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These banana pudding cookies are soft, a little chewy and packed with creamy banana flavor that tastes just like the classic dessert. The pudding mix keeps these delicious cookies moist for days while white chocolate chips melt into each bite, adding smooth sweetness. Crushed Nilla wafers give a little crunch and extra banana pudding texture that makes these cookies taste irresistible.
Banana pudding cookies turn a favorite Southern dessert into a portable treat. They’re buttery, rich and perfectly balanced with soft centers and crisp edges.
You might also like banana cream pie, banana pudding poke cake, banana chocolate cookies, banana Nutella muffins, and flourless fudge cookies.
Why You’ll Love It
Soft texture: The pudding mix creates tender, chewy cookies that stay moist for days.
Banana flavor: Instant banana pudding gives creamy banana flavor without needing fresh fruit.
Sweet and crunchy mix: White chocolate chips and Nilla wafers add a perfect textural contrast.
Easy prep: Everything mixes together quickly with simple pantry staples.
Always a hit: These cookies combine nostalgia and comfort in every bite.
Banana Pudding Mix Cookies Ingredients
A complete list of ingredients and amounts can be found in the recipe card below.
Salted butter: Adds richness and helps create a soft, chewy texture.
White and brown sugar: Sweeten the dough and give the cookies color and structure.
Egg: Binds the ingredients for smooth, consistent cookie dough.
Banana pudding mix: Adds banana flavor and keeps the cookies moist and tender.
Flour: Provides structure so the cookies keep their shape.
Baking powder and baking soda: Give the cookies rise and a light texture.
White chocolate chips: Add creamy sweetness that complements the banana flavor.
Nilla wafers: Bring crunch and that classic banana pudding topping.
How to Make Banana Pudding Cookies
For more detailed instructions with weights and measurements, jump to the printable recipe card.
Cream the butter and sugars: Beat in a large bowl until smooth and creamy for an even texture.
Add the egg: Mix until fully combined and glossy.
Combine dry ingredients: Add flour, dry pudding mix, baking powder and baking soda to make the dough.
Fold in chips: Stir in the white chocolate chips until evenly distributed.
Form the dough balls: Scoop onto parchment-lined baking sheets and press Nilla wafer pieces on top.
Bake and cool: Bake until lightly golden, then cool completely on a wire cooling rack.
Substitutions and Variations
Use unsalted butter: Works perfectly if you prefer, just add a pinch of salt.
Change the pudding flavor: Swap the banana pudding for banana cream or vanilla pudding for a lighter version.
Add mix-ins: Try chopped nuts, caramel bits or crushed Nilla wafers for extra texture and flavor.
Enhance the flavor: Add a little vanilla extract or cinnamon to boost warmth and depth.
Make it gluten-free: Substitute a 1:1 gluten-free flour blend and gluten-free vanilla wafers.
Use different cookies: Replace Nilla wafers with shortbread or graham crackers for a similar crunch and flavor.
Serving Suggestions
With a hot drink: Serve banana cookies with a pistachio latte or cafe con miel.
With a cold drink: Make some Italian cream soda to pair with the cookies.
With other banana treats: Whip up some chocolate banana bark and Hawaiian banana bread too.
How to Store Banana Pudding Mix Cookies
Store: Keep cookies in an airtight container at room temperature for up to 5 days.
Freeze dough: Place banana pudding cookie dough balls in a zip-top bag and freeze for up to 3 months.
Freeze baked cookies: Cool completely, then freeze in airtight containers for up to 2 months.
Thaw: Let frozen cookies sit at room temperature for 15 to 20 minutes before serving.
Reheat: Warm cookies in the microwave for about 10 seconds to make them soft again.
Top Tips
Check your butter: Use softened butter, about halfway between chilled and room temperature, to prevent the cookies from spreading too much.
Chill the dough: Refrigerate for about 20 minutes if the dough feels too soft.
Use parchment paper: It helps cookies bake evenly and makes cleanup easier.
Don’t overbake: Remove cookies when edges are golden and centers still look soft.
Banana Cream Pudding Mix Cookies FAQs
It adds moisture and keeps the cookies soft while giving that that wonderful banana pudding flavor.
You can, but it changes the texture and makes the cookies more cake-like.
Banana Pudding Cookies Recipe
Banana Pudding Cookies
Equipment
- Cookie Scoop 1 ½-Tablespoon Size
Ingredients
- ½ Cup salted butter, softened
- ½ Cup white granulated sugar
- ½ Cup light brown sugar
- 1 egg, large
- 1 Package banana pudding mix, 3.4-Ounce
- 1 ½ Cups all-purpose flour
- 1 Teaspoon baking powder
- ½ Teaspoon baking soda
- 1 Cup white chocolate chips
- 18 mini Nilla wafers
Instructions
- Preheat the oven to 350°F.
- Add butter and sugars to a large mixing bowl.
- Use an electric hand mixer to cream the ingredients together until smooth and creamy, making sure the sugar is fully dissolved.
- Whisk in the egg for about a minute, giving it time to fully incorporate with the creamed sugar.
- Lower the speed of the mixer and gently whisk in the flour, pudding mix, baking powder and baking soda.
- Once the wet and dry ingredients are homogenous, fold in the white chocolate chips.
- Use a large spoon or a standard size cookie scoop to drop balls of dough onto a baking sheet.
- Break up your Nilla wafers and gently press 3 or 4 pieces into the top of each cookie.
- Bake for 11 minutes.
- Let the cookies cool on the pan for a few minutes before moving them to a wire rack to cool completely.
Notes
Chill the dough: Refrigerate for about 20 minutes if the dough feels too soft.
Use parchment paper: It helps cookies bake evenly and makes cleanup easier.
Don’t overbake: Remove cookies when edges are golden and centers still look soft.
Nutrition
Banana pudding cookies turn a classic dessert into an easy handheld treat with the perfect mix of creamy banana flavor, crunch and sweetness. The pudding mix keeps them tender while the white chocolate chips and Nilla wafers make every bite a blend of textures. Whether you bake them for holidays, potlucks or late-night cravings, these cookies always hit the sweet spot. If you like banana desserts, you’re definitely going to want to make these!
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Bella Bucchiotti
Bella Bucchiotti is a Canadian-based syndicated food, travel, and lifestyle writer, photographer, and creator at xoxoBella. She founded xoxoBella in 2015, where she shares her love for food, dogs, sustainability, fitness, crafts, outdoor adventures, travel, and philanthropy to encourage others to run the extra mile, try new recipes, visit unfamiliar places, and stand for a cause. Bella creates stress-free and family-friendly recipes for weeknight dinners and festive feasts.
