Here’s a soft, nostalgic recipe for Banana Pudding Cookies—all the flavors of classic banana pudding in cookie form 🍌🍪
🍌 Banana Pudding Cookies
Makes
About 24 cookies
Ingredients
Cookies
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½ cup (115 g) unsalted butter, softened
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¼ cup (50 g) granulated sugar
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½ cup (100 g) light brown sugar
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1 large egg
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½ cup mashed ripe banana (about 1 large banana)
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1 tsp vanilla extract
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1 (3.4 oz) box instant banana pudding mix
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2 cups (250 g) all-purpose flour
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½ tsp baking soda
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¼ tsp salt
Mix-Ins
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1 cup crushed vanilla wafers
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½ cup white chocolate chips (optional)
Instructions
1️⃣ Make the Dough
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Cream butter and sugars until fluffy.
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Beat in egg, banana, and vanilla.
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Mix in dry pudding mix.
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Stir in flour, baking soda, and salt just until combined.
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Fold in vanilla wafers and white chocolate chips.
2️⃣ Chill
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Chill dough 30–45 minutes for best texture.
3️⃣ Bake
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Preheat oven to 350°F (175°C). Line baking sheets with parchment.
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Scoop 1½-tbsp portions, spacing 2 inches apart.
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Bake 10–12 minutes until edges are set but centers stay soft.
4️⃣ Cool
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Cool on baking sheet 5 minutes, then transfer to a rack.
Tips for Best Banana Pudding Flavor
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Use very ripe bananas (lots of brown spots).
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Don’t overbake—cookies firm up as they cool.
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Crushed wafers should be coarse, not powdery.
Optional Finishes
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Drizzle with vanilla glaze
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Dust lightly with powdered sugar
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Top with whipped cream just before serving (for parties)
Storage
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Store airtight at room temp 2 days or refrigerated up to 5 days.
If you’d like, I can also provide:
• a stuffed cream version
• gluten-free adaptation
• or mini cookie bars