Banana Pudding Cookies

Why You’ll Love This Recipe

These cookies capture the creamy sweetness of banana pudding in a portable, cookie form. They’re tender on the inside, lightly crisp on the edges, and filled with vanilla wafer pieces for that signature banana pudding crunch. Plus, they’re quick to make, require no chilling, and are guaranteed to please everyone—from banana lovers to cookie fanatics.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Unsalted butter, softened
• Granulated sugar
• Brown sugar
• Instant banana pudding mix (dry, not prepared)
• Eggs
• Vanilla extract
• All-purpose flour
• Baking soda
• Salt
• Crushed vanilla wafer cookies
• White chocolate chips or chopped white chocolate (optional)

Directions

1. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. In a large bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
3. Add the dry banana pudding mix, eggs, and vanilla extract. Mix until fully combined.
4. In a separate bowl, whisk together flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture and stir until just combined.
5. Fold in crushed vanilla wafers and white chocolate chips.
6. Scoop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 10–12 minutes, or until the edges are golden brown and the centers are just set.
8. Let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Servings and timing

This recipe makes about 24 cookies.
Prep time: 15 minutes
Bake time: 12 minutes per batch
Total time: approximately 30 minutes

Variations

• Banana cream flavor: Add a few drops of banana extract for a stronger banana taste.
• Chunky texture: Mix in chopped pecans or walnuts for crunch.
• Chocolate version: Substitute white chocolate chips with milk or dark chocolate chips.
• Stuffed cookies: Add a small piece of banana or a dab of vanilla pudding in the center before baking for a creamy surprise.
• Gluten-free option: Use a gluten-free flour blend and gluten-free vanilla wafers.

Storage/Reheating

Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, refrigerate for up to 1 week or freeze for up to 3 months. To reheat, warm in the microwave for 10 seconds for that fresh-from-the-oven softness.

FAQs

Can I use regular pudding mix instead of banana flavor?

Yes, you can use vanilla or cheesecake pudding mix for a milder flavor.

Do I need to prepare the pudding first?

No, use the dry pudding mix powder directly in the cookie dough.

Can I use fresh bananas in the dough?

It’s not recommended because the extra moisture from fresh bananas can make the cookies too soft and cakey.

What if I don’t have vanilla wafers?

You can substitute with graham crackers, shortbread cookies, or even crushed animal crackers.

Can I chill the dough before baking?

Yes, chilling for 30 minutes helps prevent spreading and gives a thicker cookie, but it’s not required.

Are these cookies chewy or cakey?

They’re soft and chewy with a slight crisp edge, thanks to the pudding mix.

Can I freeze the dough?

Absolutely—scoop the dough into balls, freeze on a tray, then transfer to a freezer bag. Bake from frozen, adding 1–2 extra minutes to the baking time.

Can I make them dairy-free?

Yes, use plant-based butter and dairy-free pudding mix.

How can I make them look bakery-style?

Press a few extra white chocolate chips and wafer pieces on top before baking.

Do they taste like banana pudding?

Yes! The banana pudding mix gives them that creamy, nostalgic banana flavor with a perfect cookie texture.

Conclusion

Banana Pudding Cookies bring the classic comfort of banana pudding into a fun, handheld dessert that’s as easy to make as it is delicious. With their rich banana flavor, crunchy vanilla wafers, and melt-in-your-mouth texture, these cookies are sure to become a family favorite. Whether you bake them for a party, a lunchbox treat, or a cozy night in, they deliver the perfect mix of nostalgia and sweetness in every bite.

Banana Pudding Cookies

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Soft, chewy Banana Pudding Cookies that combine the nostalgic flavors of classic banana pudding with crushed vanilla wafers and sweet white chocolate chips. A quick, no-chill cookie recipe perfect for banana lovers and dessert fans alike.

• Author: Laura
• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 30 minutes
• Yield: 24 cookies
• Category: Dessert
• Method: Baked
• Cuisine: American
• Diet: Vegetarian

Ingredients

• 3/4 cup (170g) unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup brown sugar
• 1 (3.4 oz) package instant banana pudding mix (dry, not prepared)
• 2 large eggs
• 1 tsp vanilla extract
• 2 1/4 cups all-purpose flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup crushed vanilla wafer cookies
• 1 cup white chocolate chips or chopped white chocolate (optional)

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Instructions

1. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Cream together the butter, granulated sugar, and brown sugar in a large bowl until light and fluffy.
3. Add the dry banana pudding mix, eggs, and vanilla extract. Mix until fully incorporated.
4. In a separate bowl, whisk together flour, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, stirring until just combined.
5. Fold in crushed vanilla wafers and white chocolate chips.
6. Scoop tablespoon-sized portions of dough onto the prepared baking sheet, spacing them about 2 inches apart.
7. Bake for 10–12 minutes, or until edges are golden and centers are just set.
8. Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Notes

• For stronger banana flavor, add a few drops of banana extract.
• Press extra chocolate chips and wafer pieces on top before baking for a bakery-style look.
• Chill dough for 30 minutes if you prefer thicker cookies.
• Use gluten-free flour and wafers for a gluten-free version.
• Freeze dough balls to bake later—just add 1–2 minutes to baking time.

Nutrition

• Serving Size: 1 cookie
• Calories: 160
• Sugar: 14g
• Sodium: 115mg
• Fat: 8g
• Saturated Fat: 5g
• Unsaturated Fat: 2g
• Trans Fat: 0g
• Carbohydrates: 22g
• Fiber: 0g
• Protein: 2g
• Cholesterol: 30mg