Easy Homemade Banana Pudding Cookies Recipe You’ll Love

If you’re searching for a sweet and creamy treat that feels like a bite of classic banana pudding, you’re in for a real delight. These easy homemade banana pudding cookies blend the best of soft cookies and luscious banana flavor in every bite.

this Recipe

Banana pudding cookies are a unique twist on a beloved dessert, and once you make this recipe, you’ll find yourself reaching for them often. They’re quick to whip up and perfect for sharing or enjoying with a cup of tea or coffee.

Why You’ll Love This Recipe

• Soft, chewy texture that melts in your mouth
• Rich banana and vanilla flavor without complicated steps
• Uses simple pantry ingredients you probably have on hand
• Perfect for dessert, snacks, or lunchbox treats
• Ready in under an hour from start to finish

Ingredients

Gather these ingredients to create your delicious banana pudding cookies. Make sure your bananas are ripe for the best sweetness and flavor.

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup brown sugar, packed
• 2 ripe bananas, mashed (about 1 cup)
• 1 large egg
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup vanilla pudding mix (instant, dry)
• 1/2 cup white chocolate chips
• 1/4 cup banana chips, chopped

Recipe Details

• Prep Time: 15 minutes
• Cook Time: 12 minutes
• Total Time: 27 minutes
• Servings: 24 cookies
• Calories: Approximately 150 per cookie

How to Make Easy Homemade Banana Pudding Cookies: The Best Creamy Treats You’ll Love

1. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper for easy cleanup.
2. In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy using a hand or stand mixer.
3. Add the mashed bananas, egg, and vanilla extract to the butter mixture, beating until fully incorporated and smooth.
4. In a separate bowl, whisk together the flour, baking powder, baking soda, salt, and dry vanilla pudding mix to ensure even distribution.
5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined—avoid overmixing to keep cookies tender.
6. Fold in the white chocolate chips and chopped banana chips gently to spread the flavors and add a satisfying crunch.
7. Drop rounded tablespoon-sized dough balls onto prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
8. Bake for 10 to 12 minutes, or until the edges are lightly golden but the centers remain soft and creamy.
9. Let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature.

Tips for the Best Results

• Use ripe bananas with brown spots for maximum sweetness and flavor.
• Do not overmix the cookie dough to prevent tough cookies.
• Chill the dough for 15 minutes if your kitchen is warm to reduce spreading.
• Swap white chocolate chips for butterscotch chips for a different flavor twist.
• For extra creaminess, add a tablespoon of cream cheese to the batter.

Storage and Reheating

Store your banana pudding cookies in an airtight container at room temperature for up to 3 days to keep them soft and fresh. For longer storage, freeze the cookies in a sealed bag for up to 3 months.

To reheat, warm cookies in the microwave for 10-15 seconds or in a 300°F oven for 5 minutes to restore their creamy softness.

Frequently Asked Questions

Can I make these cookies gluten-free?

Yes! Substitute the all-purpose flour with a gluten-free flour blend that measures 1:1. Be sure to check your pudding mix is gluten-free as well.

What type of bananas should I use?

Ripe bananas with brown spots work best because they’re sweet and soft, which adds natural moisture and banana flavor to your cookies.

Can I use homemade pudding instead of instant mix?

Instant pudding mix helps with structure and flavor, so using homemade pudding may affect cookie texture. You can experiment but may need to adjust flour amounts.

How do I prevent cookies from spreading too much?

Chilling the dough before baking and making sure your butter isn’t too soft can help control spreading during baking for thicker cookies.