Soft and chewy Banana Pudding Cookies made with Instant banana pudding mix, mashed bananas, white chocolate chips, and topped with whipped cream and crushed Nilla wafers. These cookies are perfect any time of year!
By swapping out the eggs for bananas, these cookies are not only more affordable, but the banana flavor is even more intense!
Aimee’s Recipe Notes
Taste & Texture: Soft, chewy cookies packed with banana flavor and topped with creamy whipped frosting and crushed Nilla wafers.
Prep Tips: Use instant pudding mix and ripe bananas for the best flavor. Chill dough if it’s too sticky before baking.
Serving Suggestions: Top cookies with whipped frosting and Nilla wafers for extra flavor and crunch. Chopped nuts are also delicious!
Top Tip: Swap mashed bananas for 2 eggs if desired, but using bananas enhances the flavor.
Make Ahead: Store unfrosted cookies for up to 7 days in the fridge or 3 months in the freezer.
Here’s What You’ll Need
If you want to make these cookies, be sure to scroll down to the printable recipe card with all the ingredients and measurements. Here are a few notes about ingredients:
- Unsalted Butter- I prefer baking with unsalted butter. This allows me to control the salt in baking. Use my tips on why I use Kosher salt. Use my guide on how to soften butter quickly!
- Ripe Bananas- I swapped out the eggs for bananas in this recipe to help enhance the banana flavor while also providing moisture to the cookies. I have tips on how to ripen bananas if you only have yellow bananas on hand.
- Instant Banana Pudding Mix- adds flavor, moisture, and texture to the cookie dough. Be sure to use INSTANT pudding mix for best results.
- Dried Banana Chips- these not only provide flavor, but the texture is like a bite of caramelized bananas after baking!
- For the topping I used heavy cream with cream cheese. Use my stabilized whipped cream if you prefer, but also Cool Whip works great too.
How to Make Banana Pudding Cookies
- Cream Butter & Sugars – Beat butter, brown sugar, and granulated sugar until creamy. This step is key for soft, chewy cookies.
- Add Pudding Mix & Bananas – Mix in instant banana pudding mix and mashed bananas for maximum banana flavor and moisture.
- Incorporate Dry Ingredients – Gradually mix in flour, baking soda, and salt. Avoid overmixing for best texture.
- Add Mix-Ins – Fold in white chocolate chips and dried banana chips for added flavor and texture.
- Bake & Cool – Bake until edges are lightly browned. Let cookies cool completely before frosting.
- Top & Serve – Pipe whipped frosting onto cooled cookies and sprinkle with crushed Nilla wafers for that banana pudding finish.
Storage Tips
- Storage of frosted cookies– Keep frosted cookies in airtight container in the refrigerator for up to 3 days, or freeze for 1 month in a freezer safe container.
- Storage of unfrosted cookies– Store unfrosted pudding cookies in an airtight container in the refrigerator for up to 7 days, or freeze for 3 months in a freezer safe container.
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Banana Pudding Cookies Recipe
Soft and chewy Banana Pudding Cookies made with Instant banana pudding mix, mashed bananas, white chocolate chips, and topped with whipped cream and crushed Nilla wafers. These cookies are perfect any time of year!
Ingredients
For the Cookie Dough
- 1 cup unsalted butter, softened to room temperature
- ¾ cup light brown sugar, packed
- ¼ cup granulated sugar
- 3.4 ounce box Instant Banana Pudding mix
- ½ cup mashed bananas, about 1 large ripe banana
- 1 teaspoon pure vanilla extract
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 11 ounce white chocolate chips, about 1 1/2 cups
- 1 cup dried banana chips
For the Topping
- 4 ounces cream cheese, softened to room temperature
- 1 ½ cups powdered sugar
- 2 cups heavy whipping cream
- ½ cup crushed Nilla Wafer Cookies
Instructions
- Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper and set it aside.
- In a large mixing bowl, beat butter and both sugars for 3-4 minutes until creamy and combined. Beat in pudding mix, mashed banana, and vanilla extract.
- Slowly add in flour, baking soda, and salt. Mix until just combined. Add in white chocolate chips and dried banana chips.
- Using a large cookie scoop (about 3 Tablespoons), drop cookie dough onto prepared baking sheet. Bake for 15 minutes, until edges are lightly browned. Do not UNDER cook these cookies.
- Allow to cool on cookie sheet for a few minutes, then remove and cool completely on wire cooling rack.
- For the topping, beat softened cream cheese with powdered sugar and heavy cream in a mixing bowl with whisk attachment. Beat until stiff peaks form (you may need to scrape down the sides of the bowl in the beginning). This will take several minutes.
- Once the cookies are cooled, spoon whipped frosting into a decorator bag with an open star tip. Pipe onto cookies and immediately add crushed Nilla wafers.
Notes
- Be sure to choose INSTANT pudding mix for this cookie recipe.
- I use mashed bananas instead of eggs in this pudding cookie recipe to increase the banana flavor. You can swap it out for 2 eggs if desired.
- Storage of frosted cookies– Keep frosted cookies in airtight container in the refrigerator for up to 3 days, or freeze for 1 month in a freezer safe container.
- Storage of unfrosted cookies– Store unfrosted pudding cookies in an airtight container in the refrigerator for up to 7 days, or freeze for 3 months in a freezer safe container.
Nutrition
Serving: 1cookie, Calories: 263kcal, Carbohydrates: 27g, Protein: 2g, Fat: 17g, Saturated Fat: 10g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 0.2g, Cholesterol: 40mg, Sodium: 103mg, Potassium: 69mg, Fiber: 0.3g, Sugar: 20g, Vitamin A: 476IU, Vitamin C: 0.1mg, Calcium: 43mg, Iron: 1mg
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A little bit of work, but so worth it!! These cookies are well balanced and the banana chips add a really nice texture. Definitely use a ripe banana instead of the eggs – makes a lot of difference in final flavor. Thanks for such a great recipe, Aimee!