Craving a soft, chewy cookie with the nostalgic taste of banana pudding? These banana pudding cookies recipes deliver the perfect blend of creamy sweetness and cookie comfort—ready in under 30 minutes!
Table of Contents
Why You’ll Love This Banana Pudding Cookies Recipe
If you adore banana pudding but want a handheld treat, these cookies are your answer. They’re:
- Quick & Easy – No chilling required; mix, scoop, and bake.
- Ultra-Soft – Melt-in-your-mouth texture thanks to pudding mix.
- Versatile – Customize with add-ins like nuts or chocolate chips.
- Crowd-Pleasing – Perfect for potlucks, parties, or late-night cravings.
Secret Ingredient: Instant Pudding Mix
The banana pudding mix adds moisture and a rich, creamy flavor. For best results, use name-brand mixes like Jell-O.
No Ripe Bananas? No Problem!
While fresh bananas add depth, banana extract (½ tsp) works in a pinch.
Ingredients for Banana Pudding Cookies
Gather these simple pantry staples:
Dry Ingredients
- 2 ¼ cups all-purpose flour
- 1 (3.4 oz) box instant banana pudding mix
- 1 tsp baking soda
- ½ tsp salt
Wet Ingredients
- 1 cup unsalted butter, softened
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 ripe banana, mashed (optional)
Optional Mix-Ins
- 1 cup white chocolate chips
- ½ cup chopped walnuts
- ½ cup vanilla wafers, crushed
Pro Tip: For gluten-free cookies, swap flour with a 1:1 gluten-free blend.
How to Make Banana Pudding Cookies (Step-by-Step)
Follow these foolproof steps for perfect cookies every time:
Step 1: Prep & Preheat
- Preheat oven to 350°F (175°C).
- Line baking sheets with parchment paper.
Step 2: Mix Dry Ingredients
- Whisk flour, pudding mix, baking soda, and salt in a bowl. Set aside.
Step 3: Cream Butter & Sugars
- Beat butter, brown sugar, and granulated sugar until fluffy (2–3 mins).
- Add eggs, vanilla, and mashed banana (if using). Mix well.
Step 4: Combine & Scoop
- Gradually add dry ingredients to wet mix.
- Fold in chips or nuts (if using).
- Scoop 1.5-tbsp balls onto sheets, 2 inches apart.
Step 5: Bake & Cool
- Bake 10–12 minutes until edges are golden.
- Cool 5 minutes on the sheet, then transfer to a rack.
Troubleshooting:
- Too flat? Chill dough 15 mins before baking.
- Too dry? Add 1 tbsp milk.
Serving Suggestions for Banana Pudding Cookies
1. Classic Pairings
- Dunk in cold milk or hot coffee.
- Serve with vanilla ice cream for a cookie sundae.
2. Party-Worthy Twists
- Sandwich with whipped cream for whoopie pies.
- Crumble over banana pudding parfaits.
3. Storage Tips
- Room temp: Store in an airtight container for 3 days.
- Freeze: Keep dough balls or baked cookies for 2 months.
banana pudding cookies recipes
Banana Pudding Cookies
Ingredients
Dry Ingredients:
- 2 ¼ cups 280g all-purpose flour
- 1 3.4 oz box instant banana pudding mix (e.g., Jell-O)
- 1 tsp baking soda
- ½ tsp salt
Wet Ingredients:
- 1 cup 227g unsalted butter, softened
- ¾ cup 150g brown sugar
- ¼ cup 50g granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 ripe banana mashed (optional but recommended)
Optional Mix-Ins:
- 1 cup white chocolate chips
- ½ cup chopped walnuts
- ½ cup crushed vanilla wafers
Instructions
Preheat & Prep:
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
Mix Dry Ingredients:
- In a bowl, whisk together flour, pudding mix, baking soda, and salt. Set aside.
Cream Butter & Sugars:
- Beat butter, brown sugar, and granulated sugar until fluffy (2–3 mins). Add eggs, vanilla, and mashed banana; mix until combined.
Combine & Scoop:
- Gradually add dry ingredients to wet mixture. Fold in mix-ins (if using).
- Scoop 1.5-tbsp dough balls onto sheets, spacing 2 inches apart.
Bake & Cool:
- Bake 10–12 minutes until edges are golden. Cool 5 minutes on the sheet, then transfer to a wire rack.
Notes
Nutrition Facts (Per Cookie)
| Calories | Fat | Carbs | Fiber | Sugar | Protein |
|---|---|---|---|---|---|
| 180 kcal | 8g | 25g | 0.5g | 15g | 2g |
FAQs About Banana Pudding Cookies
Can I use sugar-free pudding mix?
Yes, but texture may be slightly denser.
Why are my cookies cakey?
Overmixing or too much banana can cause this. Reduce banana to ½ if needed.
Can I make these vegan?
Substitute flax eggs and vegan butter, but flavor will differ.
Final Thoughts: Bake, Share, Enjoy!
- Try the recipe – Whip up a batch tonight!
- Share your twist – Tag us with your add-ins.
- Perfect your technique – Adjust bake time for crispier or softer cookies.
Ready to taste the magic? Preheat that oven and let’s bake!
Want more easy dessert recipes like this? Peach Cobbler Cheesecake or check out our last post Strawberry Cake
