Banana Pudding Cookies Recipe

Cookies topped with whipped cream and crumbled wafers on a cooling rack.

5 from 1 vote

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!

Prep Time20

Cook Time15

Course: Cookies

Cuisine: American

Keyword: banana pudding, pudding cookies

Servings: cookies

Author: Aimee

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.

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