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If you’re a fan of banana pudding, then you’re going to love these easy banana pudding cookies! We combine the comforting flavors of creamy banana pudding with incredibly soft, chewy cookies! These little gems are a fun twist on a classic dessert. The soft cookie base is enhanced with a rich buttercream frosting, made even more indulgent with crushed vanilla wafers on top.
Whether you’re baking for a special occasion or just because, these cookies are sure to be a crowd-pleaser, plus, with the irresistible flavor of banana pudding in every bite, they’ll quickly become a favorite!
Banana pudding has always been a staple in our house! My grandma used to make a big batch, in a beautiful punch bowl, for every family event. She, of course, made her custard entirely from scratch! She loaded it with fresh bananas and always used just a little lemon juice to keep the bananas from browning. It was pure perfection!
Since banana pudding was always my go-to dessert at family gatherings, I decided to turn that beloved treat into these soft, chewy cookies. Now, I get to enjoy that same nostalgic flavor in a fun, portable form!” If your family hasn’t started a banana pudding tradition yet, start one with these yummy cookies!
If you love this cherished dessert, I hope you’ll check out my banana pudding cake! It’s a triple-layer showstopper. If you’re a fan of banana pies, I hope you’ll try my banana cream pie and Lawry’s Steak House copycat, banana coconut cream pie. These three recipes are huge fan favorites and for really good reasons! They’re all three must-try recipes!
BEFORE YOU START
→Bring Ingredients to Room Temperature: Before you start, make sure your butter and eggs are at room temperature. Softened butter mixes more easily with the sugars, resulting in a smoother cookie dough. Room temperature eggs help the batter emulsify more evenly, ensuring a better texture for the cookies.
→Prep Your Baking Sheet: Line your baking sheet with parchment paper or foil to prevent the cookies from sticking and for easier cleanup. If you don’t have parchment paper, greasing the baking sheet is a good alternative.
→ Measure Your Ingredients Properly: For the best results, use a kitchen scale to weigh your flour and sugar. This ensures accuracy, as measuring cups can vary. If you’re using measuring cups, make sure to spoon and level the flour to avoid packing it too densely.
→ Prepare the Frosting Ahead of Time: Make the buttercream frosting while the cookies are cooling. Once the cookies are completely cool, you can frost them without worrying about the frosting melting.
→Don’t Overmix the Dough: When you combine the flour and dry pudding mix into the wet ingredients, mix only until combined. Overmixing can result in tough cookies.
BANANA PUDDING COOKIES RECIPE INGREDIENTS
- Banana Cream Pudding Mix: The pudding really delivers fabulous banana flavor. Be sure to buy instant pudding mix, not the Cook & Serve version. We use the pudding mix as an ingredient. It’s not prepared using the box instructions. We use it simply as a dry ingredient. The 5.1-ounce package of banana instant pudding mix is a key ingredient! It gives these cookies their yummy banana pudding flavor and texture. It’s used both in the cookie dough and in the buttercream frosting.
- Butter: Be sure to soften the butter before use. Softened butter will cream more easily with the sugars, helping to create a light, airy dough.
- Vanilla Wafers: These are used both for garnish and for adding crunch to the top of the frosting. The vanilla wafer cookies can be crushed to a fine texture or just roughly broken up.
- Baking Soda & Baking Powder: These leavening agents help the cookies rise and maintain their chewy texture. Baking soda helps with spreading, while baking powder helps give lift.
- Granulated Sugar & Light Brown Sugar: The granulated sugar helps maintain the structure and crispiness, while the brown sugar contributes to moisture and a subtle caramel flavor.
- Powdered Sugar: The powdered sugar adds sweetness and structure to the frosting.
FREQUENTLY ASKED QUESTIONS
- Can I Garnish With Ripe Bananas? Definitely! Adding fresh banana slices is a fun way to highlight the banana pudding theme. For best results, slice the bananas just before serving and lightly brush them with lemon juice to help prevent browning. It’s a simple trick that keeps your garnish looking fresh and vibrant.
- Can I use homemade pudding instead of instant? Instant pudding mix gives the cookies their structure and flavor. Homemade pudding won’t work the same way in this recipe.
- Do I have to refrigerate the Banana Pudding Cookie Recipe? Yes, due to the buttercream frosting, it’s best to store them in the fridge in an airtight container.
- Can I make them without frosting? Yes! The cookies are still soft and flavorful on their own—frosting just makes them extra special.
- Can I Add Chocolate? You can add 1 cup of white chocolate chips to the dough if desired.
- Can I Make Smaller Cookies? You can certainly make these cookies smaller, make 12-24 cookies depending on the size you roll them.
SERVING RECOMMENDATIONS
These cookies are wonderful with a big mug of hot tea, coffee, or a large, icy glass of milk!
STORING + FREEZING + MAKE-AHEAD
- Storing Tips: Because of the buttercream frosting, these cookies should be refrigerated. The frosting can soften and lose its shape at room temperature, so it’s best to store the cookies in an airtight container in the fridge. This will help keep them fresh and maintain the frosting’s consistency. If you’re serving them later, you can let them sit at room temperature for a few minutes to soften up slightly before enjoying!
- Freezing: Yes, you can freeze these Banana Pudding Cookies! To freeze them:
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Before frosting: You can freeze the cookies before adding the buttercream frosting. Simply place the cooled cookies in a single layer on a baking sheet and freeze them for 1-2 hours. Once frozen, transfer them to an airtight container or resealable plastic freezer bag. They’ll stay fresh for up to 3 months. When you’re ready to eat them, let them thaw at room temperature and then frost them.
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After frosting: If you’ve already frosted the cookies, it’s still possible to freeze them. Be sure to place them in a single layer on a baking sheet and freeze for 1-2 hours before transferring them to an airtight container. The frosting might lose a bit of its texture, so once thawed, it’s best to eat it within a couple of days for the best quality.
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- Make-Ahead Tips: The dough for these cookies can be stored in the refrigerator for up to 2 days.
- Food Safety: For more information on food safety, please visit this link.
HOW TO MAKE BANANA PUDDING COOKIES
MORE GREAT COOKIE RECIPES
- Chocolate Crinkle Cookies
- Chewy Lime Cookies
- Soft Chocolatle Chip Cookies
- Old-Fashioned Oatmeal Raisin Cookies
- Peanut Butter Cookies
- Orange Creamsicle Cookies
- Cinnamon Sugar Cookies
- Mississippi Mud Cookies
MORE BANANA DESSERT RECIPES
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Banana Pudding Cookies
Ingredients
Cookies:
- 1 cup butter, softened
- 3/4 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 1/2 teaspoons vanilla extract
- 2 eggs
- 2 1/3 cups flour
- 1 (5.1-ounce) package banana instant pudding mix divided
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
Buttercream Frosting:
- 1 cup butter softened
- 2 tablespoons of the banana pudding dry mix
- 8 cups powdered sugar
Garnish:
- Vanilla Wafers
Instructions
- Preheat oven to 350ºF (177ºC). Line the baking sheet with parchment paper or foil.
- In a large mixing bowl, using an electric mixer, cream together the butter (1 cup), white sugar (1/4 cup), and brown sugar (3/4 cup) until light and fluffy.
- Add in vanilla (1 1/2 teaspoons), baking soda (1 teaspoon), baking powder (1 teaspoon), salt (1/4 teaspoon), eggs (2), and beat until just combined.
- Remove 2 tablespoons of the dry pudding mix and set aside for later.
- Add the dry pudding mix and flour (2 1/3 cups) to the mix and stir until just combined.
- Form the dough into 6 equal balls and place on the prepared pan.
- Bake at 350ºF (177ºC) for 10-12 minutes or until the edges are just beginning to brown.
- Let it cool on the pan for 5 minutes before transferring to a wire rack to finish cooling.
- Make the Frosting: In a large mixing bowl, combine 1 cup butter, the remaining and reserved 2 tablespoons of pudding mix, and 8 cups of powdered sugar.
- Beat until the frosting comes together and is light and fluffy. If you have any trouble getting the frosting to come together or get light and fluffy, add a tablespoon of water or milk until you get your desired consistency.
- Place your frosting in a piping bag or ziploc bag with the edge snipped off.
- Pipe the frosting in a circle pattern on the top of the cookies.
- Crush about 6 vanilla wafers and sprinkle on the top of each cookie.
- Top each cookie with a vanilla wafer and serve!
Fans Also Made:
Notes
- Bring Ingredients to Room Temperature: Before you start, make sure your butter and eggs are at room temperature. Softened butter mixes more easily with the sugars, resulting in a smoother cookie dough. Room temperature eggs help the batter emulsify more evenly, ensuring a better texture for the cookies.
- Prep Your Baking Sheet: Line your baking sheet with parchment paper or foil to prevent the cookies from sticking and for easier cleanup. If you don’t have parchment paper, greasing the baking sheet is a good alternative.
- Measure Your Ingredients Properly: For the best results, use a kitchen scale to weigh your flour and sugar. This ensures accuracy, as measuring cups can vary. If you’re using measuring cups, make sure to spoon and level the flour to avoid packing it too densely.
- Prepare the Frosting Ahead of Time: Make the buttercream frosting while the cookies are cooling. Once the cookies are completely cool, you can frost them without worrying about the frosting melting.
- Don’t Overmix the Dough: When you combine the flour and dry pudding mix into the wet ingredients, mix only until combined. Overmixing can result in tough cookies.
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