If you love banana pudding, you’ll be hooked on these banana pudding cookies! Soft, chewy and packed with banana flavor, these cookies combine all the best parts of classic banana pudding into easy-to-make desserts. Perfect for potlucks, baking sales, or dipping your sweet teeth!
This recipe was originally posted in 2014. Images and helpful tips and tricks have been updated in 2025.
If you like the creamy and nostalgic flavor of banana pudding, you’ll be knocking your head down on your heels for these banana pudding cookies! They are soft, chewy and packed with banana flavor thanks to secret ingredients. Topped with smooth vanilla frosting and a sprinkle of crushed vanilla wafers, these cookies taste like slices of banana cream pie in the shape of a handheld.
Perfect for any occasion – perfect for a potluck, party or afternoon snack. Easy to make – no flashy techniques, simple ingredients and steps. Soft and chewy texture – Pudding mix keeps these cookies extremely soft. Nostalgic flavour – they taste like classic banana pudding in the form of cookies!
What you need
butter. This recipe uses salted butter, but make sure it is at room temperature. If you prefer salt-free butter, feel free to use it instead! Light brown sugar. Exclusively using thin brown sugar adds the soft texture of these cookies. egg. This recipe requires two eggs, and make sure you use larger sized eggs when baking unless otherwise specified. Vanilla extract. Adding vanilla to your cookie recipes will add flavor and make it even tasty! Instant banana pudding mix. Make sure you use instant pudding mix for your cookies. Only dry mix is required. Don’t follow the instructions on the package to prepare! The pudding adds a banana flavor to keep the cookies soft and moist! Dry ingredients: Baking soda, kosher salt, and all-purpose flour. Be sure to clean the flour when measuring! Frost ingredients: butter, powdered sugar, milk, vanilla extract. Crushed chives. This is simply a decoration! We’ll also add a little flavour!
Don’t bake too much! These cookies should be slightly softer in the center when removed from the oven. They keep setting while chilling.
Room uses room temperature ingredients. This ensures smooth mixing and better cookie texture.
Add sexth extra mixin – add white chocolate chips or crushed vanilla wafers to the dough to taste the added flavor!
Add additional mixins – try adding white chocolate chips or crushed vanilla wafers to the dough to taste the extra flavor! Don’t cover it! These cookies should be slightly softer in the center when removed from the oven. They keep setting while chilling. Use room temperature materials. This ensures smooth mixing and better cookie texture.
FAQ
yes! If you want to switch things up, try the vanilla pudding mix for a more subtle banana flavor, or the butterscotch pudding mix for a caramel twist.
absolutely! These cookies are tasty in their own right, but frosting adds an extra layer of sweetness.
Graham cracker crumbs or crushed shortbread cookies work well as alternatives!
Proper storage is the key to keeping these cookies soft and fresh! Here’s how to do it:
room temperature:
Store fluorescent or frosted cookies in airtight containers at room temperature for up to 3 days. If you are stacking frost cookies, place a sheet of parchment paper between the layers to prevent sticking.
refrigerator:
Store cookies in the fridge for up to a week for longer freshness. Frosting can get slightly stiffer in the fridge, so sit at room temperature for a few minutes before serving.
Freezing instructions:
To freeze fluorescent cookies:
Once cooled, place cookies in the freezer in a safe container or zip-top bag. Keep it for up to 3 months. When you’re ready to enjoy, thaw at room temperature and use frost.
Freeze frost cookies:
Flash freeze cookies on a baking sheet until frosting is hard and transfer to a freezer-safe container. Thaw at room temperature before serving.
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explanation
These simple cookies are soft and packed with banana flavor! The creamy frosting tastes like a classic banana pie!
3/4 cup Butter, room temperature
1 cup Stuffed light brown sugar
2 Big egg
2 tsp Vanilla extract
1 Box (3.4 oz) Box Instant Banana Pudding Mix
3/4 tsp baking soda
1 tsp Kosher salt
2 cups All-purpose flour
Frosting
1/4 cup Butter, room temperature
2 cups Powdered sugar
2 tbsp milk
1 tsp Vanilla extract
Optional decorations: vanilla wafer, crushed, sliced bananas
cookie:Preheat oven to 350°F. Line the cookie sheet with parchment paper and set aside.
In a bowl of a stand mixer with paddle attachment, combine butter and brown sugar on medium speed and mix until combined.
Add the eggs and vanilla and continue to mix until smooth, then rub the sides of the bowl as needed. Mix the banana pudding, baking soda and salt.
Finally add the flour and mix until combined.
Using a medium (2 tablespoons) cookie scoop, drop the dough onto a prepared baking sheet about 2 inches apart. Bake for 9-11 minutes until the edges are golden. Don’t overcook it.
Cool on a baking sheet for 3-4 minutes and transfer to a wire rack to finish cooling.
Prepare frosting: Mix the butter in a clean bowl of a stand mixer until creamy. Add the powdered sugar, milk and vanilla and beat until creamy for 2 minutes.
Once the cookies are fully cooled, garnish with frost cookies and vanilla wafer crumbs.
Note
Store airtight at room temperature for up to 4 days.
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