These banana pudding cookies are chewy, soft, and packed with intense banana flavor. The best part is that they are super easy to make!
Everyone loves a soft, chewy cookie recipe like Cookies and Cream Cookies, Bakery Style Chocolate Chip Cookies, and Macadamia Nut Cookies. These banana pudding cookies are like banana pudding in the form of an irresistibly chewy cookie. Talk about a crowd-pleaser!
My banana pudding cookie recipe uses boxed banana pudding and also ripe bananas. The double banana ingredients are just one of the reasons why these cookies are the best banana pudding cookies ever. They are definitely the most banana-y cookies I have ever tried!
Chewy Banana Pudding Cookie Recipe
Besides having tons of sweet banana flavor, these cookies are also fantastic because they are easy. You can make these banana cookies in under 10 minutes and be eating them in just another 8 minutes. Homemade cookies have never been so simple to make!
If you have been searching for a soft banana cookie recipe, look no further because this is it. I just know that you are going to take one bite of a banana pudding cookie and be completely hooked, just like me. I just can’t get enough of these cookies and, luckily, my family adores them too! I have to admit that I’ve been making them almost every week (don’t tell!).
(Looking for more pudding mix recipes? Try my Chocolate Chip Pudding Cookies too!)
Ingredients for Banana Pudding Cookies
See recipe card below this post for ingredient quantities and full instructions.
- Butter – Let it soften just a bit, but not completely. (Melted butter will lead to the cookies spreading on the pan.)
- Light brown sugar – Light brown sugar gives the cookies a rich flavor thanks to the hint of molasses.
- Instant banana cream pudding mix – Any brand of instant pudding will work, but I like to use Jello brand. It is easy to find and I think it has the best flavor.
- Vanilla extract
- Ripe banana – A perfectly ripe banana will be yellow with brown spots all over. Bananas with brown spots are sweeter and will blend into the cookie batter more easily.
- Baking soda
- White chocolate chips – White chocolate chips make the cookies even sweeter and creamier. The soft chocolate just melts in your mouth and complements the banana flavor so well.
There are a few little tweaks you can make to this recipe that I wanted to share. Try one adjustment, try them all, or just stick to the classic banana pudding cookie recipe. All the options are great!
- Use dark chocolate chips in place of white chocolate chips.
- If you do not have a ripe banana, you can use one extra egg instead.
- Regular sugar in place of brown sugar will also taste great.
How to Make Banana Pudding Cookies
- Prep the oven: Preheat your oven to 350ºF and line a baking sheet with parchment paper or a silicone baking mat.
- Cream the butter: Cream the butter and brown sugar together until light and fluffy. Add the pudding mix to the bowl and blend again until the pudding is absorbed into the butter and is nice and smooth.
- Add the liquids: Add the mashed banana, egg, and vanilla extract and blend until smooth once again.
- Add the dry ingredients: Stir the flour and baking soda into the cookie dough until smooth. Then fold in the white chocolate chips, stirring by hand to keep the chips whole.
- Bake the cookies: Scoop the cookies onto the prepared pan and bake for 8 minutes. The cookies will look a little soft, but the edges should be just turning golden brown and the center should no longer look unbaked.
- Cool the cookies: Cool the cookies on the baking sheet for 5 minutes, then move them to a cooling rack or eat them warm!
I like to mash my ripe bananas with a potato masher. It really helps make the banana nice and small, smashing it evenly and quickly. You can also use a fork to mash the banana if you do not have a potato masher.
How to Store Banana Pudding Cookies
Once your cookies are baked and cooled, you can store them in an airtight container at room temperature. Banana pudding cookies are best when kept at room temperature, as they will stay soft and chewy. They will keep for three to four days when wrapped well.
How does banana affect baking?
Banana helps make cookies soft and chewy. They act as a leavener in the cookie dough as well, helping the cookies rise as they bake. Ripe banana, of course, also adds more flavor to the cookies.
I like to use butter because it has a richer taste. However, shortening will keep cookies softer for longer, keeping them fresh for days after baking. Cookies made with butter may taste the best when straight from the oven, but they do get harder over the days after baking.
Jello pudding is not very healthy. It is packed with sugar which adds lots of empty calories. However, it is a dessert! So you can enjoy it in moderation, just knowing that it is a special treat.
Banana Pudding Cookies
- 3/4 cup butter, softened
- 1 cup light brown sugar
- 1 3.4 ounce box instant banana cream pudding
- 1 teaspoon vanilla extract
- 1 egg
- 1 ripe banana, mashed
- 1 teaspoon baking soda
- 2 1/4 cup flour
- 1 1/2 cups white chocolate chips
- Preheat your oven to 350ºF and line a baking sheet tray with parchment paper.
- Add the butter and brown sugar to a bowl and cream with a hand mixer or paddle attachment until light and fluffy.
- Add the dry pudding mix to the bowl and blend well. Be sure to scrape down the sides of the bowl to prevent any lumps and really make the batter smooth.
- Add the mashed banana, egg and vanilla extract to the bowl and blend again.
- Add the flour and baking soda to the bowl and mix again.
- Stir in the white chocolate chips by hand.
- Scoop the cookie dough onto the parchment lined tray, spacing them about 2 inches apart. The cookie dough will spread.
- Bake the cookies for 8 minutes. The edges should be golden brown. You want them to be slightly underbaked so they stay chewy.
- Let the cookies cool on the baking tray for about 5 minutes before moving to a cooling rack.
- Enjoy at least one while warm!