My husband’s favorite dessert is Banana Cream Pie. I wanted to make him his favorite treat, but didn’t have all the ingredients to put together a pie.
These Banana Cream Pudding Cookies have all the flavor of a Banana Cream Pie without all the work – they are so easy to make and are failproof!
The secret ingredient is a package of banana instant pudding. They are soft and chewy because of the pudding mix and full of banana flavor. I also added a mashed banana to really take that banana flavor over the top!
Recipe Ingredient Notes
To make Banana Cream Pudding Cookies, you will need the following ingredients:
- all purpose flour
- sugar
- brown sugar
- baking soda
- pure vanilla extract
- unsalted butter
- instant banana pudding mix
- ripe banana
- white chocolate chips
Equipment Needed
For this recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to make Banana Cream Pudding Cookies
- 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).
Storage Suggestions
If you manage to not eat the whole tray of cookies immediately, these Banana Cream Pudding Cookies store well. Once cookies have completely cooled, here is how you can store them:
- Counter: Store in an airtight container in a single layer for up to 4 days at room temperature. If you want to try and get the cookies to last even longer without becoming crumbly cookies, add a slice of bread into the container of cookies. The bread will give the cookies something to draw moisture from.
- Refrigerator: Store in an airtight container in a single layer for up to 7 days in a refrigerator.
- Freezer: You can freeze precooked cookie dough for cookies later. Just roll out and freeze for 30 minutes, and then transfer to an airtight, freezer safe bag for up to 3 months. To store cooked cookies, let them cool completely before you put them in a freezer-safe bag for up to 3 months.
Tips for making Banana Cream Pudding Cookies
The pudding mix is added to the recipe unprepared, in its powdered form. This really is the secret ingredient for a soft cookie that will still hold its shape.
I love using a Kitchen Aid to mix this dough together. It creams the sugars and butter and pudding mix together perfectly!
We used a medium sized cookie scoop for these cookies. They are the perfect shape and all the same size when you use a scoop.
I also use a silicone baking liner to help to cook evenly and get crisp on the bottom but stay soft on the inside!
Mix up your mix-ins
- Milk, dark, or semi-sweet chocolate chips
- Butterscotch chips (so good with the banana flavor!)
- Chocolate toffee bits (Heath bits)
- Chopped pecans
- Chopped walnuts
- Top with powdered sugar
- Crushed up Nilla wafers
Enjoy More Delicious Spring Cookie Recipes
There’s nothing like homemade cookies that the whole family will love. Check out our comprehensive collection of cookie recipes here.
- Grasshopper Sandwich Cookies
- Cherry Danish Cookies
- Frosted Banana Cookies
- Funfetti Cake Batter Cookies
Banana Cream Pudding Cookies
Ingredients
- ½ cup butter (unsalted), (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 cup all-purpose flour
- 1 ½ cup 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).
Notes
- Milk, dark, or semi-sweet chocolate chips
- Butterscotch chips (so good with the banana flavor!)
- Chocolate toffee bits (Heath bits)
- Chopped pecans
- Chopped walnuts
- Top with powdered sugar
- Crushed up Nilla wafers
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
Looking to send these to my boyfriend stationed overseas. How long would you say the hold time is?
They are good for 2-3 days at room temp in an airtight container. They will last longer if stored in the fridge.
awesome
Delicious cookie…
My family loves this recipe. My grandson kept opening the mixer and sneaking spoonfuls of batter when he thought I wasn’t looking. They stay soft too.