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Soft and chewy Banana Pudding Cookies topped with creamy frosting, a vanilla wafer, and crushed wafer pieces. These golden-brown cookies are made with banana pudding mix, white chocolate chips, and vanilla wafers for a rich, sweet flavor. A bite taken out of one reveals a moist, cake-like texture. This Banana Pudding Cookie Recipe is a delicious twist on the classic banana pudding dessert.

Easy Banana Pudding Cookie Recipe

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Banana Pudding Cookie Recipe that transform the classic Southern dessert into a handheld treat. With real bananas, vanilla wafers, and white chocolate chips, these cookies capture all the nostalgic flavors in a soft, chewy cookie.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Southern
Calories: 185
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2¼ cups all-purpose flour - Spoon-and-level for accuracy
  • 1 teaspoon baking soda - Helps cookies rise properly
  • ½ teaspoon salt - Balances sweetness
  • ½ cup unsalted butter - Room temperature
  • ¾ cup granulated sugar - Creates crisp edges
  • ¾ cup light brown sugar - Packed; adds chewiness
  • 2 large eggs - Room temperature
  • 1 teaspoon vanilla extract - Enhances flavor
  • 1 instant banana pudding mix - Dry mix only
  • 2 ripe bananas - Very ripe with brown spots; mashed (1 cup)
  • 1½ cups crushed vanilla wafer cookies plus extra for topping - Crushed, plus extra for topping
  • 1 cup white chocolate chips - Plus extra for topping
  • ½ cup chopped walnuts - Chopped, optional

Equipment

  • Baking sheets (Line with parchment paper)
  • Electric mixer (Stand or hand mixer both work)
  • Medium bowl (For dry ingredients)
  • Large bowl (For wet ingredients)
  • Rubber spatula (For folding in mix-ins)
  • Cookie scoop (About 2 tablespoon capacity)
  • Cooling rack (For cooling cookies completely)
  • Ziplock Bag (For crushing vanilla wafers)
  • Rolling pin (To crush the vanilla wafers)

Method
 

  1. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
  2. Mash bananas in a small bowl until smooth. Set aside.
    Mash bananas in a small bowl until smooth. Set aside.
  3. Crush vanilla wafers in a ziplock bag with a rolling pin, leaving some texture.
  4. Whisk together flour, baking soda, and salt in a medium bowl. Set aside.
  5. Cream butter and both sugars until light and fluffy, about 2-3 minutes.
  6. Add eggs one at a time, beating well after each addition.
  7. Mix in vanilla extract and dry banana pudding mix powder.
    Mix in vanilla extract and dry banana pudding mix powder.
  8. Stir in mashed bananas until combined (mixture may look slightly curdled).
  9. Gradually add flour mixture, mixing on low just until combined.
  10. Fold in crushed vanilla wafers, white chocolate chips, and nuts (if using).
  11. Chill dough for at least 30 minutes.
  12. Scoop 2 tablespoon portions onto prepared baking sheets, spacing 2 inches apart.
  13. Press extra vanilla wafer pieces and white chocolate chips on top of each cookie.
  14. Bake for 10-12 minutes, until edges are golden but centers still look slightly underdone.
  15. Cool on baking sheets for 5 minutes before transferring to a wire rack.

Nutrition

Serving: 45gCalories: 185kcalCarbohydrates: 29gProtein: 2gFat: 7gSaturated Fat: 3.5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2.5gTrans Fat: -2gCholesterol: 25mgSodium: 150mgPotassium: 85mgFiber: 1gSugar: 18gVitamin A: 120IUVitamin C: 1mgCalcium: 30mgIron: 1mg

Notes

  • Use very ripe bananas with brown spots for best flavor.
  • For softer cookies, slightly underbake them.
  • Store in an airtight container with a slice of bread to keep soft for up to 3 days.

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