Easy Banana Pudding Cookies Recipe
Soft, chewy, and bursting with banana flavor, these banana pudding cookies are a fun dessert twist on a Southern classic! Made with banana cream pudding mix and crushed vanilla wafers, they’re easy enough for everyday baking and special enough for your next get-together.
Servings: 18
Calories: 289kcal
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
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.
Nutrition
Serving: 2cookies | Calories: 289kcal | Carbohydrates: 39g | Protein: 3g | Fat: 14g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 46mg | Sodium: 200mg | Potassium: 64mg | Fiber: 1g | Sugar: 21g | Vitamin A: 343IU | Vitamin C: 0.03mg | Calcium: 27mg | Iron: 1mg
