Banana Pudding Cookies
Banana pudding cookies are sweet, soft cookie packed with the classic banana pudding flavor. These easy cookies come together fast thanks to storebought cookie mix and pudding mix, making them perfect for any day!
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These banana pudding cookies are an easy dessert that feels homemade without pulling out half the pantry to make it happen.
Because seriously, who has time for that?
Using a cookie mix keeps them quick and simple, while the pudding mix gives them that soft texture and classic banana flavor everyone loves.
They’re the kind of cookies that are easy enough for a weekday treat but still fun enough to bring to parties, potlucks, or school events.
And they fill my craving for all things banana pudding, which is one of my very favorite dessert flavors.
Ingredients
To make these you’ll need:
- Cookie mix– A 17.9 ounce package of snickerdoodle cookie mix. Discard the seasoning mix.
- Pudding mix– A 3.4 ounce package of instant banana pudding mix.
- Butter– Salted butter, softened to room temperature.
- Banana– An overly ripe banana peeled and mashed.
- Egg– Let it come to room temperature.
- Vanilla wafers– Lightly crushed.
- White chocolate chips
How to Make
These banana pudding cookies are so easy!
Just mix the cookie mix and pudding mix together in the bowl of a stand mixer until evenly combined.
Then beat the butter, mashed banana, and egg into the mixture starting on low and gradually increasing the speed until a thick dough comes together.
Scrape down the sides of the bowl as needed.
Fold the crushed vanilla wafers and the chocolate chips to the dough with a sturdy spatula.
Using a medium ( 1 1/2″) cookie scoop, scoop out 12 balls of dough and arrange them evenly on a cookie sheet lined with parchment paper
Scoop the remaining dough and arrange in evenly spaced rows on a second lined baking sheet.
Bake the cookies at 350° for 10-12 minutes, just until the cookies are golden brown and the edges are set.
Take the cookies out of the oven and let them cool.
Serve and enjoy!
Storing Leftovers
Store any leftover cooled leftover cookies in an airtight container on the counter for up to a week.
Tips and Tricks
- Make sure to let the butter and egg come to room temperature so they combine easier.
- Don’t overmix the dough or the cookies will get tough.
- The cookies are pudding cookies so they will be soft, thick, and chewy.
Other Banana Pudding Desserts
Banana pudding cookies are delicious, soft cookies full of banana pudding flavor.
Make them and enjoy!
Looking for other banana pudding inspired desserts?
Try these:
- Banana Pudding Cupcakes
- Banana Pudding Cheesecake Bars
- Magnolia Bakery’s Famous Banana Pudding
- Banana Pudding Popsicles
- Banana Pudding Fluff Salad
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Banana Pudding Cookies
Ingredients
- 1 17.9 oz pkg snickerdoodle cookie mix discard the seasoning packet
- 1 3.4 oz pkg banana cream instant pudding mix
- 4 tbsp salted butter softened
- 1 - 1 1/2 overly ripe banana peeled & mashed
- 1 large egg
- 1 cup lightly crushed vanilla wafers
- 1 cup white chocolate chips
Instructions
- Add the cookie mix and pudding mix to the bowl of a stand mixer. Blend together until evenly combined.1 17.9 oz pkg snickerdoodle cookie mix, 1 3.4 oz pkg banana cream instant pudding mix
- Add the butter, mashed banana, and egg then mix (starting on low, then gradually increasing the speed) until a thick dough comes together- scraping down the sides of the bowl, as needed.4 tbsp salted butter, 1 - 1 1/2 overly ripe banana, 1 large egg
- Add the wafers and chocolate chips to the dough, and fold in with a sturdy spatula until evenly incorporated.1 cup lightly crushed vanilla wafers, 1 cup white chocolate chips
- Line two cookies sheets with parchment paper. Using a medium ( 1 1/2") cookie scoop, scoop out 12 balls of dough and arrange them on one of the sheets, evenly spaced out. Scoop the remaining dough and arrange in evenly spaced rows on the second baking sheet.
- Bake at 350° for 10-12 minutes, just until the cookies are golden brown and the edges are set.
- Remove the cookies from the oven, and let them cool.
- Serve and enjoy!
Notes
- Make sure to let the butter and egg come to room temperature so they combine easier.
- Don't overmix the dough or the cookies will get tough.
- The cookies are pudding cookies so they will be soft, thick, and chewy.
Nutrition
This post may contain affiliate links. As an amazon associate, I earn from qualifying purchases. See my full Disclosure Policy for details. As always, all opinions are my own.
