Banana Pudding Cookies Recipe You Need to Try
Looking for a fun twist on classic banana cookies? These Banana Pudding Cookies are soft, chewy, and bursting with banana flavor—thanks to real mashed banana and banana pudding mix! Add in sweet white chocolate chips, and you’ve got an irresistible treat that’s perfect for potlucks, bake sales, or anytime you need a comforting dessert.
You all know I love a good frugal dessert recipe! Especially ones that use up ingredients that would other wise go to waste! That’s the best part of this banana pudding cookies recipe! Let’s get to it!
⭐ Why You’ll Love This Recipe
- Made with simple pantry ingredients
- Soft and chewy texture with a rich banana flavor
- Quick and easy—no dough chilling required!
- A fun mash-up of banana pudding and homemade cookies
📝 Ingredients You’ll Need
- 1 package banana pudding Jello mix (3.4 oz instant)
- 1 ripe banana, mashed
- 1 cup brown sugar, packed
- 1/2 cup butter, softened
- 2 eggs
- 1 tsp vanilla extract
- 1 tsp baking soda
- 2 cups all-purpose flour
- 1/2 cup white chocolate chips
- Vegetable oil (for rolling cookies)
👩🍳 Step-by-Step Instructions
1. Preheat & Prep
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
2. Cream Butter and Sugar
In a mixing bowl, cream together the softened butter and brown sugar until light and fluffy.
3. Add Banana, Eggs & Vanilla
Mix in the mashed banana, eggs, and vanilla extract until well combined.
4. Mix Dry Ingredients
In a separate bowl, whisk together the flour, banana pudding Jello mix, and baking soda.
5. Combine Wet & Dry
Gradually add the dry mixture to the wet ingredients, stirring until a dough forms.
6. Fold in White Chocolate Chips
Gently fold in the white chocolate chips.
7. Shape the Cookies
Lightly coat your hands with vegetable oil to prevent sticking. Roll the dough into small balls and place them on the prepared baking sheet, about 1 inch apart.
8. Bake
Bake for 10–12 minutes, or until the edges are golden brown.
9. Cool
Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
🍪 Tips & Variations
- Add crushed vanilla wafers to the dough for extra crunch and that classic banana pudding vibe.
- Want more sweetness? Drizzle with white chocolate or cream cheese glaze.
- These cookies also freeze well—store in an airtight container for up to 2 months.
🔁 Frequently Asked Questions
Can I use cook-and-serve pudding mix?
No, this recipe uses instant banana pudding mix. Cook-and-serve won’t yield the same texture.
Can I make the dough ahead of time?
Yes! You can refrigerate the dough for up to 48 hours or freeze for up to 2 months.
Can I use a different type of chocolate chip?
Absolutely! Try milk, dark, or even peanut butter chips for fun variations.
📌 Save or Share This Recipe!
These Banana Pudding Cookies are the perfect way to use up that ripe banana and satisfy a sweet craving. Soft, chewy, and loaded with flavor—what’s not to love?
Banana Pudding Cookies Recipe
Ingredients
Method
- Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
- In a mixing bowl, cream together the softened butter and brown sugar until light and fluffy.
- Mix in the mashed banana, eggs, and vanilla extract until well combined.
- In a separate bowl, whisk together the flour, banana pudding Jello mix, and baking soda.
- Gradually add the dry mixture to the wet ingredients, stirring until a dough forms.
- Gently fold in the white chocolate chips.
- Lightly coat your hands with vegetable oil to prevent sticking. Roll the dough into small balls and place them on the prepared baking sheet, about 1 inch apart.
- Bake for 10–12 minutes, or until the edges are golden brown.
- Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
