Banana Pudding Cookies (Easy Recipe)

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If you love banana pudding, imagine enjoying that nostalgic flavor in a chewy, buttery cookie. Banana pudding cookies blend the best of classic banana cream pie with the portability and simplicity of homemade cookies. These treats are soft, loaded with creamy banana flavor, and dotted with white chocolate chips. With every bite, you’ll get the essence of old-school banana pudding—minus the fuss.

Why Make Banana Pudding Cookies?

Banana pudding cookies deliver comfort and fun. Bake a batch for casual get-togethers, bake sales, or weeknight cravings. They’re a conversation starter and a crowd-pleaser—something familiar, yet a little unexpected. Instead of the traditional banana cream dessert with layers of sliced banana and wafers, this recipe gives you all the flavor in an easy handheld form.

Ingredients

Achieving the rich banana flavor and perfect texture is simple. Here’s a breakdown of what you’ll need:

How to Make Banana Pudding Cookies

Anyone can make these cookies, even if you aren’t an experienced baker. The steps are straightforward, and each stage adds to the final flavor and texture.

1. Cream the Butter and Sugars

Creaming means beating softened butter and sugars together until the mixture looks pale and fluffy. This aerates the batter, giving your cookies a light, tender crumb. Use either a stand mixer with a paddle attachment or a handheld mixer. Begin with room temperature butter—cold butter won’t incorporate well, and melted butter will make the cookies spread too much.

Tips for Success:
– Beat for 4-5 minutes, scraping down the bowl as needed.
– The texture should look creamy, not greasy or separated.

2. Add Wet Ingredients

Crack in the eggs one at a time. Mix well after each addition so the batter stays smooth. Then add vanilla extract and the full box of instant banana pudding mix, beating until incorporated. The pudding imparts that nostalgic banana flavor and keeps the cookies soft for days.

Example: If you only have banana cream pudding mix rather than classic banana, that works just as well. Avoid cook-and-serve pudding, which won’t hydrate properly.

3. Combine Dry Ingredients

In a separate bowl, whisk together flour, baking soda, and salt. Gradually add the dry mixture to the wet ingredients. Mixing in small increments ensures you don’t overwork the dough.

Stop as soon as no streaks of flour remain. Over-mixing develops gluten, which leads to dense cookies. Switch to a spatula for the last few turns of the bowl.

4. Add Mix-ins

Pour in your white chocolate chips and most of the crushed Nilla wafers (save a few tablespoons for topping). Fold gently. The chips contribute a creamy, balanced bite, while Nilla wafers give a classic pudding taste and a subtle crunch.

5. Chill the Dough

Scoop dough into balls (about two tablespoons each) and set them on a lined baking tray. Cover and refrigerate for at least 30 minutes. This step keeps the cookies thick and chewy, preventing them from spreading too thin in the oven.

Why Chill?
Cold dough holds its shape and enhances the depth of banana flavor. If you have time, chill overnight.

6. Bake to Perfection

Preheat your oven to 350°F (175°C). Place dough balls at least two inches apart on a parchment-lined sheet. Before baking, press a pinch of extra crushed Nilla wafers onto each dough ball for that bakery-style look.

Bake for 9-11 minutes. You want golden edges and centers that still look soft. Cookies continue to set as they cool.

Tip: Ovens vary—check at the 9-minute mark and don’t walk away.

7. Cool and Serve

Let the cookies rest on the sheet for 5-10 minutes. They’ll finish setting and become easy to handle. Transfer to a wire rack to cool completely or enjoy warm from the pan for the ultimate comfort snack.

Tips for Banana Pudding Cookie Success

Here are helpful techniques that make a real difference:

• Weigh your flour: Measuring by weight ensures accuracy and prevents dry cookies.
• Use instant pudding only: Cook-and-serve pudding mix changes the texture.
• Skip fresh bananas: They add moisture but result in cakey, less chewy cookies.
• Try other chips: Swap white chocolate for milk, dark, or butterscotch chips.
• Add nuts for crunch: Stir in toasted walnuts or pecans for depth.
• Scoop evenly: Use a cookie scoop so cookies bake uniformly.
• Don’t overbake: Golden edges and slightly underbaked centers yield chewy cookies.
• Chill time matters: Even 30 minutes improves flavor and texture.

Storage and Freezing

Banana pudding cookies stay soft for days, making them perfect for making ahead or gifting.

Storing

• Store in an airtight container at room temperature.
• Keeps well for 3-4 days.
• For super soft cookies, place a slice of bread in the container (it prevents drying).

Freezing

Unbaked Dough

• Scoop dough balls and freeze on a tray until solid.
• Transfer to freezer bags or containers and freeze for up to 2 months.
• You can bake straight from frozen—add 2 extra minutes to the baking time.

Baked Cookies

• Cool cookies completely.
• Layer between sheets of parchment in a freezer-safe container.
• Thaw at room temperature or warm briefly in the microwave for fresh-baked flavor.

Make-Ahead Instructions

Banana pudding cookie dough ages beautifully in the fridge. Prepare as directed, scoop into balls, and chill overnight for richer flavor.

To prep ahead:
– Place dough balls on a lined sheet.
– Cover tightly with plastic wrap or foil.
– Refrigerate up to 24 hours.

When ready to bake, let dough sit out while the oven preheats, then bake as usual.

Variations and Flavor Boosters

A classic recipe leaves room for experimentation. Here are a few ways to make the cookies your own:

• Add cinnamon or nutmeg: A pinch in the flour mixture enhances warmth.
• Use different wafers: Graham crackers offer a subtle, toasty twist.
• Mix in dried banana chips: Chop and fold in for more banana punch.
• Stuff with marshmallow: Wrap dough around a mini marshmallow for a gooey center.
• Drizzle with glaze: Mix powdered sugar and milk, then drizzle over cooled cookies.

Frequently Asked Questions

Can I use cook-and-serve pudding mix?
No, instant pudding is essential—cook-and-serve doesn’t dissolve the same way and leads to a heavy texture.

How do I get picture-perfect cookies?
Save a few chips and crushed wafers for pressing onto dough balls just before baking.

Can I make these gluten-free?
Swap all-purpose flour for a 1:1 gluten-free blend, and use gluten-free vanilla wafers.

What makes these cookies chewy instead of cakey?
No fresh bananas and the inclusion of pudding mix give these cookies their signature chew.

Serving Suggestions

Serve banana pudding cookies with cold milk, alongside hot coffee, or as a sweet party favor. They’re also the perfect base for ice cream sandwiches. Crumble them over vanilla yogurt or pudding for next-level snacking.

Baking banana pudding cookies is a simple way to bring smiles and satisfy cravings. With pantry staples and smart shortcuts, you get all the banana cream flavor of the classic dessert in a cookie that’s way easier to share—or keep all to yourself.