Description

These banana pudding cookies combine the rich, nostalgic flavor of classic banana pudding with the soft, chewy texture of homemade cookies. Made with instant banana pudding mix, crushed Nilla wafers, and optional white chocolate chips, these cookies are sweet, creamy, and loaded with banana flavor in every bite. Perfect for potlucks, holiday cookie trays, or simply when you’re craving a twist on a traditional Southern dessert. Easy to make and even easier to love!

Ingredients

Scale

3/4 cup butter, room temperature
1 cup packed light brown sugar
2 large eggs
2 teaspoons vanilla extract
1 box (3.4 ounce) box instant banana pudding mix
3/4 teaspoon baking soda
1 teaspoon kosher salt
2 cups all-purpose flour

Frosting

1/4 cup butter, room temperature
2 cups powdered sugar
2 tablespoons milk
1 teaspoon vanilla extract
Optional garnish: vanilla wafers, crushed, sliced bananas

Instructions

Cookies: Preheat the oven to 350°F. Line cookie sheets with parchment paper and set aside.
In the bowl of your stand mixer fitted with the paddle attachment combine the butter and brown sugar on medium speed, mixing until combined.
Add in the eggs and vanilla and continue mixing until smooth, scraping the sides of the bowl as necessary. Mix in the banana pudding, baking soda, and salt.
Finally add flour and mix until just combined.
Using a medium (2- tablespoon) cookie scoop, drop the dough onto the prepared baking sheet about 2- inches apart. Bake for 9-11 minutes until edges begin to golden. Don’t over bake.
Allow to cool on the baking sheet for 3 – 4 minutes and then transfer to a wire rack to finish cooling.
Prepare frosting: Mix the butter until creamy in the clean bowl of your stand mixer. Add in the powdered sugar, milk and vanilla and beat until creamy, 2 minutes.
When the cookies are completely cooled, frost cookies and garnish with vanilla wafer crumbs.

Notes

Pudding Mix Tip: Use instant banana pudding mix only. Cook-and-serve pudding will not yield the right texture.
Crushed Wafers: For best texture, lightly crush the Nilla wafers—avoid turning them into crumbs.
Chilling the Dough: Chilling for at least 20–30 minutes helps the cookies bake thicker and prevents overspreading.
White Chocolate Chips: Optional, but they add a creamy sweetness that complements the banana flavor beautifully.
Storage: Store in an airtight container at room temperature for up to 4 days, or freeze baked cookies for up to 2 months.
Make Ahead: You can freeze the dough balls and bake them directly from frozen—just add 1–2 minutes to the baking time.
Add-ins & Variations: Try folding in mini marshmallows, peanut butter chips, or even a swirl of Nutella for fun variations.