Introduction

These Banana Pudding Cookies combine the nostalgic flavors of banana cream pudding with soft, chewy cookie goodness. Packed with vanilla wafers and white chocolate, they offer a delightful twist that’s perfect for any occasion.

The image shows two cookies stacked on a white plate with a white marbled background. Each cookie has a soft, golden-brown baked texture with slight cracks on the surface. On top of the cookie, there is a thick layer of creamy white frosting swirled smoothly with some light tan crumbs sprinkled over it. A small round slice of banana sits in the center of the frosting, also dusted with crumbs. The plate is partially visible and has some scattered crumbs around the cookies. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

115 g unsalted butter, softened to room temperature
¾ cup packed light brown sugar
¼ cup granulated sugar
1 large egg, room temperature
1 extra egg yolk
1 teaspoon vanilla extract
½ very ripe banana, mashed smooth (about 60 g)
1 small box instant banana cream pudding mix (about 3.4 ounces), dry
1½ cups all-purpose flour (about 190 g)
½ teaspoon baking soda
¼ teaspoon baking powder (optional)
½ teaspoon fine salt
1 cup roughly crushed vanilla wafer cookies
¾ cup white chocolate chips or chopped white chocolate
Pinch of cinnamon (optional)

Instructions

Step 1: In a large bowl, beat the softened butter with the brown and granulated sugars until creamy and a little fluffy, about two to three minutes.
Step 2: Beat in the egg, extra yolk, and vanilla extract until the mixture is glossy and smooth. Stir in the mashed banana until combined. The mixture may look a bit split; this is normal.
Step 3: In a separate bowl, whisk together the flour, dry pudding mix, baking soda, baking powder (if using), and salt.
Step 4: Gradually add the dry ingredients to the wet ingredients, stirring gently until no dry streaks remain. Avoid overmixing to keep the cookies tender.
Step 5: Fold in the crushed vanilla wafers and white chocolate chips, reserving a small handful for topping if desired.
Step 6: Chill the dough in the refrigerator for 20 to 30 minutes to help the cookies bake thicker. If short on time, you may skip chilling.
Step 7: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or lightly grease them.
Step 8: Scoop the dough into two-tablespoon portions, spacing them a couple of inches apart on the baking sheets.
Step 9: Bake for 9 to 11 minutes, until the edges are set and lightly golden while the centers remain slightly underdone.
Step 10: Remove from the oven and gently press extra vanilla wafer crumbs and white chocolate chips on top, then cool the cookies on the baking sheet for 5 minutes. Transfer to a wire rack to cool completely.

Tips & Variations

For a richer flavor, brown the butter before softening.
Substitute half the butter with coconut oil for a subtle tropical twist.
If fresh bananas aren’t ripe, omit them and add two tablespoons of milk instead.
Try milk chocolate or omit the white chocolate chips for less sweetness.
The pinch of cinnamon enhances the banana flavor but can be left out if you prefer.

Storage

Store these cookies in an airtight container at room temperature for up to 4 days. To keep them soft, place a slice of bread in the container. They also freeze well for up to 2 months. Reheat gently in the microwave for a few seconds to enjoy them warm.

How to Serve

The image shows soft round cookies placed on a white marbled surface. Each cookie has a base layer of golden-brown dough with a slightly darker edge. On top is a generous dollop of creamy white frosting, textured with small peaks. The frosting is decorated with thin banana slices and small peanut pieces, adding pale yellow and tan colors. Light brown crumbs are sprinkled over the frosting and scattered around the cookies, creating a crumbly texture contrast. A small white bowl filled with more crumbs is partly visible in the top left corner. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade banana pudding instead of the dry mix?

This recipe requires the dry pudding mix to add structure and flavor. Using prepared pudding will change the texture and moisture balance, so it’s best to stick with the dry mix.

What if I don’t have vanilla wafer cookies?

You can substitute with crushed shortbread or graham crackers. They’ll add a slightly different flavor and texture but still work well in the cookies.