Packed with intense banana flavor, these Banana Pudding Cookies are soft, chewy, and super easy to make!

top down image of a plate of banana pudding cookies.

Pin this recipe now to save it for later

Everyone loves a soft, chewy cookie recipe like Cookies and Cream CookiesBakery 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!

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!)

close up image of a banana pudding cookie.

Ingredients for Banana Pudding Cookies

To print: see recipe card below

ingredients to make banana pudding cookies.
  • 3/4 cup butter – Let it soften just a bit, but not completely. (Melted butter will lead to the cookies spreading on the pan.)
  • 1 cup light brown sugar – I prefer to use light brown sugar over granulated sugar. It gives the cookies a rich flavor thanks to the hint of molasses. 
  • 1 (3.4 ounce) box instant banana cream pudding mix – Any brand of instant pudding mix will work. However, I like to use the Jello brand. The banana pudding mix is easy to find, and I think it has the best flavor. 
  • 1 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. 
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 1/4 cup flour
  • 1 teaspoon baking soda
  • 1 1/2 cups 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. 
  • Vanilla extract


  • 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. 
  • Use vanilla pudding instead of banana pudding for a slightly more subtle banana flavor.
  • Add extra mix-ins like crushed nilla wafers.
  • Top your cookies with fluffy whipped cream.

Directions for How to Make Banana Pudding Cookies

  1. Prep the oven: Preheat the oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper or a silicone baking mat
  2. Cream the butter: Cream the butter and sugar together until light and fluffy. Add the pudding mix to the bowl, and blend again until the pudding absorbs into the butter and is nice and smooth. 
  3. Add the liquids: Add the mashed banana, egg, and vanilla extract, and blend until smooth. 
  4. 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. 
  5. 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. 
  6. Cool the cookies: Cool the cookies on the baking sheet for 5 minutes. Then, move them to a cooling rack to cool completely, or eat them warm!
stack of four banana pudding cookies.

How to Store + Freeze Banana Pudding Cookies

  • Store leftover cookies in an airtight container at room temperature for four to five days.
  • Freeze the cookies for up to three months.
  • Warm them for a few seconds in the microwave when you’re ready to serve.

Quick Tip

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.

A plate of white chocolate chip banana pudding cookies.

Banana Pudding Cookies

These banana pudding cookies are chewy, soft, and baked with banana flavor!
5 from 7 votes
Course: Dessert
Cuisine: American
Servings: 18 cookies
Prep Time: 10 minutes
Cook Time: 8 minutes
Cooling Time: 5 minutes
Total Time: 23 minutes


  • 1 Baking sheet
  • 1 Large bowl
  • 1 Hand mixer
  • 1 Wire Rack


  • 3/4 cup butter, softened
  • 1 cup light brown sugar
  • 1 (3.4 ounce) box instant banana cream pudding
  • 1 ripe banana, mashed
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 1/4 cup flour
  • 1 teaspoon baking soda
  • 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.
    3/4 cup butter, softened, 1 cup light brown sugar
  • 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.
    1 (3.4 ounce) box instant banana cream pudding
  • Add the mashed banana, egg and vanilla extract to the bowl and blend again.
    1 egg, 1 ripe banana, mashed, 1 teaspoon vanilla extract
  • Add the flour and baking soda to the bowl and mix again.
    2 1/4 cup flour, 1 teaspoon baking soda
  • Stir in the white chocolate chips by hand.
    1 1/2 cups white chocolate chips
  • 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!


If you do not have a ripe banana, you can use an extra egg in the recipe in it’s place. You will still get lots of banana flavor thanks to the dry pudding mix.


Serving: 1serving | Calories: 256kcal | Carbohydrates: 33g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 33mg | Sodium: 143mg | Potassium: 82mg | Fiber: 0.5g | Sugar: 21g | Vitamin A: 254IU | Vitamin C: 0.1mg | Calcium: 46mg | Iron: 1mg
Did you make this recipe?Mention @kasey_allthingsmamma or tag #allthingsmamma!

Did you make this Chewy Banana Pudding Cookies recipe? Let us know how it turned out with a rating and comment!

Categories: , ,

About Kasey Schwartz

For over 15 years, Kasey Schwartz, the mastermind behind All Things Mamma, has been the ultimate go-to for mouthwatering family recipes. Her work has been featured on, Buzz Feed, Better Homes and Gardens, and more, making her your go-to mom next door for all things delicious and family-friendly.


  1. 5 stars
    Awesom cookies, everybody loves them!!

    1. Shyanne - ATM Team says:

      Thank you, David! We’re so happy to hear this!

  2. 5 stars
    This recipe hit nearly every button as far as banana pudding, but you can bring them to the next level by adding broken vanilla wafers to the dough. I only use about a cup, but they are a game changer. I also use a larger size banana and cut back on the butter because at published amount, they are way soft when baked. My friends ask if I put “crack” in these they are so good, and they can’t stop eating them!

    1. Shyanne - ATM Team says:

      Yum! We will have to try that. Thank you for sharing, Margo!

  3. Dylan Hayes says:

    5 stars
    Made this for Pascha night and it was a big hit. I made the following tweaks: doubled the recipe, used instant vanilla pudding as banana is hard to find in Canada and used another banana. They turned out very soft so it got me thinking maybe next time I can try it as a cream filled sandwich cookie or ice cream sandwich

    1. Shyanne - ATM Team says:

      We’re so glad you enjoyed them, Dylan! We would love to know how it turns out if you make a cream filled or ice cream cookie sandwich!

  4. Can you chill dough for 24 hrs ?

  5. 5 stars
    I’ve made these 4xs in 9 days.

  6. How big should the cookie balls be when putting them on the pan?

    1. Can you chill dough for 24 hrs ?

      1. Shyanne - ATM Team says:

        Yes! We recommend letting the dough come back to room temperature before baking. 😊

5 from 7 votes (3 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating

This site uses Akismet to reduce spam. Learn how your comment data is processed.