I love making Banana Pudding Cookies when I want a soft and nostalgic dessert packed with sweet banana flavor. These cookies combine the comforting taste of banana pudding with the chewy texture of homemade cookies, creating a dessert that feels rich, soft, and incredibly satisfying. Every bite reminds me of classic banana pudding in cookie form.

Why You’ll Love This Recipe

I love how these cookies stay soft and chewy while delivering plenty of banana flavor. The pudding mix adds extra richness and helps create a tender texture that makes the cookies irresistible.

Another reason I keep making this recipe is because they are easy to customize with white chocolate chips, vanilla wafers, or even extra banana flavoring. I also enjoy how perfect they are for parties, lunchboxes, or simple sweet cravings.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

all-purpose flour
banana pudding mix
baking soda
salt
butter
brown sugar
granulated sugar
egg
vanilla extract
mashed banana
white chocolate chips
crushed vanilla wafers

Directions

I preheat the oven to 350°F.
I line a baking sheet with parchment paper.
I whisk together the flour, banana pudding mix, baking soda, and salt.
I beat the butter, brown sugar, and granulated sugar until light and creamy.
I mix in the egg, vanilla extract, and mashed banana.
I gradually add the dry ingredients into the wet mixture.
I fold in the white chocolate chips and crushed vanilla wafers.
I scoop portions of dough onto the prepared baking sheet.
I bake the cookies until the edges are lightly golden while the centers stay soft.
I let the cookies cool slightly before serving.

Servings and timing

Servings: 24 cookies
Prep Time: 15 minutes
Cook Time: 12 minutes
Total Time: 27 minutes

Variations

I sometimes add chopped nuts like pecans or walnuts for extra crunch. When I want more banana flavor, I mix in banana extract along with the vanilla.

For a richer cookie, I use butterscotch or caramel chips instead of white chocolate chips. I also enjoy sandwiching vanilla frosting between two cookies for a fun dessert variation.

If I want a bakery-style look, I press extra white chocolate chips on top before baking.

storage/reheating

I store Banana Pudding Cookies in an airtight container at room temperature for up to 4 days. To keep them soft longer, I sometimes place a small piece of bread in the container.

When I want warm cookies, I microwave one for a few seconds before serving.

FAQs

Can I use instant banana pudding mix?

I always use instant banana pudding mix because it blends smoothly into the cookie dough.

Can I freeze the cookie dough?

I can freeze portions of dough for up to 2 months and bake them directly from frozen with a slightly longer baking time.

Why are my cookies too soft?

I find that adding too much banana can make the cookies overly soft, so I use only a small amount of mashed banana.

Can I use ripe bananas?

I prefer ripe bananas because they provide better sweetness and stronger banana flavor.

What can I use instead of white chocolate chips?

I sometimes use butterscotch chips, caramel chips, or even chopped vanilla wafers for different textures and flavors.

Conclusion

I keep making Banana Pudding Cookies because they are soft, sweet, and full of comforting banana flavor. The combination of pudding mix, vanilla wafers, and chewy cookie texture creates a dessert that feels nostalgic and delicious. Whether I make them for gatherings or simple everyday treats, they always disappear quickly.