Homemade Banana Pudding Cookies: Soft-Baked Pudding Mix Cookies
If banana pudding takes you back to family gatherings and homemade desserts, these banana pudding cookies bring that same nostalgic sweetness in the best way. Each bite is soft, chewy, and full of banana flavor, with creamy pudding mix and white chocolate chips adding just the right touch of richness. It’s everything you love about classic banana pudding, only baked into a cookie that feels just as special as the original.
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These cookies bake up beautifully golden with a melt-in-your-mouth texture that keeps them from ever drying out. They’re perfect for bake sales, dessert trays, or anytime you want a quick treat that feels a little extra. These soft banana pudding cookies are the perfect banana dessert cookies for any occasion.
Why You Will Love This Recipe
- Made with instant banana pudding mix, these banana pudding cookies stay soft and chewy for days. No dry or cakey texture here!
- You get real banana flavor from both mashed banana and instant banana pudding mix.
- No chilling required, so you can bake them right away whenever the craving hits.
- Perfect for gifting, snacking, or adding to holiday cookie plates.
- Simple, one-bowl process that anyone can pull off, even beginner bakers.
Ingredients
See the recipe card for the complete list of ingredients and quantities.
How To Make Banana Pudding Cookies
Step 1: In a mixing bowl, cream together the butter and brown sugar until light and fluffy. Add in the mashed banana, eggs, and vanilla extract. Mix well.
Step 2: Gradually add the dry ingredients to the wet ingredients, mixing until well combined. Fold in the white chocolate chips.
Step 3: Rub some vegetable oil on your hands, then form small balls. Place them on a baking sheet about an inch apart.
Step 4: Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.
Step 5: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Expert Tips
- Use a really ripe banana for the strongest flavor.
- Do not flatten the cookie balls before baking; they naturally spread.
- For thicker cookies, refrigerate the dough for 20 minutes before baking.
- Add more white chocolate chips on top before baking for a bakery-style look.
Serving Ideas And Variations
- Add vanilla wafers: Crush a few and fold them into the dough for real banana pudding vibes.
- Make cookie sandwiches: Spread marshmallow fluff or cream cheese frosting in between.
- Add nuts: Chopped pecans or walnuts add crunch.
- Turn them into ice cream cookies: Sandwich vanilla or banana ice cream between two cookies and freeze for a summer version of banana pudding bliss.
- Gift them up: Stack a few cookies in a glass jar or gift bag with a ribbon. They make such a fun homemade treat.
Banana Pudding Cookies Recipe FAQs
Absolutely! Roll the dough into balls, freeze them on a baking sheet until firm, then transfer to a freezer bag. When ready to bake, pop them straight into the oven. Just add an extra minute or two to the bake time.
Yes, that works too. Keep the mashed banana in the dough so you still get that real banana flavor. The vanilla pudding will make them a little more subtle but just as soft and delicious.
Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze baked cookies for up to 2 months and thaw at room temperature before serving.
Definitely! The dough holds up well in the fridge for a day or two. Just cover tightly and bring to room temperature before baking so they spread evenly.
The pudding mix locks in moisture while the mashed banana adds natural sweetness and tenderness. The perfect combo for that chewy, melt-in-your-mouth texture.
More Sweet Treats To Try Next
- Carrot cake muffins deliver the cozy spice and sweetness of traditional carrot cake in perfectly portable form. Each muffin bakes up tender, moist, and full of warm cinnamon flavor that feels right for any season.
- Waffle pops turn everyday waffles into fun handheld treats that look straight out of a bakery case. Each golden waffle pop is dipped in chocolate and decorated with a sweet glaze for the ultimate brunch or dessert favorite.
Tried these Banana Pudding Cookies? Leave a rating below and tell us how they turned out. We’d love to hear if they brought a little banana pudding nostalgia to your kitchen!
Banana Pudding Cookies
Equipment
- Mixing bowls (one large, one medium)
- Hand mixer or stand mixer
- Rubber spatula or wooden spoon
- Measuring cups and spoons
- Baking sheet
- Parchment paper
- Cooling rack
Ingredients
- 1 package banana pudding mix instant, 3.4 oz box
- 1 ripe banana mashed
- 1 cup brown sugar
- ½ cup butter softened
- 2 eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ cup white chocolate chips
Instructions
- Preheat the oven to 350℉ and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the butter and brown sugar until light and fluffy. Add the mashed banana, eggs, and vanilla extract. Mix until smooth and well combined.
- In a separate bowl, whisk together the flour, banana pudding mix, and baking soda. Gradually add the dry ingredients to the wet mixture, stirring until just combined. Fold in the white chocolate chips.
- Lightly oil your hands, roll the dough into small 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.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely. Serve and enjoy your soft, chewy Banana Pudding Cookies!
Notes
- Use very ripe bananas for the richest flavor and softest texture.
- Do not flatten the cookie dough balls before baking; they’ll spread naturally.
- Add a few extra white chocolate chips on top before baking for a bakery-style finish.
- The dough can be chilled for 20 minutes before baking for slightly thicker cookies.
- Store in an airtight container for up to 4 days or freeze for up to 2 months.
