Banana Pudding Cookies

By Lily | Last modified on Mar 15, 2026

Featured in: Desserts

If we were sitting at my kitchen table right now, I would push over a warm plate of Banana Pudding Cookies and say careful, they are a little soft in the middle. These cookies bring the best parts of banana pudding and marry them with a chewy cookie texture and the delightful crunch of vanilla wafers. From the first bite, you’ll understand why even a broken cookie can satisfy dessert cravings in this house!

I make these whenever I want banana pudding vibes without the fuss of assembling a trifle. The dough comes together quickly, perfect for busy weekdays, and yields cookies with a soft center and crispy edges that always delight my family and neighbors alike.

Why You’ll Love This Recipe

Soft, chewy cookies combine banana pudding flavor with crunchy vanilla wafers for irresistible texture.
Quick and simple dough prep makes this perfect for busy weeknights or impromptu baking sessions.
Customizable ingredients let you tweak sweetness, add chocolate, or swap fats without losing charm.

Ingredients

Unsalted butter (115 g): Softened to room temperature, or browned then cooled for added nutty flavor in your cookies.
Light brown sugar (3/4 cup, packed): Adds caramel notes and moisture, darker brown sugar works for a richer taste.
Granulated sugar (1/4 cup): Makes the cookie edges crisp while maintaining a chewy center.
Large egg (1 whole, room temp): Binds the dough and adds tenderness; room temperature is ideal but cold works.
Extra egg yolk (1): Enhances softness and richness, keeping cookies tender and chewy.
Vanilla extract (1 tsp): Use a good quality vanilla for depth of flavor; any decent extract will do.
Ripe banana (about 60 g, mashed): Half of a very ripe banana, mashed smooth; too much can make cookies cakey.
Instant banana cream pudding mix (3.4 oz/one small box): Use dry mix only for authentic banana flavor and moist texture.
All-purpose flour (1 1/2 cups/190 g): Forms the cookie base; spoon and level for best results.
Baking soda (1/2 tsp): Helps cookies rise and spread evenly.
Baking powder (1/4 tsp, optional): Adds slight lift and softness, but not essential.
Fine salt (1/2 tsp): Balances sweetness and enhances flavor depth.
Vanilla wafer cookies (1 cup, roughly crushed): Adds nostalgic crunch and texture with chunks and crumbs.
White chocolate chips (3/4 cup) or chopped white chocolate: Adds creamy sweetness, milk chocolate or none can be substituted.
Pinch of cinnamon (optional): Lifts banana flavor with warm spice notes.

Instructions

Cream Butter and Sugars: In a large bowl, beat the softened butter with both the brown and granulated sugars until the mixture is creamy and slightly fluffy, about 2-3 minutes. Using a mixer speeds this up, but a sturdy spoon works too. This step ensures your cookies have a tender crumb and subtle airiness.
Add Eggs, Vanilla, and Banana: Beat in the whole egg, extra yolk, and vanilla extract until the batter is glossy and smooth. Stir in the mashed banana until just combined; the batter might look slightly split, but that’s normal and will come together once dry ingredients are added.
Combine Dry Ingredients: In a separate bowl, whisk together the flour, dry banana pudding mix, baking soda, baking powder (if using), and salt. Whisking ensures these leavening agents are evenly distributed for consistent rise and texture.
Mix Dry Ingredients into Wet: Gently fold the dry ingredients into the wet banana mixture. Stir just until no dry streaks remain, being careful to avoid overmixing; overworked dough leads to cakey cookies instead of chewy.
Incorporate Vanilla Wafers and Chocolate: Fold in the crushed vanilla wafer cookies and white chocolate chips, reserving a small handful to press on top before baking. These add delightful crunch and bursts of sweetness in every bite.
Chill the Dough (If Possible): Cover and chill the dough for 20-30 minutes to help the cookies maintain thickness while baking. If you’re eager to bake immediately, you’ll still get tasty cookies but they might spread thinner.
Prepare to Bake: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or lightly grease them. Proper preparation prevents sticking and promotes even baking.
Scoop and Bake: Scoop dough by two-tablespoon portions onto baking sheets, spacing cookies a couple of inches apart to allow expansion. Bake for 9-11 minutes until edges are lightly golden but centers still look slightly underdone; they will finish cooking on the hot baking sheet, resulting in soft centers.
Add Final Touch and Cool: Right out of the oven, gently press a few reserved vanilla wafer pieces and chocolate chips on top for visual appeal. Let cookies cool on the sheet for five minutes, then transfer to wire racks to cool completely.

You Must Know

Use only half a banana to avoid cakey textures, especially if your banana is large.
Different brands of pudding mix affect cookie softness; store brands can yield softer cookies.
If dough is sticky, chill longer or add a tablespoon of flour; if dry, add a teaspoon of milk to hydrate.
Rotate baking sheets halfway through baking for even color and browning.
Parchment paper yields crisper cookie edges compared to silicone mats.

Storage Tips

Store cooled Banana Pudding Cookies in an airtight container at room temperature for up to 4 days. They also freeze well for up to 2 months; thaw at room temperature before serving.

Serving Suggestions

Enjoy these cookies warm with a glass of milk or iced coffee for a comforting treat. They also pair beautifully with vanilla ice cream for a simple dessert upgrade.

Professional Tips

Brown the butter for a nutty, caramel depth if time allows; it’s worth the wait.
To keep cookie sizes uniform, use a medium cookie scoop or two spoons to shape dough.
If substituting fats, coconut oil works well but may slightly change texture.
Experiment with mix-ins like toasted coconut or peanut butter swirls for unique twists.

FAQs

Can I use fresh banana slices instead of mashed banana in the dough?: Fresh banana slices on top tend to get soggy and do not bake well. It’s best to use mashed banana in the dough for consistent texture.
What happens if I overmix the dough?: Overmixing develops gluten which leads to cakey, less chewy cookies. Mix only until no dry streaks remain for best results.
Can I substitute the instant banana pudding mix?: You can use store brand pudding mixes, but keep in mind texture and softness may vary slightly.
How ripe should the banana be?: Use a very ripe banana with brown speckles for optimal sweetness and flavor. Avoid green or underripe bananas.
What if I don’t have white chocolate chips?: You can substitute milk chocolate or skip chocolate entirely if you prefer a less sweet cookie.
Can I make the dough ahead of time?: Yes, chilling the dough for up to 24 hours deepens flavor and improves texture. Bring to room temperature before scooping.
Are these cookies gluten-free?: No, these cookies contain all-purpose flour. For a gluten-free version, substitute with a gluten-free flour blend and test texture accordingly.