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Banana Pudding Cookies Recipe

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These Banana Pudding Cookies combine the classic flavors of banana pudding into soft, chewy cookies with bits of vanilla wafers and banana pudding mix. Perfectly sweet, slightly crunchy, and full of banana flavor, they make an irresistible treat for any occasion!

Ingredients

  • For the Cookies:
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar, packed
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 medium ripe banana, mashed
  • 1 1/2 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1/2 cup instant banana pudding mix (dry, not prepared)
  • 1/2 cup mini vanilla wafers, crushed
  • 1/2 cup mini chocolate chips (optional)

Optional Topping:

  • 1/4 cup mini vanilla wafers, crushed (for sprinkling)

Instructions

  1. Preheat oven: Heat oven to 350°F (175°C) and line two baking sheets with parchment paper.
  2. Cream butter & sugars: In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy (2–3 minutes).
  3. Add wet ingredients: Mix in egg, mashed banana, and vanilla until combined.
  4. Mix dry ingredients: In another bowl, whisk flour, baking soda, salt, and dry banana pudding mix.
  5. Combine: Gradually add dry ingredients to wet mixture, stirring just until combined. Fold in crushed vanilla wafers and chocolate chips (if using).
  6. Scoop dough: Drop rounded spoonfuls of dough onto baking sheets, leaving 2 inches between cookies. Sprinkle extra crushed wafers on top if desired.
  7. Bake: Bake for 10–12 minutes until edges are golden and centers are set. Let cool 5 minutes on the pan, then transfer to wire racks.
  8. Serve: Enjoy once cooled, or store for later!

Notes

Add frosting or whipped cream for a banana pudding sandwich cookie vibe.Mix in nuts like walnuts or pecans for extra crunch.For a dairy-free version, use plant-based butter and dairy-free pudding mix.Freeze dough balls for up to 3 months and bake from frozen.

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