I love a good banana pudding, so I decided to turn my favorite pudding flavor into these banana pudding cookies! They’re filled with Nilla wafers and my family just eats them all up!
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These Banana Pudding Cookies are Irresistibly Good
These banana pudding cookies may be one of my favorite cookies I’ve ever had.
I love a good banana recipe and these pack on the banana flavor with banana pudding mix so it doesn’t add the excess moisture a real banana would bring, keeping the cookies nice and chewy.
My kids love to help me crush the Nilla wafer by putting them in a Ziploc bag and hitting the bag with a rolling pin. They say it makes them feel strong and it’s less work for me. I say that’s a win win in my book!
And if you love a good banana recipe, try my banana pudding brownies, banana bread, 3 ingredient banana pudding, banana foster pancakes, and air fryer banana bread recipe!
Why You’ll Love This Banana Pudding Cookie Recipe
- All of the flavors of banana pudding in a cookie
- Super easy to make with pudding mix
- A unique option for dessert or bake sales
- Soft and thick texture
Banana Pudding Cookie Ingredients
- Banana Instant Pudding Mix
- All-Purpose Flour
- Eggs
- Nilla Wafer Cookies
- White Chocolate Chips
- Granulated Sugar
- Brown Sugar
- Unsalted Butter – room temperature
- Pure Vanilla Extract
- Baking Soda
- Baking Powder
- Salt
How to Make Banana Pudding Cookies
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Preheat your oven to 350 degrees F and line a cookie sheet with parchment paper.
STEP TWO: In a medium bowl, whisk together the flour, salt, baking soda, and baking powder. In a separate, larger bowl, cream the butter and sugars until light and fluffy.
STEP THREE: Add the dry pudding mix, eggs, and vanilla extract to the bowl and continue to mix until well combined.
STEP FOUR: Incorporate the dry ingredients into the wet ingredients and stir until just combined. Don’t overmix the dough!
STEP FIVE: Fold in the white chocolate chips and ¾ cup of the Nilla wafers. The dough should feel thick — exactly like it should be at this point.
STEP SIX: Scoop the cookie dough onto the parchment-lined cookie sheets and gently press the remaining Nilla wafers into each banana pudding cookie. Bake for 10 minutes or until the edges turn golden brown and the centers are still soft.
STEP SEVEN: Place the cookie sheet on a wire rack to cool for 5 minutes before serving. Enjoy!
Banana Pudding Cookies Recipe Substitutions
- Butter: For a dairy-free option, use an equal amount of margarine or coconut oil. Keep in mind that if you do use oil, your cookies will have a slight coconut flavor. Not the worst thing — bananas pair wonderfully with coconut!
- Sugar: You can substitute muscovado sugar for brown sugar and honey or maple syrup for white granulated sugar.
- Banana pudding: If you don’t have a banana-flavored instant pudding mix, you can try using vanilla with a small amount of mashed ripe banana instead. Depending on your flavor preference, add as little as half or as much as a whole banana.
- White chocolate chips: Dark chocolate, milk chocolate, or even some chopped nuts would all taste great.
- Nilla wafers: I love using Nilla wafers to play off of a traditional banana pudding recipe, but you can use graham crackers if you have them!
Tips for Making This Recipe for Banana Pudding Cookies
- Cream the butter and sugars together until light and fluffy to get the right texture in your banana pudding cookies. This will take a few minutes!
- Use softened butter. I like to soften it on the counter, but do use the softened butter option on my microwave in a pinch. Just don’t let the butter melt!
- Don’t overmix the dough! This is so important that I have to mention it twice. Overmixed cookie dough will lead to tough cookies. When you add the dry ingredients to the wet ones, mix only until just combined.
- Watch the baking time. My recipe for banana pudding cookies is ready to go after 10 minutes in a 350-degree F oven, but yours might need a little longer or a little less. You know they’re ready when the edges turn golden brown, and the centers are still soft.Â
How to Store Banana Pudding Cookies
I recommend letting the cookies cool completely and then placing them in an airtight container. You can store them at room temperature for up to one week.
Freezing Banana Pudding Cookie Dough
If you want to store your cookies for longer, you can freeze them. Place them in a single layer on a baking sheet and flash freeze until firm then transfer them to a freezer-safe bag or container, and freeze them for up to 2-3 months. Let them thaw at room temperature for about an hour before eating.
Banana Pudding Cookie Recipe FAQs
What can I use in banana pudding instead of vanilla wafers?
If you don’t want to use vanilla wafers in your banana pudding cookie recipe, use graham crackers, Italian lady finger cookies, or shortbread cookies instead.
Can I use regular pudding mix instead of instant?
Yes, you can use regular pudding mix instead of instant pudding, but it may affect the texture and consistency of your cookies. I prefer to use instant pudding mix as it dissolves, well, instantly! If you only have regular pudding mix, you can use it, but keep in mind that the final results will differ.
Can I use fresh bananas instead of pudding mix?
While fresh bananas can add flavor to the cookies, they will also add moisture that will change the texture of the dough and, ultimately, your cookies! If you do want to use fresh bananas, I suggest mashing them and adjusting the amount of flour you use to make up for the added moisture.
More Easy Cookie Recipes
- Hershey Kiss Cookies Without Peanut Butter
- Pink Sugar Cookies
- Thumbprint Cookies with Icing
- Banana Oatmeal Cookies
- Butterscotch Cookies
How To Make Banana Pudding Cookies
Ingredients
- 1 cup unsalted butter room temperature
- ¾ cup brown sugar lightly packed
- ¼ cup granulated sugar
- 1 3.4-ounce banana instant pudding mix
- 2 large eggs
- 1 ½ teaspoons pure vanilla extract
- 2 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- 1 cup white chocolate chips
- 1 cup Nilla wafer cookies crushed and divided
Instructions
- Preheat the oven to 350 degrees F and line a 17-inch (or other large) cookie sheet with parchment paper.
- In a medium-sized bowl, whisk together the flour, salt, baking soda, and baking powder.
- In a large mixing bowl cream together the butter and sugars until light and fluffy.
- Add the dry pudding mix, eggs, and vanilla extract, and continue mixing until well combined.
- Add the dry ingredients to the wet ingredients and stir until just combined, making sure not to over mix the dough.
- Fold in the white chocolate chips and ¾ cup of the Nilla pieces. The dough will feel quite thick (this is the correct consistency).
- Scoop even mounds of the cookie dough onto the parchment-lined cookie sheets, making sure to space them out by 1 inch.
- Gently press the remaining Nilla pieces into each cookie.
- Bake for 10 minutes or until the edges start to turn golden brown and the cookies are still soft in the center.
- Remove the cookie sheet from the oven and place it on a wire rack to cool for 5 minutes before enjoying.
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
