Banana Pudding Cookies Recipe | Snacks to Bake, How to Make Banana Pudding with Cookies, Banana Pudding Mix
I haven’t shared many banana based cookie recipes on this blog, but these banana pudding cookies had to make the list. They taste like the familiar chilled dessert in a soft bakery-style cookie. The dough uses instant banana cream pudding mix for steady flavor. And the vanilla wafer pieces add the crumbly finish people expect. It’s a playful twist that still feels familiar. This recipe takes its cue from classic banana pudding and stays simple from start to finish. It’s sweet and buttery with chewy centers and lightly crisp edges.
The white chocolate chips melt into creamy pockets. If you enjoy fruit-filled bakes, try our Blueberry Muffins after this batch for another relaxed weekend treat. Both recipes work well for casual sharing. When people hear pudding mix in cookie dough, they may expect something cakey or overly soft. But the dry mix binds moisture without adding wet banana. That gives the cookies a clear banana flavor and a dense chewy bite. The wafer chunks toast at the edges and keep each cookie close to the original dessert.
Every bite has a little contrast. These cookies are quick enough for an afternoon snack and special enough for a party tray. I recommend them when you want banana pudding flavor without chilling a layered dessert. The dough needs only 30 minutes in the fridge. Then one short bake gives you thick cookies with soft centers and golden edges. No complicated layering is needed at all.
Why You’ll Love It
Instant banana cream pudding mix adds dry starch without the water found in mashed banana. At 350°F that starch holds moisture while the cookie edges set. So the centers stay thick and chewy instead of turning cakey.
The short 30-minute chill also firms the butter evenly before baking every time. Creaming for only 2 to 3 minutes builds enough air without encouraging excess spread. Gentle folding limits gluten and protects the rough wafer pieces.
That balance creates soft centers with crisp golden edges every time. For another tender bake using careful mixing, try our Pumpkin Muffins.
What You’ll Need
- unsalted butter: Softened to 68 to 70°F so it creams smoothly without becoming greasy.
- light brown sugar: Packed lightly to add moisture and a mild caramel note.
- granulated cane sugar: Adds crispness around the edges and balances the softer brown sugar.
- large egg: Brought to room temperature so it blends into the butter without curdling.
- pure vanilla extract: Adds the familiar vanilla note found in classic banana pudding.
- banana extract: Strengthens the banana flavor without adding the moisture of fresh fruit.
- all-purpose flour: Spooned and leveled or weighed at 180 grams to avoid a dry dough.
- banana cream instant pudding mix: Used dry to flavor the dough and help the centers retain moisture.
- baking soda: Provides enough lift for thick cookies without creating a cakey crumb.
- fine sea salt: Balances the sweetness and sharpens the banana and vanilla flavors.
- white chocolate baking chips: Reserved partly for the tops so creamy pockets stay visible after baking.
- Nilla vanilla wafer cookies: Coarsely crushed into 1/4 to 1/2-inch pieces so some texture remains.
Kitchen Equipment
- Electric hand mixer: A 5-speed hand mixer creams the butter evenly, while a single-speed model can overwork the mixture before it turns fluffy.
- Large clear glass mixing bowl: A 4-quart bowl leaves room for folding the dough, while a smaller bowl pushes flour and chips over the rim.
- Medium mixing bowl: A 2-quart bowl holds the dry blend comfortably, and a shallow plate makes even whisking harder.
- Flexible rubber spatula: A broad flexible spatula folds the dough without crushing wafer pieces, while a stiff spoon encourages overmixing.
- Two-tablespoon cookie scoop: A 2-tablespoon scoop creates 42 to 45 gram portions, while a smaller scoop changes the bake time and dries the cookies.
- Rimmed aluminum baking tray: A light 13×18-inch aluminum tray promotes even golden edges, while a dark nonstick tray can scorch the bottoms.
- Wire cooling rack: A rack with tight crosswires cools the cookies without trapped steam, while wide gaps can bend their soft centers.
Step-by-Step Instructions
Step 1: Cream the butter and sugars
Keep the unsalted butter near 68 to 70°F before mixing. Beat it with the light brown sugar and granulated cane sugar for 2 to 3 minutes. Use medium speed and scrape the bowl once at minute 1. Add the large egg and both extracts.
Then mix for 30 seconds until the streaks disappear. The mixture should turn pale tan and look fluffy with faint sugar crystals. You’ll smell vanilla and banana before the surface becomes slightly glossy. The texture should stay soft.
Stop before minute 4 because excess air can make the cookies spread unevenly. Cream only 3 minutes because controlled aeration keeps the centers thick.
Tip: Press the butter with one finger before mixing. A clean dent at 68°F means it’s soft enough without feeling greasy.
Step 2: Fold in the pudding mix and cookie pieces
Keep the creamed mixture near 68 to 70°F. Whisk the all-purpose flour and banana cream instant pudding mix with baking soda and fine sea salt for 30 seconds. Add that blend to the bowl. Fold with a rubber spatula in a J-shaped motion for 12 to 15 strokes.
Then add the white chocolate baking chips and crushed wafers with six gentle folds. The dough should look thick and pale beige with uneven chips and wafer pieces throughout. It should pull from the bowl in soft clumps without wet streaks. Stop once the last flour patch disappears.
Overmixing past 20 strokes makes the baked centers tough. Fold briefly because limited gluten keeps the cookies tender.
Tip: Reserve 2 tablespoons each of chips and wafer pieces for pressing onto the shaped dough before baking.
Step 3: Chill and shape the cookie dough
Cover the dough and chill it at 38 to 40°F for 30 minutes. Scoop twelve portions weighing 42 to 45 grams each. Roll each portion for about 5 seconds and press it to a 3/4-inch thick mound.
Arrange the portions on a lined 13×18-inch tray with about 2 1/2 inches between them. The chilled dough should feel firm but still yield under your fingertips. Each mound should hold rough edges instead of slumping flat.
Press the reserved chips and wafer pieces unevenly across the tops. (I skipped chilling once, the cookies merged at the edges. ) Shape while cold because firm butter delays spreading in the oven.
Tip: Weigh the first three portions. Once your scoop feels consistent, shape the remaining nine by matching their visible size.
Step 4: Bake until the edges turn golden
Bake the twelve chilled portions in a 350°F preheated oven for 11 to 13 minutes. Place the tray on the center rack. Rotate it front to back at minute 7 with one smooth turn.
Remove the tray when the edges turn golden and the centers still look slightly matte and raised. The wafer pieces should smell toasted and the white chocolate chips should look soft but not runny. Small cracks will form across the pale golden tops.
Go past minute 14 and the centers lose their chewy texture. Bake at 350°F because moderate heat sets the edges before drying the middle.
Tip: Bake one test cookie first for 12 minutes if your oven runs hot. Adjust the full tray by 1 minute.
Step 5: Cool and plate the cookies
Leave the cookies on the warm tray at about 70°F for 10 minutes. Then transfer them and rest for another 15 minutes before serving. Lift each cookie from underneath so the soft center stays intact.
Break one cookie into two uneven halves and place it on a small white dessert plate. The interior should look soft and dense with melted white chocolate pockets and crumbly wafer pieces. The edges should stay lightly crisp while the center bends without looking raw.
Move them too soon and the warm cookies can split. Cool for 25 minutes because carryover heat finishes setting the starch.
Tip: Serve one cookie with a 6-ounce glass of cold milk or a small scoop of vanilla ice cream.
Tips for Success
- Weigh the all-purpose flour at 180 grams because an extra 2 tablespoons can make the dough crumbly and dull the banana flavor.
- Use a 3.4-ounce instant pudding package. Cook-and-serve pudding contains a different starch and can leave dry pockets in the cookies.
- Reserve 2 tablespoons of white chocolate chips and 2 tablespoons of wafer pieces for uneven tops that stay visible after baking.
- Keep the unsalted butter near 68°F. Butter above 72°F looks shiny and makes the twelve cookies spread too quickly.
- Bake one 45-gram test portion for 12 minutes before loading the full tray if your oven temperature often runs unevenly.
- Let the baking tray return close to room temperature for 5 minutes before a second batch. A hot tray melts the dough early.
- Add a small pinch of flaky salt within 2 minutes of baking if you want a stronger contrast against the sweet white chocolate.
- Add 1/2 teaspoon ground cinnamon to the dry blend for a warmer banana bread style cookie without changing the bake time.
- Fold in 1/2 cup toasted chopped pecans and reduce the white chocolate chips to 1/2 cup for extra crunch.
- Replace 2 tablespoons of all-purpose flour with unsweetened cocoa powder for a chocolate banana version with darker edges.
- Add 1/3 cup caramel baking bits and finish each warm cookie with a tiny pinch of flaky salt for a salted caramel variation.
Substitutions
- unsalted butter: plant-based baking butter at a 1 to 1 ratio — Choose a stick with at least 78 percent fat because tub spreads make flatter cookies. For a fully dairy-free pairing, prepare our Milkshake with oat milk.
- all-purpose flour: 1 to 1 gluten-free baking flour with xanthan gum — Use the same 1 1/2 cups and chill the dough 10 minutes longer. The cookies will feel slightly more delicate and less chewy.
- large egg: 3 tablespoons aquafaba plus 1 teaspoon cornstarch — Whisk the mixture for 30 seconds before adding it. The cookies spread a little more and the centers feel softer.
- banana cream instant pudding mix: one 3.4-ounce vanilla instant pudding mix plus 3/4 teaspoon banana extract — The texture stays similar but the banana flavor tastes sharper and less creamy. Don’t use cook-and-serve pudding because it won’t hydrate the same way.
- white chocolate baking chips: chopped milk chocolate or dark chocolate at a 1 to 1 ratio — Dark chocolate lowers the perceived sweetness and adds firmer chunks after cooling. Milk chocolate keeps a softer bite but reduces the pudding-like flavor.
- Nilla vanilla wafer cookies: gluten-free vanilla sandwich cookies at a 1 to 1 volume — Remove the cream filling first and use 1 cup of cookie pieces. The result tastes richer and the crumbs soften faster.
Storage Tips
Refrigerate fully cooled cookies in a rigid airtight container for up to 7 days. Place parchment between layers so the white chocolate chips don’t stick. You can also freeze baked cookies for 2 months. Wrap each cookie in plastic and seal them in a freezer bag with the air pressed out.
For softer texture, thaw wrapped cookies at room temperature for 45 minutes. Reheat one cookie at 300°F for 4 to 5 minutes or microwave it for 8 to 10 seconds. Let it rest for 2 minutes before eating because the white chocolate can become very hot. Discard cookies with a sour smell or visible moisture beads.
Also discard any cookie showing fuzzy spots or a sticky fermented surface. For a crisp edge, use the oven instead of the microwave.
Banana Pudding Cookies Recipe | Snacks to Bake, How to Make Banana Pudding with Cookies, Banana Pudding Mix
Ingredients
- 1/2 cup unsalted butter Softened to 68 to 70°F so it creams smoothly without becoming greasy.
- 3/4 cup light brown sugar Packed lightly to add moisture and a mild caramel note.
- 1/4 cup granulated cane sugar Adds crispness around the edges and balances the softer brown sugar.
- 1 large large egg Brought to room temperature so it blends into the butter without curdling.
- 1 teaspoon pure vanilla extract Adds the familiar vanilla note found in classic banana pudding.
- 1/2 teaspoon banana extract Strengthens the banana flavor without adding the moisture of fresh fruit.
- 1 1/2 cups all-purpose flour Spooned and leveled or weighed at 180 grams to avoid a dry dough.
- 1 package, 3.4 ounces banana cream instant pudding mix Used dry to flavor the dough and help the centers retain moisture.
- 1/2 teaspoon baking soda Provides enough lift for thick cookies without creating a cakey crumb.
- 1/2 teaspoon fine sea salt Balances the sweetness and sharpens the banana and vanilla flavors.
- 3/4 cup white chocolate baking chips Reserved partly for the tops so creamy pockets stay visible after baking.
- 1 cup Nilla vanilla wafer cookies Coarsely crushed into 1/4 to 1/2-inch pieces so some texture remains.
Instructions
- Keep the unsalted butter near 68 to 70°F before mixing. Beat it with the light brown sugar and granulated cane sugar for 2 to 3 minutes. Use medium speed and scrape the bowl once at minute 1. Add the large egg and both extracts. Then mix for 30 seconds until the streaks disappear. The mixture should turn pale tan and look fluffy with faint sugar crystals. You’ll smell vanilla and banana before the surface becomes slightly glossy. The texture should stay soft. Stop before minute 4 because excess air can make the cookies spread unevenly. Cream only 3 minutes because controlled aeration keeps the centers thick.
- Keep the creamed mixture near 68 to 70°F. Whisk the all-purpose flour and banana cream instant pudding mix with baking soda and fine sea salt for 30 seconds. Add that blend to the bowl. Fold with a rubber spatula in a J-shaped motion for 12 to 15 strokes. Then add the white chocolate baking chips and crushed wafers with six gentle folds. The dough should look thick and pale beige with uneven chips and wafer pieces throughout. It should pull from the bowl in soft clumps without wet streaks. Stop once the last flour patch disappears. Overmixing past 20 strokes makes the baked centers tough. Fold briefly because limited gluten keeps the cookies tender.
- Cover the dough and chill it at 38 to 40°F for 30 minutes. Scoop twelve portions weighing 42 to 45 grams each. Roll each portion for about 5 seconds and press it to a 3/4-inch thick mound. Arrange the portions on a lined 13×18-inch tray with about 2 1/2 inches between them. The chilled dough should feel firm but still yield under your fingertips. Each mound should hold rough edges instead of slumping flat. Press the reserved chips and wafer pieces unevenly across the tops. (I skipped chilling once, the cookies merged at the edges.) Shape while cold because firm butter delays spreading in the oven.
- Bake the twelve chilled portions in a 350°F preheated oven for 11 to 13 minutes. Place the tray on the center rack. Rotate it front to back at minute 7 with one smooth turn. Remove the tray when the edges turn golden and the centers still look slightly matte and raised. The wafer pieces should smell toasted and the white chocolate chips should look soft but not runny. Small cracks will form across the pale golden tops. Go past minute 14 and the centers lose their chewy texture. Bake at 350°F because moderate heat sets the edges before drying the middle.
- Leave the cookies on the warm tray at about 70°F for 10 minutes. Then transfer them and rest for another 15 minutes before serving. Lift each cookie from underneath so the soft center stays intact. Break one cookie into two uneven halves and place it on a small white dessert plate. The interior should look soft and dense with melted white chocolate pockets and crumbly wafer pieces. The edges should stay lightly crisp while the center bends without looking raw. Move them too soon and the warm cookies can split. Cool for 25 minutes because carryover heat finishes setting the starch.
Notes
Nutrition
Reader Questions
Yes. Cover the mixed dough tightly and refrigerate it at 38 to 40°F for up to 48 hours. Let it stand for 10 minutes before scooping because very cold dough can crack instead of rolling into rough mounds. Keep the cover pressed close to the dough.
The butter was probably warmer than 72°F or the dough skipped its 30-minute chill. Also check the flour amount at 180 grams. Too little flour and hot butter both make the edges run before the centers set. A dark tray can worsen the spread.
I don’t recommend adding mashed banana to this formula because even 1/4 cup adds enough water to create cakey centers. Use the dry banana cream pudding mix and 1/2 teaspoon banana extract instead. That keeps the flavor clear and the texture chewy.
Double every ingredient by weight and mix the dough in at least a 6-quart bowl. Bake one tray at a time at 350°F for 11 to 13 minutes. Two trays can block airflow and create pale centers with dark bottoms.
Freeze the twelve shaped portions on a tray for 2 hours and then seal them in a freezer bag for 2 months. Bake from frozen at 350°F for 13 to 15 minutes. Keep the centers raised and slightly matte when you remove them.
Serve one warm cookie with 6 ounces of cold milk or a small scoop of vanilla ice cream. For brunch, pair the cookies with fresh berries and coffee. The mild acidity in the fruit balances the sweet pudding mix and white chocolate.
Before You Go
One of my signature cookie recipes! My family reaches for the broken cookie first because its creamy pockets show right away.
This batch makes 12 large cookies or 16 smaller ones with soft centers and golden edges. Serve them beside our Chocolate Cake or Pumpkin Pie, then share your batch and tag the recipe.
Instant pudding mix goes into this dough completely dry. Its starch absorbs moisture during baking and helps create the thick soft center.
