Banana Pudding Cookies: Soft, Chewy & Irresistibly Easy Recipe

Banana pudding cookies are the ultimate mashup of two comforting favorites: classic banana cream pie and soft, chewy homemade cookies. These crowd-pleasers combine the sweetness of ripe banana flavor, the smooth richness of pudding mix, and the creamy crunch of white chocolate chips—all in one irresistible bite. Whether you’re planning a bake sale, a spring brunch, or just a Tuesday night treat, this cookie recipe is a foolproof winner. In this guide, you’ll learn how to make banana pudding cookies from scratch, discover creative variations, and master pro tips for getting that perfect texture every time.

Looking for inspiration? Try our Soft Pumpkin Cookies with Cream Cheese Frosting for another melt-in-your-mouth dessert favorite.

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Why Banana Pudding Cookies Are the Dessert You Didn’t Know You Needed

The Flavor Fusion That Makes Them Irresistible

Banana pudding cookies deliver a nostalgic flavor with a modern twist. Thanks to instant banana cream pudding mix, these cookies pack all the creamy banana flavor of your favorite Southern dessert—without needing real bananas or stovetop cooking. The mix creates a moist, pillowy interior with just the right amount of chewiness. Combine that with white chocolate chips, and you get a flavor combo that’s both familiar and totally new.

Plus, they’re far less messy than traditional pudding and easier to serve at parties. One bite is all it takes to understand why they’re blowing up on Pinterest and TikTok.

Who Will Love These Cookies and When to Serve Them

These cookies are perfect for:

• Banana lovers craving a new spin on a classic flavor
• Spring and summer potlucks where lighter, fruitier treats shine
• Kids’ lunches and snack boxes
• Cookie swaps and holiday trays
• Those who want maximum flavor with minimal effort

They’re especially great for those who don’t want to deal with overripe bananas or complicated ingredients. Just open a box of pudding mix and you’re halfway there.

Don’t miss our Pumpkin Cheesecake Cookies if you’re into pudding-style cookie mashups!

Why They’re Trending Across Baking Blogs

Banana pudding cookies have surged in popularity because they hit all the right notes:

• No-fail texture: Pudding mix ensures softness and moisture
• Speed: The dough comes together in 10 minutes flat
• No banana mashing: Say goodbye to sticky messes
• Aesthetic appeal: Their pale yellow hue and white chips look bakery-worthy

Bakers also love them because they’re highly customizable. From white chocolate to walnuts or even coconut, there’s room to play. Bloggers and home bakers alike are raving about how easy it is to achieve gourmet-tasting results without any complicated prep.

Craving more cookie magic? Check out our Chewy Maple Brown Sugar Cookies that are just as simple and satisfying.

Essential Ingredients for the Best Banana Pudding Cookies

The secret to irresistibly soft banana pudding cookies lies in the perfect balance of texture and flavor. Every ingredient in this recipe serves a purpose—from structure to sweetness. Here’s what you need to know before you preheat your oven.

Key Ingredients That Deliver Perfect Texture and Flavor

To get that signature banana pudding cookie softness and chew, these are your go-to essentials:

• Unsalted Butter (½ cup, softened)
  This adds richness and moisture. Room-temperature butter creams beautifully with sugar, creating the soft base these cookies need.
• Granulated Sugar (¾ cup)
  It not only sweetens the dough but also helps give the cookies that subtle crisp edge. You can dial it down slightly if you prefer less sweetness.
• Large Egg (1)
  Acts as a binder and gives the cookies structure and slight rise. The yolk also enhances that golden banana pudding color.
• Vanilla Extract (1 tsp)
  A flavor enhancer that rounds out the sweetness and lifts the banana tones.
• Banana Cream Instant Pudding Mix (1 small box – 3.4 oz)
  This is the magic ingredient. It infuses the cookies with creamy banana flavor and keeps the texture moist and pillowy. Be sure to use instant pudding—never “cook & serve.”
• All-Purpose Flour (1¼ cups)
  The foundation of the dough. This amount keeps the cookies soft without being cakey.
• Baking Soda (½ tsp)
  Offers just enough leavening for a gentle puff without spreading too thin.
• Salt (½ tsp)
  Enhances all the other flavors, especially the banana and white chocolate.
• White Chocolate Chips (½ cup)
  The creamy, sweet chunks melt beautifully into the dough. They pair perfectly with the banana and give the cookies their bakery-style bite.

Looking for inspiration? Try our Salted Caramel Apple Pie Bars if you love layered dessert flavors with rich fillings.

Smart Substitutions and Allergy-Friendly Swaps

Whether you’re out of an ingredient or baking for someone with dietary needs, this recipe is incredibly flexible. Here are some smart alternatives:

Original Ingredient	Swap Option	Best For
Unsalted Butter	Vegan butter or coconut oil	Dairy-free or vegan
Granulated Sugar	Light brown sugar	Deeper flavor, less crisp
Egg	Flax egg (1 tbsp flax + 3 tbsp water)	Vegan baking
Pudding Mix	Banana extract + extra flour	Clean eating preference
White Chocolate Chips	Dark or milk chocolate chips	Less sweetness
All-Purpose Flour	Gluten-free 1:1 baking blend	Celiac-friendly cookies

Pro tip: If swapping the pudding mix, add ½ teaspoon banana extract and increase the flour by 2–3 tablespoons to balance moisture.

Optional Add-ins to Personalize Your Batch

Get creative with flavor and texture. These add-ins make your banana pudding cookies feel homemade and signature:

• Chopped walnuts or pecans for crunch
• Crushed vanilla wafers for a nod to traditional banana pudding
• Mini marshmallows for gooey bites
• Coconut flakes for tropical flair
• Sprinkles to make them birthday party-friendly
• Almond extract to replace or complement vanilla

Want more fruit-inspired cookies? Discover great ideas like these Apple Cinnamon Blondies with Maple Cream, packed with warm spice and soft texture.

How to Make Banana Pudding Cookies from Scratch

Making banana pudding cookies is surprisingly quick and easy. Whether you’re a first-time baker or a seasoned pro, this recipe will get you soft, chewy results every single time. Follow these steps carefully, and don’t miss the pro tips to avoid the most common mistakes.

Step-by-Step Instructions (No Chill Method vs Chill Method)

The base recipe is super forgiving and works well with or without chilling, depending on the texture you’re aiming for.

Ingredients Recap:

• ½ cup unsalted butter (softened)
• ¾ cup granulated sugar
• 1 tsp vanilla extract
• 1 large egg
• 1 (3.4 oz) box instant banana cream pudding mix
• ½ tsp baking soda
• ½ tsp salt
• 1¼ cups all-purpose flour
• ½ cup white chocolate chips

Method:

1. Cream the butter & sugar
   In a large mixing bowl, beat softened butter and sugar on medium speed until smooth and fluffy. This step helps create that soft interior.
2. Add wet ingredients
   Mix in the vanilla extract and egg. Beat until well combined.
3. Incorporate the pudding mix
   Add in the dry banana cream pudding mix—don’t prepare it with milk. Mix until fully blended with the wet ingredients.
4. Add dry ingredients
   Stir in the salt, baking soda, and flour gradually. Mix just until the dough comes together. Overmixing = tough cookies.
5. Fold in the chips
   Add the white chocolate chips and gently stir to distribute evenly.
6. Scoop the dough
   Use a tablespoon or cookie scoop to portion the dough onto a parchment-lined baking sheet.
7. Chill (optional but recommended)
   For thicker, puffier cookies, refrigerate the dough balls for 20 minutes before baking.
   Skip chilling for slightly flatter, chewier cookies.
8. Bake at 350°F
   Bake for 9–11 minutes or until the edges are light golden brown. Don’t overbake—they’ll firm up as they cool.
9. Cool & enjoy
   Let them rest on the tray for 10 minutes, then move to a wire rack to cool completely.

Want more melt-in-your-mouth cookie ideas? Check out our Pumpkin S’mores Cookies Recipe—a cozy twist with gooey flair.

Expert Baking Tips for Soft and Chewy Results

• Use room temperature butter for even creaming. If it’s too soft or melted, your cookies may spread too much.
• Always use instant pudding—not cook-and-serve. The texture and flavor are totally different.
• Scoop evenly so your cookies bake uniformly. A cookie scoop keeps things consistent.
• Don’t overbake! Cookies should be barely golden around the edges and soft in the center when removed.
• Add a few chips on top of each dough ball before baking for that bakery look.

These little details can elevate your cookies from good to unforgettable.

Mistakes to Avoid When Using Pudding Mix in Cookies

• Using prepared pudding instead of dry mix: This will make the dough wet and sticky—completely changes the chemistry.
• Substituting regular flour without adjusting liquids: Stick to the original ratios unless you’re an experienced baker.
• Skipping the chill with soft butter: If your butter is super soft or partially melted, chilling is a must or your cookies will flatten out.

Want something just as easy but with bold fall flavor? Don’t miss our Pumpkin Oatmeal Cream Pies—the texture is next level.

Fun Recipe Variations You Can Try

Banana pudding cookies are versatile and easy to modify. With a few swaps, you can turn the basic recipe into something completely custom. Here are our favorite creative variations:

Chocolate Chip, Nutty, and Gluten-Free Options

• Classic Twist: Swap white chocolate chips for semi-sweet or milk chocolate chips
• Nutty Crunch: Add ¼ cup chopped walnuts or pecans for a banana bread-inspired flavor
• Gluten-Free Friendly: Use a 1:1 gluten-free flour blend like King Arthur or Bob’s Red Mill
• Dairy-Free Swap: Replace butter with vegan butter and use dairy-free chocolate chips

Each variation delivers a new dimension to the cookie without changing the core prep.

Turning Them Into Ice Cream Sandwiches or Cookie Bars

• Ice Cream Sandwiches: Chill the cookies, then sandwich with vanilla bean or banana ice cream. Roll the edges in crushed vanilla wafers or sprinkles.
• Cookie Bars: Press the dough into an 8×8 baking pan lined with parchment paper and bake for 18–22 minutes. Cool and slice into squares.

These upgrades make the cookies perfect for events or kids’ parties.

Kid-Friendly Tweaks for Birthdays and Lunchboxes

• Add rainbow sprinkles for a funfetti version
• Use mini chips instead of regular ones for safer bites
• Cut them into cookie pops with a stick before baking for party-ready treats

Discover great ideas like our Notebook Paper Rice Krispies Treats Recipe for back-to-school baking fun!

Storing, Freezing, and Reheating Banana Pudding Cookies

Proper storage is key to keeping your cookies soft and fresh. Here’s how to do it right.

How to Keep Cookies Soft for Days

• Store in an airtight container at room temperature
• Add a slice of bread to the container to maintain moisture
• Avoid refrigerating—they’ll dry out faster

Can You Freeze the Dough or Baked Cookies?

Absolutely! Here’s how:

Freeze Option	How To	Shelf Life
Dough Balls	Scoop onto a tray, freeze, transfer to bag	2–3 months
Baked Cookies	Cool completely, store in airtight container	1–2 months

Thaw baked cookies at room temp or pop in a 300°F oven for 5 minutes.

Best Way to Reheat for Fresh-Out-the-Oven Taste

• Microwave a cookie for 8–10 seconds for that gooey, fresh feel
• Reheat multiple cookies in the oven at 300°F for 4–5 minutes

Frequently Asked Questions (FAQ)

Final Thoughts on Banana Pudding Cookies

Banana pudding cookies are more than a trend—they’re a new staple in your baking rotation. With minimal ingredients and maximum flavor, they’re perfect for beginners and seasoned bakers alike. Whether you’re prepping for a party or craving something nostalgic, these cookies always deliver.

Don’t miss our Easy Apricot Buckle Recipe if you’re into fruity desserts with soft, buttery textures.

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