If you’re anything like me, the magic of banana pudding is utterly irresistible, so why not capture all that creamy, dreamy flavor in a soft, chewy cookie? This Banana Pudding Cookies Recipe is a total game-changer, blending instant banana pudding mix with white chocolate chips and crushed vanilla wafers to create the ultimate nostalgic treat. Each bite bursts with banana sweetness and a comforting crunch, perfectly balancing texture and taste. Whether you’re after an afternoon pick-me-up or a crowd-pleasing dessert, these cookies deliver a mouthwatering twist that’s guaranteed to brighten any day.
Ingredients You’ll Need
This recipe uses a handful of simple, everyday ingredients that come together to create a flavor-packed cookie. Each component plays a crucial role, from the creamy butter that adds richness to the crushed vanilla wafers that give just the right amount of crunch and personality.
- 1 cup unsalted butter, softened: Provides the creamy base and ensures a tender, moist cookie texture.
- 3/4 cup granulated sugar: Adds sweetness and helps with cookie browning.
- 3/4 cup light brown sugar, packed: Gives a subtle caramel depth while contributing to chewiness.
- 2 large eggs: Bind the ingredients together and add structure.
- 1 teaspoon vanilla extract: Enhances the overall flavor with warm, sweet notes.
- 1 (3.4-ounce) box instant banana pudding mix: The star ingredient infusing that unmistakable banana flavor and creamy feel.
- 2 1/4 cups all-purpose flour: The foundation that supports the cookie’s structure.
- 1 teaspoon baking soda: Helps cookies rise and spread just perfectly.
- 1/2 teaspoon salt: Balances sweetness and elevates the overall flavor.
- 1 cup white chocolate chips: Adds sweet pockets of creamy goodness in every bite.
- 1 cup crushed vanilla wafer cookies: Introduces a nostalgic crunch that complements the banana notes beautifully.
- Optional: 1/2 cup chopped pecans or walnuts: For a delightful nutty twist and added texture.
How to Make Banana Pudding Cookies Recipe
Step 1: Prep Your Oven and Pans
Start by preheating your oven to 350°F (175°C) and lining two baking sheets with parchment paper. This not only prevents sticking but also ensures even baking and easy cleanup. Getting this step done upfront sets you up for smooth sailing!
Step 2: Cream Butter and Sugars
In a large bowl, cream together the softened butter, granulated sugar, and light brown sugar until the mixture looks light and fluffy. This step is key—properly creamed butter and sugar trap air, which helps your cookies bake up soft and tender with a delicate crumb.
Step 3: Add Eggs and Vanilla
Beat in the eggs one at a time to maintain that creamy texture, then stir in the vanilla extract for an aromatic boost. By incorporating these slowly, you keep your batter smooth and perfectly mixed.
Step 4: Mix in the Banana Pudding
Next, add the instant banana pudding mix. This magical ingredient gives your cookies their signature banana flavor and adds moisture, keeping them wonderfully soft and full of flavor.
Step 5: Combine Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures your rising agent and seasoning are evenly distributed, which is crucial for consistent texture and taste throughout your batch.
Step 6: Bring it All Together
Gradually add the dry ingredients to the wet banana pudding mixture, mixing just until combined. Avoid overmixing here to keep your cookies tender and avoid toughness.
Step 7: Fold in Goodies
Gently fold in the white chocolate chips and crushed vanilla wafers, and if you’re feeling adventurous, stir in the optional nuts. These add bursts of texture and flavor that elevate every bite beyond ordinary.
Step 8: Bake to Perfection
Using a cookie scoop or spoon, drop rounded dough balls onto your prepared baking sheets, spacing them about 2 inches apart to allow spreading. Bake for 10 to 12 minutes until the edges turn a soft golden hue but the centers remain delightfully soft. Letting them cool briefly on the sheet allows them to set up without losing that soft-centered allure.
How to Serve Banana Pudding Cookies Recipe
Garnishes
Sprinkle a few crushed vanilla wafer crumbs or a light dusting of powdered sugar on top just before serving. The subtle crunch and extra sweetness will add a lovely finishing touch and a pretty presentation.
Side Dishes
Pair these cookies with a scoop of vanilla ice cream or a dollop of whipped cream to turn your treat into an impressive dessert. A cold glass of milk or a hot cup of coffee also complements the warm banana and white chocolate flavors beautifully.
Creative Ways to Present
For a fun twist, try sandwiching a spoonful of banana pudding or softened cream cheese frosting between two cookies. These cookie sandwiches make for a playful, crowd-pleasing presentation that’s perfect for parties or gifting.
Make Ahead and Storage
Storing Leftovers
Store your Banana Pudding Cookies in an airtight container at room temperature to keep them soft and fresh for up to 5 days. Make sure they’re completely cooled before storing to avoid any moisture buildup.
Freezing
If you want to extend their delicious lifespan, freeze the baked cookies in a freezer-safe container for up to 2 months. For best results, layer them with parchment paper to prevent sticking and thaw overnight at room temperature when you’re ready to indulge.
Reheating
Warm the cookies for about 10 seconds in the microwave or a few minutes in a low-temperature oven to regain that freshly baked softness. This little trick revives the texture and enhances the flavor as if they just came out of the oven.
FAQs
Can I use homemade banana pudding instead of instant pudding mix?
This recipe relies on the instant pudding mix for the perfect balance between flavor and texture, so substituting homemade banana pudding might alter the cookie’s structure. If you want to experiment, try reducing other liquids to maintain the dough’s consistency.
What if I don’t have vanilla wafers? Can I substitute something else?
Vanilla wafers add a specific crunch and flavor that complements the cookies, but crushed graham crackers or shortbread cookies can work as a substitute. Just note the texture and taste might shift slightly.
Are these cookies gluten-free?
The traditional recipe uses all-purpose flour and vanilla wafers, which contain gluten. To make a gluten-free version, swap in a gluten-free flour blend and find gluten-free vanilla wafers. Be sure to check labels carefully!
Can I add banana extract for more banana flavor?
Absolutely! Adding about 1/2 teaspoon of banana extract amps up that banana taste even more, making these cookies taste like banana heaven in every bite.
How do I ensure the cookies stay soft and don’t dry out?
Make sure not to overbake—pull the cookies from the oven when edges are just golden and centers are still soft. Also, storing them properly in an airtight container helps keep moisture locked in for days.
Final Thoughts
This Banana Pudding Cookies Recipe is one of those special treats that feel like a warm hug in cookie form. They’re easy to whip up, bake quickly, and are bursting with delightful banana flavor that shines through every bite. I can’t wait for you to try them and share with your favorite people—these cookies have a way of making ordinary days feel a little more magical.
Print
Banana Pudding Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 27 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Delightfully soft and chewy Banana Pudding Cookies combine the sweet flavor of banana pudding mix, white chocolate chips, and crushed vanilla wafer cookies for a nostalgic dessert treat that’s easy to make and perfect for sharing.
Ingredients
Wet Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup light brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
Dry Ingredients
- 1 (3.4-ounce) box instant banana pudding mix
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
Add-ins
- 1 cup white chocolate chips
- 1 cup crushed vanilla wafer cookies
- Optional: 1/2 cup chopped pecans or walnuts
Instructions
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture becomes light and fluffy, which helps create a tender cookie texture.
- Add Eggs and Flavorings: Beat in the eggs one at a time to incorporate fully, then mix in the vanilla extract for a rich aroma and flavor foundation.
- Incorporate Banana Pudding Mix: Add the instant banana pudding mix to the wet ingredients and beat until fully combined, which adds moisture and the signature banana flavor.
- Combine Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, and salt to evenly distribute leavening agents and seasoning.
- Mix Dry Ingredients Into Wet: Gradually add the dry mixture to the wet ingredients, mixing just until combined to avoid overworking the dough and ensuring tender cookies.
- Fold in Add-ins: Gently fold in the white chocolate chips and crushed vanilla wafers, along with optional nuts if using, to add texture and complementary flavors.
- Portion Cookies: Use a cookie scoop or spoon to drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart to allow for spreading.
- Bake the Cookies: Bake the cookies for 10 to 12 minutes until the edges turn lightly golden but the centers remain soft, ensuring a chewy, moist interior.
- Cool the Cookies: Let the cookies cool on the baking sheet for 5 minutes to set before transferring them to a wire rack to cool completely, which prevents breaking.
Notes
- For extra banana flavor, add 1/2 teaspoon banana extract to the wet ingredients.
- Store cookies in an airtight container at room temperature for up to 5 days.
- Freeze cookies for up to 2 months to enjoy later without loss of flavor or texture.
