Banana Pudding Cookies

Imagine everything you love about creamy banana pudding wrapped up into a soft, chewy cookie. That’s exactly what you get with banana pudding cookies—little bites of joy that are sweet, comforting, and irresistibly tender. With the subtle flavor of bananas, hints of vanilla, melty white chocolate chips, and crushed Nilla wafers, every bite is nostalgic and satisfying. Trust me, you’ll want to make a double batch of these. They disappear fast.

Behind the Recipe

This recipe was born out of a love for two things: classic banana pudding and homemade cookies. I remember dipping into cold banana pudding on hot summer days, scooping around the layers of whipped cream, banana slices, and vanilla wafers. So one day, I thought, why not turn that comfort into cookie form? The result? These banana pudding cookies that taste like childhood in every soft and sweet bite.

Recipe Origin or Trivia

Banana pudding itself is a beloved Southern dessert, often made with layers of pudding, bananas, whipped topping, and wafers. It became popular in the mid-20th century as instant pudding and packaged cookies gained traction. Turning those elements into a cookie is a modern twist on the traditional dish, combining the cozy familiarity of pudding with the portability of a cookie—perfect for lunchboxes, parties, or just because.

Why You’ll Love Banana Pudding Cookies

Let’s break down why these cookies are going to win you (and everyone else) over.

Versatile: Perfect for bake sales, lunchboxes, or after-dinner treats.

Budget-Friendly: Uses pantry staples and no fancy tools.

Quick and Easy: Comes together in under 30 minutes.

Customizable: Add nuts, change chips, or make sandwich cookies.

Crowd-Pleasing: Everyone loves the banana pudding twist.

Make-Ahead Friendly: Dough chills beautifully and bakes up fresh.

Great for Leftovers: Stays soft for days when stored well.

Chef’s Pro Tips for Perfect Results

Cookies might be simple, but a few tricks can take yours from good to unforgettable.

• Use instant banana pudding mix for maximum flavor and soft texture.
• Don’t overbake. Cookies should look slightly underdone in the center when you pull them out.
• Chill the dough for at least 30 minutes for thicker cookies.
• Press a few white chocolate chips and Nilla crumbs on top before baking for that bakery look.
• Let cookies cool on the sheet for 5 minutes to set before moving them.

Kitchen Tools You’ll Need

You don’t need a lot, just the basics to make magic happen.

Mixing bowls: One for dry, one for wet ingredients.

Electric hand or stand mixer: For creaming butter and sugar easily.

Cookie scoop: Keeps cookie size consistent for even baking.

Baking sheet: Lined with parchment for non-stick baking.

Cooling rack: Helps cookies set without getting soggy bottoms.

Ingredients in Banana Pudding Cookies

These cookies are packed with flavor and texture, thanks to these thoughtfully chosen ingredients.

1. Unsalted Butter: 1 cup (2 sticks), softened. Adds richness and that perfect soft-baked texture.
2. Granulated Sugar: 3/4 cup. For sweetness and structure.
3. Brown Sugar: 1/4 cup, packed. Adds depth and a touch of chewiness.
4. Large Egg: 1. Helps bind everything and adds moisture.
5. Vanilla Extract: 1 teaspoon. Enhances flavor and brings out the banana tones.
6. Banana Cream Instant Pudding Mix: 1 (3.4 oz) box. Adds signature flavor and soft texture.
7. All-Purpose Flour: 2 cups. Forms the cookie base.
8. Baking Soda: 1/2 teaspoon. Helps the cookies rise slightly and bake evenly.
9. Salt: 1/4 teaspoon. Balances out all the sweetness.
10. White Chocolate Chips: 1 cup. Adds creaminess and complements the banana.
11. Crushed Nilla Wafers: 3/4 cup. Brings in classic banana pudding texture and flavor.

Ingredient Substitutions

Need to swap something? Here are some easy alternatives.

Butter: Use vegan butter or margarine if dairy-free.
White Chocolate Chips: Try milk chocolate or butterscotch for a twist.
Nilla Wafers: Graham crackers or shortbread cookies work too.
Banana Pudding Mix: Vanilla pudding with mashed banana for a subtler version.

Ingredient Spotlight

Banana Cream Pudding Mix: This shortcut adds both flavor and texture without needing fresh bananas. It helps keep the cookies soft and rich.

Nilla Wafers: These bring a delightful crunch and vanilla kick that instantly says “banana pudding.”

Instructions for Making Banana Pudding Cookies

This recipe is simple, quick, and absolutely worth every step. Let’s get baking.

1. Preheat Your Equipment:
   Set your oven to 350°F (175°C) and line baking sheets with parchment paper.
2. Combine Ingredients:
   In a large bowl, cream the softened butter, granulated sugar, and brown sugar until light and fluffy. Add the egg and vanilla extract and beat until combined. Mix in the pudding mix. In a separate bowl, whisk together flour, baking soda, and salt. Gradually add dry ingredients to the wet. Fold in white chocolate chips and crushed Nilla wafers.
3. Prepare Your Cooking Vessel:
   Use a cookie scoop to portion dough balls onto the lined baking sheets, spacing about 2 inches apart.
4. Assemble the Dish:
   For bakery-style looks, press a few extra chips and crumbs on top of each dough ball before baking.
5. Cook to Perfection:
   Bake for 10 to 12 minutes, until edges are set but centers still look soft. Do not overbake.
6. Finishing Touches:
   Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
7. Serve and Enjoy:
   These cookies are best slightly warm, but just as amazing at room temp. Serve with milk or your favorite pudding on the side.

Texture & Flavor Secrets

These cookies are all about soft and chewy. The pudding mix adds moisture, while the crushed cookies give texture. The sweet banana flavor isn’t overpowering—it’s light, mellow, and paired beautifully with creamy white chocolate. The contrast between the soft interior and slightly crisp edges makes every bite irresistible.

Cooking Tips & Tricks

Keep these handy for stress-free baking:

• Chill the dough for thicker, puffier cookies.
• Add a tiny pinch of cinnamon for warmth.
• If using mashed banana, reduce sugar slightly.

What to Avoid

A few easy fixes can save you a cookie disaster:

• Overbaking: These cookies should look a little underdone. They’ll set as they cool.
• Skipping the chill: Warm dough spreads too much in the oven.
• Using old baking soda: It affects rise and texture.

Nutrition Facts

Servings: 24 cookies
Calories per serving: 180

Note: These are approximate values.

Preparation Time

Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes

Make-Ahead and Storage Tips

This dough is ideal for making ahead. Chill for up to 48 hours before baking or freeze pre-scooped dough balls for later. Store baked cookies in an airtight container at room temperature for up to 4 days. You can also freeze baked cookies and reheat for a few seconds in the microwave to enjoy them warm.

How to Serve Banana Pudding Cookies

Serve these cookies warm with a cold glass of milk or stack them on a dessert tray with a banana pudding dip in the center. You can also sandwich them with whipped cream or banana frosting for an extra indulgent twist.

Creative Leftover Transformations

Give your extras a fun twist:

• Crumble into a sundae with ice cream and caramel sauce.
• Layer into a banana trifle with pudding and cream.
• Use as a crust for banana cheesecake bars.

Additional Tips

These little upgrades can make a big difference:

• Add a drizzle of white chocolate or cream cheese glaze.
• Sprinkle flaky sea salt on top before baking.
• Swap in peanut butter chips for a new flavor spin.

Make It a Showstopper

Presentation is easy with these cookies. Stack them high on a cake stand or plate them with banana slices and a swirl of whipped cream. Dust with powdered sugar for a bakery feel or drizzle with white chocolate for extra shine.

Variations to Try

Want to make them your own? Try one of these ideas:

• Nutty Banana Cookies: Add chopped pecans or walnuts for crunch.
• Stuffed Cookies: Fill with a spoon of cream cheese or banana jam.
• Chocolate Dipped: Dip half the cookie in melted chocolate and let set.
• Vegan Version: Use vegan butter, egg replacer, and dairy-free pudding.
• Gluten-Free: Substitute a 1:1 gluten-free flour blend and GF vanilla wafers.

FAQ’s

Q1: Can I use fresh bananas instead of pudding mix?

A1: You can, but the texture and flavor will be different. Pudding mix keeps it soft and flavorful.

Q2: Do I need to chill the dough?

A2: It’s optional but highly recommended for thicker, softer cookies.

Q3: Can I freeze the dough?

A3: Absolutely. Scoop into balls and freeze, then bake directly from frozen with a minute or two added.

Q4: What kind of pudding mix should I use?

A4: Instant banana cream pudding mix, not cook-and-serve.

Q5: Can I make them without Nilla wafers?

A5: Yes, but they won’t have that classic banana pudding crunch.

Q6: Are they overly sweet?

A6: Not at all. The white chocolate and banana are balanced nicely.

Q7: How do I keep them soft?

A7: Store in an airtight container with a slice of bread to maintain moisture.

Q8: Can I make them gluten-free?

A8: Yes, with a gluten-free flour and GF cookies.

Q9: Do they taste strongly of banana?

A9: The flavor is light and creamy, not overpowering.

Q10: How long do they last?

A10: About 4 days at room temp, or freeze for up to 2 months.

Conclusion

Banana pudding cookies are like a warm memory baked into a cookie. With their soft centers, creamy banana flavor, and nostalgic vanilla crunch, they bring joy to any table. Whether for a party, a lunchbox treat, or a midnight snack, these cookies are guaranteed to make smiles happen.

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