If you’re a fan of the classic banana pudding dessert, you’re going to absolutely love this banana pudding cookie recipe. Imagine all the delightful flavors of banana pudding — ripe bananas, creamy banana-flavored pudding, and crunchy Nilla wafers — packed into a soft, chewy cookie. This recipe captures everything that makes banana pudding so special, but in a cookie format that’s easy to bake, fun to eat, and perfect for sharing with friends and family.
Whether you’re hosting a party, baking for a potluck, or simply craving a sweet treat for yourself, these banana pudding cookies are sure to be a hit. With their combination of nostalgic flavor and perfect cookie texture, you’ll want to make this banana pudding cookie recipe again and again.
In this comprehensive guide, we’ll walk you through every step of the banana pudding cookie recipe, share creative variations, and answer common questions to ensure you bake the perfect batch of banana pudding cookies every time. Let’s dive in!
Why You’ll Love This Banana Pudding Cookie Recipe
There are countless reasons to fall in love with this banana pudding cookie recipe, and here’s why these cookies will quickly become a staple in your kitchen:
- Nostalgic Flavor: These cookies perfectly capture the iconic taste of banana pudding with the help of banana cream pudding mix and Nilla wafers, delivering that familiar, comforting flavor in every bite.
- Perfect Texture: Thanks to the instant pudding mix, these cookies stay soft, moist, and chewy for days, making them ideal for baking ahead of time.
- Simple and Easy: With simple ingredients that you likely already have in your pantry, this banana pudding cookie recipe comes together quickly and easily, even for beginners.
- Kid-Friendly Treat: These cookies are a hit with kids, who love the combination of banana flavor and the satisfying crunch of Nilla wafers. Plus, they’re easy to pack in lunchboxes or serve as after-school snacks.
- Customizable: The recipe can easily be tweaked to add in your favorite mix-ins, toppings, or flavor variations, allowing you to personalize this banana pudding cookie recipe to your tastes.
Whether you’re baking for a crowd or just want a sweet treat for yourself, this banana pudding cookie recipe is sure to please everyone. Plus, it’s a delightful twist on a classic dessert that never goes out of style.
Ingredients for Banana Pudding Cookies
To make this banana pudding cookie recipe, here’s what you’ll need:
- 1 cup butter, softened to room temperature
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 package (5.1 ounces) instant banana cream pudding mix
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup white chocolate chips (optional but highly recommended for added creaminess)
- 3/4 cup crushed Nilla wafers
Ingredient Breakdown for the Perfect Banana Pudding Cookie Recipe
Each of these ingredients plays a crucial role in this banana pudding cookie recipe, helping to create the perfect balance of flavor and texture:
- Banana Cream Pudding Mix: This is the secret ingredient that adds both the signature banana flavor and the soft, chewy texture to these cookies. The pudding mix is what sets these cookies apart from other banana-flavored treats.
- Butter and Sugars: The combination of granulated sugar and brown sugar helps the cookies retain moisture while providing a balance of sweetness and richness. The brown sugar adds a slight caramel undertone that complements the banana flavor beautifully.
- Eggs: The eggs serve as a binder, helping to bring all the ingredients together while creating a soft, tender texture. Be sure your eggs are at room temperature to ensure they blend evenly with the other ingredients.
- White Chocolate Chips: While optional, the white chocolate chips add a creamy sweetness that mimics the whipped topping often found in traditional banana pudding. If you prefer, you can substitute the white chocolate with semi-sweet chocolate chips, butterscotch chips, or even milk chocolate chips for a new twist on the flavor profile. Learn more about the different types of chocolate and how they can enhance the flavor of your cookies.
- Nilla Wafers: Crushed Nilla wafers are essential for adding texture and a nostalgic crunch to these banana pudding cookies. They perfectly complement the softness of the cookie dough, just like they do in classic banana pudding.
For more ideas on how to use rich, flavorful ingredients like white chocolate, be sure to check out this ultimate cake pop recipe guide.
Step-by-Step Instructions for Making Banana Pudding Cookies
Follow these simple steps to make the best banana pudding cookie recipe:
Step 1: Cream the Butter and Sugars
In a large mixing bowl, use an electric mixer to cream together the softened butter, granulated sugar, and brown sugar. Beat on medium speed for about 2-3 minutes, or until the mixture becomes light and fluffy. This is a key step in achieving the perfect texture for your banana pudding cookie recipe.
Pro Tip: Make sure your butter is at room temperature to ensure it creams evenly with the sugars. Cold butter won’t incorporate properly, leading to dense cookies.
Step 2: Add the Banana Pudding Mix and Eggs
Once the butter and sugars are fully creamed, add in the banana cream pudding mix and continue mixing until the pudding mix is fully incorporated into the dough. Next, beat in the eggs one at a time, followed by the vanilla extract. These wet ingredients create the flavorful base for this banana pudding cookie recipe.
Pro Tip: Room temperature eggs are easier to incorporate into the dough and will help create a smoother, more consistent texture.
Step 3: Mix in the Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough, as this can result in tough cookies.
Step 4: Fold in the White Chocolate Chips
For an extra layer of creaminess and sweetness, gently fold in the white chocolate chips. The combination of banana pudding and white chocolate creates the ideal flavor profile for these banana pudding cookies.
Pro Tip: Use a spatula to fold in the chips to ensure they are evenly distributed throughout the dough.
Step 5: Chill the Dough
Chilling the dough is a crucial step in this banana pudding cookie recipe. Cover the dough with plastic wrap and refrigerate for at least 30 minutes. This allows the butter to firm up, ensuring the cookies don’t spread too much during baking and helping them achieve the perfect chewy texture.
Pro Tip: If you’re in a rush, you can chill the dough for 15 minutes in the freezer instead of the refrigerator.
Step 6: Shape and Bake the Cookies
Preheat your oven to 350°F (175°C) and line your baking sheets with parchment paper. Roll the dough into 1-inch balls and place them about 2 inches apart on the baking sheets. Sprinkle the tops with crushed Nilla wafers before baking for an extra crunch.
Bake for 8-10 minutes, or until the edges of the cookies begin to turn golden brown. Allow the cookies to cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.
Pro Tip: Be sure to keep a close eye on the cookies while they bake! Overbaking can cause the cookies to lose their soft, chewy texture.
For more baking tips and tricks, check out this guide on what makes a cookie fluffy.
Recipe Variations for Banana Pudding Cookies
One of the best things about this banana pudding cookie recipe is how versatile it is. You can easily customize it to suit your preferences or get creative with flavor combinations. Here are a few variation ideas to try:
1. Graham Cracker Topping for Banana Pudding Cookies
Swap out the crushed Nilla wafers for crushed graham crackers or gingersnaps to add a different texture and flavor to your cookies. This simple substitution will give your banana pudding cookies a unique twist.
2. Peanut Butter Banana Pudding Cookies
If you’re a fan of the classic combination of peanut butter and banana, try adding 1/2 cup of creamy peanut butter to the dough. This will give your banana pudding cookies a delicious, nutty twist that pairs perfectly with the banana flavor.
3. Butterscotch Banana Pudding Cookies
For a more indulgent flavor, substitute the white chocolate chips with butterscotch chips. The caramel-like richness of the butterscotch pairs beautifully with the banana pudding mix, resulting in a decadent cookie that’s hard to resist.
4. Gluten-Free Banana Pudding Cookies
This banana pudding cookie recipe can easily be adapted for those following a gluten-free diet. Simply substitute the all-purpose flour with a 1:1 gluten-free flour blend. Be sure to use gluten-free Nilla wafers or another gluten-free cookie for the topping.
For more creative baking ideas, check out this guide on how to make cakes lighter.
Serving Suggestions and Storage Tips for Banana Pudding Cookies
Now that your banana pudding cookies are baked and ready to enjoy, here are a few serving suggestions and storage tips to help you get the most out of your cookies:
Serving Suggestions
- Serve with Milk: These banana pudding cookies are delicious when served warm with a cold glass of milk. The creamy banana flavor paired with milk creates the ultimate comforting treat.
- Banana Pudding Ice Cream Sandwiches: For a fun and indulgent dessert, try turning your cookies into ice cream sandwiches. Simply sandwich a scoop of vanilla ice cream between two banana pudding cookies for a sweet treat that’s perfect for warm weather.
- Pair with Fresh Fruit: If you’re looking for a lighter way to enjoy these cookies, try pairing them with a tropical fruit salad. The combination of creamy banana-flavored cookies and fresh fruit is refreshing and delicious.
Storage Tips
To keep your banana pudding cookies fresh for as long as possible, follow these storage tips:
- At Room Temperature: Store your cookies in an airtight container at room temperature for up to four days. These cookies will stay soft and chewy, but after a few days, they may start to lose some of their freshness.
- In the Refrigerator: If you’d like to keep your cookies fresher for longer, you can store them in the refrigerator for up to one week. Just be sure to let the cookies come to room temperature before serving for the best texture.
- Freezing the Dough: You can freeze the cookie dough for up to three months. Shape the dough into balls, freeze them on a baking sheet, and then transfer them to a freezer-safe container. When ready to bake, simply thaw the dough in the refrigerator overnight and bake as directed.
For more storage tips, visit what makes a cookie fluffy instead of flat.
FAQs About Banana Pudding Cookies
Can I make banana pudding cookies without pudding mix?
The banana cream pudding mix is essential for achieving the soft texture and signature banana flavor in this banana pudding cookie recipe. If you don’t have it, you can try substituting with vanilla pudding mix and adding a small amount of banana extract or mashed bananas. However, keep in mind that the texture may differ slightly without the pudding mix.
What can I use instead of Nilla wafers?
If you don’t have Nilla wafers, you can use crushed graham crackers, gingersnaps, or even shortbread cookies as a substitute for the topping. Each of these options will add a different texture and flavor, but they all pair well with the banana flavor of the cookies.
Can I make these cookies sugar-free?
Yes, you can use a sugar-free pudding mix to reduce the overall sugar content of these cookies. The cookies will still turn out soft and flavorful, though the sweetness may be slightly less pronounced. You can also experiment with sugar substitutes like erythritol or monk fruit sweetener.
Can I freeze the cookie dough?
Absolutely! Freezing cookie dough is a great way to prep ahead for future baking. Shape the dough into balls, place them on a baking sheet, and freeze until solid. Then transfer the frozen dough balls to a freezer-safe container or bag. When you’re ready to bake, simply thaw the dough in the refrigerator overnight and bake as usual.
Expert Tips for the Perfect Banana Pudding Cookie Recipe
Follow these expert tips to ensure that your banana pudding cookies turn out perfectly every time:
- Chill the Dough: Don’t skip the step of chilling the dough! This is essential for helping the cookies hold their shape while baking and achieving the right texture. Chilling also enhances the flavors of the cookies.
- Use Instant Pudding Mix: For the best results, always use instant pudding mix rather than cook-and-serve pudding. The instant pudding mix adds moisture and gives the cookies their signature soft, chewy texture.
- Watch Your Baking Time: These cookies should be baked until just golden around the edges. Be sure to keep a close eye on them, as overbaking can result in dry, hard cookies. For soft and chewy cookies, it’s important to remove them from the oven while they’re still slightly underbaked in the center.
Nutritional Information for Banana Pudding Cookies
Each cookie contains approximately:
- Calories: 169
- Fat: 9g (5g saturated fat)
- Cholesterol: 30mg
- Sodium: 220mg
- Carbohydrates: 21g (15g sugars, 0g fiber)
- Protein: 2g
Conclusion
This banana pudding cookie recipe is a fun and delicious twist on a classic dessert. With its sweet banana flavor, creamy pudding mix, and crunchy Nilla wafers, this cookie offers all the best elements of banana pudding in an easy-to-make, easy-to-share cookie form. Whether you’re baking for a special occasion or simply want a sweet treat for yourself, these banana pudding cookies are sure to become a favorite in your household.
Try out this banana pudding cookie recipe, experiment with some of the suggested variations, and enjoy the perfect balance of banana and cookie goodness in every bite. Happy baking!