Soft Banana Pudding Cookies
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These banana pudding cookies are soft, creamy, and packed with real banana flavor thanks to mashed banana and dry pudding mix. They taste just like the classic dessert – but in cookie form!
White chocolate chips take them over the top, and they’re ready in about 25 minutes. Just mix, scoop, bake, and pretend the banana makes them healthy.
I love a good shortcut, and have made chocolate cake mix cookies, blueberry lemon cake mix cookies as well as strawberry cake mix cookies, too!
Step-by-step photos and instructions are below. Jump to the recipe card if you wish!
Why you’ll love this
- These cookies are delicious! If you love banana pudding, bananas or cookies… this is the cookie for you!
- No crazy specialized equipment. You’ll need a mixing bowl, a hand mixer (or electric mixer), cookie scoops and a baking sheet with parchment paper.
If you love banana flavors, you’ll love Banana Cream Cheesecake and my Banana Pancakes, too!
Step-by-step photos and tips and tricks are below. Jump to the full recipe card instead
Key Recipe Ingredients
Note: This highlights some ingredients. Full list is in the recipe card.
- Butter. I use salted butter. If you use unsalted, add a pinch of salt to the cookie dough. This should be softened to room temperature to making creaming easier.
- Sugar. Plain, granulated white sugar.
- Egg. I use large eggs in baking recipes, for consistency.
- Vanilla extract. Adds delicious flavor your cookies.
- Pudding mix. I use instant banana cream pudding mix to really bump up that flavor, but I have used French vanilla pudding mix too. We use the dry pudding mix, and do not make the pudding as written on the box.
- Flour. Plain, all-purpose flour.
- White chocolate chips. You can use mini chips or chunks if you prefer.
- Vanilla wafer cookies. Also known as “Nilla Wafers”. I use the regular sized – chop them into pieces. They provide a crunch texture.
- Banana. Use a ripe banana, but not one that is too far gone. You want to be able to cut the banana into chunks, without it turning into mush.
How to make this recipe
This is a step-by-step photo guide. Full ingredients and instructions are in the printable recipe card below.
JumpGet prepped: Preheat oven to 350°F and line your cookie sheet with parchment paper.
Make the cookie dough: In a large mixing bowl, cream the butter and sugar together, then stir in the egg and vanilla.
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Add the dry ingredients (dry pudding mix, flour and baking soda) and mix together until it forms a dough.
Add the vanilla wafer pieces, banana chunks, and white chocolate chips to the dough and gently stir to evenly distribute. Be sure all banana chunks are covered by the dough.
Scoop and bake: Scoop about 2 tablespoons of, the dough onto your baking sheet lined with parchment paper about 2 inches apart from other scoops.
Bake the cookie dough balls for about 10 minutes or until slightly golden on the bottom of the cookies.
After baking, if you want to – you can top the cookies with white chocolate chips. They’ll attach to the top of the cookies and make them look so pretty
Devour: Remove cookies from the oven, and set on a wire rack to cool completely before devouring.
Kylee’s Notes
How to store cookies
These are best if enjoyed within 3 days and cookies will stay fresh if stored in an airtight container at room temperature.
They will last 2-3 days longer if stored in the fridge.
Substitutions/Additions
You could easily replace the banana pudding mix with a vanilla pudding mix of the same size.
Freezing instructions
You can freeze the dough balls before baking (place them on a cookie sheet and freeze until solid, then transfer to a freezer bag).
You can also freeze baked cookies. Make sure they are completely cool by transferring to a wire rack after baking.
You can freeze the entire baking sheet until solid (flash freeze). This will will prevent them sticking to each other. Once they are frozen transfer to an airtight container or plastic freezer bag.
You can stack the cookies between small pieces of parchment paper too.
FAQs
If there are banana chunks that are not covered by the dough, then they may brown when baked. It will still taste good but isn’t very pretty. To ensure no brown spots, be sure to cover all banana chunks well with the dough.
Chop the vanilla wafers into 3-4 pieces, there may be crumbs, as well, and that is fine.
These banana pudding cookies are best if enjoyed within 3 days if stored in an airtight container at room temperature. They will last 2-3 days longer if stored in an airtight container in the fridge.
Yes, they have the same flavor and are moist! They are simple in cookie form, so it’s like eating banana pudding in cookie form!
If you gently lift a cookie up from the cookie sheet with a spatula, the bottom should be slightly golden, otherwise try baking them for an additional 2 minutes.
More recipes to love
- Chocolate Cake Mix Cookies. Just FOUR ingredients in these yummy Chocolate Cake Mix Cookies (aka Cheater Cookies), you’ll be the hero when you pull these out of the oven in less than 30 minutes!
- Triple Chocolate Cookies. These soft and chewy triple chocolate cookies are dangerous! They have 3 types of chocolate and are decadent and delicious. Grab a glass of milk!
- Earl Grey Tea Cookies. Crispy and delicately flavored with a fragrant tea, and a hint of orange zest, these Earl Grey Tea Cookies are unique and amazing!
- Cornflake Cookies. Crispy and golden, these easy Cornflake Cookies are buttery, crunchy and sweet. They’re fast to make and quick to disappear!
- ALL COOKIE RECIPES
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Banana Pudding Cookies
Ingredients
- ½ cup butter softened
- 1 cup white sugar
- 1 egg
- 1 teaspoon vanilla extract
- 3.4 ounces banana pudding mix
- 1 cup all-purpose flour
- 1 teaspoon baking soda
- 18 vanilla wafers regular sized chopped
- 1 ripe banana cut into chunks
- 1 cup white chocolate chips
Instructions
Get prepped
- Preheat your oven to 350℉ and line your cookie sheet with parchment paper.
Make the cookie dough
- Cream together the ½ cup butter and 1 cup white sugar, then stir in 1 egg and 1 teaspoon vanilla extract.
- Stir in the 3.4 ounces banana pudding mix, 1 cup all-purpose flour and 1 teaspoon baking soda until it forms a dough.
- Add the chopped 18 vanilla wafers regular sized, 1 ripe banana (chunks), and 1 cup white chocolate chips to the dough and gently stir to evenly distribute. Be sure all banana chunks are covered by the dough.
Scoop and bake
- Scoop about 2 tablespoons of, the dough onto your cookie sheet about 2 inches apart from other scoops
- Bake for about 10 minutes or until slightly golden on the bottom of the cookies.
Devour
- Allow to cool and enjoy!
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Nutrition
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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About Kylee Ayotte
I am a born and raised New Zealander (a Kiwi), now living in Phoenix, Arizona. I’m happily married to the love of my life – a hot American boy I met while traveling the world. I’m a mama to 2 awesome little boys and love red things, rugby, cheesecake, and bacon. Mmmmm. Bacon. Meet Kylee
These cookies were moist, chewy and delicious! I’m always looking for new cookie recipes, and these didn’t disappoint.