Homemade Banana Pudding Cookies

Why You’ll Love This Recipe

Banana Pudding Cookies combine the best aspects of two beloved treats: banana pudding and cookies. They’re soft, chewy, and full of flavor, with bits of mini vanilla wafers scattered throughout, creating that signature pudding texture. The bananas and pudding mix bring a sweet, comforting taste, while the cookies are perfectly tender with just the right amount of sweetness. This recipe is not only easy to make but also a fun way to enjoy the classic flavors of banana pudding in a portable, cookie form. Whether you’re sharing them with friends, bringing them to a potluck, or enjoying them as an afternoon snack, these cookies will be a hit.

Ingredients

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup unsalted butter, softened
• 1/2 cup granulated sugar
• 1/2 cup brown sugar, packed
• 1 large egg
• 1 teaspoon vanilla extract
• 1 ripe banana, mashed
• 1/2 cup instant banana pudding mix (dry)
• 1/2 cup mini vanilla wafers, crushed
• 1/4 cup mini chocolate chips (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.

2. Prepare the dry ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

3. Cream the butter and sugars: In a large mixing bowl, use a hand mixer or stand mixer to cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 3-4 minutes).

4. Add the egg and banana: Beat in the egg until combined, followed by the mashed banana and vanilla extract. Mix until smooth.

5. Add the dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.

6. Fold in the pudding mix and mini vanilla wafers: Gently fold in the instant banana pudding mix and crushed mini vanilla wafers, ensuring everything is evenly incorporated. If you like, you can also fold in mini chocolate chips for a chocolatey twist.

7. Scoop the dough: Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.

8. Bake: Bake for 8-10 minutes, or until the edges are lightly golden, but the center is still soft. Allow the cookies to cool on the baking sheet for 2-3 minutes before transferring them to a wire rack to cool completely.

9. Serve: Enjoy your warm, soft, banana pudding-flavored cookies.

Servings and timing

• Servings: 20-24 cookies
• Prep Time: 15 minutes
• Cook Time: 8-10 minutes
• Total Time: 25 minutes

Variations

• Add nuts: You can add chopped walnuts or pecans to the dough for extra crunch and flavor.
• Make them dairy-free: Use dairy-free butter and opt for a dairy-free pudding mix to make these cookies suitable for a dairy-free diet.
• Chocolate banana pudding cookies: Add cocoa powder to the dry ingredients to make these cookies chocolatey. Pair with dark chocolate chips for a richer taste.
• Different pudding flavors: Try using vanilla or even butterscotch pudding mix instead of banana for a different twist.

Storage/Reheating

• Storage: Store these banana pudding cookies in an airtight container at room temperature for up to 5 days. They’ll stay soft and chewy.
• Freezing: You can freeze the dough balls before baking. Place them on a baking sheet to freeze for 1-2 hours, then transfer to a freezer-safe bag. Bake from frozen for an additional 1-2 minutes.
• Reheating: Reheat the cookies in the microwave for about 10-15 seconds or in a 350°F oven for 3-4 minutes to restore their softness.

FAQs

1. Can I use fresh bananas instead of mashed bananas?

Yes, fresh bananas work perfectly! Just make sure they are ripe for the best flavor and texture.

2. Can I use regular pudding mix instead of instant pudding?

Instant pudding mix is recommended for this recipe because it dissolves better in the dough. Regular pudding mix will require cooking and might affect the texture of the cookies.

3. Can I freeze the cookies after baking?

Yes, you can freeze the baked cookies. Allow them to cool completely, then store them in an airtight container or freezer bag for up to 1 month.

4. Can I make the dough ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 2 days before baking. This can help enhance the flavors of the cookies as well.

5. Can I use another flavor of pudding mix?

Absolutely! You can experiment with different pudding flavors like vanilla, butterscotch, or even chocolate to make the cookies your own.

6. What’s the best way to crush the mini vanilla wafers?

You can crush the mini vanilla wafers by placing them in a zip-top bag and using a rolling pin, or pulse them briefly in a food processor.

7. Can I use regular-sized vanilla wafers?

Yes, you can use regular-sized vanilla wafers. Just break them into smaller pieces before folding them into the dough.

8. Can I make these cookies without the banana pudding mix?

You can make the cookies without banana pudding mix, but the flavor and texture might not be as rich. You could substitute with an extra mashed banana or vanilla pudding mix.

9. Are these cookies chewy or crispy?

These cookies are meant to be soft and chewy, with a slightly crisp edge. If you prefer a crisper cookie, you can bake them for a few extra minutes.

10. Can I add frosting to these cookies?

While the cookies are delicious on their own, you can top them with a dollop of whipped cream or a drizzle of chocolate glaze for extra indulgence.

Conclusion

Homemade Banana Pudding Cookies are a fun and delicious twist on the classic banana pudding dessert. With their soft texture, banana flavor, and crunchy mini vanilla wafer bits, they’re perfect for anyone who loves this nostalgic treat. Easy to make and irresistibly tasty, these cookies are a hit for any occasion, whether it’s a casual afternoon snack or a dessert to share with friends and family. Try them today and bring the comforting flavors of banana pudding into a new, portable form!

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