Melt-in-Your-Mouth Banana Pudding Cookies
Add Preferred SourceBanana Pudding Cookies combine two classic American desserts into one delicious treat. These cookies are soft, chewy, and bursting with the sweet, comforting flavors of ripe bananas and creamy white chocolate chips. Whether you’re a fan of banana pudding or just looking for a new cookie recipe to try, these are a must-bake.
This post contains affiliate links. As an Amazon Affiliate, if you purchase through those links, I earn a small commission. Thank you!
In less than 30 minutes, you’ll be tucking into these delicious cookies, and I think you’ll love them as much as I do! They are real crowd-pleasers and can be customized to suit your preferences. They make great gifts, and you can make them ahead of time. Perfect for the holidays, potlucks, and tailgating, you need these in your life!
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Banana Pudding Cookies with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
These delicious cookies are super easy to make if you follow my simple instructions.
Cream the Butter and Sugar
Preheat your oven to 350°F (180°C) and get a baking sheet ready with parchment paper.
Start by creaming together your softened butter and brown sugar in a large mixing bowl. You’re looking for that perfect light and fluffy texture—this is going to make your cookies sweet and soft, setting the stage for the deliciousness to come.
Add Wet Ingredients
Now, mix in your mashed ripe banana, eggs, and vanilla extract. Stir everything together until it’s nice and smooth.
The banana brings a naturally sweet and moist element that’s key to the softness of these cookies. You’ll already start to smell that comforting banana aroma, and it’s only going to get better.
Combine Dry Ingredients
In a separate bowl, mix together the flour, banana pudding jello mix, and baking soda. This combo is what gives these cookies their signature flavor and texture. Make sure everything is evenly mixed before moving on.
Mix Wet and Dry Ingredients
Slowly add the dry ingredients to the wet mixture, stirring until everything is just combined. You don’t want to overmix—just enough to get a smooth dough.
This step is crucial for achieving that perfect balance of soft and chewy.
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Starbucks Cake Pops
∙ Boston Cream Pie
∙ Chocolate Mousse
∙ Matcha Tiramisu
...and much more!
Fold in White Chocolate Chips
Here’s where it gets really exciting—fold in those white chocolate chips. These little morsels of sweetness will melt slightly when baked, adding a creamy contrast to the banana flavor.
Make sure they’re evenly distributed throughout the dough so every bite is a treat.
Form and Bake the Cookies
Use an ice cream scoop to form small, evenly sized balls of dough and place them on the prepared baking sheet, leaving about an inch of space between each one. Alternatively, lightly oil your hands with vegetable oil to prevent the dough from sticking, and roll the dough into small balls by hand.
Bake for 10-12 minutes, or until the edges are a lovely golden brown. The centers should still be soft and slightly gooey.
Cool and Enjoy
Once out of the oven, let the cookies cool on the baking sheet for a few minutes before moving them to a wire rack. This helps them set properly and makes them easier to handle.
Once they’re cool, go ahead and dig in—you’ve earned it!
Recipe Notes and Expert Tips
- Softened Butter Matters: Using room temperature butter makes it easier to cream with the sugar, giving you that perfect dough consistency.
- Ripe Bananas Are Key: The riper the banana, the sweeter and more flavorful your cookies will be.
- Rotate for Even Baking: Halfway through baking, rotate your cookie sheet to ensure all the cookies bake evenly and get that golden edge.
- Measuring Flour: Be sure to spoon and level your flour to avoid dense cookies—nobody wants a dry cookie!
- Mix with Care: Overmixing can make your cookies tough, so mix until just combined to keep them soft and chewy.
- Cookie Size Matters: For even baking, try to keep your dough balls the same size so they all bake at the same rate.
How to Store Leftover Banana Pudding Cookies
To keep your Banana Pudding Cookies fresh, store them in an airtight container at room temperature for up to 5 days.
If you want to enjoy them later, these cookies freeze beautifully! Arrange them in a single layer on a baking sheet, freeze until solid, then transfer to a freezer-safe bag or container.
They’ll keep for up to 3 months. When you’re ready to indulge, just let them thaw at room temperature or give them a quick zap in the microwave.
What to Serve With Banana Pudding Cookies
These cookies are perfect on their own, but pairing them with a cold glass of milk is a classic move.
For something extra special, try them with a scoop of vanilla ice cream or a side of fresh berries. They also make a fantastic addition to a dessert spread or as a sweet ending to a casual dinner with friends.
More Easy Cookie Recipes for You to Try at Home
If you love baking, you should try these tasty cookie recipes!
- Lemon Glazed Cookies
- Lemon Blueberry Muffin Cookies
- Classic Shortbread Cookies
- Melt in Your Mouth Shortbread Cookies
- Spiced Apple Cookies
Equipment
Ingredients
- 1 package of banana pudding jello mix
- 1 ripe banana mashed
- 1 cup brown sugar
- 1 teaspoon baking soda
- 2 eggs
- 1 teaspoon vanilla extract
- ½ cup white chocolate chips
- 2 cups flour
- ½ cup butter softened
Instructions
- Preheat the oven to 350°F (180°C) and line a baking sheet with parchment paper.
- In a large bowl, cream together softened butter and brown sugar until light and fluffy. Mix in the mashed banana, eggs, and vanilla extract until fully combined.1 ripe banana, 1 cup brown sugar, 2 eggs, ½ cup butter, 1 teaspoon vanilla extract
- In another bowl, combine flour, banana pudding jello mix, and baking soda. Gradually add the dry mixture to the wet ingredients, stirring until the dough is smooth. Fold in the white chocolate chips until evenly distributed.1 package of banana pudding jello mix, 1 teaspoon baking soda, 2 cups flour, ½ cup white chocolate chips
- Lightly oil your hands and roll the dough into small balls. Place them on the baking sheet about an inch apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.
- Bake for 10-12 minutes, or until the edges are golden brown. Let the cookies cool on the sheet for a few minutes before transferring them to a wire rack to cool completely.
- Enjoy your delicious Banana Pudding Cookies!
Notes
- Softened Butter Matters: Using room temperature butter makes it easier to cream with the sugar, giving you that perfect dough consistency.
- Ripe Bananas Are Key: The riper the banana, the sweeter and more flavorful your cookies will be.
- Rotate for Even Baking: Halfway through baking, rotate your cookie sheet to ensure all the cookies bake evenly and get that golden edge.
- Measuring Flour: Be sure to spoon and level your flour to avoid dense cookies—nobody wants a dry cookie!
- Mix with Care: Overmixing can make your cookies tough, so mix until just combined to keep them soft and chewy.
- Cookie Size Matters: For even baking, try to keep your dough balls the same size so they all bake at the same rate.
Nutrition
SERIOUSLY GOOD
DESSERTS!
Dessert First is a collection of 61 RECIPES to show you that you can make beautiful, impressive desserts right in your own kitchen, no matter your skill level.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Lemon Pound Cake
∙ Starbucks Cake Pops
∙ Boston Cream Pie
∙ Chocolate Mousse
∙ Matcha Tiramisu
...and much more!
About the Author
Hey there! I’m Mandy
Mandy Applegate is a home cook, food blogger, and writer who believes the best meals are the ones shared with the people you love.
She’s all about easy recipes that taste amazing, the kind that make ordinary days feel a little more special and remind you why cooking at home matters.
She has been published on NBC, the Daily News, the Boston Herald, and the Chicago Sun-Times, amongst many others.
