Banana pudding cookies are a delicious and nostalgic twist on the classic Southern dessert, banana pudding. These cookies take the rich, creamy flavors of banana pudding—ripe bananas, vanilla pudding, and Nilla wafers—and transform them into soft, chewy, melt-in-your-mouth cookies. Whether you’re baking for a family gathering, holiday party, or just looking for a comforting sweet treat, banana pudding cookies are a crowd-pleaser.

Thanks to viral recipes on TikTok and Pinterest, these cookies have exploded in popularity. They’re easy to make, bursting with banana flavor, and offer the perfect balance of soft texture and cookie crunch from vanilla wafers. What makes them stand out is their familiar, comforting flavor packed into a portable, handheld dessert. Ideal for both beginner and experienced bakers, banana pudding cookies bring the best of banana pudding and homemade cookies together in one bite-sized treat.

The flavor inspiration: What is banana pudding?

Banana pudding is a traditional Southern dessert that has been loved for generations. It typically consists of layers of vanilla custard or pudding, sliced bananas, and vanilla wafers, all topped with whipped cream or meringue. The dessert is served chilled, making it a refreshing treat that’s especially popular in the warmer months.

The inspiration behind banana pudding cookies comes from capturing that creamy banana and vanilla flavor in a more portable form. Instead of layers in a dish, the cookies combine crushed Nilla wafers and banana pudding mix to recreate the classic taste. While the textures are different, the flavor profile remains true to its roots: sweet, creamy, fruity, and just a little bit crunchy. The cookie version is a creative take on the nostalgic dessert, offering the same comfort but with the convenience of a baked treat.

Key ingredients for banana pudding cookies

The ingredients for banana pudding cookies are simple, but each one plays an important role in building the dessert-like flavor and texture.

Banana pudding mix – Instant banana pudding mix is essential for getting that bold banana flavor. It also adds a soft, chewy texture to the cookies. Make sure to use the instant kind, not cook-and-serve.

Butter – Softened unsalted butter creates a rich base and helps give the cookies their soft, tender crumb.

Sugar – A combination of brown sugar and white sugar adds sweetness and keeps the cookies moist.

Eggs – Provide structure and help bind the dough.

Flour and baking soda – These standard dry ingredients give the cookies their shape and help them rise slightly while baking.

Vanilla extract – Enhances the overall flavor and balances the banana.

Crushed Nilla wafers – A signature part of banana pudding, they add a crunchy texture and a hint of nostalgic flavor.

White chocolate chips (optional) – These add a creamy sweetness that pairs perfectly with banana.

For substitutions, gluten-free flour can be used to make the recipe celiac-friendly, and dairy-free pudding mix and butter alternatives can make the cookies vegan or dairy-free. Banana extract can be used for an extra boost of flavor if fresh bananas aren’t included.

Step-by-step recipe instructions

1. Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

2. Cream the butter and sugars together in a large mixing bowl using a hand mixer or stand mixer. Beat until light and fluffy—this takes about 2-3 minutes.

3. Add the eggs and vanilla extract, mixing until fully combined.

4. In a separate bowl, whisk together the flour, instant banana pudding mix, and baking soda.

5. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a thick dough forms.

6. Fold in the crushed Nilla wafers and white chocolate chips. Be gentle so that the wafers don’t completely dissolve—chunks are good for texture.

7. Use a cookie scoop or tablespoon to drop even portions of dough onto the prepared baking sheets, spacing them about 2 inches apart.

8. Chill the dough balls on the baking sheet in the refrigerator for 20–30 minutes before baking. This helps the cookies hold their shape and stay thick.

9. Bake for 9–11 minutes, or until the edges are lightly golden but the centers still look slightly soft. Do not overbake—they’ll continue to cook on the tray.

10. Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

These cookies are best enjoyed fresh but can be stored for several days in an airtight container.

Pro tips for perfect banana pudding cookies

• Chill the dough: Chilling the cookie dough before baking is key to preventing the cookies from spreading too thin. It also helps the flavors develop better.

• Use instant pudding mix only: Cook-and-serve pudding mix won’t work because it doesn’t bind the same way. Stick to instant banana pudding mix for best results.

• Don’t overmix: Overmixing once the flour is added can make the cookies tough. Mix just until the ingredients are incorporated.

• Scoop evenly: Use a cookie scoop to make uniform cookie sizes, ensuring even baking.

• Crush Nilla wafers carefully: Don’t pulverize them into dust—larger chunks add a nice texture contrast.

• White chocolate is optional: Some bakers love the extra sweetness and creaminess it brings, while others prefer the simplicity of a wafer-only cookie. Try a batch both ways to decide your favorite.

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Banana pudding cookie variations

There are plenty of fun and delicious ways to customize banana pudding cookies, whether you’re looking for dietary alternatives, new flavor combinations, or creative twists on the original recipe.

Banana pudding cookie bars – Instead of individual cookies, press the dough into a greased 9×13-inch baking dish and bake until golden brown. Once cooled, cut into squares. These are perfect for potlucks or family-style servings.

Gluten-free banana pudding cookies – Substitute regular flour with a 1:1 gluten-free baking flour. Make sure your pudding mix and vanilla wafers are certified gluten-free as well.

Vegan banana pudding cookies – Use plant-based butter, flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg), and dairy-free pudding mix. Omit or replace white chocolate chips with a vegan version.

Banana peanut butter cookies – Add ½ cup of creamy peanut butter to the dough for a rich, nutty twist that pairs perfectly with banana flavor.

Stuffed banana pudding cookies – Place a small spoonful of cream cheese frosting or Nutella in the center of the dough and wrap it inside before baking. These turn into soft, gooey surprises with every bite.

Banana marshmallow cookies – Fold mini marshmallows into the dough or add one on top of each cookie right before baking for a banana cream pie feel.

These variations keep the base flavors but let you tailor the texture and sweetness to your taste or occasion.

Creative serving ideas

Banana pudding cookies are delicious on their own, but there are creative ways to elevate them for special occasions or entertaining.

Serve with a scoop of banana pudding – For a fun dessert plate, top a warm banana pudding cookie with a small scoop of banana pudding or vanilla ice cream. Drizzle with caramel or white chocolate sauce for a restaurant-style dessert.

Make ice cream sandwiches – Pair two cookies with a layer of vanilla, banana, or butter pecan ice cream between them. Wrap in parchment and freeze for a perfect summer treat.

Dessert charcuterie board – Add banana pudding cookies to a dessert platter with sliced bananas, chocolate-dipped strawberries, and mini puddings. Great for baby showers, brunches, or holidays.

Gift idea – Stack several cookies in a mason jar or gift box, and tie with ribbon. Add a label that says “homemade banana pudding cookies” for a thoughtful homemade gift.

How to store and freeze banana pudding cookies

To keep banana pudding cookies fresh and flavorful, proper storage is key.

Room temperature – Store cookies in an airtight container at room temperature for up to 4 days. Place a piece of bread in the container to keep them soft and chewy.

Refrigeration – If your environment is warm or humid, refrigerating the cookies can extend their freshness. Bring to room temperature before serving for best flavor and texture.

Freezing baked cookies – Once cooled, place cookies in a freezer-safe container or zip-top bag with parchment between layers. They’ll stay fresh for up to 2 months.

Freezing cookie dough – Scoop dough balls onto a baking sheet and freeze until solid. Transfer to a freezer bag. Bake directly from frozen by adding 1–2 extra minutes to the baking time.

Always label with the date so you can track freshness, whether baked or frozen.

Nutritional information

Banana pudding cookies are a sweet indulgence, and while exact nutrition can vary based on ingredients and mix-ins, here’s a general estimate for a standard-sized cookie:

• Calories: 180–220

• Total fat: 9–11g

• Carbohydrates: 25–30g

• Sugars: 15–18g

• Protein: 2–3g

For a healthier option, try reducing the sugar, using whole wheat flour, or substituting butter with a mix of unsweetened applesauce and coconut oil. Keep in mind that mix-ins like white chocolate or peanut butter will increase calorie count.

Frequently asked questions (FAQ)

Can I make banana pudding cookies without pudding mix?
Yes, but the flavor and texture will differ. You can substitute banana extract and increase the flour slightly, but the cookies won’t have the same moist, chewy consistency the pudding mix provides.

Can you use fresh bananas in banana pudding cookies?
Some recipes call for mashed ripe bananas, which give the cookies more of a banana bread-like texture. If using fresh banana, reduce the pudding mix or flour slightly to maintain the correct dough consistency.

How do I keep banana pudding cookies soft?
Avoid overbaking, and store them in an airtight container with a piece of bread or a damp paper towel. Chilling the dough before baking also helps them stay soft longer.

Can I freeze banana pudding cookie dough?
Absolutely. Scoop dough into balls and freeze them. Bake from frozen with just a couple of extra minutes added to the baking time. This is great for making small batches on demand.

What brand of pudding mix works best?
Most bakers prefer Jell-O instant banana pudding mix because it’s consistent and widely available. Store brands can work as well, as long as they’re labeled “instant” and not “cook and serve.”

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