Banana Pudding Cookies are so delicious, and they're ready in under an hour! Filled with White Chocolate Chips and chopped Walnuts, this chewy cookie is also crunchy in all the right places!
They're always a hit in our house, so be prepared to make a double batch!
I am a huge fan of banana pudding, with its creamy filling, banana layers, vanilla wafers, and whipped cream. It's so delicious, I've made this cookie version so I can have that classic banana pudding flavor any time I want!
If truth be told these Banana Pudding Cookies taste just like a traditional Banana Bread recipe a favorite recipe from Devour Dinner.
Whoever first had the idea to add an Instant Pudding Mix to a cookie recipe - Thank You. For me, it's turned out to be a foolproof way to ensure your cookies come out soft, chewy, fluffy, and so delicious!
It's a kind of 'cookie helper' secret ingredient, and if you won't tell, then neither will I!
For this recipe, the pudding mix helps the cookies come out nice and soft, but you also get the pudding flavor of the classic dessert, so I'm all for it.
These cookies are so easy to make, they're great for an afternoon snack, bake sale, or as part of a cookie dessert platter.
Wet Ingredients. Butter, Vanilla Extract, Egg
Dry Ingredients. All Purpose Flour, Granulated Sugar, Brown Sugar, Baking Soda, Salt, Banana Instant Dry Pudding Mix
Chocolate. Chopped Walnuts, White Chocolate Chips (Optional)
How to Make Banana Pudding Cookies
Using a large bowl with a hand mixer or a stand mixer with a paddle attachment, combine the Butter and Granulated White Sugar, and cream for 2-3 minutes. Scrape down the sides of the bowl as needed.
Add Eggs and Vanilla Extract and continue to cream together until combined.
Then add the Brown Sugar, and cream for another 2 minutes.
In a separate medium bowl, combine Flour, Baking Soda, Salt, and Instant Banana Pudding Mix. Mix the ingredients together.
Gradually add the dry ingredients to the wet ingredients, a little at a time, making sure everything is combined before adding more.
Stir in White Chocolate Chips and Chopped Walnuts into the cookie dough mixture with a wooden spoon.
Allow cookie dough to chill for 30 minutes.
Scoop cookie dough using a large cookie scoop #24 and place 2 inches apart onto a parchment-lined baking sheet to prevent them from sticking.
Preheat your oven to 350 degrees, then bake the cookies for 9-11 minutes.
The edges of the cookies will turn a light golden color, and the center will be set when they are ready.
Remove the cookies from the oven and allow them to cool on the cookie sheet for a couple of minutes before moving them to a cooling rack.
Storage & Freezing
Storage: Store these banana pudding cookies in an airtight container for up to 7 days. Cookies are best if enjoyed within 2-3 days though, for the best flavor.
Freezing: Banana pudding cookies can be stored in a freezer-safe container or Ziploc bag and frozen for up to 3 months. Place a piece of parchment paper between each cookie to prevent it from sticking.
Substitutions & Variations
- Filling. Add some crushed banana chips into the cookie dough for some extra banana flavor and crunch!
- Drizzle. Top these soft cookies with a drizzle of melted white chocolate, or with icing in a crisscross pattern.
- Frosting. Frost these cookies with Vanilla Frosting, or add some banana extract to the frosting, then add a banana chip on top for a fancy finish!
- Nuts. Walnuts taste great with bananas, but pecans, peanuts, or pistachios would work well too. Crush nuts in a Ziploc bag with a rolling pin for easy cleanup!
- Pudding Mix. Use Instant Vanilla Pudding Mix to make these cookies Vanilla and White Chocolate, or use another pudding flavor to make a different variation.
- Butter. Use salted butter for this recipe. If you use unsalted butter, you will need to add ½ teaspoon Salt in total.
I know you are licking your lips, ready to dive into these cookies hot out of the oven, but let me share with you some pro tips so your cookies are as ooey gooey delicious as mine are!
I love to line my baking sheets with parchment paper. You can also spray pans with cooking spray or use a silicone liner. But I do love my parchment paper.
Learn how to measure ingredients properly. With a kitchen scale, ideally. This is the best way to ensure you have uniform results each and every time.
|All Purpose Flour
Using butter and eggs that are room temperature makes all the difference. During the creaming process, the butter and sugars will be cut, allowing tiny air pockets to lift the ingredients and make them light and fluffy. Butter that is too soft turns to mush.
White Chocolate Chips.
Choose high-quality white chocolate chips for the best results
Always always always press a few extra chips right on top of scooped cookie dough. It's for visual appeal mostly. But who doesn't love a cookie that is loaded with chocolatey goodness.
- Kitchen Scale. I use this for accuracy in measuring and it's a lifesaver when it comes to consistent baking
- Wire Rack for cooling cookies. I like to have at least 2 cooling racks
- Mixing Bowls. A Large Mixing Bowl for mixing ingredients and small and medium mixing bowls for other ingredients
- Cookie Sheet. Most recipes will take 2 batches to bake. It's great to have multiple baking sheets available
- Parchment Paper or Silicone Baking Mat. Line the Cookie Sheet with parchment paper for easy cleanup and to prevent sticking.
- Cookie Scoop. A small #60 Cookie Scoop or a Medium Cookie Scoop #50 are great choices for uniform drops of cookie dough.
- Storage Container. An Airtight Container to store cookies or a Ziploc Bag works great too.
- Additional supplies. Measuring Cups and Measuring Spoons along with a silicone spatula are all helpful.
Have you tried these Banana Pudding Cookies?
Let me know what you thought of this recipe! Tag @bestcookierecipes on social media so I can see how great your cookies turned out! I would also love to read your comments below. Let me know what you think of these cookies. It really does help!
More Pudding Mix Cookie Recipes
- Pistachio Pudding Cookies with White Chocolate Chips
- Chocolate Chip Cookies with Pudding
- Mini Boston Cream Pie Cookies
- Eggnog Sugar Cookie Pies
Banana Pudding Cookies
- 1 cup Butter Softened
- ¼ cup Granulated Sugar 50g
- ¾ cup Brown Sugar 160g
- 2 Eggs Large
- 2¼ cups All Purpose Flour 270g
- 1 teaspoon Baking Soda
- ¼ teaspoon Salt
- 3.4 Ounce Pudding Banana Pudding Instant 3.4ounce box
- 1 teaspoon Vanilla Extract
- 1 ½ cups White Chocolate Chips
- ½ cup Walnuts Chopped
- Using a large mixing bowl or stand mixer combine Butter and Granulated White Sugar and cream for 2-3 minutes. Scrape down the sides of the bowl as needed.
- Add Eggs and Vanilla Extract and continue to cream together until combined.
- Then add Brown Sugar and cream for another 2 minutes.
- In a separate bowl combine Flour, Baking Soda, Salt, and Instant Banana Pudding Mix. Mix ingredients together.
- Gradually add dry ingredients to wet ingredients a little at a time making sure everything is combined before adding more.
- Hand stir in White Chocolate Chips and chopped Walnuts to the cookie dough mixture.
- Allow cookie dough to chill for 30 minutes.
- Scoop cookie dough using a large cookie scoop #24 and place 2 inches apart onto a well-greased baking sheet or line with parchment paper to prevent them from sticking.
- Preheat oven to 350 degrees. Bake cookies for 9-11 minutes.
- Edges of cookies will turn a light golden color and the center will be set.
- Remove from the oven and allow the cookies to cool on the pan for a couple of minutes before moving them to a cooling rack.
All nutrition values are approximate and calculated by a plugin and are provided as a courtesy. Adding or subtracting ingredients will change the nutritional value.