You ever crave banana pudding and cookies at the same time? Well sugar, pull up a chair because Chewy Banana Pudding Cookies are about to become your new Southern obsession. This recipe wraps everything we love about creamy banana pudding into a soft, sweet cookie that’s chewy in all the right ways.
Why You’ll Love These Cookies
- Combines your favorite Southern desserts into one easy bake
- Delivers a soft cookie recipe texture with a pudding-filled twist
- Freezer-friendly and perfect for frozen cookies lovers
What You’ll Need From the Pantry
Every bite of these cookies tells a story, and every ingredient plays its part.
- Unsalted Butter – Brings that rich, buttery goodness and helps the cookies stay chewy
- Granulated Sugar & Brown Sugar – The combo creates balance crispy edges with soft centers
- Vanilla Extract – Adds depth that compliments banana like Dolly does a harmony
- Banana (mashed, ripe) – Adds moisture and that nostalgic banana flavor
- Instant Banana Pudding Mix – This is our secret weapon for flavor and tenderness
- Eggs – Helps everything bind while keeping the dough rich
- All-Purpose Flour – The backbone of our dough
- Baking Soda & Salt – Keeps the texture on point and flavor balanced
- Crushed Nilla Wafers – Adds that nostalgic pudding texture in every bite
- White Chocolate Chips – Optional, but oh my stars, what a creamy surprise
Step-by-Step to Banana Bliss
We’re not doing anything fancy here just good ol’ fashioned baking with a little Southern flair.
- Preheat your oven to 350°F. Line cookie sheets with parchment or silicone mats.
- Cream the butter and sugars in a bowl until light and fluffy about 2–3 minutes.
- Add eggs, vanilla extract, and mashed banana. Beat until combined.
- In another bowl, whisk together flour, pudding mix, baking soda, and salt.
- Gradually mix dry ingredients into the wet. Stir in Nilla wafers and chips.
- Scoop dough onto the sheets, spacing 2 inches apart.
- Bake for 10–12 minutes until edges are set but centers look slightly soft.
- Cool 5 minutes on the pan, then move to a rack to cool completely.
Common Mistakes to Avoid
Even the best bakers (including yours truly) learn through a few kitchen mishaps. When it comes to making the best chewy banana pudding cookies, here are some no-nos:
- Skipping the pudding mix : It gives texture and flavor that’s irreplaceable in pudding cookies recipes.
- Overbaking : The center should look slightly soft; that’s what makes them chewy.
- Using under-ripe bananas : You need spotted bananas for maximum sweetness and depth.
Pro Tips Straight from My Mixing Bowl
I’ve made these cookies more times than I’ve sung along to Patsy Cline in my kitchen—and let me tell ya, that’s saying something.
- Use overripe bananas. They bring natural sweetness and moistness.
- Chill the dough for 30 minutes to prevent spreading and enhance flavor.
- Don’t skip the Nilla wafers. They give that iconic pudding vibe we all love.
- Make a double batch. They disappear quicker than sweet tea on a hot day.
You can also find similar comforting flavors over at Kismet Recipes’ banana pudding cheesecake bars, which pair beautifully with these cookies for dessert trays or potlucks.
Make-Ahead & Freeze Like a Pro
Wanna know a little secret? This recipe doubles as one of my favorite frozen cookies tricks. Here’s what I do:
- To freeze unbaked dough: Scoop onto a tray and freeze until solid. Transfer to a zip bag. Bake from frozen, adding 1–2 minutes.
- To freeze baked cookies: Cool completely, wrap individually or layer between parchment. Reheat briefly or enjoy cold!
Serving Suggestions
These cookies are perfect on their own, but if you wanna dress ’em up:
- Serve warm with a scoop of vanilla bean ice cream
- Crumble over a bowl of banana pudding cupcakes for texture
- Pair with chilled banana cream pie cookies for a cookie tray full of Southern flair
Chewy Banana Pudding Cookies
Ingredients
Wet Ingredients
- 1 cup unsalted butter softened
- 1/2 cup granulated sugar
- 1/2 cup brown sugar packed
- 2 eggs
- 1 tsp vanilla extract
- 1 ripe banana mashed
Dry Ingredients
- 2 cups all-purpose flour
- 1 package instant banana pudding mix 3.4 oz box
- 1 tsp baking soda
- 1/2 tsp salt
Mix-ins
- 1 cup crushed Nilla Wafers
- 1 cup white chocolate chips optional
Instructions
- Preheat your oven to 350°F. Line cookie sheets with parchment paper or silicone mats.
- Cream butter, granulated sugar, and brown sugar together until light and fluffy, about 2–3 minutes.
- Add eggs, vanilla extract, and mashed banana. Beat until combined.
- In another bowl, whisk together flour, banana pudding mix, baking soda, and salt.
- Gradually add the dry ingredients into the wet ingredients. Stir in crushed Nilla Wafers and white chocolate chips (if using).
- Chill the dough in the fridge for 30 minutes.
- Scoop dough onto prepared baking sheets, spacing 2 inches apart.
- Bake for 10–12 minutes until edges are set but centers are still soft.
- Cool on the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Chill the dough to prevent spreading and enhance flavor.
- Use overripe bananas for sweetness.
- Freeze baked or unbaked cookies easily.
- Makes a great addition to any Southern dessert table.
Frequently Asked Questions
How do I keep banana pudding cookies from spreading too much?
Chill your dough! Just 30 minutes in the fridge makes a big difference. Also, check your baking soda’s freshness old soda means flat cookies.
Can I make these cookies gluten-free?
Sure can, hun. Just swap the flour with a 1:1 gluten-free baking blend. I recommend adding an extra tablespoon of pudding mix for best results.
What’s the best way to store banana pudding cookies?
Keep them in an airtight container at room temp for up to 4 days. If you want to extend their life, freeze ’em like I showed you above.
Can I use fresh banana instead of pudding mix?
Fresh banana adds moisture but won’t give you the iconic banana pudding cookies recipe flavor. Stick to both for the full experience.
One Last Bite
These chewy banana pudding cookies are more than just a dessert—they’re a love letter to comfort food. They take the soul of banana pudding, tuck it into a soft cookie hug, and whisper, “you’re home.”
Try serving them with these banana bread cookies for a dynamic duo. And if you’re the curious type, this banana pudding cookies guide from The Kitchn dives deep into texture tips you’ll love exploring.
Keep your apron messy and your cookies chewy, friend. You’ve earned it.
