If you love banana pudding, you’re going to be obsessed with these Banana Pudding Cookies! Soft, chewy, and packed with banana flavor, these cookies combine all the best parts of classic banana pudding into an easy-to-make dessert. Perfect for potlucks, bake sales, or simply indulging your sweet tooth!
This recipe was originally posted in 2014. The images and the helpful tips and tricks have been updated in 2025.
Why You’ll Love These Banana Pudding Cookies
If you love the creamy, nostalgic flavors of banana pudding, you’re going to fall head over heels for these Banana Pudding Cookies! They’re soft, chewy, and packed with banana flavor, thanks to the secret ingredient—instant banana pudding mix. Topped with a smooth vanilla frosting and a sprinkle of crushed vanilla wafers, these cookies taste just like a slice of banana cream pie in handheld form.
Perfect for Any Occasion – Great for potlucks, parties, or an afternoon treat.
Easy to Make – No fancy techniques, just simple ingredients and steps.
Soft & Chewy Texture – The pudding mix keeps these cookies ultra-soft.
Nostalgic Flavor – They taste like classic banana pudding in cookie form!
What You Will Need
Butter. I use salted butter in this recipe, but make sure it’s room temperature. If you prefer unsalted butter, feel free to use that instead!
Light brown sugar. Using exclusively light brown sugar adds to the soft texture of these cookies.
Eggs. You need two eggs in this recipe, and make sure you’re using large sized eggs when baking unless otherwise specified.
Vanilla extract. Adding vanilla to cookie recipes deepens the flavor and makes them extra delicious!
Instant banana pudding mix. Make sure you’re using instant pudding mix in the cookies. You will only need the dry mix, don’t prepare it according to the package directions! Pudding makes the cookies soft and moist, while adding the banana flavor!
Dry Ingredients: Baking soda, kosher salt, and all purpose flour. Make sure to spoon and sweep the flour when measuring!
Frosting Ingredients: Butter, powdered sugar, milk, and vanilla extract.
Crushed Nilla Wafers. This is simply a garnish! The add a little flavor as well!
Tips for the Best Banana Pudding Cookies
✔ Don’t Overbake! These cookies should be slightly soft in the center when you take them out of the oven. They will continue to set as they cool. ✔ Use Room Temperature Ingredients – This ensures smooth mixing and better cookie texture. ✔ Add Extra Mix-Ins – Try adding white chocolate chips or crushed vanilla wafers into the dough for extra flavor!
Tips for the Best Banana Pudding Cookies
Add Extra Mix-Ins – Try adding white chocolate chips or crushed vanilla wafers into the dough for extra flavor!
Don’t Overbake! These cookies should be slightly soft in the center when you take them out of the oven. They will continue to set as they cool.
Use Room Temperature Ingredients – This ensures smooth mixing and better cookie texture.
Frequently Asked Questions
Can I Use a Different Pudding Flavor
Yes! If you want to switch things up, try vanilla pudding mix for a more subtle banana flavor or even butterscotch pudding mix for a caramelized twist.
Can I Make These Without Frosting?
Absolutely! These cookies are delicious on their own, but the frosting adds an extra layer of sweetness.
What Can I Use Instead of Vanilla Wafers?
Graham cracker crumbs or crushed shortbread cookies work great as a substitute!
How to Store Banana Pudding Cookies
Proper storage is key to keeping these cookies soft and fresh! Here’s how:
Room Temperature:
Store unfrosted or frosted cookies in an airtight container at room temperature for up to 3 days.
If stacking frosted cookies, place a sheet of parchment paper between layers to prevent sticking.
Refrigerator:
For longer freshness, store the cookies in the fridge for up to 1 week.
The frosting may firm up slightly in the fridge, so let them sit at room temperature for a few minutes before serving.
Freezing Instructions:
To Freeze Unfrosted Cookies:
Once cooled, place cookies in a freezer-safe container or zip-top bag.
Store for up to 3 months.
When ready to enjoy, thaw at room temperature and frost before serving.
To Freeze Frosted Cookies:
Flash freeze cookies on a baking sheet until the frosting is firm, then transfer to a freezer-safe container.
Cookies: Preheat the oven to 350°F. Line cookie sheets with parchment paper and set aside.
In the bowl of your stand mixer fitted with the paddle attachment combine the butter and brown sugar on medium speed, mixing until combined.
Add in the eggs and vanilla and continue mixing until smooth, scraping the sides of the bowl as necessary. Mix in the banana pudding, baking soda, and salt.
Finally add flour and mix until just combined.
Using a medium (2- tablespoon) cookie scoop, drop the dough onto the prepared baking sheet about 2- inches apart. Bake for 9-11 minutes until edges begin to golden. Don’t over bake.
Allow to cool on the baking sheet for 3 – 4 minutes and then transfer to a wire rack to finish cooling.
Prepare frosting: Mix the butter until creamy in the clean bowl of your stand mixer. Add in the powdered sugar, milk and vanilla and beat until creamy, 2 minutes.
When the cookies are completely cooled, frost cookies and garnish with vanilla wafer crumbs.
Notes
Store airtight at room temperature for up to 4 days.
