Banana Pudding Cookies Recipe

Banana pudding cookies take everything you love about the classic Southern dessert and pack it into a soft, chewy handheld treat. These cookies feature a buttery base infused with real banana flavor and crunchy vanilla wafer bits, all topped with a cloud of whipped frosting.

They are the ultimate crowd-pleaser for bake sales, parties, or just a sweet weekend project at home.

Ingredients

Yields: 24 cookies

The Cookie Dough

• 1/2 cup unsalted butter, softened
• 3/4 cup granulated sugar
• 1/4 cup light brown sugar, packed
• 1 large egg, room temperature
• 1 teaspoon vanilla extract
• 1/2 cup mashed ripe banana (about 1 medium banana)
• 2 1/4 cups all-purpose flour
• 1 package (3.4 oz) instant banana cream pudding mix
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup crushed vanilla wafers (Nilla Wafers)
• 1/2 cup white chocolate chips

The Topping

• 1 cup heavy whipping cream, cold
• 2 tablespoons powdered sugar
• 1/2 teaspoon vanilla extract
• Extra vanilla wafer crumbs for garnish
• Dried banana chips (optional)

Prep the Oven

Start by preheating your oven to 350°F. Line two large baking sheets with parchment paper or silicone mats so the cookies don’t stick to the metal. Getting your pans ready first allows you to move quickly once the dough is mixed.

A consistent oven temperature is the first step toward getting that perfect soft-baked texture we want for these treats.

Mash the Fruit

Peel your ripe banana and place it in a small bowl. Use a fork to mash it until it is completely smooth with no large chunks remaining.

You want about half a cup of mash for this recipe. If your banana has a few brown spots, that is even better, as it will provide a more intense natural flavor and extra sweetness to the dough.

Cream the Butter

In a large mixing bowl, beat the softened butter with the granulated and brown sugars. Use an electric mixer on medium speed for about two to three minutes until the mixture looks pale and fluffy.

This process incorporates air into the fat, which helps the cookies rise and stay soft. Scrape down the sides of the bowl with a spatula to make sure everything is being mixed evenly.

Add the Wet

Add the egg and vanilla extract to the butter mixture and beat until well combined. Next, stir in your mashed banana.

The mixture might look a little bit curdled at this point because of the moisture in the fruit, but don’t worry. Once you add the dry ingredients, it will all come together into a smooth, thick dough.

Whisk the Dry

In a separate medium bowl, stir together the flour, dry pudding mix, baking soda, and salt. The instant pudding mix is a secret weapon here; it adds a deep banana flavor and helps the cookies stay exceptionally soft for days.

Make sure the baking soda is broken up so you don’t end up with any bitter pockets in your finished cookies.

Blend the Base

Turn your mixer to a low speed and slowly add the dry flour mixture to the wet ingredients. Mix just until the white streaks of flour disappear.

Over-mixing at this stage will make the cookies tough, so stop as soon as a dough forms. The dough will be quite thick and slightly sticky due to the fresh banana.

Fold the Crunch

Grab a sturdy spoon and fold in the crushed vanilla wafers and white chocolate chips. The wafer pieces provide a nice texture contrast, while the white chocolate adds a creamy sweetness that mimics the milk in a traditional pudding.

Try to distribute the mix-ins evenly so every cookie gets a little bit of everything.

Chill the Dough

Because of the fresh fruit, this dough can be a little soft. Place the bowl in the refrigerator for at least thirty minutes before baking.

Chilling the dough prevents the cookies from spreading too thin in the oven. It also gives the flavors a chance to meld, resulting in a much more developed taste after they are baked.

Scoop the Rounds

Use a tablespoon or a cookie scoop to form balls of dough about the size of a golf ball. Place them on your prepared baking sheets, leaving at least two inches of space between each one.

You don’t need to press them down; they will naturally flatten into perfect circles as they bake.

Bake to Soft

Slide the trays into the oven and bake for 10 to 12 minutes. You are looking for the edges to be set and a very light golden brown, while the centers should still look slightly soft. They will continue to firm up as they cool on the hot pan.

Over-baking will ruin the “pudding” feel of the cookie, so pull them out even if they look a tiny bit underdone in the middle.

Whip the Cloud

While the cookies cool completely, make your frosting. In a cold bowl, beat the heavy cream, powdered sugar, and vanilla until stiff peaks form. This light, airy topping replaces the whipped cream usually found on top of a banana pudding trifle.

Only frost the cookies once they are totally cold to the touch, or the cream will melt and run off the sides.

Finish the Look

Pipe or spoon a dollop of whipped cream onto each cookie. Sprinkle some extra vanilla wafer crumbs over the top and press a small piece of a banana chip into the cream for a professional look. Serve these immediately, or keep them in the fridge to keep the cream fresh and cold.

Tips to Make it Perfect

• Use Ripe Bananas: The darker the skin, the better the flavor; green bananas won’t provide enough sweetness or aroma.
• Instant Only: Make sure you use “instant” pudding mix, not the “cook and serve” kind, as they react differently with the flour.
• Cold Cream: Always use very cold heavy cream and a chilled bowl to get the best volume when whipping your topping.
• Don’t Over-mix: Stir the flour in gently to keep the texture of the cookie light and cake-like.

Can I make these cookies ahead of time?

You can bake the cookie bases a day in advance and store them in an airtight container at room temperature. However, you should wait to add the whipped cream and wafer garnishes until right before you plan to serve them.

The moisture from the cream will eventually soften the cookie and make the wafer crumbs soggy if they sit too long in the fridge together. If you need to prep the topping early, you can use a stabilized whipped cream or a buttercream frosting instead.

Do these cookies need to be refrigerated?

Because the topping is made with real dairy whipping cream, these cookies must be stored in the refrigerator. They are actually delicious when eaten cold, as it makes them taste even more like the chilled pudding dessert they are based on.

If you prefer a room-temperature cookie, you can leave the whipped cream off entirely and they will stay fresh in a sealed container on your counter for up to three days.