These Banana Pudding Cookies are soft, chewy, and packed with banana flavor. Made with ripe banana, banana cream pudding mix, brown sugar, and white chocolate chips, they turn the flavors of a classic banana pudding dessert into an easy homemade cookie.
If you love banana pudding, these cookies are such a fun way to enjoy those familiar flavors in a completely different form. The banana cream pudding mix boosts the banana flavor while helping give the cookies a wonderfully soft texture, and the white chocolate chips add little bites of creamy sweetness.
They’re easy enough for an everyday baking project but delicious enough to make for a party, potluck, or cookie tray. And if you enjoy playful desserts that are a little out of the ordinary, be sure to check out my Edible Terrarium Dessert, too.
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Why You’ll Love These Banana Pudding Cookies
There’s a lot to love about this simple cookie recipe:
- They’re soft and chewy. Brown sugar, ripe banana, and pudding mix help create a wonderfully soft cookie.
- They’re full of banana flavor. You get banana from both the fresh fruit and the pudding mix.
- They’re easy to make. The dough comes together with simple ingredients and doesn’t require any complicated techniques.
- The white chocolate chips are the perfect finishing touch. Their creamy sweetness works especially well with the banana flavor.
Ingredients
You’ll need:
- Butter, softened
- Brown sugar
- Ripe banana, mashed
- Eggs
- Vanilla extract
- All-purpose flour
- Instant banana cream pudding mix
- Baking soda
- White chocolate chips
- A little vegetable oil for your hands
For the best banana flavor, this is a great recipe for using a banana that has become quite ripe. Those brown spots are exactly what you want here.
Be sure to use instant banana cream pudding mix, not prepared pudding.
Equipment you might want on hand:
How to Make Banana Pudding Cookies
Preheat your oven to 350°F and line a baking sheet with parchment paper.
Cream the softened butter and brown sugar together until light and fluffy. Add the mashed banana, eggs, and vanilla, and mix until well combined.
In a separate bowl, stir together the flour, banana cream pudding mix, and baking soda.
Gradually add the dry ingredients to the wet ingredients, mixing just until everything is combined. Fold in the white chocolate chips.
Lightly oil your hands to keep the dough from sticking, then roll the dough into balls. Place them about an inch apart on your prepared baking sheet.
Bake for 10–12 minutes, or until the edges are lightly golden.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to finish cooling.
Tips for the Best Banana Pudding Cookies
Use a ripe banana. A ripe or slightly overripe banana will mash easily and give you more banana flavor.
Don’t overmix the dough. Once you begin adding the flour mixture, mix only until the ingredients are combined.
Watch the cookies near the end of baking. You want lightly golden edges while keeping the centers soft. They will continue to set as they cool.
Let them sit on the baking sheet before moving them. Fresh-from-the-oven cookies are quite soft. A few minutes on the pan makes them much easier to transfer to a cooling rack.
Storing the Cookies
Once completely cool, store your Banana Pudding Cookies in an airtight container. Because these cookies contain fresh banana, they’re especially moist, so be sure they have cooled completely before storing them.
These cookies are a fun choice when you’re craving banana pudding but want something you can pick up and eat with your hands. Soft banana cookies, creamy white chocolate, and plenty of banana flavor make this an easy treat that’s hard to resist.
If you’re looking for another soft, chewy cookie to bake, try my Chewy Oatmeal Cranberry Cookies too.
Banana Pudding Cookies
Ingredients
- 1/2 cup butter softened
- 1 cup brown sugar
- 1 ripe banana mashed
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 package 3.4 ounces/96 grams instant banana cream pudding mix
- 1 teaspoon baking soda
- 1/2 cup white chocolate chips
- Vegetable oil for lightly coating hands
Instructions
-
Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper.
-
In a large mixing bowl, cream the softened butter and brown sugar together until light and fluffy.
-
Add the mashed banana, eggs, and vanilla extract. Mix until well combined.
-
In a separate bowl, whisk together the flour, instant banana cream pudding mix, and baking soda.
-
Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
-
Fold in the white chocolate chips.
-
Lightly coat your hands with vegetable oil to prevent sticking. Roll the cookie dough into balls and place them on the prepared baking sheet about 1 inch apart.
-
Bake for 10–12 minutes, or until the edges are lightly golden.
-
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Recipe Notes
Use a ripe or slightly overripe banana for the best banana flavor. Be sure to use instant banana cream pudding mix, not prepared pudding.
More Yummy Cookie Recipes
- Cranberry Oat Cookie Bars from That Recipe
- Iced Lime Cookies from Karen’s Kitchen Stories
- Oatmeal Raisin Toffee Cookies from A Kitchen Hoor’s Adventures
- Old Fashioned Ritz Cracker Cookies from Jen Around the World
- Pumpkin Biscotti from Art of Natural Living
- Ube Cool Whip Cookies from Hezzi-D’s Recipe Box
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