalgic flavor, banana pudding cookies are the treat you didn’t realize you needed. Imagine the creamy sweetness of banana pudding, condensed into a chewy cookie packed with white chocolate and a hint of crunch. They’re the perfect snack for gatherings, bake sales, or a cozy night with a glass of milk. Let’s dive into everything you need to know for baking these banana pudding cookies from scratch—no banana mashing required.

Why Banana Pudding Cookies?

Banana pudding cookies merge two favorites: the classic American dessert and a chewy, buttery cookie. By using instant banana cream pudding mix, you get true banana flavor without turning your cookies cakey. These cookies have an edge over traditional recipes because they stay soft for days, and their flavor only deepens over time.

Banana Pudding Cookies (Easy Recipe) Vertical Photo

Ingredients Breakdown

Every ingredient serves a purpose—here’s what you’ll need, and why:

Unsalted Butter (softened): Ensures a rich, tender crumb.
Granulated Sugar & Brown Sugar: White sugar keeps the cookies light, while brown sugar adds moisture and subtle caramel notes.
Large Eggs: Binds everything together and gives lift.
Pure Vanilla Extract: Balances the banana flavor and enhances sweetness.
Instant Banana Cream Pudding Mix: The star of the show. It infuses banana flavor and keeps each cookie moist.
Tip: Only use instant pudding. Cook-and-serve varieties have extra starch, which hinders the texture.
All-Purpose Flour: Forms the structure.
Baking Soda: The leavener for a pillowy texture.
Salt: A pinch to round out sweet flavors.
White Chocolate Chips: Adds creamy texture and complements the banana pudding.
Swap in semi-sweet, butterscotch, or peanut butter chips if desired.
Crushed Nilla Wafers: Delivers classic banana pudding crunch on top.

Here’s a straightforward ingredient table for easy reference:

Ingredient	Purpose
Butter (unsalted)	Richness, structure
Granulated sugar	Sweetness, tenderness
Brown sugar	Moisture, depth
Eggs	Binding, structure
Vanilla extract	Flavor enhancer
Instant banana pudding	Banana flavor, softness
All-purpose flour	Dough structure
Baking soda	Leavening
Salt	Flavor balance
White chocolate chips	Creamy, sweet bites
Crushed Nilla Wafers	Crunch, authenticity

Step-by-Step Instructions

1. Cream the Butter and Sugars

Start with room-temperature butter; it should yield to gentle pressure but not be greasy. Beat together the butter, granulated sugar, and brown sugar until pale and fluffy. This step whips air into the base, resulting in cookies with a light, tender texture.

Example: If using a stand mixer, beat on medium for five minutes, scraping the bowl occasionally.

2. Add Eggs and Flavor

Crack in the eggs, one at a time. Allow each to blend thoroughly before adding the next. Pour in the vanilla extract and add the instant banana pudding mix. Your dough will smell like a bakery at this stage.

3. Combine Dry Ingredients

Sift the flour, baking soda, and salt together. Gradually incorporate them into the wet mixture. Go slow—overmixing leads to dense cookies. When streaks of flour disappear, stop.

Tip: Fold in the last bit by hand with a spatula for a tender crumb.

4. Stir in White Chocolate Chips

Mix in the chips evenly. If you want extra crunch, toss in a handful of chopped toasted pecans or walnuts. The dough will be soft and fragrant.

5. Chill the Dough

Cover the bowl and let the dough rest in the fridge for at least 30 minutes. This makes it easier to handle, allows the flavors to meld, and prevents the cookies from spreading too much.

6. Shape and Top

Scoop dough balls—about two tablespoons each—onto a parchment-lined baking sheet. Space them a couple of inches apart. Sprinkle a few crushed Nilla wafer crumbs on top of each ball.

7. Bake

Slide the tray into a preheated oven at 350°F (175°C). Bake for 8–10 minutes, until the edges are golden and the centers look set but soft. Don’t overbake; they’ll finish cooking on the hot tray.

8. Cool

After removing from the oven, let the cookies rest on the sheet for ten minutes. Then transfer them to a wire rack. They’ll firm up as they cool.

Tips for Perfect Banana Pudding Cookies

Precision matters: Use a kitchen scale to weigh flour, or if measuring, spoon flour into your cup rather than scooping.
Don’t skip chilling: Even a brief rest in the fridge improves texture.
Uniform size: A cookie scoop helps every cookie bake at the same rate.
Add-ins: Chopped nuts or butterscotch chips play well with banana.
Golden edges: Remove cookies as soon as edges turn gold for a chewy center.

Storing and Freezing

Storage

Place cooled cookies in an airtight container. They stay soft for 3–4 days at room temperature. Add a slice of bread to the container to prevent them from drying out (the cookies absorb moisture from the bread, staying tender).

Freezing

To freeze baked cookies: Layer in a container with parchment in between. Freeze for up to two months.
To freeze dough: Form balls, freeze on a tray until solid, then store in freezer bags. You can bake straight from frozen; just add an extra two minutes to the bake time.

Make-Ahead Instructions

Banana pudding cookie dough holds beautifully in the fridge overnight. If making ahead:

Roll dough into balls.
Arrange on a lined tray.
Cover tightly with plastic wrap.
Refrigerate for up to 24 hours.
Bake as described, with no need to bring to room temperature first.

Frozen dough balls last a month. Bake without thawing for maximum convenience.

Frequently Asked Questions and Troubleshooting

Can I use real bananas?
No. Fresh bananas make cookies cakey and dense instead of chewy.

What if I only have cook-and-serve pudding?
Stick to instant pudding for ideal results.

Cookies come out flat. What happened?
Butter was likely too warm or dough wasn’t chilled enough.

Can I use chocolate chips instead of white chocolate?
Yes. Milk or dark chocolate chips also work well, but white chocolate pairs best with banana flavor.

How do I get that bakery-style appearance?
For picture-perfect cookies, press a few extra chips and wafer crumbs on top before baking.

Serving Suggestions

Fresh cookies are divine on their own.
Layer with a scoop of vanilla ice cream for sundae-style indulgence.
Pack into lunch boxes for a special treat.

Banana Pudding Cookie Recipe

Here’s a direct recipe card for fast reference:

Ingredients:
– 1 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 1/2 cup packed light brown sugar
– 2 large eggs
– 2 tsp vanilla extract
– 1 (3.4-oz) box instant banana cream pudding mix
– 2 1/4 cups all-purpose flour
– 1 tsp baking soda
– 1/2 tsp salt
– 1 1/2 cups white chocolate chips
– 1 cup crushed Nilla wafers

Instructions:
1. Cream butter, sugars, until fluffy. Beat in eggs, then vanilla and pudding.
2. Sift flour, baking soda, salt. Add to wet mixture, mix until just combined.
3. Stir in chocolate chips.
4. Chill dough 30 minutes.
5. Scoop onto lined sheets, top with wafer crumbs.
6. Bake at 350°F (175°C) for 8–10 minutes. Cool as described above.

Banana pudding cookies take a beloved dessert and reinvent it as a chewy, crowd-pleasing treat. With a quick dough, accessible ingredients, and flexible mix-ins, they’re as practical as they are mouthwatering. Whether you need a show-stopper for a party or a nostalgic fix for a weeknight treat, this easy recipe will earn a permanent spot in your baking rotation.

Banana Pudding Cookies (Easy Recipe)
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Why Banana Pudding Cookies?

Ingredients Breakdown