Growing up, there was always a bowl of banana pudding chilling in the fridge after Sunday dinner. My nonna may have been Italian, but she had a soft spot for Southern desserts, especially the comforting, creamy layers of banana pudding. One summer, inspired by a heatwave and a half-empty box of Nilla Wafers, we decided to turn that beloved dessert into a cookie. The result? A chewy, golden cookie that tastes just like banana pudding—only in portable, snackable form. These banana pudding cookies have since become a staple in my kitchen, and today, I’m so excited to share this family favorite with you.
🍪 Why You’ll Love This Recipe
- Soft and chewy with crisp edges
- Filled with banana flavor and nostalgic pudding taste
- Great for potlucks, holidays, or cozy winter days with a cup of tea
- Made with real bananas and banana pudding mix for an authentic flavor
📝 Ingredients (Serves 7)
This recipe yields about 14 cookies (2 per person if you’re feeling generous!).
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- ¼ cup brown sugar (for extra chewiness)
- 1 large egg
- 1 tsp vanilla extract
- 1 (3.4 oz) package instant banana pudding mix
- 1 ripe banana, mashed
- 2 cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- 1 cup white chocolate chips (optional, but heavenly)
- ½ cup crushed Nilla Wafers (plus more for topping)
🕒 Prep & Bake Time
- Prep Time: 15 minutes
- Chill Time: 30 minutes
- Bake Time: 10–12 minutes
- Total Time: Approx. 1 hour
🍽️ Kitchen Tools You’ll Need
- Mixing bowls
- Electric mixer (or a strong arm and a wooden spoon!)
- Rubber spatula
- Baking sheet
- Parchment paper
- Wire cooling rack
👩🍳 Instructions
Step 1: Cream the Butter and Sugars
In a large bowl, beat the softened butter, granulated sugar, and brown sugar until light and fluffy. This should take about 2–3 minutes.
Step 2: Add Egg, Vanilla, and Banana
Mix in the egg and vanilla extract, followed by the mashed banana. The mixture may look slightly separated, but that’s perfectly normal.
Step 3: Pudding Mix = Magic
Add the instant banana pudding mix and beat until fully incorporated. This is what gives your cookies that classic banana pudding flavor and soft texture.banana pudding cookies
Step 4: Dry Ingredients Time
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add this to your wet mixture, mixing on low speed until just combined.
Step 5: Fold in the Fun
Using a spatula, gently fold in white chocolate chips and crushed Nilla Wafers. Save a few wafer crumbs for topping!
Step 6: Chill the Dough
Cover the dough and refrigerate for 30 minutes. This helps the cookies hold their shape and intensifies the flavor.
Step 7: Bake!
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Scoop the dough into tablespoon-sized balls and place them 2 inches apart. Lightly press a few extra crushed wafers on top of each cookie.
Step 8: Into the Oven
Bake for 10–12 minutes or until the edges are lightly golden. The centers may look soft but will firm up as they cool.
Step 9: Cool and Enjoy
Let the cookies cool on the pan for 5 minutes before transferring them to a wire rack. Try not to eat them all in one sitting!
☀️ Summer or ❄️ Winter? These Cookies Work Year-Round
In summer: Pair with iced coffee or lemonade and enjoy them at a picnic.
In winter: Warm them slightly and enjoy with a cup of hot cocoa or chai—comfort in every bite.
🍌 Tips & Tricks
- Banana Boost: The riper the banana, the better. Brown spots mean more natural sweetness.
- Don’t skip chilling: It keeps the cookies thick and chewy.
- Want extra flair? Drizzle melted white chocolate over the top once cooled.
👨👩👧👦 Make It a Family Affair
Kids love helping with this recipe—especially smashing the bananas and sprinkling Nilla Wafers on top. These cookies are a lovely way to introduce little ones to baking, just like my nonna did with me.
🥡 Storage & Freezing
- Room Temp: Store in an airtight container for up to 5 days.
- Freeze: Freeze baked cookies for up to 2 months. Just thaw at room temperature or microwave for 10–15 seconds.
🔄 Variations
- Add-ins: Chopped walnuts or pecans for crunch.
- No white chocolate? Use milk or dark chocolate chips.
- Mini Sandwiches: Slather a bit of marshmallow fluff between two cookies!