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These soft and chewy Banana Pudding Cookies are packed full of banana flavor! Super quick and easy to make with simple ingredients including banana pudding and white chocolate chips, you can whip up a batch fast and enjoy freshly homemade banana cookies in a snap.
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AMAZING cookies. So soft! My family devoured them! They lasted a day!
Homemade Banana Pudding Cookies
If you’re looking for a new quick and easy homemade cookie recipe to fill your cookie jar, then these Banana Pudding Cookies are perfect! We love making these cookies for a snack, to take on a picnic or day trip outing, or to add to a school lunch for an extra special treat.
Tip: Try sandwiching peanut butter ice cream between two of the homemade banana white chocolate chip cookies to make peanut butter banana ice cream sandwiches. Yum!
As you may have guessed by the name, these cookies were inspired by classic banana pudding. A dessert I love so much that I’ve made two different versions – Not Yo Mama’s Banana Pudding (with Chessmen cookies) and Nilla Wafer Banana Pudding.
Watch The Recipe Video!
Why You’ll Love This Banana Cookies Recipe
Here are a few reasons to get excited about this banana pudding cookie recipe.
- Quick and easy. These cookies take just 25 minutes to prepare.
- Soft & chewy. These cookies bake up to be slightly crisp on the edges and soft and chewy on the inside.
- Great banana flavor. Banana pudding mix ensures each bite of these cookies is filled with great banana flavor, which pairs so well with the white chocolate chips.
The Ingredients
Here’s what you’ll need to make the Banana Pudding Cookies (the exact measurements and full recipe instructions are below in the printable recipe card):
- Flour – all-purpose white flour is great for this recipe.
- Baking soda – the baking soda helps the cookies puff up and stay soft.
- Butter – use salted butter.
- Light brown sugar – he brown sugar adds great flavor and a more chewy texture to the cookies.
- Granulated sugar
- Banana Instant pudding mix – the instant banana cream pudding mix gives the cookies a really good banana flavor. Use a 3.4 ounce size box of dry mix (do not prepare the pudding with milk, just use the dry mix in the cookie dough).
- Eggs – you’ll need two large eggs for this recipe.
- Vanilla extract
- White chocolate chips – any brand will work fine, but our favorite is Ghirardelli.
How to Make Banana Pudding Cookies
These soft and chewy cookies come together in just a few simple steps.
- Make the dough. Whisk together the flour and baking soda. In a separate bowl, cream the butter and sugars until light and fluffy. Beat in the pudding mix, followed by the eggs and vanilla. Add the dry ingredients, stirring until dough forms. Fold in the white chocolate chips.
- Form the dough balls. Form 1-inch balls of dough and place them on baking sheets lined with parchment paper. Be sure to leave at least 1 inch of space between dough balls.
- Bake. Bake for 8 to 9 minutes, until set. Transfer to a cooling rack, then enjoy!
Tips for Success
Here are a few important things to keep in mind when making this banana pudding cookie recipe.
- Softened, not melted, butter. While you do want to use softened butter so it’s easier to cream, you do not want it to be TOO soft. Melted butter will cause the cookies to spread quickly in the oven.
- Don’t crowd the baking sheet. Be sure to leave at least 1 inch of space between the dough balls, since the cookies will spread.
- Avoid overbaking the cookies. These cookies bake quickly and are ready in just 8 to 9 minutes. They should be set but will likely look a bit undercooked in the center. They’ll continue to cook on the baking sheet and you want them soft and chewy, so do avoid overbaking.
Variations
Here are a few easy ways to make these cookies your own.
- Can I Use Chocolate Chips in the Banana Cookies? Although we used white chocolate chips, you can absolutely use regular semi-sweet chocolate chips instead.
- Do These Cookies Have Real Banana? These cookies get all the delicious banana flavor from the instant banana pudding mix. I would not recommend adding real banana as it will change the texture of the cookies.
- Can I Use a Different Pudding Flavor? Yes, you can absolutely use another pudding flavor, such as vanilla or lemon, but it will completely change the flavor of the cookies.
- Can I Add Nuts to the Banana Pudding Cookies? Yes, you can try adding some chopped walnuts or pecans to the cookie dough for added texture, flavor, and crunch.
How to Store Leftover Banana Pudding Cookies
- Room temperature. Keep the leftover cookies in an airtight container or zip-top bag. They will stay fresh at room temperature for up to five days.
- Freezer. You can also freeze the cookies for up to 3 months. Just allow them to cool completely then transfer to a ziploc bag. Thaw on the counter and enjoy!
More Banana Pudding Recipes
- Banana Pudding Dip
- Banana Pudding Cake
- Creamy Banana Cheesecake Bars
- No Bake Banana Split Cake
- Banana Pudding Poke Cake
- Chocolate Banana Cream Pie
Add as Google Trusted SourceBanana Pudding Cookies
Ingredients
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 ½ sticks butter, softened
- ¾ cup light brown sugar, packed
- ¼ cup granulated sugar
- 1 3.4 ounce box instant banana pudding mix, unprepared
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 ¼ cups white chocolate chips
Instructions
- Preheat the oven to 350F. Line two cookie sheets with parchment paper; set aside.
- In a large mixing bowl, whisk together the flour and baking soda; set aside.
- In a separate large mixing bowl, use an electric mixer to cream together the butter, brown sugar, and granulated sugar until light and fluffy. Add the dry pudding mix and continue to beat with the mixer until well combined. Add the eggs and vanilla then beat with the mixer until smooth.
- Add the flour mixture to the wet mixture and stir together until the dough forms. Fold in the white chocolate chips.
- Scoop 1-inch balls of dough onto the parchment paper lined baking sheets, leaving at least 1-inch of space between the dough balls.
- Bake these cookies at 350F for 8-9 minutes until set. Remove from the cookie sheet and cool on a wire cooling rack for a few minutes before serving.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Salted or unsalted butter?
Hi DebE. We like using unsalted when baking to control the salt content, but salted will work as well.
How do you store these?
Hi Judy. Store at room temperature. Keep in an airtight container or zip-top bag. They will stay fresh for up to five days. You can also freeze the cookies for up to 3 months.
A favorite in our house.
Thanks Janice!
I have made these cookies several times, and anyone who tries them, absolutely loves them! Super moist, soft, and the explosion of banana flavor is off the charts! Well done!’
Thanks Shelley!
A new favorite in the house!! Thank you for the recipe!
Yay! Thanks Nikky!
I made these this morning, converting it to gluten-free with Bob’s Red Mill gluten free flour. They are excellent!
Thank you Karen!
I doubled the recipe as I was making for the school bake sale. I used butterscotch pudding and white chips. I had to leave them in for 11 1/2 minutes. Probably just my oven.
I would definitely recommend those . It made 5 1/2 doz. Great money maker for the Grads
Thanks Lillian!
Hey love I made these as giant cookies and added crumbled pieces of nilla wafers to the batter. They were a huge hit and very soft and Chevy. Great recipe!
Thanks Cierra!
This recipe came out really good for me! I’m vegan, so I replaced the eggs with flax seed & my results were wonderful. I also added some banana extract with my vanilla. I made them for an event I have, so I did 3.5 oz scoops, baked til just brown on edges & then let cool completely on cookie sheet *chefs kiss *
Thanks Naye. I’m glad that substitution and addition worked well!
Naye, how much banana extract did u add? I have made these once and think I want a more banana forward flavor, which would be to add extract; saw that U did but want to know how much.
Irish, I added 2 teaspoons, if I remember correctly!
Is it 13.5 ounces or is it 1 3.5 ounces box?
Hi Kandi. It should read one 3.5 ounce box.