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These soft banana pudding cookies are soft, creamy, and rich, and super easy to make. They taste just like banana pudding in cookie form! What could possibly be better?
Make these cookies and give your banana pudding loving family and friends a yummy treat!
Step-by-step photos and instructions are below!
This Banana pudding cookie recipe is a keeper!
These cookies, are creamy with a strong banana flavor due to the fresh banana and the instant banana pudding (dry instant pudding mix) in the ingredients list.
We kick it up a notch with some white chocolate chips for that ooey gooey sweetness.
They are super easy to make, just mix, scoop and bake and you’ll have these cooling on your counter in about 25 minutes. They contain actual banana, so, like – that’s healthy, right?
I love a good shortcut, and have made chocolate cake mix cookies as well as strawberry cake mix cookies, too!
If you love banana flavors, you’ll love Banana Cream Cheesecake and my Banana Pancakes, too!
Why you’ll love this recipe:
- These cookies are delicious! If you love banana pudding, bananas or cookies… this is the cookie for you!
- No crazy specialized equipment. You’ll need a mixing bowl, a hand mixer (or electric mixer), cookie scoops and a baking sheet with parchment paper.
Frequently Asked Questions
If there are banana chunks that are not covered by the dough, then they may brown when baked. It will still taste good but isn’t very pretty. To ensure no brown spots, be sure to cover all banana chunks well with the dough.
Chop the vanilla wafers into 3-4 pieces, there may be crumbs, as well, and that is fine.
These banana pudding cookies are best if enjoyed within 3 days if stored in an airtight container at room temperature. They will last 2-3 days longer if stored in an airtight container in the fridge.
Yes, they have the same flavor and are moist! They are simple in cookie form, so it’s like eating banana pudding in cookie form!
If you gently lift a cookie up from the cookie sheet with a spatula, the bottom should be slightly golden, otherwise try baking them for an additional 2 minutes.
I have included step-by-step photos and instructions, as well as tips and tricks in the post. If you’d rather skip all that, scoot right on down to the full recipe card located at the bottom of the post.
Recipe Ingredients and Possible Substitutes
The full list of ingredients and quantities is found in the printable recipe card below.
- Butter. I use salted butter. If you use unsalted, add a pinch of salt to the cookie dough. This should be softened to room temperature to making creaming easier.
- Sugar. Plain, granulated white sugar.
- Egg. I use large eggs in baking recipes, for consistency.
- Vanilla extract. Adds delicious flavor your cookies.
- Pudding mix. I use instant banana cream pudding mix to really bump up that flavor, but I have used French vanilla pudding mix too. We use the dry pudding mix, and do not make the pudding as written on the box.
- Flour. Plain, all-purpose flour.
- White chocolate chips. You can use mini chips or chunks if you prefer.
- Vanilla wafer cookies. Also known as “Nilla Wafers”. I use the regular sized – chop them into pieces. They provide a crunch texture.
- Banana. Use a ripe banana, but not one that is too far gone. You want to be able to cut the banana into chunks, without it turning into mush.
Recommended Equipment/Tools
- Cookie sheet
- Parchment paper
- Bowl
- Spoon
- 2 tablespoon cookie scoop
- Wire rack for cooling the cookies
How to make this Banana Pudding Cookie Recipe
Scroll for Recipe
The full list of ingredients, quantities and instructions can be found in the printable recipe card below.
Get prepped
Preheat oven to 350°F and line your cookie sheet with parchment paper.
Make the cookie dough
In a large mixing bowl, cream the butter and sugar together, then stir in the egg and vanilla.
Add the dry ingredients (dry pudding mix, flour and baking soda) and mix together until it forms a dough.
Add the vanilla wafer pieces, banana chunks, and white chocolate chips to the dough and gently stir to evenly distribute. Be sure all banana chunks are covered by the dough.
Scoop and bake
Scoop about 2 tablespoons of, the dough onto your baking sheet lined with parchment paper about 2 inches apart from other scoops.
Bake the cookie dough balls for about 10 minutes or until slightly golden on the bottom of the cookies.
After baking, if you want to – you can top the cookies with white chocolate chips. They’ll attach to the top of the cookies and make them look so pretty
Devour
Remove cookies from the oven, and set on a wire rack to cool completely before devouring.
Kylee’s Notes
How to store cookies
These are best if enjoyed within 3 days and cookies will stay fresh if stored in an airtight container at room temperature.
They will last 2-3 days longer if stored in the fridge.
Substitutions/Additions
You could easily replace the banana pudding mix with a vanilla pudding mix of the same size.
Freezing instructions
You can freeze the dough balls before baking (place them on a cookie sheet and freeze until solid, then transfer to a freezer bag).
You can also freeze baked cookies. Make sure they are completely cool by transferring to a wire rack after baking.
You can freeze the entire baking sheet until solid (flash freeze). This will will prevent them sticking to each other. Once they are frozen transfer to an airtight container or plastic freezer bag.
You can stack the cookies between small pieces of parchment paper too.
- Chocolate Cake Mix Cookies. Just FOUR ingredients in these yummy Chocolate Cake Mix Cookies (aka Cheater Cookies), you’ll be the hero when you pull these out of the oven in less than 30 minutes!
- Triple Chocolate Cookies. These soft and chewy triple chocolate cookies are dangerous! They have 3 types of chocolate and are decadent and delicious. Grab a glass of milk!
- Earl Grey Tea Cookies. Crispy and delicately flavored with a fragrant tea, and a hint of orange zest, these Earl Grey Tea Cookies are unique and amazing!
- Cornflake Cookies. Crispy and golden, these easy Cornflake Cookies are buttery, crunchy and sweet. They’re fast to make and quick to disappear!
- ALL COOKIE RECIPES
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Banana Pudding Cookies
Ingredients
- ½ cup butter (softened)
- 1 cup granulated white sugar
- 1 egg
- 1 teaspoon vanilla extract
- 3.4 oz banana pudding mix
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 1 cup white chocolate chips
- 18 vanilla wafers regular sized (chopped)
- 1 ripe banana (cut into chunks)
Directions
Get prepped
- Preheat your oven to 350℉ and line your cookie sheet with parchment paper.
Make the cookie dough
- Cream together the butter and sugar, then stir in the egg and vanilla.
- Stir in the pudding mix, flour and baking soda until it forms a dough.
- Add the vanilla wafer pieces, banana chunks, and white chocolate chips to the dough and gently stir to evenly distribute. Be sure all banana chunks are covered by the dough.
Scoop and bake
- Scoop about 2 tablespoons of, the dough onto your cookie sheet about 2 inches apart from other scoops
- Bake for about 10 minutes or until slightly golden on the bottom of the cookies.
Devour
- Allow to cool and enjoy!
Nutrition Facts
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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