Banana Pudding Cookies Recipe

If you’re on the hunt for a dessert that captures pure nostalgia and brings a big, sweet smile to everyone’s face, these Banana Pudding Cookies are the answer! Imagine soft, golden cookies bursting with buttery banana flavor, speckled with creamy white chocolate chips and that delightful vanilla wafer crunch you love in classic banana pudding. These treats don’t just taste amazing—they deliver the warm, sunny comfort of homemade pudding in every chewy, irresistible bite. Whether you whip them up for a party, a family gathering, or just because your sweet tooth calls, Banana Pudding Cookies are downright impossible to resist.

this Recipe

Ingredients You’ll Need

Just a handful of simple, pantry-friendly ingredients come together to make these Banana Pudding Cookies truly shine. Each one plays a crucial role in shaping the perfect soft center, golden edge, and that signature banana-cream flavor.

• Unsalted Butter (1 cup, softened): Softened butter is the secret to rich, melt-in-your-mouth cookies with a tender crumb.
• Light Brown Sugar (3/4 cup, packed): Adds caramel sweetness and helps keep the cookies soft.
• Granulated Sugar (1/4 cup): Provides a balanced sweetness and a touch of structure.
• Instant Banana Cream Pudding Mix (1 package, 3.4 oz, dry mix only): The star of the show—this is what gives that true banana pudding flavor!
• Eggs (2 large): Bind everything together and give the cookies their satisfying chewiness.
• Vanilla Extract (1 teaspoon): Enhances the banana flavor and rounds out the sweetness.
• All-Purpose Flour (2 1/4 cups): Forms the structure for perfectly soft cookies that hold their shape.
• Baking Soda (1 teaspoon): Ensures a gentle rise and lovely texture.
• Salt (1/2 teaspoon): Balances the sweetness and sharpens all the flavors.
• White Chocolate Chips (1 cup): Add creamy sweetness that pairs beautifully with banana and vanilla.
• Crushed Vanilla Wafer Cookies (1/2 cup): Brings delightful crunch and a nod to traditional banana pudding.

How to Make Banana Pudding Cookies

Step 1: Preheat and Prep

Begin by preheating your oven to 350°F (175°C). This ensures even baking and golden edges. Line your baking sheets with parchment paper for easy cleanup and perfectly lifted cookies—trust me, every bit of that gooey center is worth saving!

Step 2: Cream the Butter and Sugars

In a large bowl, blend softened butter with the light brown sugar and granulated sugar. Beat until the mixture is light and fluffy—this will take about 2-3 minutes. Creaming is what gives your Banana Pudding Cookies their tender, airy crumb, so don’t rush!

Step 3: Add the Pudding Mix, Eggs, and Vanilla

Mix in the instant banana cream pudding mix (yes, just the dry powder). This is the game changer for that nostalgic, creamy banana flavor. Beat in the eggs, one at a time, ensuring each is well incorporated. Add vanilla extract and mix again—your dough should smell heavenly already.

Step 4: Combine the Dry Ingredients

In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, stirring just until combined—overmixing can make your cookies tough, so go gently! The dough should be thick and scoopable.

Step 5: Add Mix-Ins

Fold in the white chocolate chips and crushed vanilla wafer cookies. Every bite will have a pop of creamy chocolate and a little crunch, just like your favorite banana pudding dessert.

Step 6: Scoop and Bake

Drop tablespoon-sized mounds of dough onto your prepared baking sheets, leaving about 2 inches between each. Bake for 10–12 minutes, or until the edges are lightly golden and the centers are just set. Pull them out while they’re still slightly soft for that signature chewy texture.

Step 7: Cool and Enjoy

Let the cookies cool on the baking sheet for 5 minutes (they’ll finish setting up), then transfer them to a wire rack to cool completely. That’s it—you’ve just made Banana Pudding Cookies that’ll disappear fast!

How to Serve Banana Pudding Cookies

Garnishes

Give your Banana Pudding Cookies an extra touch by sprinkling a few extra crushed vanilla wafers or a dusting of powdered sugar on top just before serving. A quick drizzle of white chocolate or even a dollop of whipped cream takes them over the top for parties and special occasions.

Side Dishes

While these cookies are plenty satisfying on their own, they also pair beautifully with a scoop of vanilla ice cream or fresh fruit like sliced bananas and strawberries. For a fun dessert platter, serve them alongside mini banana pudding parfaits or creamy custard cups.

Creative Ways to Present

Think beyond the cookie jar! Stack Banana Pudding Cookies in mason jars layered with pudding and fresh banana slices, or bundle them up in clear treat bags tied with a ribbon for charming homemade gifts. For a party table, pile them high on a vintage cake stand to create a show-stopping centerpiece.

Make Ahead and Storage

Storing Leftovers

Keep your Banana Pudding Cookies fresh and soft by storing them in an airtight container at room temperature. They’ll stay delicious for up to five days—perfect for lunchboxes, after-school treats, or sneaky midnight snacks.

Freezing

Want to enjoy these cookies later? Freeze the baked cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag or container. They’ll keep for up to three months. You can also freeze balls of unbaked dough to bake a fresh batch whenever the craving strikes!

Reheating

To revive that fresh-from-the-oven goodness, pop a cookie in the microwave for about 10-15 seconds. The white chocolate gets melty, and the centers are irresistibly soft again. Frozen cookies thaw beautifully at room temperature or can be warmed directly from the freezer—just be sure not to overdo it.

FAQs

Can I use homemade pudding mix instead of store-bought?

Store-bought instant banana cream pudding mix provides the exact texture and banana flavor needed for this recipe, but if you have a homemade mix, feel free to experiment! The key is to use a dry mix rather than a prepared pudding.

What if I can’t find banana cream pudding mix?

If banana cream pudding isn’t available, try vanilla pudding mix with a hint of banana extract, or add some mashed ripe banana to the dough (though this may change the texture slightly). The original pudding brings that classic banana pudding cookies flavor, but you can get creative if needed.

Can I substitute the white chocolate chips with something else?

Absolutely! Milk chocolate chips or even butterscotch chips work well, though white chocolate pairs best with the banana theme. You could also skip the chips and add more vanilla wafers for extra crunch.

Are these cookies gluten-free?

The recipe as written contains all-purpose flour, which is not gluten-free. However, you can swap in your favorite 1:1 gluten-free baking blend, making sure it behaves similarly to wheat flour in cookies.

Can I make mini Banana Pudding Cookies?

Of course! Use a smaller scoop and reduce the baking time by a couple minutes. Bite-sized cookies are perfect for parties or packing in lunchboxes.

Final Thoughts

There’s a special joy in taking classic desserts and reimagining them into something new yet familiar. If you crave cozy flavors and soft, chewy treats, you just have to try baking these Banana Pudding Cookies. Trust me—one bite and you’ll be hooked, and your kitchen might just become everyone’s new favorite dessert stop!

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