How to Make Banana Pudding Cookies

Calling all banana pudding fans! If you love a spoonful of this timeless dessert, you'll go bananas for these cookies.

Banana Pudding has been gracing potlucks and dinner tables for decades. Made with ripe bananas, whipped topping and vanilla wafer cookies, it’s a classic go-to dessert. I wanted to capture that flavor in a cookie, so I created a recipe that calls for banana cream pudding mix. It makes the softest cookie and it will stay that way for days! To make these banana pudding cookies even better, white chocolate chips are added to the mix for creaminess, and crushed Nilla Wafers bring that classic dessert feel. You’re going to want to make these again and again!

Banana Pudding Cookies Recipe

This recipe makes two dozen cookies.

Ingredients

Banana Pudding cookie ingredientsMolly Allen for Taste of Home

  • 2 sticks unsalted butter, softened
  • 1/2 cup white sugar
  • 1/2 cup light brown sugar
  • 2 eggs
  • 1 teaspoon pure vanilla extract
  • 1 (5.1-ounce) box instant banana cream pudding
  • 1-1/2 cups flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup white chocolate chips
  • 3/4 cup crushed Nilla Wafers

Directions

Step 1: Make dough

Banana Pudding cookie doughMolly Allen for Taste of Home

In a mixing bowl, cream the butter and sugars until light and fluffy. Mix in the eggs, vanilla extract and dry pudding mix.

Mix in the flour, baking soda and salt to finish the dough until just combined. Stir in the white chocolate chips.

Step 2: Chill dough

Banana Pudding dough Molly Allen for Taste of Home

Pop the dough in the refrigerator to chill for 30 minutes. It’s tempting to skip this step, but chilling the cookie dough will give you a thicker, richer cookie.

Step 3: Bake cookies

Banana Pudding Molly Allen for Taste of Home

Preheat the oven to 350°F. Line a baking sheet with parchment paper.

Scoop tablespoon-sized scoops of cookie dough and form them into balls. Drop the cookies on the parchment paper, spaced 2 inches apart. Sprinkle the tops with crushed Nilla Wafers.

Bake the cookies for 8 to 10 minutes, until the edges just begin to turn golden brown. Remove the baking sheet from the oven, and allow the cookies to sit for 10 minutes before transferring them to a rack to finish cooling.

How to Store Banana Pudding Cookies

Banana Pudding cookiesMolly Allen for Taste of Home

Because of the addition of pudding mix, these aren’t your average cookies. To ensure these cookies hold their flavor, texture and great moisture, store them in an airtight container. You’ll have fresh, soft cookies to enjoy for three to four days.

Want more cookies at a later date? Store them in airtight freezer bags for up to two months. Simply pull out a few cookies, let them thaw and take a bite!

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Molly Allen
Molly Allen is a previous bakery owner and former event planner. Now, a freelance writer and editor focused on food and beverage, lifestyle, travel and parties, she brings her years of experience and industry knowledge to readers across a variety of platforms.