If you love the creamy, nostalgic taste of banana pudding, these Banana Pudding Cookies are about to become your new favorite dessert. Soft, chewy, and loaded with banana flavor, these cookies combine the best parts of classic banana pudding with the convenience of a handheld treat.
Featuring vanilla wafers, banana pudding mix, and creamy white chocolate chips, every bite tastes like a spoonful of homemade banana pudding wrapped inside a delicious cookie.
Why You’ll Love These Banana Pudding Cookies
Soft and chewy texture
Perfectly tender centers with lightly golden edges.
Classic banana pudding flavor
All the flavors you love in cookie form.
Easy to make
Simple ingredients and beginner-friendly steps.
Great for parties
Perfect for potlucks, bake sales, and gatherings.
Kid-approved
A fun twist on a beloved dessert.
What Makes Banana Pudding Cookies Special?
These cookies feature several signature banana pudding ingredients:
- Instant banana pudding mix
- Crushed vanilla wafers
- White chocolate chips
- Real banana flavor
Together they create a cookie that’s rich, soft, and bursting with nostalgic flavor.
Ingredients
For the cookies
- 1 cup unsalted butter, softened
- 3/4 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 (3.4-ounce) package instant banana pudding mix
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Mix-ins
- 1 cup white chocolate chips
- 1 cup crushed vanilla wafer cookies
Optional toppings
- Extra vanilla wafer crumbs
- White chocolate drizzle
- Banana chips
- Crushed vanilla wafers
How to Make Banana Pudding Cookies
Step 1: Preheat oven
Preheat oven to 350°F (175°C).
Line baking sheets with parchment paper.
Step 2: Cream butter and sugars
In a large bowl beat together:
- Butter
- Brown sugar
- Granulated sugar
Mix until light and fluffy.
Step 3: Add wet ingredients
Beat in:
- Eggs
- Vanilla extract
Mix until fully incorporated.
Step 4: Add pudding mix
Mix in the dry banana pudding mix until smooth.
Step 5: Combine dry ingredients
In a separate bowl whisk together:
- Flour
- Baking soda
- Salt
Gradually add to the wet ingredients.
Mix until just combined.
Step 6: Fold in mix-ins
Gently stir in:
- White chocolate chips
- Crushed vanilla wafers
Step 7: Scoop cookies
Drop rounded tablespoons of dough onto prepared baking sheets.
Leave about 2 inches between cookies.
Step 8: Bake
Bake for 10–12 minutes until edges are lightly golden.
Centers should remain soft.
Step 9: Cool
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Tips for Perfect Banana Pudding Cookies
Don’t overbake
The cookies will continue to set as they cool.
Use instant pudding mix
Instant pudding provides the best texture.
Crush wafers gently
Small pieces work best throughout the dough.
Chill dough if needed
Helps reduce spreading.
Delicious Variations
Banana Cream Pie Cookies 🍌
Add vanilla cream filling between two cookies.
Chocolate Banana Pudding Cookies 🍫
Use milk chocolate chips instead of white chocolate.
Banana Nut Cookies 🌰
Add chopped pecans or walnuts.
Banana Cheesecake Cookies 🥄
Add cream cheese chips to the dough.
Double Wafer Cookies 🍪
Add extra crushed vanilla wafers for additional crunch.
Why These Cookies Stay Soft
The pudding mix helps:
- Retain moisture
- Create a tender texture
- Enhance flavor
- Keep cookies fresh longer
It’s the secret ingredient that makes these cookies irresistible.
Serving Suggestions
Serve with:
- Cold milk 🥛
- Coffee ☕
- Hot tea 🍵
- Vanilla ice cream 🍨
They’re especially delicious slightly warm.
Perfect for Special Occasions
These cookies are ideal for:
- Potlucks
- Bake sales
- Family gatherings
- Birthday parties
- Holiday dessert trays
- Southern-themed celebrations
Storage Instructions
Room Temperature
Store in an airtight container for up to 5 days.
Refrigerator
Store for up to 1 week.
Freezer
Freeze baked cookies for up to 3 months.
Common Mistakes to Avoid
Overmixing the dough
Can create dense cookies.
Overbaking
Leads to dry texture.
Using cooked pudding
Only the dry pudding mix should be added.
Skipping parchment paper
May lead to sticking.
Frequently Asked Questions
Can I use homemade banana pudding?
No. The dry pudding mix is necessary for texture and flavor.
Can I freeze the dough?
Yes. Freeze portioned dough balls for up to 2 months.
What type of vanilla wafers work best?
Any classic vanilla wafer cookie works well.
Can I add fresh bananas?
Fresh bananas add excess moisture and may affect the cookie texture.
Why You’ll Love This Recipe
These Banana Pudding Cookies are:
- Soft and chewy
- Full of banana flavor
- Easy to make
- Packed with vanilla wafers
- Perfect for sharing
They’re everything you love about banana pudding in cookie form.
Final Thoughts
These Banana Pudding Cookies 🍌🍪 bring together the creamy, comforting flavors of classic banana pudding and the soft, chewy texture of homemade cookies. With banana pudding mix, vanilla wafers, and white chocolate chips in every bite, they’re a fun and delicious twist on a beloved Southern dessert.
Bake a batch and watch them disappear!
Print
Banana Pudding Cookies: Soft, Sweet, and Packed with Classic Southern Flavor
Ingredients
• Cookies: 1 ½ cups almond flour or whole wheat pastry flour, ½ cup very ripe mashed banana (about 1 large), ⅓ cup plain Greek yogurt, 1 package (1 oz) sugar-free vanilla pudding mix, ⅓ cup pure maple syrup or coconut sugar, 1 large egg or flax egg, 1 tsp pure vanilla extract + ½ tsp banana extract (optional), 1 tsp baking powder, ½ tsp baking soda, pinch sea salt
• Mix-Ins: ⅓ cup vanilla wafer crumbs (gluten-free if needed), ⅓ cup white chocolate chips or sugar-free white chips
• Optional Topping: Light Greek yogurt glaze (2 tbsp Greek yogurt + 1 tsp maple syrup + pinch vanilla) + extra vanilla wafer crumbs for garnish
Instructions
• In a bowl, whisk almond flour, vanilla pudding mix, baking powder, baking soda, and salt until lump-free and well combined.
• In another bowl, mash banana until smooth, then mix in Greek yogurt, maple syrup, egg, vanilla, and banana extract (if using) until creamy.
• Gently fold wet ingredients into dry until just combined—avoid overmixing for tender, cake-like cookies.
• Carefully stir in vanilla wafer crumbs and white chocolate chips for that signature banana pudding flavor and texture.
• Chill dough 10-15 minutes if too soft for easier handling (banana moisture varies).
• Scoop tablespoon-sized portions onto the baking sheet, flatten slightly with a fork, and bake 10-12 mins until edges are lightly golden and centers are set but still soft.
• Cool 5 minutes on pan, then transfer to a rack. Optionally drizzle with Greek yogurt glaze and sprinkle with extra vanilla wafer crumbs once cooled!
Prep Time : 10 mins, Cook Time : 12 mins, Total Time : 22 mins (+ optional chilling), Servings : 12, Calories : 135, Net Carbs: 16g, Fats: 7g, Protein: 6g