Banana Pudding Cookies are soft, chewy, and taste like banana cream pudding in cookie form.
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Banana Pudding Cookies are the best way to cure your banana cream craving because the pudding is baked right into the batter!
Banana Pudding Cookies With White Chocolate Chips
Our easy Banana Pudding Cookie recipe creates a big batch of banana-flavored white chocolate chip cookies with the tender, chewy consistency and sweet, buttery batter of my Strawberry Pudding Cookies and my Chocolate Pudding Cookies.
Cookies made with instant banana pudding elevate basic baked goods into the most delicious, thick, moist desserts with the classic banana pudding flavor.
Recipes with banana pudding mix require minimal effort to get maximum taste and texture because the flavoring and thickening agents come from the pudding powder baked right into the batter.
Why We Love Banana Cream Pudding Cookies
- Quick and easy to make with a few shortcuts.
- Uses a handful of simple ingredients.
- Super soft, moist and deliciously dense
- Fun way to get your banana pudding fix in cookie form!
- Convenient way to make melt-in-your-mouth cookies that stay soft and moist for days without preparing the actual pudding.
- Perfect for potlucks, picnics, lunch boxes, and after-school snacks.
Banana Pudding Cookies Ingredients
- Snickerdoodle cookie mix: You can substitute a sugar cookie mix for similar results. I used a Betty Crocker mix, but feel free to use your favorite brand.
- Instant banana cream pudding mix: I used the Great Value Brand of pudding for these cookies.
- Banana
- Egg
- Salted butter: You can substitute unsalted butter, but add a pinch of salt for flavor.
- Vanilla wafers
- White chocolate chips
Substitutions and Additions
- Change The Cookie Mix: Try this recipe with an oatmeal cookie mix for a bit more texture or a peanut butter cookie mix for more flavor!
- Pick Your Pudding: In a pinch, you can use an instant vanilla pudding mix instead, but be aware that the cookies may not have as much banana flavor.
- Other Add-In Ideas: The white chocolate chips and vanilla wafers make these cookies irresistible, but you can change them up with your favorite add-ins. Try subbing out the white chocolate chips for peanut butter chips, dark chocolate chips, or even raisins for a healthier option! You can also switch out the vanilla wafers with graham crackers or add some dried cranberries or extra chips.
- Tasty Toppings: Try topping these cookies with a bit of whipped cream or ice cream, a side of pudding, or sprinkle on some brown sugar for added decadence.
How to Make Banana Pudding Cookies
- Create The Cookie Dough: Whisk together the cookie mix and the pudding mix until combined. Beat in the mashed banana, egg, and butter until a soft, thick dough forms. Fold in the vanilla wafers and white chocolate chips. (Image 1 and 2)
Pro Tip: You can discard the cinnamon sugar packet or save it for another use - Bake The Cookie Batter Balls: Scoop and roll the batter into a round shape. Place on cookie sheet, 1-2 inches apart, and bake at 350 degrees Fahrenheit for 9-13 minutes. (Image 3 and 4)
Pro Tip: The cookies are done when the edges are set and just begin to get golden brown. - Serve: Cool for 5 minutes before serving. Enjoy!
Tips For Making The Best Banana Pudding Cookies
- If necessary, you can use graham crackers instead of Vanilla Wafers, but the flavor will be different, and the texture may change as well. Mini or regular-sized vanilla or Nilla wafers all work best.
- Make sure to use instant pudding mix and not the “cook and serve” kind.
- Don’t forget, you are not making the actual pudding, rather you are simply adding the powder to your cookie batter.
- The best type of banana to use for this recipe is a well-ripened one that can easily be mashed. These provide the most flavor and also help keep the dough smooth.
- These cookies are delicious warm from the oven or at room temperature.
How to Store Recipe Name
- To Store: You can store the Banana Pudding Cookies in an airtight container at room temperature for up to 5 days.
- To Freeze: You can freeze these cookies in a freezer-safe container for up to 3 months.
More Easy Banana Recipes
Other Easy Cookie Recipes
- Rainbow Sprinkle Cookies
- Twix Cookies
- Dog Birthday Cookies
- M&M Pudding Cookies
- Birthday Cake Pudding Cookies
- M&M Pudding Cookies
- Cinnamon Cream Cheese Cookies
- Thumbprint Cookies with Icing
Banana Pudding Cookies
Serves — 24
Banana Pudding Cookies are soft, chewy, and taste like banana cream pudding in cookie form.
Prep Time 10 minutes
Cook Time 9 minutes
Total Time 19 minutes
Ingredients
- 17.9 ounce bag snickerdoodle cookie mix
- 3.4 ounce box banana cream instant pudding mix
- 1 banana mashed
- 1 Large egg
- ¼ cup (½ stick) salted butter softened
- 1 cup vanilla wafers roughly chopped
- 1 cup white chocolate chips
Instructions
- Preheat the oven to 350 degrees Fahrenheit and line at least two half sheet baking sheets with parchment paper.
- In a large mixing bowl, whisk together the snickerdoodle cookie mix (you can discard the cinnamon sugar packet or save it for another use) and the banana instant pudding mix until combined.17.9 ounce bag snickerdoodle cookie mix, 3.4 ounce box banana cream instant pudding mix
- Using a hand or stand mixer, beat in the mashed banana, egg and salted butter until a soft, thick dough forms.1 banana, 1 Large egg, ¼ cup (½ stick) salted butter
- Fold in the vanilla wafers and white chocolate chips.1 cup vanilla wafers, 1 cup white chocolate chips
- Using a 1½ Tablespoon cookie scoop, scoop out the cookies and roll them into balls.
- Place the cookie dough balls on the cookie sheets, 1-2 inches apart from each other and the edges.
- Bake for 9-13 minutes or until the edges are set and just begin to get golden brown.
- Remove from the oven and cool for 5 minutes before removing from the baking sheets to serve warm or cool completely on a cooling rack.
Jenn’s Notes
Storage:
- To Store: You can store the Banana Pudding Cookies in an airtight container at room temperature for up to 5 days.
- To Freeze: You can freeze these cookies in a freezer-safe container for up to 3 months.
- If absolutely necessary you can use graham crackers instead of the Vanilla Wafers, but the flavor will be different and the texture may change as well. Mini or regular sized vanilla or Nilla wafers all work best.
- Make sure to use instant pudding mix and not the “cook and serve” kind.
- Don’t forget, you are not making the actual pudding, rather you are simply adding the powder to your cookie batter.
- The best type of banana to use for this recipe is a well ripened one that can easily be mashed. These provide the most flavor and also help keep the dough smooth.
- These cookies are delicious warm from the oven or at room temperature.
Nutrition Info
Calories: 192kcal | Carbohydrates: 29g | Protein: 2g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 14mg | Sodium: 125mg | Potassium: 56mg | Fiber: 1g | Sugar: 20g | Vitamin A: 74IU | Vitamin C: 0.5mg | Calcium: 17mg | Iron: 0.1mg
