Introduction

Banana Pudding Cookies take everything you love about classic Southern banana pudding and transform it into a soft, thick, chewy cookie that practically melts in your mouth. These cookies taste like a cross between banana cream pie and a bakery-style soft sugar cookie—with crushed Nilla wafers for crunch, white chocolate chips for creaminess, and instant banana pudding mix to give them that unmistakable banana flavor.

Every bite is loaded with nostalgia. Imagine the flavors of creamy banana pudding, sweet vanilla, and whipped topping—but in a handheld dessert that stays fresh for days. These cookies look and taste like something straight out of a gourmet bakery but are surprisingly simple to make at home.

Banana Pudding Cookies are perfect for parties, holidays, bake sales, lunchbox treats, or anytime you want a dessert that feels comforting and irresistible. They’re thick, golden, and slightly crispy on the edges with a soft, tender center. The pudding mix keeps them moist, while Nilla wafers give that signature banana pudding texture.

Let’s bake a batch of the best Banana Pudding Cookies you’ve ever tasted.

Ingredients:

For the Cookie Dough

• 1 cup unsalted butter, softened
• ¾ cup granulated sugar
• ¾ cup light brown sugar, packed
• 2 large eggs
• 1 tablespoon vanilla extract
• 1 (3.4 oz) box instant banana pudding mix
• 2 ¼ cups all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon baking powder
• ½ teaspoon salt
• 1 ½ cups white chocolate chips
• 1 ½ cups crushed Nilla wafers (plus extra for topping)

Preparation :

Step 1: Prepare the dry ingredients

In a medium bowl, whisk together flour, baking soda, baking powder, salt, and the banana pudding mix. Set aside.

Step 2: Cream butter and sugars

In a large mixing bowl, beat softened butter with brown sugar and granulated sugar until creamy and fluffy, about 2–3 minutes.

Step 3: Add eggs and vanilla

Beat in the eggs one at a time, then add vanilla extract. Scrape down the sides of the bowl to make sure the mixture is well combined.

Step 4: Add dry ingredients

Gradually mix the dry ingredients into the butter mixture. Be careful not to overmix—stop once the flour disappears in the dough.

Step 5: Add mix-ins

Fold in white chocolate chips and crushed Nilla wafers. The dough will be thick and flavorful.

Step 6: Chill the dough (IMPORTANT)

Cover the bowl and refrigerate the dough for 30 minutes. This helps the cookies stay thick and prevents spreading.

Step 7: Bake

Preheat the oven to 350°F (175°C). Scoop dough into 2-tablespoon balls onto a parchment-lined baking sheet.
Bake 10–12 minutes, until edges are set but centers look slightly soft.

Step 8: Finish and cool

Add extra crushed Nilla wafers on top while warm. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a rack.

Variation

• Banana Pudding Cheesecake Cookies: Add small cheesecake bites or a cream cheese swirl.
• Chocolate Chip Banana Pudding Cookies: Replace half the white chips with chocolate chips.
• Banana Nut Pudding Cookies: Add chopped pecans or walnuts for crunch.
• Strawberry Banana Cookies: Add freeze-dried strawberries for fruity bursts.
• Caramel Banana Cookies: Add caramel bits or drizzle caramel on top after baking.

COOKING Note :

Banana pudding mix is the secret ingredient—it adds moisture, flavor, and softness. Always use instant pudding mix, not cook-and-serve. Chilling the dough is essential for thick cookies with bakery-style texture.

Serving Suggestions :

• Serve warm with a glass of cold milk.
• Add a scoop of vanilla ice cream for a banana pudding ice-cream sandwich.
• Drizzle melted white chocolate on top for a pretty presentation.
• Perfect for dessert tables, potlucks, lunchboxes, or parties.

Tips :

• Do NOT overbake—the cookies firm up as they cool.
• Press extra Nilla wafer pieces on top before baking for a signature look.
• Chilling the dough keeps cookies thick and chewy.
• Measure flour correctly to avoid dry cookies.
• Store cookies in an airtight container to keep them soft.

Prep Time: 15 minutes

Cooking Time: 12 minutes

Total Time: 27 minutes + chilling

Nutritional Information (per cookie, approx.):

Calories: 210
Protein: 2g
Sodium: 120mg

FAQs

1. Can I use banana pudding that is not instant?

No—only instant pudding mix gives the right texture.

2. Can I freeze the cookie dough?

Yes! Scoop dough into balls and freeze up to 2 months.

3. Why did my cookies spread too much?

The dough was not chilled long enough, or the butter was too soft.

4. Can I make the cookies without pudding mix?

It’s possible but they won’t have the banana flavor or signature softness.

5. How long do Banana Pudding Cookies stay fresh?

Up to 5 days in an airtight container.

Conclusion

Banana Pudding Cookies are a fun, flavorful twist on the classic Southern dessert we all know and love. Soft, chewy, buttery, and loaded with banana flavor and Nilla wafer crunch, these cookies deliver comfort and nostalgia in every bite. Whether you’re baking for a holiday, a party, or just a sweet craving at home, these cookies always impress. They’re easy to make, freeze beautifully, and taste even better the next day.

When you want a dessert that’s unique, indulgent, and guaranteed to become a new favorite, Banana Pudding Cookies are the perfect choice.

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