Irresistibly Sweet Banana Cream Cookies You’ll Fall in Love With

If you’re looking for an indulgent, soft-baked cookie that melts in your mouth and bursts with banana flavor, these banana cream cookies are the perfect solution. Combining the convenience of pudding cookies with the nostalgic sweetness of banana cream, this recipe is ideal for both seasoned bakers and beginners. Whether you need a quick dessert, a bake sale hit, or a unique twist on a classic cookie, this banana cookie recipe fits the bill.

This recipe uses instant banana cream pudding mix, which gives the cookies their signature chewy texture and enhances the banana flavor without needing real bananas. Plus, with white chocolate chips in every bite, these sweet cookies will disappear from your cookie jar in no time. Want to add more fun to your baking day? Pair these with our Strawberry Cloud Cake or prep a batch of Pumpkin Cheesecake Cookies for a fruity cookie duo.

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Why You’ll Love This Banana Cream Cookies Recipe

Banana cream cookies are a delightful treat because they’re quick to make and deliver exceptional flavor. Here’s why this pudding cookie recipe is a keeper:

• Uses pantry staples and banana cream pudding mix for convenience
• Soft, chewy texture that stays fresh for days
• Perfect for lunchboxes, parties, and after-dinner treats
• Easy enough for kids to help with
• Customizable with your favorite mix-ins

If you’re browsing for easy cookie recipes or even seasonal dessert ideas, these cookies will quickly become a new favorite.

Ingredients for Banana Cream Cookies

To make these delicious banana cream cookies, gather the following ingredients:

• ¾ cup (170g) unsalted butter, softened
• ¾ cup (150g) brown sugar
• ¼ cup (50g) granulated sugar
• 1 (3.4 oz / 96g) box instant banana cream pudding mix
• 2 large eggs
• 1 tsp vanilla extract
• 2¼ cups (280g) all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 1 cup (180g) white chocolate chips

Be sure to use instant pudding mix rather than cook-and-serve. This is what gives the cookie its classic pudding cookie texture.

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Step-by-Step Instructions to Make Banana Cream Cookies

1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats for easy cleanup.
2. Cream the butter and sugars. In a large mixing bowl, beat together the softened butter, brown sugar, and granulated sugar using a hand mixer or stand mixer until light and fluffy, about 2–3 minutes.
3. Add the eggs and vanilla extract. Mix in the eggs one at a time, then add the vanilla. Continue beating until smooth.
4. Mix in the pudding powder. Add the dry banana cream pudding mix and stir until fully incorporated.
5. Add the dry ingredients. In a separate bowl, whisk together flour, baking soda, and salt. Slowly add to the wet mixture and mix until combined, being careful not to overmix.
6. Fold in the white chocolate chips with a spatula.
7. Scoop the dough onto the prepared baking sheets using a cookie scoop or tablespoon. Space cookies about 2 inches apart.
8. Bake for 10–12 minutes, or until the edges are golden and the centers are slightly soft.
9. Cool the cookies on the baking sheet for 5 minutes, then transfer them to a wire rack to finish cooling.

Want another cozy fall cookie idea? Try these Spooky Ghost Brown Butter Pumpkin Cookies next!

Kitchen Equipment You’ll Need

• Large mixing bowls
• Measuring cups and spoons
• Electric hand or stand mixer
• Whisk
• Rubber spatula
• Cookie scoop or tablespoon
• Baking sheets
• Parchment paper or silicone baking mats
• Cooling rack

Having the right equipment helps ensure uniform cookie shapes and effortless cleanup.

Tips for the Perfect Banana Cream Cookies Every Time

• Always use instant pudding for the soft, chewy texture
• Chill the dough for 20–30 minutes if your kitchen is warm to prevent spreading
• Underbake slightly for cookies that stay soft longer
• Rotate the trays halfway through for even baking
• Use quality white chocolate chips for maximum flavor

For more cookie-making success, you can also browse our chocolate-chip pumpkin pancake recipe and use the same tips for mixing and folding.

Common Mistakes to Avoid When Making Banana Cream Cookies

Avoid these common baking errors:

• Using the wrong pudding: Only instant banana cream pudding mix works.
• Overbaking: Cookies should look a bit underdone in the center. They’ll firm up as they cool.
• Overmixing the dough: Especially after adding flour, which can create dense cookies.
• Measuring flour incorrectly: Always spoon and level rather than scooping directly from the bag.
• Skipping cooling time: Hot cookies are delicate and may fall apart if moved too soon.

Learning from these will elevate all your cookie recipes, not just this one.

Serving and Presentation Ideas

These cookies look great on their own, but here are a few ideas to take presentation up a notch:

• Drizzle with white chocolate and sprinkle crushed banana chips on top
• Dust lightly with powdered sugar
• Add to a dessert board alongside Pumpkin Cheesecake Truffles
• Serve with sliced strawberries for a banana split-inspired dessert
• Stack and wrap in parchment paper with a ribbon for easy gifting

Need more dessert table ideas? These Halloween Brownies pair beautifully with banana cream cookies at seasonal gatherings.

How to Store Leftover Banana Cream Cookies

• Room Temperature: Store in an airtight container for up to 5 days.
• Freezer: Freeze cooled cookies in a zip-top bag for up to 2 months.
• Dough Storage: Freeze pre-scooped dough balls and bake from frozen. Just add an extra 1–2 minutes to the baking time.

These cookies are also great to prep ahead, like our Make-Ahead Breakfast Bowls.

Banana Cream Cookies Variations & Substitutions

Looking to change things up? Try these simple variations:

• Swap white chocolate chips for milk or dark chocolate
• Add chopped walnuts or pecans for crunch
• Stir in shredded coconut for a tropical twist
• Use banana extract for an extra flavor punch
• Add a few crushed pumpkin twists for a fun seasonal mix-in

Cookies like these can also be turned into sandwich cookies by filling with marshmallow fluff or cream cheese frosting.

Non-Alcoholic Pairings for Banana Cream Cookies

Pairing banana cream cookies with the right drink or snack makes them even better. Here are our favorite non-alcoholic pairings:

• Vanilla almond or oat milk
• Chai tea latte or iced pumpkin cream chai
• Banana or vanilla protein smoothies
• Hot cocoa with a banana twist
• Strawberry cream soda for a refreshing fruity combo

If you’re preparing a dessert spread, these cookies go perfectly with Apple Crisp with Oatmeal.

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Frequently Asked Questions (FAQ)

Can I use real bananas instead of pudding mix?
This recipe relies on instant pudding mix for both flavor and texture, so using bananas will change the consistency significantly.

Can I make the dough ahead of time?
Yes! Store the dough in the fridge for up to 48 hours, or freeze scooped balls and bake them straight from the freezer.

Can I double the recipe?
Absolutely. This recipe scales beautifully for bigger batches.

Are these cookies too sweet?
They’re sweet, but well-balanced. You can reduce the sugar slightly if you prefer.

How do I know when they’re done baking?
The edges will turn golden brown while the centers stay soft. That’s the perfect point to remove them.

Final Thoughts on This Easy Banana Cream Cookie Recipe

Banana cream cookies are everything a cookie should be: soft, flavorful, nostalgic, and easy to make. If you’re in the mood for something that feels like banana cream pie in cookie form, this recipe delivers. With white chocolate chips and a chewy banana base, it’s a great addition to any collection of sweet cookies or holiday baking trays.

For more banana treats, try our High Protein Banana Bread — another delightful way to enjoy this beloved fruit. And if you’re feeling creative, pair these cookies with Crescent Roll Mummy Dogs for a fun themed snack spread.

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