Banana Pudding Cookies

Banana Pudding Cookies is such an easy cookie recipe! These delicious banana cookies are studded with white chocolate chips and have all the flavors of the iconic banana pudding dessert, including the flavor that comes from a package of instant banana pudding.

I am such a huge fan of banana pudding. It’s one of my go-to desserts to make when I am requested to bring a dessert to share. I also like to make it in Banana Pudding Lasagna form to put an extra special spin on the classic no-bake treat.

My deep love of banana pudding must be why I can’t stop eating these Banana Pudding cookies! These cookies are soft and chewy with crispy edges. They are sweet and perfectly flavored with vanilla and the mild banana flavor of banana pudding mix. The addition of white chocolate chips gives them a creaminess that reminds me of cool whip, and the whole thing is just a perfect hand-held banana pudding masterpiece.

Seriously. If you love banana pudding, you must make this easy cookie recipe. Like, now! They don’t take long at all to make, you’ll be enjoying my new favorite cookie in under a half-hour.

Need more sweet and simple cookie recipes? Try these Monster Cookies, or soft and chewy Sugar cookies

Why You’ll Love This Recipe

1. Banana Pudding. There really should be more recipes with banana pudding in them! This ingredient turns any baked good into a sweet and creamy delight!
2. So Easy. This recipe is super simple to make, and I promise that even if you’re not super experienced at cookie baking you will have success with this banana pudding cookies recipe.
3. Perfect for any Occasion. You can make banana pudding cookies for Christmas, baby showers, birthday parties, or just because you feel like making a batch of cookies. They will fit in anywhere.
4. Simple Ingredients. All of these cookie ingredients are easily found in your local grocery store. Nothing too fancy is needed to make this easy cookie recipe.

Key Ingredients

• Butter: When baking, it’s generally best to choose unsalted butter. Let the butter sit out at room temperature to soften before you start mixing the cookie dough.
• Sugars: A combination of both white granulated sugar and light brown sugar give our banana pudding cookies a texture in between crispy and soft so that they are just right.
• Eggs: Eggs are found in most cookie recipes. They serve to bind all of the ingredients together.
• Banana Pudding Mix: The instant style banana cream pudding mix from jello is what I used here. I’m willing to say that this brand is the best, but you can try using others if that’s what you can find.
• Flour, Baking Soda, and Salt: The dry ingredients in our cookie dough recipe.
• Pure Vanilla Extract: The creamy flavor of these cookies come from both the banana pudding and a good quality pure vanilla extract.
• White Chocolate Chips: What’s a cookie without chocolate chips? The white chocolate is the perfect sweet, creamy add-in to banana pudding cookies.

How to Make Banana Pudding Cookies

1. Prepare to make Cookies! Preheat the oven to 350°F/180°C. Line a cookie sheet with parchment paper or silicone baking mat.
2. Cream: In a large bowl, using a handheld mixer, beat the butter until creamy. Add the white and brown sugar and beat until well combined.
3. Mix: Add eggs, pudding mix, and vanilla extract to the bowl and beat until the eggs are well incorporated.
4. Add Dry Ingredients: In a separate bowl, combine the flour, baking soda, and salt. Then mix the dry ingredients into the wet ingredients until just combined.
5. Add Chips: Fold in the white chocolate chips.
6. Scoop: Using a small cookie scoop (1 tablespoon size), scoop out cookie balls onto a cookie sheet 2 inches apart.

7. Bake: Bake in a preheated oven for 8-10 minutes until the bottom of the cookies are lightly browned.
8. Cool: Allow the cookies to cool on the cookie tray for 5 minutes, then remove to a wire rack to cool completely.

Banana Pudding Cookie Tips

Petite Cookies: These banana cookies are on the small side. If you want to make them larger, use a medium-sized cookie scoop, but you may find that you need to increase the baking time by a few minutes.

Give them a Drizzle: A drizzle of melted white chocolate added once the cookies are cooled would be so pretty on these.

Measure out the flour correctly, by spooning the flour into a measuring cup and then leveling the top of the cup with the flat edge of a butter knife. Do not scoop your measuring cup into the flour, that will compact it too much. Also, don’t sift the flour before measuring, that will add too much air.

Use Instant Pudding: the cook and serve pudding mix isn’t going to work the same way in the recipe. Instant Pudding gives us the right amount of starch and creamy banana flavor that we want.

Be Careful not to overbake the cookies: You want to remove banana pudding cookies from the oven just as they start to brown on the bottom.

Freezing Banana Pudding Cookies

These banana pudding cookies freeze very well! After you’ve baked your cookies and let them cool completely, place them in a freezer-safe zip-top bag and freeze for up to 1 month. Allow them to thaw to room temperature before serving.

More Easy Dessert Recipes to Bake

• Banana Blueberry Muffins
• Ricotta Cookies
• Chocolate Lasagna

Recipe FAQs

If you love banana pudding or banana cream pie like I do, I know you’re going to love making this easy recipe for banana pudding cookies. They are so soft and chewy and have that perfect amount of sweet banana flavor.