If you’re looking for a cookie that captures the comforting flavors of banana pudding in each bite, you’ve just found your go-to dessert! These Banana Pudding Cookies are soft, chewy, and perfectly balanced with sweetness and creaminess. Infused with banana pudding mix and ripe bananas, these cookies take the nostalgic essence of the Southern classic and bake it into a delightful handheld treat. Whether you’re a beginner baker or a seasoned pro, this recipe is foolproof and full of charm.
Why You’ll Fall in Love with These Banana Pudding Cookies 🍌🍪
- Incredible Texture: Thanks to banana pudding mix and mashed bananas, these cookies stay soft and chewy for days.
- Layered Banana Flavor: With real banana and pudding mix, each bite bursts with authentic banana goodness.
- Quick & Easy: No complex techniques or fancy tools required. Just mix, scoop, and bake!
- Perfect Use for Ripe Bananas: A creative twist on the typical banana bread routine.
- Kid-Approved & Crowd-Pleasing: A dessert that both kids and adults can’t get enough of.
Ingredients You’ll Need 🛒
Here’s a quick checklist of the ingredients for making banana pudding cookies from scratch:
- 1 package banana pudding mix (instant, 3.4 oz size)
- 1 medium ripe banana, mashed
- 1 cup brown sugar, packed
- 1/2 cup unsalted butter, softened
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 cup white chocolate chips (optional but recommended)
- Pinch of salt (if using unsalted butter)
Step-by-Step Instructions 👩🍳📸
Step 1: Prep Your Baking Sheet
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. This will prevent sticking and make cleanup a breeze.
Step 2: Cream the Butter and Sugar
In a large mixing bowl, cream the softened butter and brown sugar until light, smooth, and fluffy. This typically takes 2-3 minutes with an electric mixer.
Step 3: Add the Wet Ingredients
Add in the mashed banana, eggs, and vanilla extract. Mix until well combined. The batter will look slightly lumpy, which is okay—don’t overmix!
Step 4: Mix the Dry Ingredients
In a separate bowl, whisk together the flour, banana pudding mix, baking soda, and a pinch of salt.
Step 5: Combine Wet and Dry
Gradually incorporate the dry ingredients into the wet ingredients. Stir until just combined. Do not overmix as it could make the cookies tough.
Step 6: Fold in White Chocolate Chips
Gently fold in the white chocolate chips, making sure they’re evenly distributed throughout the dough.
Step 7: Form the Cookies
Lightly oil your hands to make the dough easier to handle. Form the dough into 1.5-inch balls and place them about 1 inch apart on the prepared baking sheet.
Step 8: Bake
Bake for 10-12 minutes, or until the edges are golden brown but the centers still look slightly underbaked. They’ll continue to cook on the baking sheet as they cool.
Step 9: Cool and Enjoy
Let the cookies sit on the baking sheet for 2-3 minutes, then transfer them to a wire rack to cool completely.
Optional Add-Ins and Variations 🌟
Make it Crunchy
- Crushed Nilla Wafers: Add 1/2 cup for a true banana pudding vibe.
- Toasted Pecans or Walnuts: Adds a satisfying crunch and nutty undertone.
Add a Flavor Twist
- Butterscotch Chips: Complement the banana’s caramel-like sweetness.
- Cinnamon Spice: A dash of cinnamon adds cozy warmth.
- Peanut Butter Swirl: Stir a tablespoon into the dough for a PB-banana combination.
Fun Presentation Ideas
- Banana Ice Cream Sandwiches: Use two cookies and a scoop of ice cream for a frozen treat.
- Drizzle with White Chocolate or Caramel Sauce: Adds elegance and extra sweetness.
Storage Tips 🧊🍪
At Room Temperature:
Store in an airtight container for up to 5 days. To keep them extra soft, add a slice of bread to the container.
In the Refrigerator:
You can refrigerate cookies for up to a week, but always let them come to room temperature before serving.
Freezing Baked Cookies:
Allow cookies to cool completely, then freeze in a single layer. Once frozen, transfer to a freezer-safe bag and store up to 3 months.
Freezing the Dough:
Roll dough into balls, freeze on a tray, and store in a bag. Bake from frozen—just add 1-2 minutes to the bake time.
Reheating:
- Microwave: 5-10 seconds for soft, warm cookies.
- Oven: 300°F for 3-5 minutes to restore a freshly baked texture.
Frequently Asked Questions (FAQs) ❓
Can I Use Banana Extract Instead of Real Banana?
You can, but the real mashed banana adds moisture and flavor. Banana extract is best used to enhance, not replace.
Can I Make These Cookies Gluten-Free?
Yes! Use a 1:1 gluten-free flour blend and ensure your pudding mix is gluten-free.
What If I Don’t Have Pudding Mix?
You can still make banana cookies, but the texture won’t be as moist and chewy. Consider adding an extra egg yolk or tablespoon of cornstarch.
How Many Cookies Does This Recipe Make?
This recipe yields approximately 18 cookies, depending on size.
Serving Suggestions 🍽️
- Serve warm with a glass of cold milk or a scoop of vanilla bean ice cream.
- Add them to your holiday cookie tray for a unique twist.
- Wrap in clear bags with ribbons as edible gifts.
- Stack and drizzle with icing for a cookie tower dessert centerpiece.
Why Banana Pudding Cookies Stand Out 🍌❤️
Banana pudding is a nostalgic dessert, but layering it can take time. These cookies deliver the same satisfaction in a portable, bite-sized format. From texture to flavor, they balance sweet, fruity, and creamy notes with ease. If you’ve ever craved something different from your usual chocolate chip cookie or banana bread—this recipe hits the spot.
Final Thoughts: Bake, Share, Repeat! 🍽️🎉
These Banana Pudding Cookies are more than just a sweet snack—they’re a delicious way to share memories, use up ripe bananas, and impress any crowd with something a little unexpected. They’re simple enough for a weekday treat and special enough for a party table.
So what are you waiting for? Preheat that oven and let the banana magic begin!
