If you have a soft spot for nostalgic desserts and crave a cookie that bursts with delicious banana flavor and creamy sweetness, you’re going to fall head over heels for this Banana Pudding Cookies Recipe. These cookies capture everything wonderful about classic banana pudding—the rich banana cream, the crispy vanilla wafers, and a touch of white chocolate—all baked into a soft, chewy cookie that’s just irresistible. Whether you’re baking for a crowd or simply treating yourself, these cookies bring a warm hug of flavor with every bite.
Ingredients You’ll Need
Every ingredient in this Banana Pudding Cookies Recipe plays a crucial role in creating that perfect balance of textures and flavors. From the creamy butter that keeps them soft to the banana pudding mix that infuses each bite with natural fruity sweetness, you’ll see how simple ingredients combine for an extraordinary result.
- 1 cup unsalted butter (softened): Provides a rich, creamy base that keeps cookies tender and chewy.
- ½ cup light brown sugar: Adds subtle molasses flavor and moisture for a soft texture.
- ½ cup granulated sugar: Balances sweetness and helps with cookie structure.
- 2 large eggs: Bind all ingredients together and add richness.
- 1 teaspoon vanilla: Enhances the overall flavor and adds warmth.
- 2 cups all-purpose flour: The essential structure that holds the cookies.
- 1 3.4 ounce box banana cream instant pudding mix: The star ingredient delivering authentic banana flavor and moistness.
- 1 teaspoon baking soda: Helps the cookies rise and adds a slight tenderness.
- 1 cup vanilla wafer cookies (broken into large chunks): Adds crunch and the classic banana pudding crunch.
- 1 cup white chocolate chips: Melts during baking, bringing sweet creaminess and complementing banana notes.
How to Make Banana Pudding Cookies Recipe
Step 1: Preheat and Prep
Start by preheating your oven to 350 degrees Fahrenheit. This ensures the oven is perfectly hot when the cookies go in, which is key for getting that lovely soft center with lightly crisp edges. Line two cookie sheets with parchment paper to prevent sticking and for easy cleanup.
Step 2: Cream the Butters and Sugars
Using a hand or stand mixer, beat together the softened butter, light brown sugar, and granulated sugar until you get a smooth, creamy mixture. This step is where air is incorporated to create fluffy cookies. Add the eggs and vanilla next, mixing until everything is well combined and the batter has a lovely glossy finish.
Step 3: Combine Dry Ingredients
In another large bowl, whisk together the all-purpose flour, banana cream instant pudding mix, and baking soda. Making sure these are well combined helps distribute the banana flavor and leavening evenly throughout the dough for consistent texture and taste.
Step 4: Bring Wet and Dry Together
Add the dry ingredients gradually to the wet butter and sugars mixture, about half a cup at a time. Mix until a soft dough forms that starts pulling away from the sides of the bowl. This step is important to avoid overmixing, which can make cookies tough, and to ensure your banana pudding flavor is perfectly baked in.
Step 5: Fold in the Vanilla Wafers and White Chocolate Chips
Gently fold in the broken vanilla wafer cookies and white chocolate chips. The vanilla wafers add a wonderful crunch reminiscent of the original banana pudding dessert, while the white chocolate chips give pockets of sweet creaminess that melt in your mouth.
Step 6: Portion and Bake the Cookies
Using a 2-tablespoon cookie scoop or rolling into balls by hand, place the dough on your cookie sheets spaced at least two inches apart to allow room for spreading. Bake the cookies for 10 to 13 minutes until they begin to show slight crackling on top. Remember, the secret to chewy cookies is not to overbake them!
Step 7: Cool and Enjoy
Let the cookies rest on the cookie sheet for a few minutes to set before transferring them to a wire rack to cool completely. This prevents breaking and lets the cookies firm up just enough to hold their soft texture.
How to Serve Banana Pudding Cookies Recipe
Garnishes
These Banana Pudding Cookies are delightful on their own, but for a fun twist, try dusting them lightly with powdered sugar or drizzle with a little melted white chocolate. Adding thin slices of fresh bananas on the side brings out the natural banana flavor even more.
Side Dishes
Pair these cookies with a cold glass of milk or a creamy vanilla latte for an indulgent treat. They also go wonderfully alongside fresh berries or a simple scoop of vanilla ice cream for an easy dessert upgrade.
Creative Ways to Present
Serve your Banana Pudding Cookies on a colorful dessert platter with small spoons of banana pudding or whipped cream for dipping. You can even sandwich two cookies together with a layer of banana pudding or cream cheese frosting for a delectable cookie sandwich experience.
Make Ahead and Storage
Storing Leftovers
Store any leftover Banana Pudding Cookies in an airtight container at room temperature. They will stay soft and delicious for up to 4 days, making them a perfect make-ahead treat for quick snacks or unexpected guests.
Freezing
You can freeze the cookie dough balls before baking for up to 3 months. Simply scoop the dough onto parchment, freeze until solid, then transfer to a freezer bag. Bake straight from frozen, adding a minute or two to the baking time. This makes it super convenient to enjoy fresh cookies anytime.
Reheating
To enjoy warm Banana Pudding Cookies, reheat them in the microwave for about 10 seconds or pop them in a preheated oven at 300 degrees Fahrenheit for 5 minutes. This brings back that just-baked softness and slightly melty white chocolate feeling.
FAQs
Can I use homemade banana pudding instead of instant mix?
It’s best to stick with instant banana cream pudding mix for this recipe since it’s dry and blends perfectly into the dough, adding both flavor and moisture. Homemade pudding is watery and won’t yield the same chewy cookie texture.
What if I don’t have vanilla wafer cookies?
If you can’t find vanilla wafers, graham cracker pieces or a lightly sweetened cookie crumble work well as a substitute to add crunch and a hint of vanilla flavor.
Are these cookies gluten-free?
This particular Banana Pudding Cookies Recipe uses all-purpose flour and vanilla wafers that typically contain gluten. However, you can try using a gluten-free flour blend and gluten-free wafer substitutes to make a gluten-free version.
How do I keep the cookies soft for longer?
Store the cookies in an airtight container with a slice of bread inside; the bread helps retain moisture and keeps the cookies soft over several days.
Can I add nuts to this recipe?
Absolutely! Chopped pecans or walnuts would add a lovely crunch and a nutty contrast that pairs wonderfully with the banana and white chocolate flavors.
Final Thoughts
Making this Banana Pudding Cookies Recipe is like baking a little piece of happy nostalgia with a twist. Soft, chewy, bursting with banana goodness and studded with crunchy wafers and sweet white chocolate, these cookies are guaranteed to bring smiles to anyone lucky enough to try them. Once you take a bite, you’ll want to keep this recipe close for all your future cookie cravings—so go ahead, bake a batch and spread the joy!
Print
Banana Pudding Cookies Recipe
- Prep Time: 10 minutes
- Cook Time: 13 minutes
- Total Time: 23 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these soft and chewy Banana Pudding Cookies, blending the nostalgic flavors of banana cream pudding, crunchy vanilla wafer chunks, and sweet white chocolate chips for a perfect treat. Quick to make and irresistibly tasty, these cookies are sure to become a new favorite.
Ingredients
Wet Ingredients
- 1 cup unsalted butter (softened)
- ½ cup light brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 2 cups all-purpose flour
- 1 (3.4 ounce) box banana cream instant pudding mix
- 1 teaspoon baking soda
Add-Ins
- 1 cup vanilla wafer cookies (broken into large chunks)
- 1 cup white chocolate chips
Instructions
- Preheat and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two cookie sheets with parchment paper to ensure the cookies bake evenly and don’t stick.
- Mix Wet Ingredients: Using a hand or stand mixer, beat together the softened butter, brown sugar, and granulated sugar until smooth and creamy. Then add eggs and vanilla extract, continuing to beat until everything is well combined.
- Combine Dry Ingredients: In a separate large bowl, whisk together the all-purpose flour, banana cream instant pudding mix, and baking soda until uniformly mixed.
- Create Dough: Gradually add the dry mixture to the wet mixture in ½ cup increments, mixing gently after each addition until a cohesive dough forms.
- Add Cookies and Chips: Fold in the broken vanilla wafer cookie chunks and white chocolate chips, distributing evenly throughout the dough.
- Form Cookies: Using a 2-tablespoon cookie scoop or tablespoon, roll the dough into balls and place them on the prepared cookie sheets at least 2 inches apart to allow room for spreading.
- Bake: Bake the cookies for 10-13 minutes, or until the tops just start to crackle. Take care not to overbake to maintain their soft, chewy texture.
- Cool: Allow the cookies to rest on the baking sheets for a few minutes before transferring them to a cooling rack to cool completely.
Notes
- Breaking the vanilla wafers into large chunks adds texture and bursts of flavor within each cookie.
- Do not overbake; the cookies may look slightly underdone when removed but will set as they cool, preserving softness.
- Using instant banana cream pudding mix is key to infusing that signature banana flavor and moist texture.
- Make sure the butter is softened, not melted, for the best dough consistency.
- Cookies can be stored in an airtight container at room temperature for up to 5 days or frozen for longer storage.
