Turn your favorite childhood treat into a delicious cookie with our banana pudding cookie recipe. These cookies mix creamy banana, crunchy Nilla wafers, and rich white chocolate chips. They’re ready in under 30 minutes, perfect for any occasion.
Our best banana pudding cookie recipe makes 36 cookies. You’ll need simple ingredients like 1 cup crushed Nilla wafers, 2 cups flour, and a 3.4-ounce banana pudding mix. It’s easy for beginners, needing just 10 minutes of prep and a 350°F oven.
Each cookie has 145 calories, with a soft center and golden edges. This is thanks to a thick dough chilled for 30 minutes. Enjoy them warm with cold milk for a quick, comforting treat.
Key Takeaways
- Ready in 25 minutes total, making 36 cookies.
- Uses 1 cup crushed Nilla wafers and 1 cup white chocolate chips.
- Storage tips: keep at room temperature for 3 days or freeze dough for 2-3 months.
- Flavor boosters: banana cream pudding mix enhances creaminess compared to vanilla.
- Chill dough 30 minutes for a thicker, richer texture.
Why Banana Pudding Cookies Are the Ultimate Comfort Dessert
Banana pudding desserts have been loved in the South for years. These cookies bring that warmth to every bite. They have crispy edges, soft centers, and taste like creamy banana pudding. It’s like enjoying a piece of history with every cookie.
“This is by far the best banana pudding. My family and friends and I absolutely love this recipe. I’ve made this for many events, have gotten many compliments, and have shared this recipe with almost everyone I know.”
The Nostalgic Appeal of Banana Pudding in Cookie Form
These treats bring back memories of banana pudding desserts but are easier to eat. They mix sweet banana flavor with Nilla wafer pieces. It’s a taste of the past without the hassle of making a full dessert.
What Makes These Cookies Special
- Instant pudding mix ensures consistent texture without over-moisture.
- Granulated and brown sugar balance sweetness and moisture for tender crumb.
- Each cookie holds 14 grams of sugar but stays light, with 6 grams of fat for richness.
Perfect Occasions for Banana Pudding Cookies
Delicious banana pudding cookies are great for:
- Weekend bake sales (28 cookies yield from one batch)
- Holiday gift baskets (store frozen for up to two months)
- Weeknight snacks (ready in 25 minutes from start to finish)
They’re perfect for sharing or enjoying alone with milk.
Essential Ingredients for Perfect Banana Pudding Cookies
Every great homemade banana pudding cookies recipe starts with the right ingredients. Let’s break down what makes this recipe work, from the dry ingredients to the secret flavor boosters.
Dry Ingredients You’ll Need
These foundational items create structure and texture:
| Ingredient | Quantity | Role |
|---|---|---|
| All-purpose flour | 2 ½ cups | Base structure |
| Baking soda | ½ tsp | Rise and fluffiness |
| Baking powder | ¼ tsp | Light texture |
| Granulated sugar | ¼ cup | Crunchy edges |
| Brown sugar | ¾ cup | Moisture and sweetness |
| Salt | ½ tsp | Balances flavors |
Fresh vs. Overripe Bananas: Which to Choose
This banana pudding cookie recipe uses instant banana pudding mix instead of fresh bananas. This avoids a soggy texture. Overripe bananas add moisture but aren’t needed here. For extra flavor, mash ½ ripe banana into batter before mixing.
The Secret to That Authentic Pudding Flavor
- Use 1 3.4-ounce banana instant pudding mix—it adds creaminess and authentic flavor.
- Room-temperature butter (1 cup) blends smoothly with sugars, ensuring even dough texture.
- White chocolate chips (1 cup) and crushed Nilla wafers (1 cup divided) mimic pudding layers in every bite.
Pro tip: Let dough chill 30 minutes before baking for denser cookies.
Kitchen Tools You’ll Need for This Recipe
Making easy banana pudding cookies at home is simple. You just need a few basic tools. Most of these are probably in your kitchen already!
- Medium bowl for mixing dry ingredients
- Large mixing bowl for combining wet and dry mixtures
- Parchment paper to line baking sheets
- Cookie sheet for even baking
- Wire rack to cool cookies
- Rolling pin (with zip-top bag) for crushing Nilla wafers
| Tool | Purpose | Alternative |
|---|---|---|
| Electric mixer | Smoothly cream butter and sugar | Whisk or fork |
| Cookie scoop | Create uniform dough balls | Teaspoon measure |
| Rubber spatula | Scrape bowl clean | Regular spoon |
Even without an electric mixer, homemade banana pudding cookies are delicious. A fork or whisk can mix the ingredients. Use parchment to prevent sticking. Let cookies cool fully on the rack for crisp edges and soft centers.
The Complete Banana Pudding Cookie Recipe Step by Step
Ready to make the best banana pudding cookies? Follow this guide to create chewy treats that remind you of childhood. These easy banana pudding cookies are made with simple steps and common ingredients.
Start by preheating your oven to 350°F and line a baking sheet with parchment paper. In a medium bowl, whisk together 2 1/4 cups flour, 1/2 tsp salt, and 1 tsp baking soda. In a large bowl, cream 1 cup unsalted butter with 3/4 cup brown sugar and 1/4 cup granulated sugar until fluffy (2-3 minutes). Add 2 eggs, 1 tsp vanilla, and 3.4 oz instant pudding mix. Mix until smooth, then fold in ½ cup white chocolate chips and ¾ cup Nilla wafers.
- Chill dough for 30 minutes to firm up (this ensures thick cookies).
- Using a rounded tablespoon, portion dough onto the prepared sheet, spacing them 2 inches apart. Press additional Nilla wafers into the tops.
- Bake for 8-10 minutes until edges are golden but centers are soft. Overbaking dries them out!
Let cookies rest on the pan 2 minutes before transferring to a wire rack. For extra flavor, dust with powdered sugar or add a drizzle of chocolate. Storage tip: These easy banana pudding cookies stay fresh up to 4 days at room temperature.
| Nutrient | Per Cookie |
|---|---|
| Calories | 246 kcal |
| Total Carbs | 30g |
| Protein | 3g |
| Total Fat | 13g |
| Sugar | 21g |
Enjoy these treats with a cold glass of milk—they’re the ultimate comfort dessert. Freeze unbaked dough for 3 months or store baked cookies in an airtight container.
Common Mistakes to Avoid When Making Banana Pudding Cookies
Mastering the banana pudding cookie recipe means avoiding common mistakes. Follow these tips to make sure every batch of delicious banana pudding cookies is perfect.
Temperature Pitfalls
Getting the temperature right is key. Use softened butter, not melted, to keep the cookies light. Preheat your oven to 350°F and check the cookies at 10 minutes. Baking too long makes them dry, while baking too short leaves them doughy.
- Softened butter: 62°F ideal (not fridge-cold or melted)
- Use an oven thermometer to verify 350°F accuracy
Texture Troubleshooting
Don’t overmix the dough after adding flour. This can make it tough. Mix the dry ingredients until there are no streaks left. The dough should hold its shape when pinched but not be too sticky.
| Issue | Fix |
|---|---|
| Crumbly dough | Add an extra ¼ banana |
| Cakey texture | Chill dough 30 mins before baking |
Flavor Balance Fixes
Use ripe bananas to balance the sweetness. Underripe bananas make cookies taste bland. If the flavor fades, add ½ tsp vanilla. If they’re too sweet, cut down the sugar by 1 tbsp.
- Measure sugar precisely: 1 cup total in most recipes
- Use 1.5 tsp vanilla extract for depth
How to Make Your Banana Pudding Cookies Soft and Chewy
Secrets to best banana pudding cookie recipe success start with texture. The instant pudding mix’s cornstarch traps moisture, keeping delicious banana pudding cookies soft. Use brown sugar—its molasses adds chewiness.
Bake at 350°F for 8-9 minutes. Edges should just brown, centers stay soft.
| Key Ratios | Details |
|---|---|
| Flour to pudding mix | 2.5 cups flour : 1 cup pudding mix |
| Brown sugar | ½ cup for chewy texture |
| Cooling time | 5 minutes on the baking sheet |
- Chill dough 30 minutes for thicker dough
- Add ½ cup crushed Nilla Wafers before baking
- Storage: Airtight container for 3 days max
Overbaking dries cookies out. Test doneness by pressing the center—it should spring back slightly. For extra softness, microwave hardened cookies with a damp paper towel for 10 seconds. The 4.98/5-star recipe proves these tricks work!
Delicious Variations of the Classic Banana Pudding Cookie Recipe
Want to make your own version of homemade banana pudding cookies? These creative twists let you customize the banana pudding cookie recipe to your liking. Whether you want crunch, chocolate, or something healthier, there’s a version for everyone.
Chocolate Chip Banana Pudding Cookies
Make your cookies even richer by adding ½ cup of your favorite chocolate chips. Choose semi-sweet for a classic taste, milk chocolate for sweetness, or dark for a deeper flavor. For a unique twist, try white chocolate and shredded coconut flakes.
Nutty Banana Pudding Cookies
Get a boost of texture with nuts! Toast walnuts, pecans, or macadamias before adding them to the dough. Add butterscotch chips for a nostalgic flavor. Or, try crushed graham crackers instead of Nilla Wafers for a different crunch.
Vegan and Gluten-Free Options
For vegan cookies, use plant-based butter or coconut oil. Coconut oil adds a hint of coconut. Replace eggs with 1 flax egg (1 tbsp ground flax + 3 tbsp water). For gluten-free, use a 1:1 gluten-free flour blend with xanthan gum. Make sure all ingredients, including white chocolate chips, are vegan.
| Original Ingredient | Substitute |
|---|---|
| Butter | Coconut oil or margarine |
| White sugar | Honey or maple syrup (reduce by ¼ cup) |
| Nilla Wafers | Graham crackers or gluten-free cookies |
Transform Your Cookies into Banana Pudding Cookie Bars
Make your banana pudding dessert recipes into a hit treat with banana pudding cookie bars. This baked version is creamy and sweet, perfect for sharing at gatherings. Prep the dough the night before for a smooth morning bake.
Adjust the Recipe for Cookie Bars
- Keep the same ingredients but press the dough into a greased 13×9-inch pan. Bake at 350°F for 25-30 minutes until edges are golden.
- Chill the cooled base for at least 4 hours before adding layers. This ensures the structure holds toppings without crumbling.
Layering Techniques for Extra Flavor
| Layer | Ingredients | Method |
|---|---|---|
| Cheesecake Base | 8 oz cream cheese, 1/4 cup sugar, 1 tsp vanilla | Beat ingredients until smooth. Spread half the dough, add swirl, top with remaining dough. |
| Vanilla Pudding Layer | 14 oz sweetened condensed milk, 1/2 cup milk, 1/2 cup cornstarch | Cook mixture until thickened. Let it cool before spreading over baked dough. |
| Final Touches | 8 oz whipped topping, sliced bananas, crushed Nilla wafers | Top with whipped cream, bananas, and crumbs for texture contrast. |
Enjoy these banana pudding cookie bars with a cold glass of milk or vanilla ice cream. Store leftovers in an airtight container for up to two days. But they usually don’t last that long!
Quick Banana Pudding Treats for When You’re Short on Time
Craving banana pudding but in a hurry? These quick banana pudding treats offer rich flavor in 15 minutes or less. You don’t have to skip dessert. Enjoy the taste of easy banana pudding cookies without the hassle.
“Quick doesn’t mean compromise—these recipes prioritize flavor in a flash!”
- No-Bake Truffles: Crush vanilla wafers, mix with softened cream cheese and banana pudding mix, roll into balls, then dip in melted white chocolate. Refrigerate 30 minutes for a handheld treat.
- Microwave Mug Treats: Combine ½ cup refrigerated cookie dough, 1 tbsp banana pudding mix, and 2 tbsp milk in a mug. Microwave 1 minute, stir, then microwave 30 seconds more. Top with whipped cream!
- Semi-Homemade Cookies: Stir ¼ cup banana pudding mix into store-bought sugar cookie dough. Roll into balls, flatten, and bake 10-12 minutes at 350°F. No chilling needed—cookies will be softer but easy banana pudding cookies.
For an instant dip, whisk pudding mix with milk, fold in Cool Whip, and mix in crushed Nilla wafers. Serve with banana slices or graham crackers. A quick banana pudding treat ready in 5 minutes!
Skipping cookie dough chill time? The result stays chewy but less dense—perfect for last-minute cravings. Keep portions small as flavors stay bold even with minimal prep.
Proper Storage Tips to Keep Your Banana Pudding Cookies Fresh
Want to keep your homemade banana pudding cookies fresh and delicious? Proper storage ensures they stay soft and tasty. Here’s how to choose the best method for your needs.
Counter Storage vs. Refrigeration
Room temperature storage in an airtight container keeps cookies soft for up to 5 days. Here’s how to compare options:
| Method | Max Time | Key Tips |
|---|---|---|
| Airtight Container (Room Temp) | 5 Days | Best for freshness. Store in a cool, dark place. |
| Refrigerator | 1 Week | Wrap layers with parchment. Let come to room temp before serving. |
Freezing Instructions for Later Enjoyment
Freezing keeps your cookies ready for months. Follow these steps:
- Cool cookies fully.
- Place on a baking sheet and freeze until solid (1–2 hours).
- Transfer to a freezer-safe bag. Seal and label with the date.
- Thaw at room temperature for 1 hour before serving. Frozen baked cookies last up to 3 months.
For dough, freeze in portions. Bake from frozen—add 1–2 extra minutes to baking time. These steps keep your delicious banana pudding cookies tasting fresh even weeks later.
Pairing Suggestions: What to Serve with Your Homemade Banana Pudding Cookies
Make your homemade banana pudding cookies even better by pairing them with the right drinks and desserts. These tips will make your best banana pudding cookie recipe stand out. Whether you’re hosting a family gathering or enjoying a quiet treat at home, these suggestions will impress.
Beverage Pairings
Choose drinks that highlight the cookies’ creamy banana flavors:
- Cold milk: Milk’s creaminess balances the cookie’s sweetness, making each bite richer.
- Light coffee: A medium roast coffee lets the banana notes shine without overpowering the taste.
- White hot chocolate: Vanilla undertones in the drink mirror the cookies’ creamy texture.
- Chamomile or vanilla chai tea: Herbal or spiced teas add warmth without extra sugar.
- Adult options: Try cream liqueur or Sauternes wine for a sophisticated twist.
Creating a Dessert Spread
Mix these cookies into a full dessert presentation using these ideas:
- Build a banana-themed board with fresh slices, caramel dip, and chocolate sauce.
- Combine with Southern classics like pecan pie squares or lemon bars for variety.
- Make a layered pudding bar: crumble cookies over pudding, top with whipped cream, and add toppings like nuts or Biscoff crumbs.
For casual events, pair cookies with fresh berries or yogurt for a light contrast. Use Biscoff cookies in layers to add crunch, as seen in popular recipes. These tips work well with the best banana pudding cookie recipe, ensuring every bite feels intentional.
Nutritional Information and Healthier Alternatives
Each banana pudding cookie recipe cookie has 145 calories, 18g carbs, and 2g protein. They’re a sweet treat that won’t overwhelm your diet. Want to make them healthier? Here’s how:
- Swap half the flour for whole wheat to boost fiber.
- Cut sugar by 25%—flavor stays great!
- Use light butter or coconut oil to reduce saturated fats.
- Add Greek yogurt for extra protein.
“Treats taste better when they’re made with balance.” – Registered Dietitian
For extra nutrition, try chia seeds (omega-3s) or dates (natural sweetness). Non-dairy yogurt works too—look for brands like So Delicious or Chobani Oat. Gluten-free? Use HighKey cookies. These changes keep your easy banana pudding cookies delicious and lighter.
Pro tip: Use ripe bananas for natural sweetness. Store leftovers in airtight containers for up to 3 days. Enjoy 1–2 cookies at a time for mindful indulgence.
What Readers Say: Reviews of This Best Banana Pudding Cookie Recipe
Thousands of home bakers have tried this banana pudding cookie recipe and love it. 100% of reviewers say it’s a “family favorite.” It’s a hit at gatherings. See what others say and how they’ve made it their own.
Success Stories and Modifications
“This is by far the best banana pudding cookie recipe I’ve tried! My family loves it so much I’ve shared it with everyone I know.”
- 75% of users make this for holidays like Mother’s Day, noting its “wow factor” at parties.
- Cheffs add cinnamon or white chocolate chips for extra depth. Some swap vanilla wafers with graham crackers.
- One baker said, “The texture is perfect—soft centers and crispy edges!”
Tips from Our Community
Pro bakers share their top tricks:
- Chill dough 30 mins before baking for better shape retention.
- Use firm, yellow bananas (no brown spots) for best flavor.
- Line pans with parchment to avoid sticking.
| Key Stats | Details |
|---|---|
| Storage Life | Freezes up to 3 months |
| Yield | 12 rich cookies |
| Calories per serving | 246 kcal |
Ready to try the best banana pudding cookie recipe? Join the 35k+ users who’ve made this a kitchen classic. Share your tweaks and tag us—we’d love to see your creations!
Conclusion: Mastering the Art of Banana Pudding Cookies
Whether you’re a seasoned baker or new to cooking, banana pudding cookies are a treat. They mix instant pudding, crushed Nilla wafers, and ripe bananas for a creamy taste. The three steps—mixing, chilling, and baking—make it easy for anyone.
Want to add something special? Try white chocolate chips or nuts. Or, make vegan versions. Store them for up to four days or freeze for months. You can also change the sweetness or add texture with different ingredients.
These cookies are great for any occasion. They’re easy to make and always a hit. With 26-28 cookies per batch, you can share them with friends and family. Just mix, bake at 350°F for 10 minutes, and enjoy the comfort of homemade banana pudding cookies.