The moment you take a bite of these banana pudding cookies, you’re greeted with a melt-in-your-mouth softness, a burst of banana flavor, and a rich, creamy texture reminiscent of the classic Southern dessert. Imagine the comforting taste of Old fashioned banana pudding cookie recipe, transformed into a chewy, golden cookie that’s just as nostalgic as it is delicious. If you love banana pudding, you’ll adore this easy-to-make banana pudding cookies recipe that perfectly balances sweetness, creaminess, and a slight crunch.
Growing up, banana pudding was a staple at family gatherings, layered with vanilla wafers, fresh bananas, and luscious pudding. That comforting dessert inspired me to create the best banana pudding cookie recipe, blending the flavors of homemade banana pudding into a soft-baked treat that’s both familiar and exciting. Each bite delivers a delightful mix of vanilla, banana, and buttery goodness, making these cookies a must-try for any dessert lover.
Why This Recipe Works
- Authentic Flavor – Infused with real bananas and vanilla pudding mix for a true banana pudding taste.
- Perfectly Soft & Chewy – Achieves a bakery-style texture that stays moist for days.
- Easy & Foolproof – A simple banana pudding cookie recipe that requires minimal effort but delivers big flavor.
- Customizable – Add white chocolate chips, crushed vanilla wafers, or even a drizzle of caramel for extra indulgence.
Get ready to bake a batch of these banana pudding cookies that will transport you straight to dessert heaven!
Quick Recipe Card
Banana Pudding Cookies Recipe
Prep Time: 15 minutes
Cook Time: 10-12 minutes
Total Time: 25-27 minutes
Difficulty: Easy
Servings: 24 cookies
Nutritional Information (Per Cookie)
- Calories: ~150
- Carbohydrates: 20g
- Protein: 2g
- Fat: 7g
Equipment Needed
✔ Mixing bowls
✔ Hand or stand mixer
✔ Baking sheet
✔ Parchment paper
✔ Cookie scoop
Ingredients
- 1 ½ cups (190g) all-purpose flour
- 1 (3.4 oz) package instant vanilla pudding mix
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (115g) unsalted butter, softened
- ½ cup (100g) brown sugar
- ¼ cup (50g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ripe banana, mashed (about ½ cup)
- 1 cup (120g) white chocolate chips (optional)
- ½ cup (50g) crushed vanilla wafers (optional)
Instructions (Quick Overview)
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
- Prepare the Dry Ingredients: In a mixing bowl, thoroughly whisk together the flour, vanilla pudding mix, baking soda, and salt until well combined.
- Cream Wet Ingredients: In a separate bowl, beat together the butter, brown sugar, and granulated sugar until the mixture is fluffy.
- Mix in egg, vanilla extract, and mashed banana until smooth.
- Gradually add the dry ingredients, stirring until just combined. Fold in white chocolate chips and crushed vanilla wafers, if using.
- Scoop dough onto the baking sheet, spacing them apart.
- Bake the Mixture: Place the mixture in the oven and bake for 10-12 minutes, or until the edges turn a golden color. Once baked, transfer the cookies to a wire rack and let them cool completely before serving.
Ingredient Deep Dive
The key to a perfect banana pudding cookies lies in the balance of ingredients. Each component plays a role in creating a soft, chewy texture with rich banana flavor. Let’s break down the essentials and explore substitutions to make this simple banana pudding cookie recipe work for everyone.
Key Ingredients and Their Roles
- All-Purpose Flour – Provides structure to the cookies. A properly measured 1 ½ cups (190g) ensures the right balance of chewiness and softness. If using a kitchen scale, scoop and level the flour for accuracy.
- Vanilla Pudding Mix – The secret to the best banana pudding cookie recipe. It adds moisture, a rich vanilla flavor, and a slightly creamy texture, mimicking traditional banana pudding. Use instant pudding mix, not cook-and-serve.
- Baking Soda – Helps the cookies rise slightly while keeping them soft and chewy. Ensure freshness for optimal results.
- Salt – Balances sweetness and enhances flavors. If using salted butter, reduce or omit added salt.
- Unsalted Butter – Provides richness and moisture. Softened butter blends more smoothly, creating a perfect dough consistency.
- Brown Sugar & Granulated Sugar – Brown sugar adds moisture and a slight chewiness, while granulated sugar gives structure. A mix of both results in balanced sweetness and texture.
- Egg – Binds ingredients and contributes to softness. Use a room-temperature egg for even mixing.
- Vanilla Extract – Enhances the pudding-like flavor. Use pure vanilla extract for the best taste.
- Ripe Banana – The heart of this banana pudding cookie. A very ripe banana (with brown spots) ensures natural sweetness and intense banana flavor. Mash it well for a smooth consistency.
- White Chocolate Chips (Optional) – Adds a creamy contrast to the banana flavor. Can be replaced with dark or milk chocolate chips if preferred.
- Crushed Vanilla Wafers (Optional) – Classic banana pudding contains vanilla wafers, and adding them to the cookie dough gives a nostalgic crunch. Graham crackers can be a substitute.
Substitutions and Dietary Modifications
- Gluten-Free Option – Swap all-purpose flour with a 1:1 gluten-free flour blend.
- Dairy-Free Option – Use dairy-free butter and substitute instant vanilla pudding mix with a dairy-free alternative.
- Lower Sugar Option – Reduce granulated sugar slightly or use a sugar substitute like coconut sugar or erythritol.
Storage Tips for Ingredients
- Bananas – Store ripe bananas at room temperature. For long-term use, freeze peeled bananas and thaw before mashing.
- Flour & Sugar – Keep in airtight containers to prevent moisture absorption.
- Pudding Mix – Store sealed in a cool, dry place to maintain freshness.
Proper ingredient selection and preparation ensure that your old-fashioned banana pudding cookie recipe turns out perfect every time.
Equipment Needed
Having the right tools ensures that your banana pudding cookies turn out perfectly every time. While you don’t need fancy equipment, a few essentials will make the baking process smoother and more efficient.
Essential Tools
- Mixing Bowls: Have at least two bowls on hand—one for the dry ingredients and another for the wet ingredients
- Electric Mixer (Hand or Stand Mixer) – Helps cream the butter and sugars for the best texture. A stand mixer is ideal for large batches, while a hand mixer works well for smaller ones.
- Baking Sheets – Use non-stick or parchment-lined baking sheets to ensure even baking and prevent sticking.
- Cookie Scoop – Ensures evenly sized cookies for consistent baking. A medium scoop (about 1.5 tablespoons) is ideal.
- Parchment Paper or Silicone Baking Mat – Prevents cookies from spreading too much and makes cleanup easier.
- Wire Cooling Rack – Allows cookies to cool evenly without becoming soggy.
Alternative Options
- If you don’t have an electric mixer, use a sturdy whisk or spatula and mix vigorously.
- A spoon can replace a cookie scoop, though cookie sizes may vary.
- If you don’t have parchment paper, lightly greasing the baking sheet works as a substitute.
Care and Maintenance Tips
- Mixing Bowls & Baking Sheets – Wash with warm, soapy water immediately after use to prevent residue buildup.
- Electric Mixer – Clean attachments after each use, especially if working with butter and sugar.
- Parchment Paper vs. Silicone Mat – While parchment paper is disposable, a silicone mat is reusable and eco-friendly.
Budget vs. Premium Options
- Budget: A basic hand mixer, standard mixing bowls, and an aluminum baking sheet are cost-effective choices.
- Premium: A stand mixer, heavy-duty stainless steel baking sheets, and silicone baking mats provide durability and convenience.
Using the right tools will help you achieve the best banana pudding cookie recipe with ease.
Step-by-Step Instructions
Follow these simple steps to make the best banana pudding cookie recipe with a soft, chewy texture and rich banana flavor. Paying attention to technique and timing will ensure perfect results every time.
Step 1: Preheat and Prepare
- Preheat the Oven: Set your oven to 350°F (175°C) to ensure consistent baking temperatures.
- Prepare the Baking Sheet: Line a baking sheet with parchment paper or a silicone mat to avoid sticking and facilitate easy cleanup.
Step 2: Mix the Dry Ingredients
- In a medium bowl, whisk together:
- 1 ½ cups (190g) all-purpose flour
- 1 (3.4 oz) package instant vanilla pudding mix
- ½ teaspoon baking soda
- ¼ teaspoon salt
- This step evenly distributes the leavening agents, preventing clumps in the dough.
Step 3: Cream the Butter and Sugars
- In a large mixing bowl, use a hand or stand mixer to cream together:
- ½ cup (115g) unsalted butter, softened
- ½ cup (100g) brown sugar
- ¼ cup (50g) granulated sugar
- Mix for 2-3 minutes until light and fluffy. This step is crucial for creating air pockets, which help the cookies stay soft.
Step 4: Add the Wet Ingredients
- Beat in:
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ripe banana, mashed (about ½ cup)
- Mix until smooth and fully incorporated. The banana adds moisture, so avoid overmixing, which can lead to dense cookies.
Step 5: Combine Wet and Dry Ingredients
- Gradually add the dry ingredients into the wet mixture, mixing on low speed or by hand until just combined.
- If using add-ins, fold in:
- 1 cup (120g) white chocolate chips (optional)
- ½ cup (50g) crushed vanilla wafers (optional)
- Overmixing at this stage can result in tough cookies, so stop as soon as no flour streaks remain.
Step 6: Scoop and Shape the Cookies
- Scoop the Dough: Use a medium cookie scoop (approximately 1.5 tablespoons of dough per cookie) and space the dough balls about 2 inches apart on the lined baking sheet.
- For extra texture, press a few additional white chocolate chips or vanilla wafer pieces on top before baking.
Step 7: Bake to Perfection
- Bake the Cookies: Place the baking sheet in the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden while the centers remain slightly soft.
- Visual cue: If the cookies puff up in the oven but deflate slightly when cooling, they are baked just right.
Step 8: Cool and Enjoy
- Cool the Cookies: Allow the cookies to rest on the baking sheet for 5 minutes before moving them to a wire rack to cool completely.
- This helps them set properly and enhances the soft texture.
By following these steps, you’ll create the most irresistible banana pudding cookies with the perfect balance of chewiness and flavor.
Expert Tips and Tricks
To perfect your banana pudding cookies and avoid common mistakes, here are some pro tips from professional bakers. These tips will help ensure your cookies turn out as soft, creamy, and irresistible as possible.
1. Choose the Right Bananas
The ripeness of the banana is crucial for achieving the right flavor and texture. Use very ripe bananas with brown spots, as they are sweeter and provide the ideal amount of moisture. If you don’t have ripe bananas, you can speed up the ripening process by placing them in a paper bag for a day or two.
2. Don’t Overmix the Dough
When combining the wet and dry ingredients, avoid overmixing. This can result in dense cookies that lack the soft, chewy texture we’re aiming for in this simple banana pudding cookie recipe. Mix just until the ingredients are incorporated to keep your cookies light and airy.
3. Adjust for Your Oven’s Heat
Ovens vary in temperature, so start checking your cookies at 8 minutes. If the edges are golden but the centers are soft, that’s your cue to remove them from the oven. Underbaking slightly will ensure your cookies stay chewy, while overbaking can lead to crispiness, which we want to avoid in this recipe.
4. Make-Ahead Instructions
If you want to prepare the dough in advance, simply refrigerate it for up to 48 hours. The dough will firm up in the fridge, and the cookies may even have more flavor as the ingredients meld. When ready to bake, scoop and bake as usual. You can also freeze the dough for up to 3 months for later use.
5. Storage Guidelines
Store your banana pudding cookies in an airtight container at room temperature for up to 5 days. For longer storage, you can freeze them for up to 3 months. To keep them fresh, layer the cookies with parchment paper inside the container. When freezing, let the cookies cool completely, then place them in a freezer-safe bag or container.
These tips will help you bake the best banana pudding cookie recipe, ensuring soft, flavorful cookies that stay fresh for days.
Variations and Customizations
While the banana pudding cookies recipe is already delicious on its own, there are plenty of ways to make it your own. Here are some variations and customizations to suit different tastes, dietary preferences, and seasons.
Seasonal Adaptations
- Autumn Twist – Add 1 teaspoon of cinnamon and 1/4 teaspoon of nutmeg to the dough for a warm, fall-inspired flavor. You can also mix in chopped pecans or toffee bits for added crunch.
- Holiday Peppermint – For a festive holiday version, swap the white chocolate chips for peppermint bark or add 1/2 teaspoon of peppermint extract to the dough. These small adjustments add a refreshing twist to the banana pudding cookie.
Dietary Modifications
- Gluten-Free – Swap the all-purpose flour with a 1:1 gluten-free flour blend. Make sure to choose a brand that works well for cookies, such as King Arthur Flour’s gluten-free blend.
- Vegan – For a vegan version of the best banana pudding cookie recipe, replace the butter with a plant-based alternative and use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water). Additionally, opt for dairy-free pudding mix and check the labels of your add-ins (like white chocolate chips).
- Sugar-Free – To reduce sugar content, replace the brown and granulated sugar with erythritol or monk fruit sweetener. Keep in mind that sugar substitutes can affect the texture, so some experimentation may be needed.
Flavor Variations
- Chocolate Banana – For a chocolate banana pudding cookie, fold in 1/2 cup of cocoa powder with the dry ingredients and swap white chocolate chips for semi-sweet chocolate chips.
- Nutty Banana – Incorporate 1/2 cup of chopped walnuts or almonds into the dough for a nutty crunch that complements the banana flavor.
- Banana and Caramel – Add 1/4 cup of caramel chips or swirl in 1/4 cup of caramel sauce after mixing the dough. This variation adds a decadent, creamy touch to your cookies.
Decoration Ideas
- Icing Drizzle – For an extra sweet touch, drizzle vanilla glaze or cream cheese icing over the cooled cookies. The creaminess will enhance the banana flavor.
- Banana Chips – Top each cookie with a thin slice of dried banana chip before baking. It adds texture and makes the cookies even more reminiscent of banana pudding.
Whether you stick to the classic recipe or experiment with these variations, you’ll be able to make banana pudding cookies that’s perfect for any occasion.
Serving and Presentation
The way you serve and present your banana pudding cookies can elevate the experience, making them even more irresistible. Whether you’re serving them at a casual gathering or a special occasion, these cookies are sure to impress.
Plating Suggestions
- For a casual presentation, arrange your banana pudding cookies on a simple round platter or wooden board. Stack them to show off their soft texture, and garnish with a few banana chips or a drizzle of vanilla glaze for extra flair.
- If you’re hosting a more formal event, place your cookies in elegant dessert boxes or clear glass jars. The transparency lets the cookies shine while maintaining a polished look. A few fresh banana slices around the base add a pop of color.
Accompaniment Recommendations
- Serve your banana pudding cookies alongside a glass of cold milk or a cup of coffee for a comforting treat. The creamy banana flavor pairs beautifully with the rich taste of milk or coffee.
- For a fun twist, try serving the cookies with a bowl of banana pudding for dipping—this adds an extra layer of indulgence.
Special Occasion Presentations
- For birthdays or holidays, place your banana pudding cookies on a decorative cake stand to elevate their presentation. Add a sprinkle of powdered sugar on top for a finishing touch.
- Consider placing banana pudding cookies in individual treat bags tied with ribbons for a charming party favor. This is perfect for weddings, baby showers, or any gathering celebrating the deliciousness of homemade cookies.
Photography Tips for Social Sharing
- When photographing your banana pudding cookies, capture the cookies with soft, natural lighting to highlight their soft, chewy texture.
- Use a neutral-colored background like white, beige, or light wood to make the vibrant banana slices or white chocolate chips stand out.
- Take close-up shots that focus on the textural contrast—showing the crispy edges and the soft, creamy centers of the cookies. Don’t forget to include a cup of milk or a banana pudding dip in the frame for extra visual appeal.
With these tips, your banana pudding cookies will look as delicious as they taste. Enjoy showcasing your sweet creations, whether it’s for social media or an intimate gathering.
Conclusion
Making these banana pudding cookies is a delightful way to enjoy the nostalgic flavors of banana pudding in a chewy, sweet cookie form. With their soft texture and irresistible banana flavor, these cookies are perfect for any occasion—whether it’s a casual snack, a special celebration, or a sweet treat to share with friends and family. By following the simple steps, expert tips, and customization options, you can create the best banana pudding cookie recipe that fits your personal taste and dietary needs.
Whether you stick to the classic version or explore the various flavor variations, these cookies are sure to be a hit. So go ahead, bake up a batch of banana pudding cookies, and enjoy the sweet, creamy goodness in every bite!
Ready to start baking? Grab your ingredients and let the magic happen—your taste buds will thank you!
FAQ Section
Here are answers to some of the most common questions about making the banana pudding cookies. These helpful tips will ensure your cookies turn out perfectly every time.
1. Can I use frozen bananas for this recipe?
Yes, you can use frozen bananas! Just be sure to thaw them and drain excess moisture before mashing. Too much liquid from frozen bananas can affect the dough consistency.
2. How do I make the banana pudding cookies less sweet?
To reduce the sweetness of your banana pudding cookies, you can reduce the sugar by ¼ cup or replace the sugar with a sugar substitute like stevia or monk fruit sweetener.
3. Is it possible to add additional ingredients like nuts or chocolate chips?
Absolutely! This banana pudding cookies recipe is versatile. You can add chopped walnuts, pecans, or even dark chocolate chips for extra flavor and texture. Just be sure not to overload the dough—1/2 cup of add-ins is usually ideal.
4. How do I store leftover banana pudding cookies?
Store your banana pudding cookies in an airtight container at room temperature for up to 5 days. For extended storage, you can freeze the cookies for up to 3 months. To prevent them from sticking together, layer them with parchment paper.
5. Can I prepare the dough in advance?
Absolutely! You can make the dough ahead of time and store it in the refrigerator for up to 48 hours. The flavor may even enhance as it rests. Additionally, you can freeze the dough for up to 3 months—just scoop it into individual portions before freezing for convenient baking.
6. What makes banana pudding cookies different from regular banana cookies?
The key difference lies in the addition of instant vanilla pudding mix, which gives these cookies a rich, creamy texture and a subtle, nostalgic flavor reminiscent of classic banana pudding. This extra step elevates the banana pudding cookies to a whole new level.
These FAQs should answer most of your questions about the banana pudding cookies recipe. If you have more, feel free to reach out or experiment with the variations to make them your own!
