These Banana Pudding Cookies are soft, chewy, and packed with all the cozy flavor of classic banana pudding! Made with instant banana cream pudding mix, white chocolate chips, and crushed vanilla wafers, they're the perfect easy treat for bake sales, potlucks, or a sweet afternoon snack.
Okay y'all, confession time-my sweet tooth is basically my sidekick. While chocolate usually steals the show, Southern Banana Pudding is a close second. There's something about that creamy banana flavor mixed with whipped cream and crunchy vanilla wafers that just makes my heart (and tummy) happy.
This banana pudding cookie recipe takes all those nostalgic flavors and bakes them into a soft, chewy cookie. It's like your favorite banana pudding met a warm batch of cookies and said, "let's do this!" No chilling time needed-just mix, bake, and enjoy!
If you’re already banana-pudding-obsessed like me, you'll also love my Banana Pudding Poke Cake, No Bake Banana Pudding Cheesecake, and Banana Pudding Cheesecake Bars-because you can never have too much of a good thing!
Ingredient Notes
Here's a quick rundown of what you'll need for these easy banana pudding cookies. Scroll to the bottom for the printable recipe card!
- Butter– Unsalted is best, but salted works in a pinch.
- Brown Sugar + White Sugar - The perfect combo for soft, chewy texture and sweet flavor.
- Vanilla Extract– Pure vanilla gives the best flavor.
- Eggs– Room temperature works best for even mixing.
- Flour– All-purpose flour is perfect. Gluten-free 1:1 works too!
- Salt + Baking Soda - For balance and rise.
- Instant Banana Pudding Mix - This is the key to the banana flavor. Make sure it's instant and not cook & serve!
- Vanilla Wafers– Adds crunch and nostalgia. Use regular or mini, just crush them up!
- White Chocolate Chips– Adds a creamy touch to mimic the whipped topping in classic banana pudding.
How to Make Banana Pudding Cookies with Nilla Wafers
This recipe comes together fast-no chilling required!
Step 1. Preheat oven to 350 degrees. Beat brown sugar and white sugar with butter in mixing bowl until light and fluffy.
Step 2. Add eggs and vanilla, mix until just combined.
Step 3. In a separate bowl, whisk together flour, salt, baking soda, and dry banana pudding mix.
Step 4. Gradually combine dry ingredients with the wet mixture until a dough forms.
Step 5. Fold in crushed vanilla wafers and white chocolate chips.
Step 6. Scoop dough into balls and place on a parchment-lined baking sheet. For bakery-style looks, press a few extra chips and wafer bits on top.
Step 7. Bake for 10-12 minutes, or until edges are just golden.
Step 8. Cool slightly before enjoying!
Storing and Making Ahead
- Make Ahead - You can refrigerate the dough overnight or freeze dough balls for up to 30 days. Let thaw slightly before baking.
- Room Temp - Store cooled cookies in an airtight container for up to 4 days.
- Fridge - Keeps well for up to 6 days.
- Freezer - Freeze baked cookies up to 3 months. Let thaw before serving.
Tips for the Best Banana Pudding Cookies
- Don't make the pudding! Just toss the dry instant banana pudding mix into the dough.
- Measure your flour properly (spoon and level!) so the cookies don't turn cakey.
- Press extra chocolate chips and crushed wafers on top before baking for that picture-worthy finish.
- These cookies don't need refrigeration, making them great for bake sales, lunchboxes, or road trips.
- Top with a banana slice and whipped cream for an extra special touch when serving!
- No banana pudding mix? Sub vanilla pudding mix-but keep in mind, they'll be more vanilla cookie than banana.
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Easy Banana Pudding Cookies Recipe
Ingredients
- 1 cup unsalted butter softened
- ¾ cup brown sugar packed
- ¼ cup sugar
- 2 teaspoon vanilla extract
- 2 eggs room temperature
- 2 ¾ cups flour all purpose
- ½ teaspoon salt
- 1 teaspoon baking soda
- 3.4 oz Instant Banana Cream Pudding Mix
- 1 cup vanilla wafers broken into smaller pieces
- ½ cup white chocolate chips
Instructions
- Preheat oven to 350°F. Line baking sheets with parchment paper or silicone mats.
- In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
- Add in eggs and vanilla extract. Mix until well combined.
- In a separate bowl, whisk together the flour, dry banana pudding mix, baking soda, and salt. Gradually stir dry ingredients into the wet ingredients until dough forms.
- Fold in crushed vanilla wafers and white chocolate chips until evenly distributed.
- Scoop dough using a medium cookie scoop and place onto prepared baking sheets. Push a few extra vanilla wafers and white chocolate chips on top.
- Bake for 10-12 minutes or until edges are lightly golden. Centers may look soft-that's okay!
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Serve and enjoy!
Notes
- Make sure to use instant banana pudding mix, not cook-and-serve!
- Add a few extra white chocolate chips and Nilla wafer crumbs on top before baking for a bakery-style look.
- Store in an airtight container for up to 4 days at room temp or freeze for up to 3 months.
- For a fun twist, try using chopped dried bananas or mixing in butterscotch chips!
- Make Ahead - You can refrigerate the dough overnight or freeze dough balls for up to 30 days. Let thaw slightly before baking.
- Room Temp - Store cooled cookies in an airtight container for up to 4 days.
- Fridge - Keeps well for up to 6 days.
- Freezer - Freeze baked cookies up to 3 months. Let thaw before serving.
amy liu dong says
I love these banana pudding cookies; it is so delicious and easy to make. Everyone loves it!
Kristin says
Yay!! Glad you enjoy these yummy cookies too!!
Catalina says
These cookies are incredible! Soft, sweet, and they actually taste like banana pudding in cookie form—so fun!
Kristin says
So glad you enjoyed them!! Such a new fav in my house!
Maria says
I honestly cannot think of anything better than a soft cookie that tastes like banana pudding. This is great!
Kristin says
Glad you enjoy as much as my family!!
Beth says
You have combined two of the greatest desserts of all time into one super dessert, and I love it!
Kristin says
Right?! The best combo!! Such a tasty treat!