Soft, chewy, and bursting with creamy banana flavor, these Banana Cream Pudding Cookies are a dreamy treat you can whip up in just 20 minutes. Each bite delivers a perfect balance of rich, velvety pudding and sweet, ripe banana, all wrapped in a golden cookie with a tender crumb. Whether you’re craving a quick dessert or a delightful snack, these cookies are sure to satisfy.
With their melt-in-your-mouth texture and a hint of vanilla warmth, these cookies are as comforting as they are indulgent. Plus, they’re surprisingly simple to make—no fancy techniques required! Share them fresh from the oven, and watch them disappear faster than you can say “seconds, please!”
What You’ll Need for Banana Cream Pudding Cookies
- ½ cup unsalted butter (softened, but not melted)
- ¾ cup granulated sugar
- ¼ cup brown sugar (packed)
- 3.4 ounces banana instant pudding mix (1 package)
- 1 ripe medium banana, mashed (use overripe bananas for extra sweetness)
- 2 eggs (room temperature)
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 2 ¼ cups all-purpose flour (spooned and leveled)
- 1 ½ cups white chocolate chips (or substitute with milk chocolate chips for a different flavor)
How to Make Banana Cream Pudding Cookies
- Preheat your oven to 350℉ and prepare a baking sheet by spraying it with nonstick cooking spray or lining it with a silicone baking liner.
- In a large bowl, cream together the butter, granulated sugar, brown sugar, and pudding mix until light and fluffy.
- Add the mashed banana, eggs, and vanilla extract to the creamed mixture. Mix until fully combined.
- In a separate bowl, whisk together the flour and baking soda. Gradually add this dry mixture to the wet ingredients, mixing until just combined.
- Gently fold in the white chocolate chips until evenly distributed throughout the dough.
- Using a cookie scoop or your hands, roll the dough into 1-inch balls and place them on the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 8-10 minutes, or until the edges are golden brown. (Note: The cookies will continue to set as they cool, so avoid overbaking.)
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Perfect Pairings: Sauce and Topping Ideas
Take your Banana Cream Pudding Cookies to the next level with a drizzle of caramel sauce or a dollop of whipped cream. For a fun twist, dip half of each cookie in melted dark chocolate and let it set for a decadent treat. If you’re feeling adventurous, sprinkle a pinch of sea salt on top for a sweet-and-salty combo!
How to Store and Keep Them Fresh
Store your cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the baked cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 2 months. To enjoy, simply thaw at room temperature or warm them in the oven for a few minutes.
Quick Tips for Time-Saving Success
Use a cookie scoop to portion the dough evenly and save time rolling balls. If you’re short on ripe bananas, microwave a slightly underripe banana for 15-20 seconds to soften it. Pre-measure your ingredients the night before to make the prep process even faster!
Recipe Variations to Try
Swap out the white chocolate chips for dark chocolate chips or chopped nuts for a different flavor profile. If you’re not a fan of banana pudding mix, try using vanilla pudding mix instead and add an extra mashed banana for more banana flavor. For a gluten-free option, substitute the all-purpose flour with a 1:1 gluten-free baking blend.
Why These Cookies Stay Soft and Chewy
The secret to these cookies’ soft texture is the banana pudding mix and mashed banana, which add moisture and richness. Be careful not to overbake them—they’ll continue to set as they cool, so pulling them out when they’re just golden ensures a perfect, chewy center.
Banana Cream Pudding Cookies
Ingredients
- ½ cup unsalted butter softened, but not melted
- ¾ cup granulated sugar
- ¼ cup brown sugar
- 3.4 ounces banana instant pudding mix 1 package
- 1 ripe medium banana mashed
- 2 eggs
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- 2 ¼ cups all-purpose flour
- 1 ½ cups white chocolate chips
Instructions
- Preheat oven to 350℉.
- In a large bowl, cream together butter, granulated sugar, brown sugar and pudding mix. Add in mashed banana, eggs and vanilla.
- In a separate bowl, combine flour and baking soda. Add into creamed sugar mixture.
- Gently fold in white chocolate chips.
- Roll into 1″ balls (or use a cookie scoop) and place on a baking sheet sprayed with nonstick cooking spray or covered in a silicone baking liner.
- Bake for 8-10 minutes or until golden brown (be sure not to overcook – they will continue to set up even after being removed from the oven).