Description
Banana Pudding Cookies are soft, chewy, and filled with nostalgic banana flavor. Made with instant pudding mix, ripe bananas, and buttery dough, they taste just like homemade banana pudding in cookie form. Perfect for holidays, parties, or cozy nights in, these cookies deliver creamy sweetness in every bite.
Ingredients
Scale
-
- Dry Ingredients:
- 2 1/4 cups (280g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 (3.4 oz) box instant banana or vanilla pudding mix (dry mix only)
-
- Wet Ingredients:
- 3/4 cup (170g) unsalted butter, softened
- 3/4 cup (150g) brown sugar, packed
- 1/4 cup (50g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup (120g) mashed ripe banana (about 1 medium banana)
- Optional Add-ins:
- 1 cup white chocolate chips or vanilla chips
- 1 cup crushed vanilla wafers
Instructions
- Preheat and Prepare: Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- Mix Dry Ingredients: In a bowl, whisk together flour, baking soda, salt, and pudding mix. Set aside.
- Cream Butter and Sugars: Beat butter, brown sugar, and granulated sugar until light and fluffy, about 2 minutes.
- Add Wet Ingredients: Beat in the egg, vanilla extract, and mashed banana until smooth.
- Combine Mixtures: Gradually add dry ingredients to wet mixture. Mix just until combined. Fold in any mix-ins like vanilla wafers or white chocolate chips.
- Scoop and Bake: Scoop tablespoon-sized dough balls onto prepared sheets, spacing 2 inches apart. Bake for 9–11 minutes, until edges are golden and centers soft.
- Cool and Enjoy: Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Use instant pudding mix — not cooked pudding — for the best soft texture.
- Use ripe bananas for rich flavor and natural sweetness.
- Don’t overmix the dough once flour is added.
- Underbake slightly for perfectly chewy centers.
- Make-ahead: Chill dough up to 48 hours or freeze for up to 3 months.
- Storage: Store cookies in an airtight container at room temperature for 5 days.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert, Cookies, Banana Recipes
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 14g
- Sodium: 95mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 25mg
Keywords: Banana Pudding Cookies, Banana Cookies, Soft Banana Cookies, Banana Dessert Recipes, Southern Desserts, Easy Baking Recipes, Comfort Desserts, Pudding Mix Cookies, Yummy Sweets, Lyndy’s Kitchen