S’Mores Banana Pudding Cookies

If you are looking for the ultimate dessert mashup, these S’Mores Banana Pudding Cookies are about to become your new obsession. This recipe takes the comforting, creamy flavors of banana pudding and marries them with the smoky, chocolatey goodness of a campfire s’more. Featuring a soft, pudding-infused dough made with real overripe bananas, these cookies are thick, chewy, and stuffed with a molten marshmallow fluff surprise.

What truly sets these apart is the “bakery-style” finish. Each cookie sits atop a crisp graham cracker base and is loaded with melty milk chocolate and crunchy banana chips. Whether you are baking for a crowd or just treating yourself, these cookies offer a sophisticated twist on two classic favorites that will have everyone asking for your secret recipe.

Why You’ll Love These

• Dynamic Textures: You get the soft, pillowy cookie, the gooey marshmallow center, and the crunch of the graham cracker base all in one bite.

• Intense Flavor: Using both banana pudding mix and a real overripe banana ensures a deep, authentic flavor that isn’t artificial.

• Bakery Aesthetic: The injected marshmallow fluff and over-the-top toppings make these look like they came straight from a professional storefront.

Recipe

Yields: 15 Large Cookies

• 2 cups (454g) unsalted butter, softened
• 1 cup (200g) brown sugar
• 3/4 cup (150g) granulated sugar
• 1 tbsp (15ml) vanilla extract
• 2 egg yolks
• 1 large overripe banana, mashed well
• 4 cups (500g) all-purpose flour
• 1 box (96g) Jell-O Banana Cream Instant Pudding Mix
• 2 tsp (10g) baking soda
• 1 tsp (6g) salt
• 1 cup (approx. 85g) graham cracker pieces
• 15 Nabisco Honey Maid Graham Cracker Squares
• 2 cups (340g) Hersheys Milk Chocolate Baking Chips
• 3/4 cup (approx. 170g) Fluff Marshmallow Spread (for injecting)
• 3/4 cup (approx. 60g) Banana Chips (optional topping)

Instructions

1. Cream the Base: In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy. Add the egg yolks, mashed banana, and vanilla, mixing until fully incorporated.

2. Combine Dry Ingredients: Fold in the flour, pudding mix, baking soda, and salt. Once the dough forms, gently mix in the graham cracker pieces and chocolate chips.

3. Chill: Cover the dough and chill for at least 1 hour in the fridge. This prevents the cookies from spreading too thin.

4. Assemble and Bake: Preheat your oven to 350°F (175°C). Scoop 15 equal-sized dough balls. (They will be approximately 4.5oz not including the graham cracker bottom and extra toppings added after baking). Place one graham cracker square on a parchment-lined baking sheet and place a dough ball directly on top of it.

5. Bake: Bake for 12 1/2-15 minutes. For a softer, “underdone” bakery style, pull them out at 12 1/2 minutes.

6. The Finish: Immediately after baking, use a piping bag to inject marshmallow fluff into the center of each cookie. Top with extra chocolate, graham cracker bits, and a banana chip while still warm.

Tips for Success

• The Test Cookie Rule: Always bake one “test cookie” first! This helps you dial in the exact timing for your specific oven before committing the whole batch.

• Overripe is Better: Use a banana that is heavily spotted or even black; it provides more moisture and a much stronger natural flavor.

• Don’t Overmix: Once you add the flour and pudding mix, mix only until the white streaks disappear to keep the cookies tender.

Storage and Freshness

• Room Temperature: Store in an airtight container for up to 5 days. Because of the real banana, they stay moist longer than average cookies.

• Reheating: For the best experience, microwave for 10 seconds before eating to make the marshmallow fluff center molten again.

• Freezing: You can freeze the baked cookies for up to 2 months. 

My favorite mixing bowl set with matching lids, piping bags, baking sheets, cookie scoops, flavor extracts and tons of other items I use to bake with is linked for you in my Amazon Storefront!