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Southern Banana Pudding Cookies

Southern Banana Pudding Cookies

Soft and chewy cookies combining classic banana pudding flavors with vanilla and bananas. Easy to make, these treats offer a delightful texture and sweet banana taste perfect for dessert.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Course cookie, Dessert
Cuisine American
Servings 24 people
Calories 150 kcal

Equipment

  • 1 baking sheet lined with parchment paper
  • 1 mixing bowl
  • 1 electric mixer or hand whisk
  • 1 cookie scoop or tablespoon
  • 1 wire rack for cooling

Ingredients
  

  • 2 medium ripe bananas mashed
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup unsalted butter softened
  • ¾ cup granulated sugar
  • ½ cup packed brown sugar
  • 1 teaspoon vanilla extract
  • 1 package 3.4 oz instant vanilla pudding mix
  • 1 large egg
  • ½ cup chocolate chips optional
  • Powdered sugar for dusting
  • Whipped cream for serving
  • Banana slices for garnish

Instructions
 

  • Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
  • In a medium bowl, whisk together flour, baking soda, baking powder, salt, and instant vanilla pudding mix.
  • In a large mixing bowl, cream together softened butter, granulated sugar, and brown sugar using an electric mixer until light and fluffy.
  • Beat in the egg, mashed bananas, and vanilla extract until well combined.
  • Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  • Fold in chocolate chips if desired.
  • Drop rounded balls of dough onto the prepared baking sheet, spaced about 2 inches apart.
  • Bake for 10 to 12 minutes or until edges are golden and centers are set but soft.
  • Allow cookies to cool on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.
  • Lightly dust cooled cookies with powdered sugar.
  • Serve topped with whipped cream and a slice of banana for garnish.

Notes

  • Use vegan butter and plant-based milk for dairy-free option.
  • Substitute gluten-free flour blend to make gluten-free.
  • Reduce sugars or use substitutes for lower sugar version.
  • Add nuts or cinnamon to customize flavor.
  • Store cookies in an airtight container for up to 3 days.