Name: Best Banana Pudding Cookies Recipe - Soft & Chewy Treats
Prep time: 50 min
Cook time: 12 min
Total time: 1 h 15 min
Yield: 24-30 cookies
Ingredients: 2 ½ cups (300g) all-purpose flour; 1 teaspoon baking soda; ½ teaspoon salt; 1 (3.4 ounce / 96g) box instant banana cream pudding mix; 1 cup (226g) unsalted butter, softened; ¾ cup (150g) granulated sugar; ½ cup (110g) packed light brown sugar; 2 large eggs, room temperature; 1 teaspoon pure vanilla extract; 1 cup (240g) ripe bananas, mashed; 1 ½ cups crushed vanilla wafers, plus extra for garnish; ½ cup white chocolate chips (optional); 4 ounces (113g) cream cheese, softened; ½ cup (60g) powdered sugar, sifted; 2 tablespoons milk or heavy cream; ½ teaspoon pure vanilla extract

Banana Pudding Cookies Recipe: Imagine taking all the creamy, comforting flavors of your favorite classic Southern dessert and transforming them into a perfectly portable, delightfully chewy cookie. That’s precisely what this recipe delivers!

The Sweet History Behind a Beloved Flavor

I’ve always adored the comforting embrace of a traditional banana pudding, a true staple of American culinary heritage, particularly cherished in the South. It evokes memories of family gatherings, potlucks, and simple, sweet moments shared around a table, symbolizing warmth and heartfelt hospitality.

This innovative Banana Pudding Cookies Recipe takes that beloved nostalgia and wraps it into a convenient, irresistible treat. People absolutely adore this dish not just for its incredible taste—the authentic banana flavor, the sweet vanilla notes reminiscent of wafers, and the rich, creamy essence—but also for its delightful texture. Each cookie is wonderfully soft, often featuring delightful bits of vanilla wafers or creamy pudding mix, creating a truly unique and satisfying experience. It’s the ultimate combination of convenience and indulgence, bringing the soul-soothing qualities of banana pudding to a new, exciting form that’s perfect for sharing, gifting, or simply enjoying on your own.

Ingredients:

For the Banana Pudding Cookies:

2 ½ cups (300g) all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 (3.4 ounce / 96g) box instant banana cream pudding mix (not cook and serve)
1 cup (226g) unsalted butter, softened to room temperature
¾ cup (150g) granulated sugar
½ cup (110g) packed light brown sugar
2 large eggs, at room temperature
1 teaspoon pure vanilla extract
1 cup (about 2 medium) ripe bananas, mashed (about 240g)
1 ½ cups crushed vanilla wafers (about 40-50 wafers), plus extra for garnish
½ cup white chocolate chips (optional, but I love the addition!)

For the Cream Cheese Drizzle: (Optional, but highly recommended for the full banana pudding experience!)

4 ounces (113g) cream cheese, softened
½ cup (60g) powdered sugar, sifted
2 tablespoons milk or heavy cream
½ teaspoon pure vanilla extract

Gathering Your Tools and Preparing the Dry Ingredients

1. Before I even think about mixing, I always like to take a moment to gather all my ingredients and tools. This way, everything is at my fingertips when I need it, making the process much smoother and more enjoyable. So, first things first, let’s preheat our oven to 350°F (175°C). While the oven is warming up, I like to line a couple of large baking sheets with parchment paper or silicone baking mats. This is a crucial step for preventing sticking and ensuring easy cleanup, which is always a win in my book!

2. Next, I grab a medium-sized bowl and begin to combine my dry ingredients for these delightful Banana Pudding Cookies. I carefully measure out my all-purpose flour, making sure to level it off properly to avoid a dense cookie. To the flour, I add the baking soda and salt. These two are critical for the cookie’s rise and balancing the sweetness. Then comes one of the stars of our “Banana Pudding Cookies Recipe”: the instant banana cream pudding mix. I simply pour the contents of the box into the bowl. I give all these dry ingredients a good whisk together, ensuring they are thoroughly combined. This step is important because it evenly distributes the leavening agents and the pudding mix throughout the flour, meaning every single cookie will get that wonderful banana flavor and rise perfectly. Set this bowl aside for a moment.

Crafting the Cookie Dough – The Heart of Your Banana Pudding Cookies

3. Now, let’s move on to the wet ingredients, where the magic really starts to happen! In a large mixing bowl, or the bowl of my stand mixer fitted with the paddle attachment, I place the softened unsalted butter. It’s really important that your butter is truly at room temperature – not melted, but soft enough to easily indent with your finger. This allows it to cream properly with the sugars, incorporating air which leads to a lighter, more tender cookie. I then add both the granulated sugar and the light brown sugar. The combination of sugars contributes to both the texture and flavor – granulated sugar for crispness, and brown sugar for chewiness and a hint of molasses depth.

4. I cream the butter and sugars together on medium speed for about 2-3 minutes. What I’m looking for here is a mixture that becomes light, fluffy, and visibly paler in color. This creaming process is absolutely vital because it whips air into the butter, creating tiny pockets that will expand in the oven, giving our Banana Pudding Cookies that wonderful airy, yet chewy, texture. Remember to stop and scrape down the sides of the bowl frequently with a spatula to ensure everything is evenly combined and no butter or sugar is left unmixed at the bottom.

5. Once the butter and sugars are beautifully creamed, it’s time to introduce the eggs. I add them one at a time, beating well after each addition. Adding eggs one at a time ensures they are fully incorporated into the butter mixture, creating an emulsion that helps bind the cookie dough together smoothly. After both eggs are mixed in, I pour in the pure vanilla extract. Vanilla is a flavor enhancer that works wonders with banana, making everything taste even more delightful. I beat for another 30 seconds or so until everything is well combined and fluffy.

6. Now, it’s time to bring our dry ingredients into the mix. I gradually add the dry ingredient mixture we prepared earlier to the wet ingredients. I do this in about three additions, mixing on low speed only until just combined after each addition. The key here is to not overmix the dough once the flour is added. Overmixing can develop the gluten in the flour too much, leading to tough, rather than tender, cookies. So, as soon as you see no more streaks of flour, stop mixing!

7. This is where our Banana Pudding Cookies really get their signature flavor and texture. Gently, I fold in the mashed ripe bananas. I use a spatula for this, just incorporating them until they are evenly distributed throughout the dough. You want your bananas to be quite ripe – a few brown spots are perfect – as they’ll have the most natural sweetness and banana flavor. Next, I add the crushed vanilla wafers. Oh, this is such a fantastic addition! Not only do they bring that classic banana pudding texture and flavor, but they also add a lovely crunch. I also like to toss in about half a cup of white chocolate chips at this point. They melt beautifully and add another layer of creamy sweetness that complements the banana perfectly, enhancing the overall “Banana Pudding Cookies Recipe” experience.

8. While not strictly necessary, I find that chilling the cookie dough for at least 30 minutes (or even up to 2 hours) in the refrigerator can really make a difference. Chilling allows the flavors to meld together more deeply and helps to firm up the butter in the dough, which can prevent the cookies from spreading too much in the oven. If I have the time, I always do this step for a more robust flavor and better texture.

Baking Your Delicious Banana Pudding Cookies to Perfection

9. Once the dough is ready and the oven is preheated, I use a cookie scoop (about 1.5-2 tablespoons in size) to portion out the dough. I drop spoonfuls of dough onto the prepared baking sheets, leaving about 2 inches of space between each cookie. These cookies will spread a bit, so giving them ample room ensures they don’t merge into one giant cookie blob!

10. I typically bake the cookies for 10-12 minutes. What I’m looking for is edges that are lightly golden brown and centers that still look slightly soft and puffed. It’s important not to overbake these “Banana Pudding Cookies,” as they will continue to set up as they cool. Overbaking can lead to dry, crumbly cookies, and we definitely want soft, chewy ones. If I’m baking multiple sheets, I often rotate the baking sheets halfway through the baking time to ensure even cooking.

11. Once they’re out of the oven, I let the cookies cool on the baking sheets for about 5 minutes. They are quite delicate when hot, so this short cooling period helps them firm up a bit before I move them. After 5 minutes, I carefully transfer the partially cooled cookies to a wire rack to cool completely. Cooling on a wire rack allows air to circulate around all sides of the cookies, preventing them from becoming soggy on the bottom.

Preparing the Cream Cheese Drizzle (Optional but Highly Recommended!)

12. Now, for the finishing touch that truly elevates these from great cookies to an authentic “Banana Pudding Cookies Recipe” experience: the cream cheese drizzle! While the cookies are cooling, I prepare this delightful topping. In a small bowl, I combine the softened cream cheese, sifted powdered sugar, milk (or heavy cream for a richer drizzle), and vanilla extract. Sifting the powdered sugar is a small extra step, but it makes a big difference in achieving a smooth, lump-free drizzle.

13. I beat these ingredients together with a whisk until the mixture is completely smooth and creamy. If the drizzle seems too thick, I add a tiny bit more milk, about half a teaspoon at a time, until it reaches a pourable, yet still substantial, consistency. If it’s too thin, a bit more sifted powdered sugar can help thicken it up. This drizzle adds that tangy sweetness that perfectly mimics the pudding layers in a traditional banana pudding.

Assembling and Serving Your Banana Pudding Cookie Masterpiece

14. Once the cookies are completely cooled (this is important, otherwise the drizzle will melt and run everywhere), I either drizzle the cream cheese frosting over them using a spoon, or for more control, I transfer the drizzle to a piping bag with a small round tip (or even just a Ziploc bag with a tiny corner snipped off). I create lovely zig-zag patterns over each cookie.

15. To really bring home that banana pudding aesthetic, I sometimes sprinkle a few extra crushed vanilla wafers on top of the drizzle while it’s still wet. Occasionally, I’ll even add a tiny thin slice of fresh banana on a couple of the cookies for garnish, especially if I’m serving them immediately. These little touches really make them look as irresistible as they taste.

16. And there you have it! Your incredible “Banana Pudding Cookies Recipe” is complete. These cookies are absolutely perfect for any occasion, from a casual treat to a potluck dessert. They capture all the comforting flavors of classic banana pudding in a convenient, handheld form. I find they are best enjoyed fresh, but if you have any leftovers, store them in an airtight container at room temperature for up to 3 days, or in the refrigerator if they have the cream cheese drizzle. I promise you, once you try this recipe, it will become a new favorite in your baking repertoire!

Conclusion:

And there you have it, my friends! We’ve reached the sweet finale of our culinary journey together. I genuinely hope you’re feeling as excited as I am about this incredible creation. What we’ve crafted isn’t just another cookie; it’s a delightful experience, a bite-sized piece of pure joy that encapsulates everything wonderful about the classic dessert we all adore, transformed into a convenient, chewable, and utterly irresistible treat. I’m talking about those creamy, banana-infused notes mingling with the soft chewiness of a perfect cookie, all while carrying that delightful hint of vanilla wafer. It’s a combination that truly sings on your palate, bringing forth a wave of nostalgia and comfort with every single bite. This recipe isn’t just good; it’s an instant classic in my kitchen, and I’m confident it will become one in yours too.

I know I’ve said it before, but allow me to reiterate why this particular Banana Pudding Cookies Recipe is an absolute game-changer and a definite must-try for anyone who appreciates a good dessert. It captures the essence of a beloved comfort food and makes it portable and portion-controlled, without sacrificing any of the decadent flavor or texture. Think about it: all the creamy, sweet, and comforting notes of a traditional banana pudding, but in a format that’s perfect for sharing, packing in lunches, or simply indulging in a moment of solitary bliss. The simplicity of the steps belies the complexity of the flavor, making it a surprisingly easy win for bakers of all skill levels. From the moment the aroma fills your kitchen to that first blissful bite, you’ll understand why I’m so passionate about these cookies. They strike that perfect balance between soft and chewy, sweet but not overly so, and undeniably banana-rich, making them truly special.

Serving Suggestions & Creative Variations:

Now, let’s talk about how you can elevate these already spectacular cookies even further, or simply enjoy them in new and exciting ways. While they are absolutely divine straight out of the oven or cooled to room temperature, there are so many possibilities! Imagine serving them slightly warm with a scoop of vanilla bean ice cream – the contrast of temperatures and textures is simply heavenly. Or, for a more sophisticated presentation, a dollop of freshly whipped cream and a sprinkle of toasted coconut flakes can transform them into a mini dessert masterpiece. They’re also phenomenal chilled, offering a firmer, almost fudge-like texture that’s incredibly satisfying, especially on a warm day. Consider pairing them with a strong cup of coffee or a tall glass of milk for the ultimate comfort snack.

But why stop there? This recipe is incredibly versatile and open to your creative whims. Here are a few ideas to get you started:

Chocoholic Twist: Fold in a handful of white chocolate chips, milk chocolate chips, or even dark chocolate chunks into the dough for an added layer of indulgence. White chocolate, in particular, would complement the banana beautifully.
Nutty Crunch: For those who love a bit of texture, consider adding finely chopped toasted pecans or walnuts. They’ll add a delightful crunch and a subtle nutty flavor that pairs wonderfully with the banana.
Spiced Up: A pinch of cinnamon or nutmeg in the dough can deepen the flavor profile and add a cozy warmth, especially during cooler months.
Cookie Sandwiches: Take two cooled cookies and sandwich them around a generous dollop of cream cheese frosting (perhaps flavored with a hint of banana extract!) or even a simple vanilla buttercream. These would be incredible for a party!
Gourmet Garnish: Before baking, press a mini vanilla wafer onto the top of each cookie for an extra visual cue and a delightful crunch. After baking and cooling, a light drizzle of caramel sauce or a dusting of powdered sugar can add an elegant touch.
Deconstructed Dessert: Crumble a few cookies over a bowl of vanilla yogurt or cottage cheese for a quick, delicious breakfast or snack that feels like a treat.

The possibilities truly are endless, and I encourage you to experiment and make this recipe your own. Don’t be afraid to play with ingredients and discover your favorite variations. That’s the beauty of baking, isn’t it? It’s a journey of discovery and personal expression, and this base recipe provides a fantastic canvas.

So, now it’s your turn! I have poured my heart into perfecting this recipe, and I cannot wait for you to experience the sheer delight of these Banana Pudding Cookies. Gather your ingredients, preheat your oven, and embark on this delicious adventure. I promise you won’t be disappointed. These cookies are a testament to the fact that sometimes, the simplest pleasures are the most profound. They’re perfect for sharing with loved ones, bringing to a potluck, or simply treating yourself after a long day.

Once you’ve baked your batch, please, please, please come back and tell me all about it! I absolutely love hearing from you and seeing your culinary creations. Did you add a special ingredient? Did you serve them in a unique way? Share your photos, your thoughts, and your experiences in the comments section below. Your feedback and stories inspire me and help our wonderful community of home bakers grow. Let’s spread the joy of these fantastic Banana Pudding Cookies far and wide! Happy baking, and enjoy every last crumb!