Prepare to fall in love with these utterly irresistible Banana Pudding Cookies! Combining the beloved, creamy flavors of classic banana pudding with the comforting chewiness of a perfect cookie, this recipe is a true game-changer for any dessert enthusiast. Imagine soft, plush brown sugar cookies, generously infused with rich banana pudding mix, studded with crunchy vanilla wafer cookies, and melted white chocolate chips. Each bite is a delightful fusion of textures and tastes that will transport you straight back to grandma’s kitchen. They are remarkably simple to make, yet yield a gourmet-level dessert that’s impossible to resist.

Irresistible Banana Pudding Cookies: Your New Favorite Dessert Recipe

If you’re a fan of classic desserts, then you already know the magic of banana pudding. But what if you could capture all that beloved flavor – the sweet bananas, the creamy texture, the delicate vanilla wafers – and transform it into a convenient, handheld cookie? That’s exactly what this recipe for Banana Pudding Cookies achieves. These cookies aren’t just good; they’re an experience. They boast an unparalleled fluffiness, a creamy banana essence, and a delightful texture that makes them truly irresistible. With the perfect balance of vanilla and banana notes, these cookies authentically taste just like your favorite pudding, but in a portable, shareable format. Prepare to make these on repeat!

Why These Banana Pudding Cookies Will Become Your Go-To Treat

There are countless reasons to adore these cookies, making them a standout in any cookie jar or dessert spread. From their ingenious use of a secret ingredient to their comforting flavor profile, these banana pudding cookies are designed for maximum enjoyment with minimal fuss.

• Nostalgic Flavor, Modern Twist: This recipe perfectly encapsulates the comforting, classic taste of homemade banana pudding, translating it into a chewy, soft cookie. It’s a delightful trip down memory lane with every bite, offering all the familiar goodness without the need for a spoon.
• Effortlessly Delicious: Don’t let the sophisticated flavor fool you; these cookies are incredibly easy to make. The steps are straightforward, and the ingredients are readily available, making this a perfect baking project for novice and experienced bakers alike.
• The Secret to Supreme Softness: The inclusion of instant banana cream pudding mix is the star of this recipe. Not only does it infuse a deep, authentic banana flavor, but it also works wonders in thickening the dough. This results in cookies that are exceptionally plush, rich, and wonderfully fluffy, maintaining their tender crumb long after baking.
• Perfectly Portable: Unlike traditional banana pudding, these cookies require no refrigeration and are incredibly easy to transport. Pack them for a picnic, bring them to a potluck, or simply enjoy them as a grab-and-go snack. They maintain their integrity and flavor, making them an ideal treat for any occasion.
• A Symphony of Textures: From the smooth, melt-in-your-mouth cookie base to the crisp vanilla wafer pieces and creamy white chocolate chips, these cookies offer a fantastic textural experience that keeps you coming back for more.

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Classic Banana Pudding Cookies Recipe

These exquisite banana pudding cookies combine the rich, creamy flavor of traditional banana pudding with the delightful chewiness of a soft cookie. Made with instant pudding mix, vanilla wafers, and optional white chocolate chips, they offer a delightful, easy-to-make twist on a beloved dessert that everyone will adore.

Prep Time: 15 minutes

Cook Time: 9 minutes

Total Time: 24 minutes

Yields: Approximately 15 cookies

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Ingredients

• 26 vanilla wafer cookies, divided*
• 2 cups all-purpose flour
• 3.4 ounces banana cream instant pudding mix (1 box)
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon kosher salt
• 1 cup unsalted butter, softened to room temperature (2 sticks)
• 1 cup brown sugar, packed
• 2 large eggs, at room temperature
• 2 teaspoons vanilla extract
• ¾ cup white chocolate chips, optional**

Unit System: US Customary | Metric

Equipment You’ll Need

• Kitchen Scale (optional, for precise measurements)
• Large Baking Sheet
• Parchment Paper
• Hand Mixer or Stand Mixer with Paddle Attachment
• Large Mixing Bowls (2)
• Small Bowl (for dry ingredients)
• Whisk
• Spatula
• 1½-tablespoon Cookie Scoop (for uniform cookies)
• Wire Cooling Rack

Step-by-Step Instructions

1. Prepare Your Workspace: Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper to prevent sticking and promote even baking, then set it aside. Ensure your butter and eggs are at room temperature for optimal mixing.

2. Crush the Vanilla Wafers: Take 10 of the vanilla wafer cookies and place them in a resealable plastic bag. Crush them finely with a rolling pin or meat mallet until they form fine crumbs. These crumbs will be integrated into the dry ingredients for a subtle vanilla wafer flavor throughout the cookie. Set aside. Take the remaining 16 vanilla wafer cookies, place them in the bag, and crush them more coarsely, aiming for chunks about the size of a pea or slightly larger. These larger pieces will add delightful pockets of texture to your cookies. Keep these separate.

   

3. Combine Dry Ingredients: In a large mixing bowl, whisk together the finely crushed vanilla wafer crumbs, 2 cups of all-purpose flour, the entire 3.4-ounce box of banana cream instant pudding mix, 1 teaspoon of baking soda, ½ teaspoon of baking powder, and ½ teaspoon of kosher salt. Whisk well to ensure all ingredients are evenly distributed, forming the flavor foundation for your cookies. Set this bowl aside.

   

4. Cream Wet Ingredients: In a separate large bowl, using a hand mixer or a stand mixer fitted with the paddle attachment, cream the 1 cup of room-temperature unsalted butter and 1 cup of packed brown sugar together. Beat on medium speed for about 2 minutes, until the mixture is light, fluffy, and pale. This aeration is crucial for the cookies’ soft texture. Add the 2 large room-temperature eggs, one at a time, beating thoroughly after each addition until fully incorporated. Mix in 2 teaspoons of vanilla extract until just combined, being careful not to overmix.

   

5. Form the Dough with Mix-Ins: Gradually add the dry ingredients mixture to the wet ingredients. Mix on low speed until just combined. It is important not to overmix, as this can lead to tough cookies; stop mixing as soon as no dry patches of flour are visible. Scrape down the sides of the bowl with a spatula as needed to ensure everything is incorporated. Finally, gently stir in the ¾ cup of white chocolate chips (if using) and the reserved larger vanilla wafer cookie pieces. These additions will create wonderful bursts of flavor and textural contrast.

   

6. Portion the Cookies: Using a 1½-tablespoon cookie scoop, scoop out uniform balls of cookie dough. Place them onto the prepared parchment-lined baking sheet, ensuring you leave approximately 2 inches of space between each cookie to allow for proper spreading. For an enhanced visual appeal, you can lightly press a few extra crushed cookie pieces or white chocolate chips onto the tops of the dough balls before baking.

   

7. Bake to Perfection: Carefully transfer the baking sheet to your preheated oven. Bake for 8-9 minutes, or until the edges are lightly golden brown and the centers still appear slightly soft and set. Do not overbake, as this will result in a drier cookie. The residual heat from the baking sheet will continue to cook the cookies slightly after they are removed from the oven, ensuring a perfectly soft and chewy center.

8. Cool and Enjoy: Once baked, remove the baking sheet from the oven and let the cookies cool on the tray for a crucial 5 minutes. This allows them to firm up and prevents them from breaking when transferred. After 5 minutes, carefully transfer the cookies to a wire rack to cool completely. Cooling on a wire rack ensures air circulation, which prevents the bottoms from becoming soggy and helps achieve that ideal soft-chewy texture throughout. Repeat the baking process with any remaining cookie dough.

   

Chef’s Notes & Expert Tips for the Best Banana Pudding Cookies

• *Cookie Alternatives: While vanilla wafers are traditional, Golden Oreo Cookies can be an excellent substitute if you’re looking for a slightly different, yet equally delicious, flavor and texture. Simply crush them as directed.
• **Chocolate Variations: White chocolate chips complement the banana flavor beautifully, but feel free to experiment! Milk chocolate, dark chocolate chunks, or even butterscotch chips can offer a delightful twist depending on your preference.
• No Chilling Needed: A fantastic feature of this recipe is that the dough typically doesn’t require chilling before baking. The instant pudding mix helps to thicken the dough, preventing excessive spreading. However, if your dough seems unusually soft, or if you notice significant spreading during baking, a quick 10-15 minute chill in the refrigerator can help it firm up.
• Room Temperature Ingredients are Key: For the smoothest dough and best texture, ensure your butter and eggs are at room temperature. This allows them to cream together properly, incorporating air and creating a uniform batter.
• Don’t Overmix: After adding the dry ingredients, mix only until just combined. Overmixing develops the gluten in the flour, which can lead to tough, dense cookies instead of soft, chewy ones.
• Cooling Process: The 5-minute cool on the baking sheet is crucial. It allows the cookies to set and prevents them from falling apart when transferred to the wire rack. Fully cooling on a wire rack ensures crisp edges and a soft interior.

Storage Instructions

To maintain their exquisite flavor and texture, store your banana pudding cookies in an airtight container at room temperature for up to 3 days. If you wish to keep them longer, they can be refrigerated for up to 5 days. For extended enjoyment, these cookies freeze beautifully for up to 1 month. To serve from frozen, simply thaw them at room temperature, or gently warm them in the microwave for a fresh-baked warmth.

Nutrition Facts

Nutrition Facts

Banana Pudding Cookies Recipe

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Amount Per Serving (1 cookie)

Calories 354

Calories from Fat 162

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% Daily Value*

Total Fat 18g (28%)

Saturated Fat 10g (63%)

Trans Fat 1g

Cholesterol 56mg (19%)

Sodium 286mg (12%)

Potassium 81mg (2%)

Total Carbohydrates 46g (15%)

Dietary Fiber 1g (4%)

Total Sugars 28g (31%)

Protein 4g (8%)

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Vitamin A 413IU (8%)

Vitamin C 1mg (1%)

Calcium 45mg (5%)

Iron 1mg (6%)

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* Percent Daily Values are based on a 2000 calorie diet.

Author: Becky Hardin

Did You Make This?
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A Detailed Step-by-Step Guide: Crafting Your Perfect Banana Pudding Cookies

For those who love a comprehensive walkthrough and visual aids, this section provides an in-depth guide to ensure your banana pudding cookies turn out perfectly every single time. Follow these detailed steps for a baking experience that’s both enjoyable and rewarding.

1. Gather and Prepare Your Ingredients & Workspace

Begin your baking journey by ensuring all your ingredients are measured out and brought to room temperature, especially the butter and eggs. Room temperature ingredients are paramount for creating a smooth, homogenous cookie dough. Preheat your oven to a precise 350°F (175°C). Next, line a large baking sheet with a sheet of parchment paper. This simple step is vital for preventing your cookies from sticking and ensures they bake evenly, resulting in beautifully golden bottoms. With your ingredients prepped and your oven ready, you’re set for success.

2. Crush the Vanilla Wafer Cookies with Purpose

The vanilla wafers are a foundational component of these cookies, contributing both flavor and crucial texture. Divide your 26 vanilla wafer cookies into two portions. First, take 10 of these cookies and place them into a sturdy resealable plastic bag. Using a rolling pin, a heavy-bottomed pan, or a meat mallet, crush these wafers into very fine crumbs. These fine crumbs will be incorporated directly into your dry ingredient mixture, infusing the entire cookie dough with a delicate vanilla wafer essence. Set these fine crumbs aside. Next, place the remaining 16 vanilla wafer cookies into a separate bag. For these, you’ll want a coarser crush, aiming for distinct chunks roughly the size of a pea or slightly larger. These larger pieces will be folded into the dough at a later stage, providing delightful pockets of texture and an intensified burst of vanilla wafer flavor in every bite. Keep these coarse crumbs separate until needed.

3. Whisk Together the Flavor Foundation: Dry Ingredients

In a spacious mixing bowl, combine the core dry ingredients that will give these cookies their unique character. Add the finely crushed vanilla wafer crumbs you prepared earlier, along with 2 cups of all-purpose flour. Now for the star ingredient: incorporate the entire 3.4-ounce box of banana cream instant pudding mix. This mix is not only responsible for the incredible banana flavor but also contributes significantly to the cookies’ tender, chewy texture. Complete your dry mixture by adding 1 teaspoon of baking soda, ½ teaspoon of baking powder (these are your leavening agents for that perfect rise), and ½ teaspoon of kosher salt (to balance and enhance all the flavors). Using a whisk, thoroughly combine all these ingredients until they are uniformly distributed. This ensures that every cookie will have consistent flavor and rise evenly. Set this bowl aside while you prepare your wet ingredients.

4. Create a Light and Fluffy Base with Wet Ingredients

In a separate large bowl, using either a hand mixer or a stand mixer fitted with the paddle attachment, begin by creaming together 1 cup of softened unsalted butter and 1 cup of packed brown sugar. Beat these two ingredients on medium speed for approximately 2 minutes, or until the mixture becomes notably light, fluffy, and slightly pale in color. This process is called creaming and is crucial for incorporating air into the butter and sugar, which contributes significantly to the cookies’ tender and airy texture. Next, add the 2 large room-temperature eggs, one at a time, beating well after each addition until each egg is fully incorporated into the mixture. Room temperature eggs emulsify better, creating a smoother dough. Finally, mix in 2 teaspoons of pure vanilla extract until just combined. Be mindful not to overmix at this stage to prevent the development of tough cookies.

5. Gently Combine and Introduce Your Flavorful Mix-Ins

Now, it’s time to bring your dry and wet ingredients together. Gradually add the dry ingredients mixture to the wet ingredients, mixing on low speed until they are just combined. The golden rule here is to *avoid overmixing* at all costs. Overmixing can develop the gluten in the flour, leading to tough, dense cookies rather than the desired plush and chewy texture. Mix only until no dry streaks of flour are visible, and periodically scrape down the sides of the bowl with a rubber spatula to ensure all ingredients are thoroughly incorporated. Once the dough is just combined, gently fold in the ¾ cup of white chocolate chips (if you’re using them) and the reserved larger vanilla wafer cookie pieces. These additions will create delightful bursts of creamy sweetness and satisfying crunch, truly elevating the banana pudding experience in every bite.

6. Portion the Cookie Dough for Uniform Baking

Achieving consistently sized cookies is not just for aesthetics; it’s essential for even baking. Using a 1½-tablespoon cookie scoop (or a similar-sized spoon), scoop out uniform portions of the cookie dough. Gently roll each scoop into a neat ball between your palms, if desired, to ensure a perfectly round cookie. Place these dough balls onto your prepared parchment-lined baking sheet, making sure to leave approximately 2 inches of space between each cookie. This generous spacing is crucial, as it allows the cookies to spread slightly during baking without merging into one another. For a professional-looking finish and an extra hint of that banana pudding aesthetic, you can lightly press a few additional crushed cookie pieces or white chocolate chips onto the top of each dough ball before baking. This optional step enhances their visual appeal and adds a little extra texture.

7. Bake to Golden Perfection

Carefully transfer your baking sheet, laden with perfectly portioned cookie dough, into your preheated oven. Bake the cookies for a short but crucial duration of 8-9 minutes. The baking time is key to achieving their signature tender, chewy texture. You’ll know they’re done when the edges appear lightly golden brown, but the centers still look slightly soft and set. It’s vital not to overbake these cookies, as this will lead to a drier, harder result. The cookies will continue to cook slightly from the residual heat of the baking sheet after they are removed from the oven, which helps them achieve that ideal soft interior. Keep a close eye on them during the last minute or two of baking.

8. Cooling for Optimal Texture and Enjoyment

Once your irresistible banana pudding cookies emerge from the oven, resist the immediate urge to move them. Allow them to cool on the hot baking sheet for about 5 minutes. This crucial resting period is essential, as it allows the cookies to firm up and set properly, making them less delicate and prone to breaking when handled. After 5 minutes, carefully transfer the warm cookies to a wire rack to cool completely. Cooling on a wire rack ensures excellent air circulation around each cookie, preventing the bottoms from becoming soggy and helping them achieve that perfect, uniform soft-chewy texture throughout. Repeat the entire baking process with any remaining cookie dough, ensuring each batch receives the same care and attention for consistently delicious results.

Frequently Asked Questions About Banana Pudding Cookies

Can I use fresh bananas in this recipe?

This particular recipe relies on banana cream instant pudding mix for its flavor and the unique texture it provides to the cookie dough. Using fresh bananas would significantly alter the moisture content and consistency of the dough, potentially leading to very different results. For this recipe, stick to the instant pudding mix.

Do I have to chill the cookie dough?

One of the great advantages of this recipe is that dough chilling is usually not required! The instant pudding mix helps to thicken the dough naturally, preventing excessive spreading during baking. However, if your kitchen is very warm or if you notice your cookies are spreading more than desired, a quick 10-15 minute chill in the refrigerator can help firm up the dough.

What if I don’t have vanilla wafer cookies?

No problem! Golden Oreo Cookies make an excellent substitute for vanilla wafers. They offer a similar vanilla flavor profile and a delightful crunch. Simply crush them as directed in the recipe.

Can I make these cookies gluten-free?

While this recipe uses all-purpose flour, you can experiment with a 1:1 gluten-free baking flour blend that contains xanthan gum. Please note that results may vary slightly in texture. Also, ensure your instant pudding mix and vanilla wafers (or substitute) are certified gluten-free.

Why are my cookies spreading too much?

Several factors can cause cookies to spread excessively: butter that is too warm (over-softened), inaccurate flour measurement (too little flour), or an oven that isn’t at the correct temperature. Make sure your butter is softened but not melted, measure your flour precisely (preferably by weight), and consider using an oven thermometer to verify your oven’s accuracy. A quick chill of the dough can also help.