Banana Pudding Cookies

These Banana Pudding Cookies are soft in the center with lightly crisp edges and packed with banana flavor. White chocolate chips in every bite make them extra sweet and irresistible.


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Banana Pudding Cookies are everything you love about classic banana pudding wrapped up in a bakery style cookie. They’re soft and tender in the center with slightly crisp, golden edges, totally reminiscent of those oversized Crumbl style cookies. The banana cream instant pudding mix is the secret ingredient that keeps them extra soft for days, while mashed banana and sour cream add rich flavor and moisture to every bite. White chocolate chips are mixed throughout the dough, so you get a little creamy sweetness in every single bite.

I actually had my sister, Shantel, test these again for me recently (quality control is important!), and she absolutely loved them. After one bite, she said they tasted like banana pudding in cookie form and that’s exactly what I was going for. Made with simple pantry staples like butter, sugars, eggs, flour, and vanilla, these cookies are comforting, nostalgic, and guaranteed to disappear fast.


If banana sweet treats are your thing, then you'll want to try my Reese's Pieces Banana Bread or Copycat Banana Milk!


Looking for more recipes that use instant pudding? Try this Strawberry Rhubarb Pudding Dessert or these Bisquick Cinnamon Muffins!


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top view of unbaked cookies on a baking sheet.


Recipe tips and substitution ideas:


  • Store Banana Pudding Cookies in an airtight container at room temperature for up to 4-5 days. If stacking, place parchment paper between layers to prevent sticking. If you want to freeze the baked cookies, let the cookies cool completely, then place them in a freezer safe container or zip top bag with parchment between layers. Freeze for up to 2 months. Thaw at room temperature, or warm in the microwave for a few seconds for that fresh baked texture. If you'd like to freeze the dough, scoop the dough into balls and place on a parchment lined baking sheet. Freeze until solid, then transfer to a freezer safe bag. Bake from frozen at 350°F, adding 1-2 extra minutes to the baking time.
  • You can easily change up the flavor of these cookies by swapping the white baking chips for milk chocolate, dark chocolate, butterscotch, peanut butter, or cinnamon chips. Chopped walnuts or pecans also pair beautifully with banana for a little crunch. For the pudding mix, try vanilla, cheesecake, or white chocolate instant pudding for a slightly different flavor profile while still keeping that soft texture. If you want to lean into other fruit flavors, banana pudding can even be paired with strawberry or lemon chips for a fun twist. Almond extract is a great swap for vanilla.
  • For the best texture, use very ripe bananas, the darker the peel, the sweeter and more flavorful your cookies will be. If you want thicker, bakery style cookies, chill the dough for 30-60 minutes before baking. You can also press a few extra white baking chips on top of each dough ball before baking for that pretty, bakery style look. Slightly underbaking will keep the centers soft, and letting the cookies rest on the baking sheet for a few minutes helps them set perfectly.


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top view of baked cookies on a baking sheet.
Yield 24 cookies
Author Hot Eats and Cool Reads
Prep time
10 Min
Cook time
13 Min
Total time
23 Min

Banana Pudding Cookies

Made with banana cream pudding mix for ultimate softness, these cookies taste like banana pudding in bakery-style form. Perfect for dessert trays, parties, or anytime you need a sweet treat.

Ingredients

  • ¾ cup unsalted butter, softened
  • ¾ cup brown sugar
  • ¼ cup granulated sugar
  • 1 ripe banana, mashed
  • ½ cup sour cream
  • 3.4 ounce package banana cream instant pudding mix
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2 ¼ cups all purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 ½ cups white baking chips

Instructions

  1. Preheat the oven to 350°F. Line a baking sheet with parchment paper or coat with nonstick baking spray.
  2. In a large mixing bowl, beat the butter, brown sugar, and granulated sugar with an electric mixer until light and creamy.
  3. Add the mashed banana, sour cream, banana cream pudding mix, eggs, and vanilla extract. Mix until well combined.
  4. Add the all-purpose flour, baking soda, and salt. Mix just until incorporated.
  5. Gently fold in the white chocolate chips.
  6. Using a medium cookie scoop, drop the dough onto the prepared baking sheet, spacing the cookies about 2 inches apart.
  7. Bake for 12-13 minutes, or until the edges are lightly golden.
  8. Remove from the oven and allow the cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.

Nutrition Facts

Calories

224

Fat

11 g

Sat. Fat

6 g

Carbs

30 g

Fiber

0 g

Net carbs

29 g

Sugar

19 g

Protein

3 g

Sodium

140 mg

Cholesterol

36 mg

Hot Eats and Cool Reads is not responsible for the outcome of any recipe you try from this blog/website. You may not always have the same results I do due to variations in ingredients, humidity, altitude, cooking temperatures, typos, errors, omissions, or individual cooking abilities. 


You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful. I am not a certified nutritionist and make no claims to the contrary. Each individual's dietary needs and restrictions are unique to the individual.




top view of cookies on a cooling rack.


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