Banana pudding cookies are the best of both dessert worlds — the soft, chewy goodness of a cookie meets the creamy, nostalgic flavor of banana pudding. They’re perfect for anyone who loves the classic Southern dessert but wants it in a portable, snackable form. Packed with ripe bananas, vanilla pudding mix, and often a sweet crunch from wafers or chips, these cookies are an instant crowd-pleaser. Whether you’re baking for a holiday, a potluck, or just a Tuesday night craving, banana pudding cookies bring comfort and fun to the table. Learn more about other creative banana desserts in this delicious banana bundt cake recipe.
Table of Contents
Introduction to Banana Pudding Cookies
What Makes Banana Pudding Cookies Unique?
Banana pudding cookies stand out because they incorporate instant pudding mix directly into the dough. This isn’t just for flavor — the pudding mix locks in moisture, giving you soft, tender cookies that stay fresh longer than most traditional recipes. Unlike standard banana cookies, these have a creamy undertone that mimics the famous layered dessert, and the texture is often enhanced with mix-ins like white chocolate chips or crushed wafers.
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Banana Pudding Cookies
- Total Time: 32 minutes
- Yield: 24 cookies 1x
Description
Soft, chewy banana pudding cookies packed with ripe bananas, pudding mix, and a sweet crunch from wafers or chips — the perfect portable twist on the classic Southern dessert.
Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 package (3.4 oz) instant banana or vanilla pudding mix
- 2 medium overripe bananas, mashed (about 1 cup)
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup white chocolate chips (optional)
- 1 cup crushed vanilla wafers or graham crackers
Instructions
- Cream the butter, granulated sugar, and brown sugar in a large bowl until light and fluffy.
- Beat in eggs one at a time, then add vanilla extract, pudding mix, and mashed bananas. Mix until combined.
- In a separate bowl, whisk flour, baking soda, and salt together.
- Fold dry ingredients into wet ingredients until just combined.
- Stir in white chocolate chips and crushed wafers.
- Chill dough for at least 30 minutes.
- Preheat oven to 350°F (175°C). Drop tablespoon-sized scoops of dough onto parchment-lined baking sheets, spacing 2 inches apart.
- Bake for 10–12 minutes until edges are golden but centers remain soft.
- Cool on the pan for 5 minutes before transferring to a wire rack.
Notes
For best flavor, use fully ripe bananas with brown spots. Chilling the dough helps maintain thickness and softness.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 165
- Sugar: 13g
- Sodium: 105mg
- Fat: 7.5g
- Saturated Fat: 4.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 0.5g
- Protein: 2.5g
- Cholesterol: 30mg
Why They’ve Become a Viral Dessert Trend
Social media bakers and home chefs love banana pudding cookies because they’re incredibly adaptable. Swap in different pudding flavors, add nuts or candies, or even sandwich marshmallow cream between two cookies for an indulgent twist. Their vibrant banana aroma and melt-in-your-mouth texture make them photogenic for Instagram, while their simplicity appeals to beginner bakers. Plus, if you’ve ever had trouble keeping cookies soft, pudding mix is your secret weapon.
Essential Ingredients for Banana Pudding Cookies
The Role of Instant Pudding Mix in Cookies
The magic of banana pudding cookies lies in the pudding mix. Instant pudding isn’t just a flavor boost — it also acts as a moisture-locking agent, giving your cookies a soft, tender crumb that lasts for days. The cornstarch in pudding mix helps stabilize the dough, preventing the cookies from drying out quickly. Vanilla or banana-flavored pudding is most common, but you can experiment with white chocolate or even cheesecake pudding for a richer taste.
Choosing the Best Bananas for Maximum Flavor
For the deepest banana flavor, always choose bananas that are heavily speckled or even fully brown. These overripe bananas are naturally sweeter, mash more smoothly, and blend seamlessly into the dough. If your bananas aren’t ripe yet, you can speed up the process by placing them in a paper bag with an apple for 24–48 hours. Don’t miss our banana donuts recipe for another creative way to use ripe bananas.
Step-by-Step Banana Pudding Cookies Recipe
Preparing Your Ingredients Like a Pro
Before you start mixing, gather all your ingredients at room temperature for even blending. You’ll need:
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 package (3.4 oz) instant banana or vanilla pudding mix
- 2 medium overripe bananas, mashed (about 1 cup)
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup white chocolate chips (optional)
- 1 cup crushed vanilla wafers or graham crackers
Pro tip: Mash bananas with a fork until smooth but slightly chunky for added texture. If you like extra indulgence, stir in chopped pecans or walnuts.
Mixing, Baking, and Cooling for Best Results
- Cream the butter and sugars — In a large bowl, cream together the butter, granulated sugar, and brown sugar for about 2 minutes, until the mixture is light and fluffy.
- Add wet ingredients — Beat in the eggs one at a time, then add the vanilla extract, pudding mix, and mashed bananas. Blend until combined.
- Combine dry ingredients — In another bowl, whisk the flour, baking soda, and salt together, then gently fold into the wet ingredients until just combined.
- Add mix-ins — Stir in the white chocolate chips and crushed wafers to add both flavor and texture.
- Chill the dough — Refrigerate for at least 30 minutes to prevent excessive spreading during baking.
- Bake — Preheat oven to 350°F (175°C). Drop tablespoon-sized scoops of dough onto a parchment-lined baking sheet, spacing them about 2 inches apart. Bake for 10–12 minutes, or until the edges are golden but centers are still soft.
- Cool and store — Let cookies cool on the pan for 5 minutes before transferring to a wire rack.
Looking for inspiration? Try our oatmeal raisin chocolate chip cookies for another soft and chewy treat.
Variations & Creative Twists
Chocolate Chip Banana Pudding Cookies
For those who love a classic, adding semi-sweet or milk chocolate chips to the base recipe gives these cookies a comforting, familiar flavor. The chocolate balances the sweetness of ripe bananas and adds gooey pockets of richness. You can even go half-and-half with white and dark chocolate for a flavor contrast that’s both sweet and slightly bitter.
Peanut Butter Banana Pudding Cookies
Peanut butter and banana are a timeless duo, and pudding cookies are the perfect canvas for this flavor pairing. Replace ¼ cup of the butter with creamy peanut butter for a rich, nutty twist. The result is a nutty, indulgent twist that feels like a cookie version of a peanut butter-banana sandwich.
Check out our peanut butter cup cookies for another peanut butter lover’s dream dessert.
Banana Pudding Cookie Baking Tips
How to Keep Cookies Soft for Days
Banana pudding cookies already have a moisture advantage thanks to the pudding mix and bananas, but there are a few tricks to make them last even longer:
- Do not overbake — Remove cookies when the edges are set but the centers still look slightly underdone. They’ll finish cooking on the baking sheet.
- Store with bread — Add a slice of fresh bread to your airtight cookie container to help keep the cookies soft. The bread will slowly release moisture, keeping cookies soft.
- Use brown sugar — A higher ratio of brown sugar to white sugar helps retain chewiness because of the molasses content.
Avoiding Common Baking Mistakes
Even the simplest cookie recipes can go wrong without attention to detail:
- Skipping dough chilling — Without chilling, your cookies may spread too much, losing that soft, thick texture.
- Overmixing — Stirring the flour in too vigorously can overdevelop gluten, making cookies dense and tough.
- Wrong banana ripeness — Underripe bananas won’t provide enough sweetness or moisture. Always use fully ripe bananas for best results.
Don’t miss our triple chocolate cookies if you want another guaranteed soft cookie recipe.
Serving & Presentation Ideas
Plating for Parties & Events
Banana pudding cookies are already visually appealing, but a little extra styling can make them the star of your dessert table. Arrange them in concentric circles on a tiered cake stand for height and impact. Dust lightly with powdered sugar for a bakery-style finish, or drizzle with white chocolate for a glossy touch. For themed events, wrap cookies individually in cellophane bags tied with ribbons that match your party colors.
Pairing with Drinks & Other Desserts
These cookies pair beautifully with classic Southern beverages like sweet tea or iced coffee. For a comforting evening indulgence, pair warm cookies with a scoop of vanilla bean ice cream and a drizzle of caramel. They also complement creamy desserts like banana cream pie or cheesecake, making them a great part of a multi-dessert spread. If you want to impress guests, create a “dessert trio plate” featuring banana pudding cookies, mini brownies, and fresh fruit.
Discover great ideas like our raspberry cheesecake cookies for more pairing inspiration.
Storage & Freezing
Best Storage Containers for Freshness
To keep banana pudding cookies at their peak texture, store them in an airtight container at room temperature. Choose containers with silicone-sealed lids to prevent air leaks. If you’re stacking cookies, place a piece of parchment paper between each layer to avoid sticking. Stored properly, these cookies will stay soft and flavorful for up to 5 days.
How to Freeze and Reheat Without Losing Texture
Banana pudding cookies freeze exceptionally well, both baked and unbaked:
- Freezing baked cookies — Cool completely, then place in a single layer on a baking sheet. Freeze for 1–2 hours before transferring to a freezer-safe bag or container. They’ll last up to 3 months.
- Freezing cookie dough — Scoop dough into individual portions, freeze on a tray, then store in a freezer bag. Bake directly from frozen, adding 1–2 extra minutes to the baking time.
- Reheating — Warm baked cookies in a 300°F oven for 4–5 minutes or microwave for 10–15 seconds for that just-baked softness.
Nutritional Information & Healthier Alternatives
Calorie Breakdown of a Typical Cookie
A standard banana pudding cookie (about 2 ½ inches in diameter) contains roughly:
| Nutrient | Amount (per cookie) |
|---|---|
| Calories | 150–180 kcal |
| Total Fat | 7–8 g |
| Saturated Fat | 4–5 g |
| Carbohydrates | 22–24 g |
| Sugars | 12–14 g |
| Protein | 2–3 g |
These numbers vary depending on mix-ins like chocolate chips or nuts. While not exactly “diet” food, they are indulgent in moderation — especially if you balance them with lighter meals.
Lower Sugar & Gluten-Free Options
If you’re looking for a healthier version without sacrificing taste:
- Reduce sugar — Cut sugar by 25% and let the ripe bananas provide natural sweetness.
- Whole wheat flour — Swap half the all-purpose flour with whole wheat pastry flour for extra fiber.
- Sugar alternatives — Use coconut sugar, monk fruit, or stevia blends to lower the glycemic impact.
- Gluten-free — Replace regular flour with a 1:1 gluten-free baking blend.
- Lighter mix-ins — Skip the chocolate chips and add chopped nuts or unsweetened coconut for a less sweet, nutrient-rich option.
FAQs
What does pudding do for cookies?
Pudding mix adds both flavor and texture to cookies. The starches in pudding absorb moisture, helping the cookies stay soft and chewy for days. It also gives a richer, creamier taste compared to standard cookie recipes.
What can you use in banana pudding instead of wafers?
If you don’t have vanilla wafers, graham crackers, shortbread cookies, or butter cookies work well. For a crunchier texture, try biscoff cookies, or for a softer bite, use ladyfingers.
What are the ingredients for a banana pudding?
A traditional banana pudding includes ripe bananas, vanilla pudding or custard, vanilla wafers, and whipped cream or meringue. Some recipes add sweetened condensed milk for extra richness.
Can ladyfingers be used in banana pudding?
Yes, ladyfingers can replace vanilla wafers in banana pudding. They’ll create a softer, sponge-like texture, especially when layered with pudding and bananas.
Conclusion
Banana pudding cookies bring together the nostalgia of a classic Southern dessert with the convenience of a handheld treat. Soft, chewy, and bursting with banana flavor, they’re perfect for any occasion — from casual family snacking to elegant dessert tables. By using instant pudding mix, overripe bananas, and creative mix-ins, you can make a batch that stays fresh and tender for days. Whether you stick to the original recipe or try fun variations like peanut butter or double chocolate, banana pudding cookies are bound to become a regular in your baking rotation.
Don’t miss our chocolate bread pudding for another comfort dessert favorite.
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