Banana Pudding Cookies
When Rita my best girl and I made these Banana Pudding Cookies for the very first time, we were just trying to use up some very ripe bananas in her house.
We didn’t expect them to come out so soft in the middle and a little creamy, like it did, but really we created a pastry master piece.
As I tasted the first one, I couldn’t believe how much it really did taste like a dessert I will forever love, and before I knew it, they were all gone, but Rita had some though.
From that day on, Banana Pudding Cookies has became my go-to way to use up bananas and treat myself (or anyone lucky enough to stop by).
These cookies are easy to make and easy to eat. Using ripe bananas makes them naturally sweet and soft, so you don’t need too much or sugar. You can even use bananas that are a little brown, they make the cookies sweeter and more flavorful.
A lot of recipes also use instant pudding mix. This might sound strange, but it helps make the cookies extra soft and creamy, almost like the real banana pudding.
Some people like to add white chocolate chips or crushed vanilla wafers to give little surprises of flavor and a tiny crunch in every bite.
Banana Pudding Cookies are a fun way to enjoy banana pudding without needing bowls, layers, or spoons. They are soft, sweet, so everyone can have a little taste of the dessert in cookie form.
Ingredients for Banana Pudding Cookies:
- 1 package banana pudding Jello mix – This makes the cookies taste like banana pudding and keeps them soft and creamy.
- 1 ripe banana, mashed – Adds natural sweetness and makes the cookies soft and moist.
- 1 cup brown sugar – Sweetens the cookies and gives them a little chewy texture.
- 1 tsp baking soda – Helps the cookies rise and stay soft.
- 2 eggs – Binds the ingredients together and makes the cookies tender.
- 1 tsp vanilla extract – Brings out the banana flavor and adds a sweet, warm aroma.
- ½ cup white chocolate chips – Adds small pockets of creamy sweetness in each bite.
- 2 cups flour – Gives the cookies structure so they hold their shape.
- ½ cup butter, softened – Makes the cookies rich, soft, and helps everything mix together nicely.
How to Make Banana Pudding Cookies
1. Preheat & Prep
Set your oven to 350°F (175°C) and line a baking sheet with parchment paper. This prevents the cookies from sticking and makes cleanup easier.
2. Cream Butter & Sugar
Mix the butter and sugar together until it’s light and soft. This helps make the cookies soft and gives them a nice texture.
3. Add Wet Ingredients
Stir in the mashed banana, eggs, and vanilla until smooth. The banana adds natural sweetness and moisture.
4. Mix Dry Ingredients
In another bowl, combine the flour, banana pudding mix, and baking soda. Mixing the dry ingredients separately ensures even distribution in the dough.
5. Combine Wet & Dry
Gradually add the dry ingredients to the wet mixture, stirring until everything is fully combined. Don’t overmix, or the cookies may turn out tough.
6. Add White Chocolate
Fold in the white chocolate chips gently. They melt slightly while baking, adding pockets of sweetness in every bite.
7. Shape Cookies
Rub a little vegetable oil on your hands, scoop some dough, and roll into small balls. Place them about 1 inch apart so they bake evenly and don’t stick together.
8. Bake
Bake for 10–12 minutes, until the edges are lightly golden. The centers should still look soft, they’ll firm up as they cool.
9. Set to Cool
Let the cookies rest on the baking sheet for a few minutes, then transfer to a wire rack to cool completely. This prevents them from breaking and helps them set perfectly.
Storage Tips for Banana Pudding Cookies
- Keep at room temperature: Store your cookies in an airtight container. They stay soft and tasty for about 3–4 days.
- Refrigerate if needed: If your kitchen is very warm, you can keep the cookies in the fridge. They might firm up a little but will still taste good.
- Freeze for longer: You can freeze the cookies in a sealed bag or container for up to 2 months. Let them thaw at room temperature before eating.
- Separate layers: If you stack cookies, place a piece of parchment paper between layers so they don’t stick together.
- Reheat lightly: Warm the cookies for a few seconds in the microwave to bring back a soft, fresh-baked feel.
Variations for Banana Pudding Cookies:
- Chocolate Chip Banana Cookies – Switch the white chocolate chips for regular or semi-sweet chocolate chips for a classic chocolatey twist.
- Peanut Butter Banana Cookies – Add 2–3 tablespoons of peanut butter to the dough for a nutty, creamy flavor.
- Banana Nut Cookies – Mix in chopped walnuts or pecans to give a little crunch in every bite.
- Mini Banana Pudding Cookies – Make smaller cookie balls for bite-sized treats that are perfect for lunchboxes or snacks.
- Gluten-Free Version – Use a gluten-free flour blend instead of regular flour so everyone can enjoy them.
Serving Suggestions for Banana Pudding Cookies:
- With milk or a drink: These cookies taste extra yummy with a cold glass of milk, warm tea, or even hot chocolate.
- As a little dessert: You don’t need a big cake, just 1 or 2 cookies after a meal is enough to enjoy the banana pudding flavor.
- With ice cream: Break a cookie over a scoop of ice cream or yogurt. It gives you a little crunchy and soft mix, almost like eating banana pudding in a fun way.
- For lunchboxes or snacks: Pack a cookie in a snack box for kids or adults.
- Sharing with friends or family: Put some cookies on a small plate and share. It’s a simple way to enjoy dessert together and teach kids how fun baking can be.
Other Recipes You Might Like
- Peanut Butter Brownies – These brownies are soft and chocolatey with little swirls of peanut butter that make them sweet and a bit nut-like.
- Waffle Pops – Small waffles baked or cooked on a stick. They are crispy outside, soft inside, and you can add chocolate, syrup, or sprinkles.
- Coconut Cake -This is a sweet cake made with shredded coconut or coconut milk. Each slice is soft, moist, and has a gentle coconut flavor throughout.
- Pistachio Bundt Cake – Is basically a ring-shaped cake made with pieces of pistachio nuts. It’s slightly nutty, soft, and lightly sweet, perfect for sharing.
