Banana Pudding Cookies

If you’re anything like me and you find comfort in a warm, fresh-out-of-the-oven cookie, then these Banana Pudding Cookies are going to hit the spot. They’re soft, chewy, and full of that creamy banana goodness thanks to instant pudding mix. Toss in some white chocolate chips and you’ve basically got banana cream pie in cookie form.

The first time I made these, the kitchen smelled like a bakery, and the kids couldn’t keep their hands off them. Honestly, neither could I. They’re ridiculously easy to throw together, and that banana flavor is cozy and nostalgic in the best way.

WHAT YOU’LL NEED

Let’s take a look at what goes into these golden little treats:

Butter – ½ cup of unsalted butter, softened. It gives richness, tenderness, and structure to the cookie.

Sugar – ¾ cup of granulated sugar brings sweetness. You can use less if you prefer a milder cookie—½ or even ¼ cup works fine.

Vanilla Extract – 1 teaspoon adds a lovely depth to balance the banana flavor.

Egg – 1 large egg gives the cookies their structure and a little lift. Plus, it enhances that sunny yellow color from the pudding mix.

Instant Banana Pudding Mix – One 3.4 oz box of instant banana cream pudding mix brings all the signature flavor. Just make sure it’s instant, not cook-and-serve.

Salt – ½ teaspoon to balance the sweetness and enhance flavor. Skip it if you’re using salted butter.

Baking Soda – ½ teaspoon to help the cookies rise. If you only have baking powder, use 1½ teaspoons instead.

Flour – 1¼ cups of all-purpose flour—perfect for structure without making the cookies too cakey.

White Chocolate Chips – ½ cup brings creamy sweetness and texture. You can swap in milk, semisweet, or even dark chocolate if you’d like.

HOW TO MAKE BANANA PUDDING COOKIES

Here’s how you can get these cookies from bowl to oven to belly:

1. Cream the butter and sugar

In a large mixing bowl, beat the softened butter and sugar together until light and fluffy. Add the vanilla and egg, mixing until everything is smooth.

2. Add the dry ingredients

Stir in the banana pudding mix, salt, baking soda, and flour. Mix well until you have a smooth dough. Fold in the white chocolate chips.

3. Scoop and chill the dough

Scoop the dough using a cookie scoop or tablespoon onto a parchment-lined baking sheet. Chill in the fridge for about 20 minutes to help the cookies keep their shape while baking.

4. Bake

Preheat your oven to 350°F (175°C). Once chilled, bake the cookies for 9–11 minutes or until the edges are lightly golden.

5. Cool and enjoy

Let the cookies rest on the baking sheet for 10 minutes before transferring them to a cooling rack. Or do what I do—grab one warm and eat it while standing at the counter.

RECIPE VARIATIONS

Want to make them your own? Try these easy twists:

• Leave out the white chocolate chips
• Swap in milk, dark, or semisweet chocolate chips
• Use light brown sugar instead of granulated for a deeper flavor
• Add chopped walnuts or pecans for crunch
• Drizzle with a simple powdered sugar glaze for a sweet finish
• Adjust sugar to taste—more or less, your call
• Try almond extract instead of vanilla for something different
• Add a touch of banana extract for extra banana punch
• Use any flavor of pudding mix and follow the same base recipe

TIPS FOR THE BEST RESULTS

These cookies are simple, but here are a few pro tips to get them just right:

• Make sure your butter is soft, not melted. If needed, use the microwave on a low setting to soften it gently.
• Stick with instant pudding mix. Cook-and-serve won’t give you the same flavor or texture.
• If the dough feels too sticky, chill it longer. Extra-soft butter can make the dough too loose.
• Don’t overbake! You want the edges just golden and the centers soft for the perfect chewy cookie.

HOW TO SERVE

These cookies are best enjoyed warm with a cold glass of milk or a scoop of vanilla ice cream. They also make a great lunchbox treat, party platter favorite, or late-night snack when the craving for something sweet hits.

HOW TO STORE LEFTOVERS

Let the cookies cool completely, then pop them into an airtight container. They’ll stay fresh and soft at room temperature for 3–4 days.

Want to stash some for later? Freeze them! Just layer the cookies between parchment paper and place in a freezer-safe bag. They’ll keep well for up to 2 months—just thaw at room temp when you’re ready to enjoy.

Hope you give these Banana Pudding Cookies a try next time you’re in the mood for something cozy, sweet, and just a little bit nostalgic. From my kitchen to yours—happy baking!

Try other recipes:

• Strawberry Pudding
• Savory Bread Pudding
• Oreo Pudding