Banana Pudding Cookies
Soft, chewy cookies with real banana flavor and sweet vanilla pudding mix, studded with white chocolate chips and crushed vanilla wafers for the ultimate nostalgic treat that tastes just like Southern banana pudding in cookie form.
Easy Banana Pudding Cookies Recipe
Picture this: the comforting aroma of fresh bananas and warm vanilla filling your kitchen as golden cookies bake to perfection. These Banana Pudding Cookies transform the beloved Southern classic dessert into a convenient, hand-held treat that captures all the nostalgic flavors you love. The combination of real mashed bananas, instant vanilla pudding mix, and crushed vanilla wafers creates cookies that are incredibly soft in the center with slightly crisp edges – the perfect texture balance that will have everyone reaching for seconds.
Perfect for spring and summer gatherings, these cookies make excellent additions to potlucks, picnics, or after-school treats. They’re especially popular during banana harvest season when you’re looking for creative ways to use up those perfectly ripe bananas sitting on your counter.
THIS RECIPE:
- Uses real bananas and vanilla pudding mix for authentic banana pudding flavor
- Features a soft, chewy texture with bits of vanilla wafers throughout
- Requires just 10 minutes of prep time with everyday ingredients
- Creates bakery-quality cookies that taste even better the next day
| Recipe Details | Information |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 12 minutes |
| Total Time | 22 minutes |
| Servings | 24 cookies |
| Yield | 2 dozen cookies |
What makes this Banana Pudding Cookies recipe truly special is its simplicity combined with impressive results. Even novice bakers can achieve perfect cookies that taste like they came from a specialty bakery. The recipe strikes the perfect balance between convenience (with easy-to-find ingredients) and from-scratch quality that will impress friends and family alike. Best of all, these cookies stay soft for days, making them perfect for making ahead for special occasions.
Ingredients for Banana Pudding Cookies
The secret to truly outstanding Banana Pudding Cookies lies in using quality ingredients, particularly ripe bananas with plenty of brown spots for maximum natural sweetness and flavor. Each component contributes to recreating the classic banana pudding experience in cookie form – from the pudding mix that adds creaminess to the crushed vanilla wafers that provide authentic flavor and texture.
For the Cookie Dough:
- ½ cup (1 stick) unsalted butter, softened
- ¾ cup light brown sugar, packed
- ¼ cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon pure vanilla extract
- 1 medium ripe banana, mashed (about ½ cup)
- 2¼ cups all-purpose flour
- 1 (3.4 oz) package instant vanilla pudding mix, dry
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup white chocolate chips
- 1 cup vanilla wafer cookies, roughly crushed
For Optional Garnish:
- 24 mini vanilla wafer cookies (whole)
- Additional white chocolate chips for topping
- 2 tablespoons powdered sugar for light dusting
| Ingredient Category | Recommended Quantity | Quality Tips |
|---|---|---|
| Bananas | 1 medium (½ cup mashed) | Choose bananas with brown spots for maximum sweetness; avoid green or just-yellow bananas |
| Butter | ½ cup (1 stick) | Use unsalted butter for better control of salt content; European-style butter creates richer cookies |
| Vanilla Pudding Mix | 1 (3.4 oz) package | Use instant (not cook-and-serve) pudding mix; name brands typically provide more consistent results |
| Vanilla Wafer Cookies | 1 cup crushed + extra for garnish | Nilla Wafers are traditional, but any quality vanilla wafer works; ensure cookies are fresh for best texture |
| White Chocolate Chips | 1 cup | Use real white chocolate chips (with cocoa butter listed in ingredients) rather than white baking chips for better melting properties |
How to Make Banana Pudding Cookies
Creating these Banana Pudding Cookies involves a straightforward process that combines traditional cookie-making techniques with special steps to incorporate the banana and pudding flavors. The key to perfect texture lies in properly creaming the butter and sugars until light and fluffy, which creates the foundation for soft, chewy cookies.
Prepare Your Workspace: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. Set aside.
Cream Butter and Sugars: In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar with an electric mixer on medium speed for 2-3 minutes until light and fluffy. The mixture should lighten in color and appear creamy.
Add Wet Ingredients: Add the egg and vanilla extract to the butter mixture and beat until well combined, about 1 minute. Scrape down the sides of the bowl with a rubber spatula. Add the mashed banana and mix until incorporated.
Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, dry pudding mix, baking soda, and salt until well combined.
Combine Wet and Dry Mixtures: Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until combined. Be careful not to overmix, which can make the cookies tough.
Add Mix-ins: Gently fold in the white chocolate chips and crushed vanilla wafers using a rubber spatula until evenly distributed throughout the dough.
Chill the Dough: Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This helps prevent excessive spreading during baking and intensifies the flavors.
Form Cookies: Using a cookie scoop or tablespoon, portion dough into 1½-inch balls (about 2 tablespoons each) and place on prepared baking sheets, leaving 2 inches between each cookie.
Add Optional Garnish: If desired, press a few additional white chocolate chips and a mini vanilla wafer into the top of each cookie dough ball.
Bake: Bake in preheated oven for 10-12 minutes, until edges are set and lightly golden but centers still appear slightly underdone (they will firm up while cooling).
Cool: Allow cookies to cool on baking sheets for 5 minutes before transferring to wire racks to cool completely. For an extra touch, dust lightly with powdered sugar once cooled, if desired.
Pro Tip: These cookies are intentionally baked until just set around the edges for the perfect soft, chewy texture. They might look slightly underbaked in the center when you remove them from the oven, but will continue cooking on the hot baking sheet.
Tips for Making Banana Pudding Cookies
Getting the perfect Banana Pudding Cookies requires attention to detail and understanding a few key techniques that elevate these treats from good to exceptional.
- Banana Selection Matters: Use bananas with plenty of brown spots for the best flavor. The riper the banana, the more natural sweetness and banana flavor it will impart to your cookies.
- Room Temperature Ingredients: Allow butter and eggs to reach room temperature before mixing for better incorporation and a more even texture.
- Don’t Overmix: Mix the dough just until ingredients are combined to avoid developing gluten, which can make cookies tough.
- Chill Before Baking: Don’t skip the refrigeration step! Chilling helps prevent excessive spreading and enhances flavor development.
| Technique | Recommendation | Why It Works |
|---|---|---|
| Measuring Flour | Spoon flour into measuring cup and level with knife | Prevents dense cookies from too much flour |
| Mashing Bananas | Use a fork for chunkier texture or blender for smooth | Controls final texture based on preference |
| Cookie Sizing | Use a 1½-inch cookie scoop for uniform cookies | Ensures even baking and consistent texture |
| Testing Doneness | Look for set edges with slightly underdone centers | Creates perfectly soft, chewy cookies after cooling |
For truly exceptional cookies, consider these expert insights:
- Replace ¼ cup of all-purpose flour with cornstarch for an ultra-soft texture reminiscent of the creamy pudding base.
- For deeper flavor, try browning the butter before using it in your recipe.
- If your cookies are spreading too much, the dough may be too warm or your baking sheets may be hot from a previous batch. Cool dough and sheets between batches.
Make-Ahead Instructions
These Banana Pudding Cookies are perfect for preparing in advance, whether for special occasions or simply to have homemade treats ready when cravings strike.
You can prepare the cookie dough up to 2 days before baking. Store the prepared dough in an airtight container in the refrigerator, with plastic wrap pressed directly onto the surface of the dough to prevent it from drying out. When ready to bake, let the dough sit at room temperature for 15-20 minutes to soften slightly before scooping and baking.
For longer storage, portion the dough into individual cookie balls and freeze on a baking sheet until solid (about 1-2 hours), then transfer to a freezer-safe bag. Frozen cookie dough will keep for up to 3 months and can be baked directly from frozen – just add 1-2 minutes to the baking time.
If you want completely finished cookies ready to serve, you can also bake the entire batch and store them properly (see storage instructions below). The flavor of these cookies actually improves after 24 hours as the banana and vanilla notes meld together, making them ideal for prepare-ahead entertaining.
Storing Leftovers
Properly stored, Banana Pudding Cookies will maintain their soft, chewy texture and delicious flavor for several days.
Once your cookies have completely cooled, store them in an airtight container at room temperature with parchment paper between layers to prevent sticking. They will remain fresh for up to 5 days. Adding a slice of bread to the container helps maintain moisture and keeps the cookies soft longer – just replace the bread slice if it becomes stale.
For optimal freshness, avoid storing these cookies in the refrigerator, as the cold air can dry them out and alter their texture. If you notice your cookies beginning to firm up after a few days, microwave them for 5-10 seconds before serving to restore their soft texture.
Be sure to keep your cookie container away from direct sunlight and heat sources to prevent the white chocolate chips from melting or the cookies from becoming too soft.
Freezing Banana Pudding Cookies
These cookies freeze exceptionally well, making them perfect for advance preparation or extending their shelf life.
To freeze baked cookies, ensure they are completely cooled first. Place the cookies in a single layer on a baking sheet and freeze until solid, about 1 hour. Then transfer them to a freezer-safe container or ziplock bag, placing parchment paper between layers to prevent sticking. Properly wrapped, the cookies will maintain quality in the freezer for up to 3 months.
When wrapping, use a double-protection method for best results: wrap cookies in plastic wrap first, then place in a freezer bag or airtight container. Squeeze out as much air as possible before sealing to prevent freezer burn.
To thaw, remove cookies from the freezer and let them come to room temperature while still wrapped – this prevents condensation from making them soggy. For the freshly-baked experience, warm thawed cookies in a 300°F oven for 3-4 minutes or microwave individual cookies for 10-15 seconds.
Pro Tip: If freezing cookies with the vanilla wafer garnish on top, be aware the wafers may soften after thawing. For the best presentation when serving previously frozen cookies, consider adding fresh garnishes after thawing.
Serving Suggestions
Transform your Banana Pudding Cookies into a memorable dessert experience with these serving ideas that complement and enhance their unique flavor profile.
These cookies are delicious on their own, but for a more elaborate dessert, try creating banana pudding cookie sandwiches by spreading vanilla pudding or cream cheese frosting between two cookies. You can also crumble the cookies over vanilla ice cream and drizzle with caramel sauce for a deconstructed banana pudding sundae.
For an elegant presentation, arrange cookies on a serving platter with fresh banana slices and a small bowl of whipped cream for dipping. Dust the platter with a light sprinkle of powdered sugar just before serving for visual appeal.
Beverage pairings that complement these cookies include:
- Cold milk (traditional and perfect)
- Hot or iced coffee with cream
- Vanilla chai tea
- Dessert wines such as a sweet Riesling or Moscato
- Bourbon or rum for adult gatherings
Serve these cookies at room temperature for the ideal texture and most prominent flavor. If you’ve stored them in the freezer, allow about 30 minutes for them to come to room temperature before serving.
FAQ
Can I use brown bananas that are almost black?
Absolutely! Very ripe bananas with lots of black spots or even mostly black peels are ideal for this recipe. They provide the strongest banana flavor and natural sweetness. Just avoid bananas that have started to ferment or develop mold.
What can I substitute for instant pudding mix?
If you don’t have vanilla pudding mix, you can substitute with 1/4 cup cornstarch plus 1/4 cup granulated sugar and an additional 1/2 teaspoon vanilla extract. The texture will be slightly different, but still delicious. Alternatively, you can use banana cream pudding mix for an even stronger banana flavor.
Why did my cookies spread too much during baking?
Over-spreading typically happens for a few reasons: butter that’s too warm, not chilling the dough, or too little flour. Make sure to properly measure your flour (spoon and level method), chill the dough for at least 30 minutes, and ensure your butter is softened but not melty. If you’re still having issues, try reducing the oven temperature by 25 degrees and adding 1-2 more tablespoons of flour to the dough.
Can I make these cookies gluten-free?
Yes! Use a 1:1 gluten-free flour blend in place of all-purpose flour. Make sure to select gluten-free vanilla wafers or substitute with gluten-free shortbread cookies crushed into pieces. The texture may be slightly different, but the flavor will remain delicious.
How ripe should bananas be for the best flavor?
The best bananas for baking have yellow peels with numerous brown spots or are mostly brown. These bananas have developed more sugar and stronger banana flavor. Avoid using yellow bananas with green tips as they lack sweetness and banana intensity. If your bananas aren’t ripe enough, you can speed up the process by placing them in a paper bag with an apple overnight.
