Ultimate Banana Pudding Cookies

If you’ve been looking for the ultimate way to eat your banana pudding on the go, this is it. These aren’t just cookies—they are pillowy, melt-in-your-mouth masterpieces that taste exactly like a fresh batch of homemade pudding.

By combining real mashed bananas with instant pudding mix, we get a texture that’s incredibly soft and stays moist for days. Loaded with white chocolate chips, buttery Nilla wafers, and the perfect crunch from dried banana chips, these cookies are a total texture dream. Top them off with a sweet glaze, and you’ve got a dessert that is guaranteed to be the star of your next get-together!

Why these are a total game-changer:

• The “Secret” Texture: The mix of real fruit and pudding creates a soft-batch crumb that’s hard to beat.

• A Classic Reimagined: All the flavors of a traditional trifle, but in a handheld, glazed treat.

• Sweet & Salty Notes: The buttery wafers and sweet glaze hit every single taste bud.

Ingredients:

The Dough:

• 2 cups (452g) Unsalted Butter, softened
• 1 cup (200g) Light Brown Sugar, packed
• 3/4 cup (150g) Granulated Sugar
• 1 tbsp (13g) Pure Vanilla Extract
• 2 Large Egg Yolks
• 1 large Overripe Banana, mashed (approx. 1/2 cup)
• 4 cups (500g) All-Purpose Flour
• 1 box (3.4 oz or 96g) Banana Cream Pudding Mix (Pro-Tip: Use Vanilla Pudding + 1/2 tbsp Banana Emulsion if you can’t find Banana Cream mix.)
• 2 tsp (12g) Baking Soda
• 1 tsp (6g) Salt

The Mix-ins:

• 8 oz (225g) High-quality White Chocolate Chips
• 2 cups (120g) Nilla Wafers, roughly chopped
• 1 cup (75g) Dried Banana Chips, crushed (optional for extra crunch)

The Glaze:

• 1 cup (120g) powdered sugar
• Splash Vanilla Extract (2g)
• Approximately 2 tbsp (30g) milk (as much as you need to achieve the consistency you desire)
• 2 tbsp (30g) crushed Nilla wafers, for finishing if desired

Instructions:

1. Prep the Oven: Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper or silicone baking mats.

2. Whisk Dry Ingredients: In a medium bowl, whisk together the flour, pudding mix powder, baking soda, and salt. Ensure the pudding mix is evenly distributed to prevent clumping.

3. Cream Butter & Sugars: Cream the softened butter, brown sugar, and granulated sugar on medium-high for 2–3 minutes until light and fluffy.

4. Add Wet Ingredients: Incorporate the egg yolks, vanilla extract, and mashed banana. Mix until just combined.

5. Combine: Gradually fold in the dry ingredients. Once the flour streaks are almost gone, gently fold in the white chocolate chips, Nilla Wafers, and optional banana chips.

6. Scoop & Shape: Scoop the dough into approx. 5oz balls (roughly the size of a large scoop). Flatten dough balls slightly then place on the baking sheet, leaving plenty of room for spread. Top with extra Nilla wafers and white chips, if desired.

7. Bake: Bake for 12.5 to 14 minutes. The edges should be set, but the centers should still look slightly soft.

8.) Glaze: Combine all ingredients for glaze until you achieve the consistency you desire. Drizzle on cookies when they reach room temperature. Sprinkle with crushed Nilla wafers.

Expert Baker’s Notes:

The Test Cookie Rule: Every oven calibrated differently! I always recommend baking one test cookie first. This ensures you find the perfect timing for your specific kitchen before committing the whole batch.

Golden White Chocolate? If you prefer your white chocolate chips to stay bright white rather than toasted, press the “topping” chips into the cookies immediately after they come out of the oven instead of baking them on top.

Storage: Store in an airtight container at room temperature for up to 7 days. These cookies actually get softer by day two as the moisture from the banana settles. You can freeze in cookie bags or an air tight container to preserve freshness longer and enjoy for up to 3 months.

Products I used to bake these cookies and all other recipes I create are linked for you on my Amazon Storefront! (flavor extracts, baking sheets, hand mixer, stand mixer, food colorings, ect.)