Banana Pudding Cookies – Soft, Chewy, and Loaded with Banana Cream Flavor—A Cookie That Tastes Like Dessert in a Bite

Introduction

These Banana Pudding Cookies are a sweet twist on a Southern classic. Inspired by the creamy layers of banana pudding, these cookies combine banana cream pudding mix, crushed vanilla wafers, and white chocolate chips for a soft, chewy treat that’s bursting with nostalgic flavor.

They’re easy to make, perfect for sharing, and ideal for potlucks, bake sales, or cozy nights in. With a golden edge and a melt-in-your-mouth center, they’re the kind of cookie that disappears fast—so you might want to make a double batch!

Ingredients

To make about 24 cookies, you’ll need:

1 cup unsalted butter, softened
¾ cup brown sugar
¼ cup granulated sugar
1 package (3.4 oz) banana cream instant pudding mix
2 large eggs
1 tsp vanilla extract
2½ cups all-purpose flour
1 tsp baking soda
½ tsp salt
1 cup vanilla wafer cookies, chopped
1½ cups white chocolate chips

Instructions

Step 1: Prep the Oven

Preheat oven to 350°F (175°C).
Line baking sheets with parchment paper or silicone baking mats.

Step 2: Cream the Butter and Sugars

In a large bowl, beat softened butter, brown sugar, and granulated sugar until light and fluffy (2–3 minutes).

Step 3: Add Wet Ingredients

Mix in banana pudding mix, eggs, and vanilla extract until smooth.

Step 4: Combine Dry Ingredients

In a separate bowl, whisk together flour, baking soda, and salt.
Gradually add to wet mixture, stirring until just combined.

Step 5: Fold in Mix-Ins

Gently fold in chopped vanilla wafers and white chocolate chips.

Step 6: Scoop and Bake

Drop rounded tablespoons of dough onto prepared baking sheets, spacing 2 inches apart.
Bake for 10–12 minutes, until edges are golden and centers are set.

Step 7: Cool

Let cookies cool on the baking sheet for 2 minutes, then transfer to wire racks to cool completely.

Tips for Success

Use room-temperature butter and eggs for better mixing.
Don’t overmix—just stir until combined for a tender texture.
Chill the dough for 30 minutes if you want thicker cookies.
Add extra chips and wafer crumbs on top before baking for a bakery-style look.
Use a cookie scoop for uniform size and even baking.

Serving Suggestions

Serve warm with a glass of milk or iced coffee.
Add to dessert platters with brownies and lemon bars.
Sandwich two cookies with banana cream frosting for a decadent twist.
Pack in lunchboxes or gift tins for a sweet surprise

Variations to Try

Banana-Nut Cookies: Add ½ cup chopped walnuts or pecans.
Peanut Butter Banana: Stir in 2 tbsp peanut butter to the dough.
Tropical Twist: Add shredded coconut or dried pineapple.
Frosted Version: Top with banana cream buttercream and crushed wafers.
Gluten-Free: Use a 1:1 gluten-free flour blend and gluten-free vanilla wafers

Storage & Freezing

Store in an airtight container at room temperature for up to 4 days.
Freeze baked cookies for up to 2 months—thaw at room temp or microwave for 10 seconds.
Freeze dough balls and bake straight from frozen, adding 1–2 minutes to bake time.

Behind the Recipe

These cookies were inspired by the creamy, dreamy layers of banana pudding—transformed into a handheld treat. The pudding mix adds softness and flavor, while vanilla wafers and white chocolate chips mimic the classic dessert’s texture and sweetness. It’s a cookie that feels familiar and fresh all at once.

Conclusion

These Banana Pudding Cookies are soft, chewy, and packed with banana cream goodness. Whether you bake them for a party or just to treat yourself, they’re sure to become a favorite. Easy to make, fun to customize, and impossible to resist.