There’s something magical about the comforting aroma of fresh banana pudding—especially when it’s transformed into soft, creamy cookies. This Banana Pudding Cookies recipe is a delightful fusion of traditional Southern banana pudding and the melt-in-your-mouth texture of a cookie. It’s one of those treats that take me right back to my grandma’s kitchen, where bananas were always ripened to perfection and desserts were made with heart.
Growing up in a household where dessert was practically a love language, this recipe became a staple for every occasion. Whether it was the middle of winter or a sunny summer afternoon, these cookies always managed to steal the show. Now, I’m sharing this special treat from my kitchen to yours.
Why You’ll Love These Banana Pudding Cookies
- Easy to Make: Minimal ingredients, maximum flavor.
- Perfect Texture: Creamy, soft, and melt-in-your-mouth.
- Year-Round Treat: Ideal for both summer and winter gatherings.
- Kid-Friendly: A fun and mess-free way to enjoy banana pudding.
Ingredients
To make 7 servings of these luscious Banana Pudding Cookies, you’ll need:
- 1 cup (2 sticks) unsalted butter, softened
- ½ cup cream cheese, softened
- 1 cup powdered sugar
- 1 ripe banana, mashed (about ½ cup)
- 1 tsp vanilla extract
- 1 (3.4 oz) package instant banana pudding mix
- 1¾ cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup white chocolate chips (optional for added sweetness)
- Nilla wafers, crushed (optional, for rolling or topping)
Step-by-Step Instructions
Step 1: Preheat and Prep
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to ensure the cookies don’t stick.
Step 2: Cream the Base
In a large mixing bowl, use an electric mixer to beat the butter, cream cheese, and powdered sugar until light and fluffy. This should take about 2–3 minutes on medium speed.
Step 3: Add Banana & Flavor
Mix in the mashed banana and vanilla extract. Beat until well combined. The banana will give the mixture a slightly loose texture—that’s totally fine!
Step 4: Mix Dry Ingredients
In a separate bowl, whisk together the banana pudding mix, flour, baking soda, and salt. Gradually add the dry mix to the wet mixture, mixing just until combined.
Step 5: Fold in Add-Ins
Gently fold in white chocolate chips if using. These add a lovely creamy sweetness that balances the banana flavor.
Step 6: Chill the Dough
For best results, cover the dough and chill in the fridge for at least 30 minutes. This helps the cookies maintain their shape while baking.
Step 7: Shape and Bake
Scoop dough into tablespoon-sized balls. Optional: roll in crushed Nilla wafers for added crunch and banana pudding vibes. Place onto prepared baking sheet, spacing them about 2 inches apart.
Bake for 10–12 minutes or until the edges are lightly golden and the centers are just set.
Step 8: Cool and Enjoy
Let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack. Serve warm or let them cool completely—either way, they’re divine!
Pro Tips for the Perfect Banana Pudding Cookies
- Use ripe bananas: The riper, the sweeter! Speckled skin means maximum flavor.
- Don’t skip chilling: It prevents cookies from spreading too much and gives a better texture.
- Customize your add-ins: Try adding chopped nuts or even mini marshmallows for fun variations.
- Store Smart: Keep cookies in an airtight container at room temp for 3–4 days or freeze for up to 2 months.
Serving Suggestions
- Pair with a glass of cold milk for a classic combo.
- Sandwich two cookies with vanilla frosting for a decadent dessert.
- Crumble and use as a topping on vanilla ice cream.
Perfect for Any Season
These cookies have the soft comfort perfect for cozy winter baking, yet the tropical banana notes make them refreshing enough for summer picnics. Truly a year-round favorite!
Nutritional Info (Per Serving)
Note: Values are approximate and may vary based on exact ingredients used.
- Calories: 250
- Fat: 14g
- Carbs: 30g
- Sugar: 18g
- Protein: 3g
A Family Favorite
I can still remember the look on my nonna’s face when I first made these. She took one bite, smiled, and said, “Banana pudding in a cookie? Now that’s genius.” Her approval was all I needed to make this a forever recipe in our home.
Share Your Creation!
Did you make these Banana Pudding Cookies? Snap a photo and tag me on Instagram @sarahscucinabella—I’d love to see your twist! Have a secret ingredient or a fun variation? Drop it in the comments below and let’s share the baking love.