Banana Pudding Cookies (Easy Recipe)

If you love the cozy, nostalgic taste of classic banana pudding, these banana pudding cookies will hit the sweet spot. They deliver everything you enjoy in the traditional dessert—soft, chewy cookie texture, banana flavor, hints of vanilla, and pockets of creamy white chocolate. Each bite feels comforting and familiar, yet refreshingly new.

Whether you’re baking for a family gathering, potluck, or you’re simply working through a banana craving, this recipe offers an easy and reliable route to a crowd-pleasing treat. All it takes are accessible pantry staples, a little patience for dough chilling, and a combination of simple baking methods.

What Makes Banana Pudding Cookies Special

These cookies do more than riff on banana pudding—they bring the entire childhood experience into a portable, cookie-sized package. The use of instant banana cream pudding creates a soft, tender crumb with natural banana flavor. Instead of mashing bananas (which can make cookies dense and cakey), the pudding mix adds just enough moisture and taste. Crushed vanilla wafers sprinkled on top bring the pudding vibes to life and add gentle crunch.

White chocolate chips lend a creamy note reminiscent of whipped topping layered into a banana pudding trifle, while a blend of brown sugar and granulated sugar imparts a caramel undertone. It’s a treat that feels both indulgent and comforting.

Ingredients Breakdown

Every ingredient in this recipe serves a purpose. Here’s what you’ll need and how each contributes to the final cookie:

Unsalted Butter: Softened, not melted, for optimal creaming and structure.
Granulated Sugar & Brown Sugar: Together, they sweeten and boost the chewiness while creating caramel notes.
Eggs: For richness and to bind the dough.
Vanilla Extract: Intensifies the banana and chocolate flavors.
Instant Banana Cream Pudding Mix: Delivers real banana flavor and a soft, chewy texture.
All-Purpose Flour: The backbone of your dough.
Baking Soda: Necessary for a gentle rise.
Salt: Accentuates sweet flavors and balances richness.
White Chocolate Chips: Offer a smooth, sweet contrast to banana.
Crushed Vanilla Wafers: Optional, but highly recommended for both crunch and a nostalgic touch.

Optional Add-Ins
– Toasted chopped pecans or walnuts for crunch
– Butterscotch or peanut butter chips for flavor variety

Ingredient Table

Ingredient	Amount	Substitute/Suggestion
Unsalted Butter	1 cup (226g)	Margarine if needed
Granulated Sugar	¾ cup (150g)	Cane sugar
Brown Sugar	¾ cup (165g)	Coconut sugar
Large Eggs	2
Vanilla Extract	2 teaspoons	Vanilla bean paste
Instant Banana Pudding Mix	1 (3.4oz) box	Only instant, not cook type
All-Purpose Flour	2 ¼ cups (290g)	Gluten-free blend
Baking Soda	1 teaspoon
Salt	½ teaspoon
White Chocolate Chips	1 cup (170g)	Butterscotch/peanut butter
Crushed Vanilla Wafers	½ cup (optional)	Graham crackers

How to Make Banana Pudding Cookies

Prepare Your Ingredients

Set out the butter for an hour to soften.
Preheat your oven to 350°F (175°C).
Line baking sheets with parchment or silicone mats.

Make the Dough

Cream the Butter and Sugars:
Beat softened butter, granulated sugar, and brown sugar until the mix is pale and fluffy (about 3-4 minutes using a stand mixer or hand mixer on medium).
Mix in the Wet Ingredients:
Add eggs, one at a time, mixing after each. Pour in vanilla extract and sprinkle in the dry banana pudding mix. Whip until fully blended.
Add the Dry Ingredients:
In a separate bowl, whisk flour, baking soda, and salt. Add this mixture gradually to your wet ingredients, mixing on low or by hand until just combined.
Fold in Chips and Wafers:
Stir in white chocolate chips and (if using) about half the crushed vanilla wafers. Reserve the rest for topping.
Chill the Dough:
Cover the bowl and chill for at least 30 minutes to help flavors meld and prevent spreading.

Shape and Bake

Scoop 1½ tablespoon-sized balls onto prepared sheets, spacing them about 2 inches apart.
Press cookies lightly and sprinkle a few reserved crushed vanilla wafers on top.
Bake for 9-11 minutes, or until the edges become golden and centers are just set.
Let cookies rest on the sheet for 10 minutes before transferring to a wire rack. They’ll finish firming up as they cool.

Enjoy

Serve warm for gooey chocolate, or at room temperature for sturdy, chewy treats. They’re perfect with a cold glass of milk or coffee.

Tips for Perfect Cookies

Measure Flour Correctly: Spoon flour into the measuring cup, then level. Too much flour results in dry cookies.
Don’t Overmix: Stop as soon as streaks of flour disappear to maintain a tender crumb.
Pudding Mix Matters: Use instant, not cook-and-serve. The latter is starchier and can make the cookies dense.
Chilling is Essential: Don’t skip it; chilling solidifies the butter and keeps cookies from overspreading.
Watch Bake Time: Pull cookies as soon as edges color for a soft center.

Flavor Variations and Substitutions

Add Crunch: Mix a handful of toasted chopped nuts into the dough.
Switch the Chips: Try butterscotch, peanut butter, milk chocolate, or dark chocolate for a twist.
Cookie Sandwich: Put a dollop of whipped cream or marshmallow fluff between two cookies for a fun dessert.

Storing and Freezing

Storing

Keep cooled banana pudding cookies in an airtight container at room temperature for 3-4 days.
Add a slice of white bread to the container to help retain moisture (the bread will dry out, not the cookies).

Freezing

Freeze baked cookies in freezer bags for up to 2 months.
To freeze dough, scoop into balls and freeze on a tray. Store frozen balls in zip-top bags up to a month. Bake from frozen, adding 1-2 minutes as needed.

Make Ahead Instructions

You can prepare the dough ahead to streamline baking. Here’s how:

Roll the dough into balls.
Arrange on a lined baking sheet.
Cover tightly with plastic and refrigerate up to 24 hours.
Let warm on the counter for 15 minutes before baking, or bake straight from the fridge, adding an extra minute or two.

Frozen dough balls may go directly in the oven, perfect for those moments when a cookie craving strikes unexpectedly.

All About Banana Pudding Cookies: FAQs

Can I Use Real Bananas?

Skip mashed bananas here. They add too much moisture, which can make your cookies cakey instead of chewy. Stick to banana pudding mix for max flavor and perfect texture.

Can I Make These Gluten-Free?

Yes. Substitute an all-purpose gluten-free flour blend in the same amount. Double-check that your pudding mix and add-ins are gluten-free as well.

Are Dairy-Free Adaptations Possible?

You can swap butter for a plant-based alternative and use dairy-free chips. The pudding mix may contain dairy, so look for vegan pudding options if needed.

Serving Suggestions

Classic: Pair with cold milk or hot coffee.
With Ice Cream: Sandwich a scoop of vanilla ice cream between two cookies.
Party Tray: Serve alongside lemon bars and chocolate chip cookies for a varied dessert spread.

Why This Recipe Works

Banana pudding cookies tap into familiar flavors but with all the hand-held ease of the best homemade cookies. The banana pudding mix lends authentic taste and a soft, satisfying chew. White chocolate and brown sugar add depth, while the crushed vanilla wafers finish the experience with a nostalgic crunch.

Even novice bakers can feel confident. The dough is forgiving, the method is approachable, and there’s plenty of room for personal tweaks.

So, if you’re looking for a comforting dessert that won’t keep you in the kitchen all afternoon, try these banana pudding cookies. One batch, and you’ll see why they’re always a hit—at bake sales, parties, or any weekday afternoon that needs a little sweet nostalgia.