There’s something magical about a classic Southern dessert — and this banana pudding cookies recipe is exactly that kind of magic in cookie form. With instant banana pudding mix and crushed vanilla wafers baked into every chewy bite, these cookies bring together the best of both worlds: nostalgic comfort and modern ease. Whether you’re baking a batch for guests or simply craving something familiar, this recipe guarantees flavor, softness, and simplicity.
A Southern Classic with a Twist
Hi, I’m Jennifer — and baking has been part of my life since childhood. One of my most vivid memories is helping my grandmother make banana pudding on Sunday afternoons. I’d sneak vanilla wafers from the tray when she wasn’t looking. She always knew but never stopped me.
That memory is what inspired this banana pudding cookies recipe. I wanted to capture the creamy banana flavor, the soft wafers, and that cozy kitchen feeling in a single cookie. After a few experiments (and a few burned batches!), I landed on this version — and it’s been a family favorite ever since.
What I love most is how it takes everything I loved about those pudding-filled moments and turns them into something easy to share and even easier to eat. If you’ve ever had banana pudding at a potluck, you’ll recognize the flavor immediately — just in a portable, chewy cookie form.
Why Banana Pudding Cookies Are Worth Trying
This banana pudding cookies recipe stands out because it takes a dessert people already love and makes it handheld, less messy, and faster to make. The pudding mix adds a softness that lasts for days, and the crushed vanilla wafers offer a subtle crunch and deep nostalgia.
If you’re someone who enjoys classic comfort desserts with a creative twist, these cookies will absolutely hit the spot. They’re ideal for holiday trays, baby showers, or any moment when you want something a little different but still incredibly familiar.
Looking for more comfort-style treats? Pair these cookies with my no-bake banana cream dessert cups or the super popular no-bake lemon lush recipe.
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Banana Pudding Cookies Recipe
- Total Time: 27 minutes
- Yield: 24 cookies 1x
- Diet: Vegetarian
Description
These banana pudding cookies are soft, chewy, and packed with nostalgic flavor thanks to instant banana pudding mix and crushed vanilla wafers. Perfect for easy weeknight baking or party treats!
Ingredients
1 cup unsalted butter, softened
½ cup granulated sugar
½ cup brown sugar
2 large eggs
1 tsp vanilla extract
1 (5.1 oz) box instant banana cream pudding mix
1½ cups all-purpose flour
1 tsp baking soda
½ tsp salt
1 cup crushed vanilla wafers
1 cup white chocolate chips (optional)
Instructions
1. Preheat oven to 350°F. Line baking sheet with parchment paper.
2. Cream butter and sugars until light and fluffy.
3. Add eggs and vanilla; beat until combined.
4. Mix in pudding mix until smooth.
5. In another bowl, whisk flour, baking soda, and salt.
6. Gradually mix dry ingredients into wet.
7. Fold in crushed vanilla wafers and chocolate chips.
8. Scoop 1.5 tbsp balls onto tray, 2 inches apart.
9. Bake for 10–12 minutes until edges are golden.
10. Cool 5 minutes on tray, then transfer to rack.
Notes
Only use instant banana pudding mix — not cook-and-serve.
Add a slice of bread to the container to keep cookies soft.
Chill dough for thicker cookies if your butter is very soft.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 2 cookies
- Calories: 190
- Sugar: 14g
- Sodium: 95mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
Keywords: banana pudding cookies, banana pudding cookies recipe, easy banana cookies
The Magic of Banana Pudding Mix in Cookies
A key ingredient in this banana pudding cookies recipe is — you guessed it — banana pudding mix. Specifically, instant banana cream pudding. This isn’t just for flavor. It changes the texture of your cookies entirely.
Adding instant pudding mix to cookie dough makes the cookies softer, more tender, and gives them a slightly cake-like chew. It also helps them stay fresh longer. Here’s how different pudding flavors affect your dough:
| Pudding Flavor | Effect on Cookie |
|---|---|
| Banana Cream (Recommended) | Soft, chewy, perfect banana flavor |
| Vanilla | Milder taste, slightly fluffier |
| Chocolate | Rich and dense — great for other variations |
Only use instant pudding mix. Cook-and-serve won’t give you the same result in any banana pudding cookies recipe.
Must-Have Ingredients for the Best Results
This banana pudding cookies recipe keeps it simple. Here’s what you’ll need:
- 1 cup unsalted butter, softened
- ½ cup granulated sugar
- ½ cup brown sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 (5.1 oz) box instant banana cream pudding mix
- 1½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp salt
- 1 cup crushed vanilla wafers
- 1 cup white chocolate chips (optional)
Tips:
- Use real butter — margarine changes texture.
- Always spoon and level your flour to avoid dry cookies.
- For a gluten-free version of this banana pudding cookies recipe, use a 1:1 gluten-free flour and GF vanilla wafers.
Mixing, Scooping, Baking — Easy as 1, 2, 3
Let’s walk through the baking process for this banana pudding cookies recipe:
- Preheat oven to 350°F (175°C). Line trays with parchment paper.
- Cream butter and sugars in a large bowl until fluffy (about 2–3 minutes).
- Add eggs and vanilla, mix until smooth.
- Beat in banana pudding mix until fully combined.
- Whisk flour, baking soda, and salt in a separate bowl.
- Gradually add dry ingredients to the wet mixture.
- Fold in vanilla wafers and white chocolate chips (if using).
- Scoop dough into 1.5 tbsp balls and space 2″ apart.
- Bake for 10–12 minutes, or until edges are golden.
- Cool on tray for 5 minutes, then transfer to rack.
You’ll love how the dough smells even before it hits the oven — a sure sign you’ve picked the right banana pudding cookies recipe.
Common Mistakes to Avoid for Perfect Cookies
Even simple recipes have pitfalls. Avoid these with your banana pudding cookies recipe:
- Don’t use cook-and-serve pudding. Only instant works.
- Measure flour correctly. Too much = dry, cakey cookies.
- Don’t overbake. They’ll look slightly soft in the center — that’s perfect.
- Let them rest. Hot cookies will fall apart if moved too soon.
For even more baking confidence, check out my no-bake Oreo cream dessert — no oven, no stress!
How to Store & Freeze Banana Pudding Cookies
Good news: this banana pudding cookies recipe stores and freezes beautifully.
Room Temperature:
- Airtight container, up to 5 days
- Add a slice of bread to keep them soft
Refrigerator:
- Up to 7 days (bring to room temp before eating)
Freezer:
- Baked: Wrap and freeze up to 2 months
- Unbaked dough: Scoop, freeze, bake from frozen +2 mins
| Storage Type | Lifespan | Tips |
|---|---|---|
| Room Temp | 3–5 days | Store with bread slice |
| Refrigerator | Up to 7 days | Let warm before serving |
| Freezer (Dough) | 2–3 months | Scoop before freezing |
Creative Twists on Banana Pudding Cookies
Once you’ve made the base banana pudding cookies recipe, try mixing it up:
- Swirl in marshmallow fluff before baking for a banana cream pie twist
- Add nuts or dried bananas for texture
- Make sandwich cookies with vanilla or banana frosting
- Top with a vanilla wafer before baking for extra crunch
These cookies pair beautifully with my no-bake strawberry cheesecake bars or no-bake coconut pineapple bars.
FAQs
Can you use instant banana pudding mix in cookies?
Yes! It’s a must in this banana pudding cookies recipe. It gives the cookies their soft texture and delicious banana flavor.
How do you store banana pudding cookies?
Store in an airtight container at room temperature for 3–5 days, or freeze them for up to 2 months. See our full storage guide above.
Do banana pudding cookies need to be refrigerated?
No, unless your kitchen is very warm. They’re best enjoyed at room temperature.
What can I substitute for banana pudding mix?
Try vanilla pudding with banana extract, but the results won’t be quite as rich as with a proper banana pudding cookies recipe using banana cream mix.
Conclusion
There’s something special about the comfort of banana pudding — and this banana pudding cookies recipe wraps it in golden, chewy goodness. Easy enough for beginners but impressive enough for a crowd, these cookies are sure to become a staple in your baking rotation.
Whether you’re baking with kids, prepping for a cookie swap, or just craving something warm and nostalgic, this recipe delivers every time.
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