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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

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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Course: Dessert, Snack
Cuisine: American, Southern
Keyword: Banana Cookies, Banana Pudding Cookie Recipe, Pudding Mix Cookies, Southern Desserts
Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Servings: 24 cookies
Calories: 185kcal
Cost: $9

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)

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

Instructions

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

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.

Nutrition

Serving: 45g | Calories: 185kcal | Carbohydrates: 29g | Protein: 2g | Fat: 7g | Saturated Fat: 3.5g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2.5g | Trans Fat: -2g | Cholesterol: 25mg | Sodium: 150mg | Potassium: 85mg | Fiber: 1g | Sugar: 18g | Vitamin A: 120IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg