If you’ve ever wished your favorite banana pudding could magically appear in cookie form, get ready for something irresistible! These Banana Pudding Cookies capture all the nostalgia and sweet comfort of a classic Southern dessert, but tuck it into a soft, bakery-style treat you can hold in your hand. With a rich banana flavor, creamy notes from pudding mix, and a delightful crunch of vanilla wafer cookies, this recipe makes every bite taste like a joyful surprise. They’re easy to whip up, wonderfully chewy, and perfect for everything from family gatherings to solo snacking. Trust me, you want these in your cookie jar.

Banana Pudding Cookies Recipe - Recipe Image

Ingredients You’ll Need

Every ingredient in these Banana Pudding Cookies is intentionally chosen to create a melt-in-your-mouth cookie bursting with flavor. From the creamy butter to the unexpected crunch of wafers, each element brings something deliciously necessary to the table.

Unsalted Butter (1 cup, softened): For a rich, tender texture and flavor base—don’t substitute margarine for the best results.
Granulated Sugar (¾ cup): Contributes sweetness and helps create that classic chewy cookie bite.
Light Brown Sugar (¼ cup): Adds depth and a subtle caramel note, making the edges perfectly chewy.
Instant Banana Cream Pudding Mix (1 box, 3.4 oz, dry): The secret to bringing that signature banana pudding flavor and extra softness.
Large Eggs (2): Bind everything together, adding richness and structure to your cookies.
Vanilla Extract (1 teaspoon): Rounds out the flavors for a bakery-fresh aroma.
All-Purpose Flour (2 ¼ cups): The classic base for cookies, providing just the right structure.
Baking Soda (1 teaspoon): Gives these cookies their light, pillowy texture.
Salt (½ teaspoon): Just enough to sharpen flavors and balance the sweetness.
White Chocolate Chips (1 cup): Creamy pockets of sweetness that mimic banana pudding’s luscious finish.
Crushed Vanilla Wafer Cookies (½ cup): Delivers nostalgic crunch and classic banana pudding flare.

How to Make Banana Pudding Cookies

Step 1: Prepare Your Oven and Baking Sheet

Preheat your oven to 350°F (175°C) so it’s ready to work its magic. Line a baking sheet with parchment paper to ensure easy cleanup and perfect, non-stick cookies every time.

Step 2: Cream Butter and Sugars

In a large mixing bowl, combine the softened butter, granulated sugar, and light brown sugar. Beat together until the mixture turns light and fluffy—this takes a few minutes, but don’t rush it! This step is essential for irresistibly soft Banana Pudding Cookies.

Step 3: Blend in Banana Pudding Mix, Eggs, and Vanilla

Sprinkle in the dry banana cream pudding mix and beat until well incorporated. Add the eggs and vanilla extract, mixing until everything is smooth and creamy. The pudding mix will instantly fill your kitchen with the smell of ripe bananas!

Step 4: Mix Dry Ingredients and Combine

In a separate bowl, whisk together the flour, baking soda, and salt. Gently add the dry ingredients to the wet mixture, stirring just until you see no streaks of flour. Avoid over-mixing for the softest cookies.

Step 5: Fold in White Chocolate Chips and Vanilla Wafers

Using a spatula, fold in the white chocolate chips and crushed vanilla wafer cookies. These morsels deliver creamy pops of sweetness and that familiar banana pudding crunch in every bite!

Step 6: Scoop and Bake

Using a tablespoon or small cookie scoop, drop balls of dough onto your baking sheet, spacing them about 2 inches apart. Bake for 9–11 minutes, or until the edges are just golden and the centers look set but soft. Let them cool on the baking sheet for 5 minutes before moving to a wire rack to finish cooling—and try not to sneak too many warm cookies!

How to Serve Banana Pudding Cookies

Garnishes

To take your Banana Pudding Cookies up a notch, sprinkle them with extra crushed vanilla wafers or a shower of white chocolate shavings while they’re still warm. For a pretty finish, press a few extra white chocolate chips on top right after baking.

Side Dishes

Pair these cookies with a cold glass of milk, a scoop of vanilla ice cream, or even a fruity tea for an afternoon treat. They also shine on a dessert platter alongside chocolate chip cookies and brownies for a crowd-pleasing mix.

Creative Ways to Present

Stack Banana Pudding Cookies in clear jars tied with ribbon for a charming gift, or sandwich a scoop of ice cream between two cookies for a dreamy banana pudding ice cream sandwich. For parties, arrange them on a cake stand with banana slices or mini vanilla wafers for an eye-catching display.

Make Ahead and Storage

Storing Leftovers

Keep your Banana Pudding Cookies as fresh as day one by storing them in an airtight container at room temperature. They’ll stay soft and delicious for up to 5 days—if they last that long!

Freezing

Freeze completely cooled cookies in a single layer on a baking sheet, then transfer to a freezer bag or airtight container. They keep well for up to 2 months. For best flavor, let them come to room temperature before enjoying.

Reheating

If you love a warm cookie, pop a Banana Pudding Cookie in the microwave for about 8 seconds. It’ll taste freshly-baked, with gooey chocolate chips and all that nostalgic banana flavor!

FAQs

Can I use regular banana pudding mix instead of banana cream?

Yes, either version gives your cookies a wonderful banana flavor. Banana cream tends to have a silkier, more pronounced taste, so choose whichever you prefer or have on hand.

What if I can’t find instant pudding mix?

Instant pudding mix is essential for both flavor and that signature soft texture in Banana Pudding Cookies. The recipe just isn’t the same without it, so it’s worth making a quick store run.

Can I add nuts or dried fruit?

Absolutely! Chopped walnuts or pecans give an extra crunch, and dried bananas or even mini chocolate chips make for fun twists. Just fold them in with the chocolate chips and wafers.

How do I keep my cookies from spreading too much?

If your dough is very soft or warm, chill it for 15–30 minutes before baking. This helps the cookies keep their pillowy shape and prevents excessive spreading.

Can I make these cookies gluten free?

Yes! Substitute a good-quality 1-to-1 gluten-free flour blend for the all-purpose flour, and use gluten-free vanilla wafer cookies. Just check that your pudding mix is gluten free as well.

Final Thoughts

If you crave sweet nostalgia in every bite, you need to make these Banana Pudding Cookies. Their unique flavor and delightfully soft texture steal the show at any gathering, and the recipe is simple enough for baking any day of the week. Don’t wait—treat yourself and watch these cookies disappear!

Banana Pudding Cookies Recipe

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4.9 from 6 reviews

Author: admin
Total Time: 25 minutes
Yield: 24 cookies 1x
Diet: Vegetarian

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Description

These Banana Pudding Cookies are a delightful twist on classic cookies, with the addition of banana cream pudding mix for a soft and flavorful treat. Packed with white chocolate chips and crushed vanilla wafer cookies, these cookies are perfect for any sweet tooth.

Ingredients

Scale

Cookies:

1 cup unsalted butter, softened
¾ cup granulated sugar
¼ cup light brown sugar
1 (3.4 oz) box instant banana cream pudding mix (dry)
2 large eggs
1 teaspoon vanilla extract
2 ¼ cups all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup white chocolate chips
½ cup crushed vanilla wafer cookies

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Instructions

Preheat the oven: Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
Mix wet ingredients: Cream together butter, granulated sugar, and brown sugar. Add in banana pudding mix, eggs, and vanilla extract.
Combine dry ingredients: In a separate bowl, whisk flour, baking soda, and salt. Gradually add to wet mixture, then fold in white chocolate chips and crushed vanilla wafers.
Bake: Scoop dough onto baking sheet and bake for 9–11 minutes until golden. Cool on a wire rack.