Banana pudding cookies packed with real bananas, vanilla pudding mix, and white chocolate chips– you won’t be able to get enough of these sweet, chewy, and delicious cookies!
Not sure what to do with those overripe bananas you have sitting on the counter? Try making these quick and easy banana pudding cookies with white chocolate chips!
Pudding mix is one of my favorite “secret ingredients” for cookies.
Plus, can you really ever go wrong when mashed bananas and vanilla pudding are involved?
These banana cream pudding cookies make a great addition to any baby shower, Mother’s Day, Easter, or special spring event.
Banana Pudding Cookie Ingredients
This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.
- Mashed Banana—The riper the sweeter and the sweeter the better!
- Pudding Mix—Vanilla flavored instant pudding mix will give your banana cookies a unique chewy texture and subtle vanilla flavor.
- All-Purpose Flour—Stabilizes these moist cookies. A gluten-free flour blend should also work.
- Butter—Adds richness and depth of flavor to these sweet and fruity cookies.
- Sugars—A mixture of granulated and brown sugar come together to add a subtle molasses flavor.
- An Egg—Used to bind all the other ingredients together. In a pinch, you can use an extra mashed banana instead.
- White Chocolate Chips—Add a bit of texture and a whole lot of chocolatey, creamy goodness!
Equipment You’ll Need
When it comes to baking equipment, you’ll really only need the basics for this banana cookies recipe. You’ll want to have some measuring cups and spoons, mixing bowls, an electric mixer or whisk, a rubber spatula, a cookie scoop, and parchment-lined cookie sheets on hand.
How to Make Banana Pudding Cookies
This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below.
Step 1. Beat together the butter, brown sugar, and granulated sugar.
Step 2: Add the mashed banana, egg, and vanilla. Mix until smooth and creamy. Set aside.
Step 3: In a separate bowl, whisk to combine the flour, dry vanilla instant pudding mix, baking soda, and salt. Slowly add the dry ingredients to the wet and mix until just combined.
Step 4: Use a rubber spatula to fold one cup of white chocolate chips throughout the cookie dough. Set the other ¼ cup of chips aside for now.
Step 5: Use a 2-tablespoon sized cookie scoop to scoop evenly sized cookies onto a parchment-lined baking sheet. Place all the cookies onto a single baking sheet. They can be close but not touching.
Step 6: Use the remaining ¼ cup of white chocolate chips to press extra chips into the top of each cookie. Use your hands to shape cookies into round balls (do not flatten).
Step 7: Place cookies in the refrigerator top chill for at least 1 hour (or in the freezer for 10 minutes if you are in a hurry). This will help prevent the cookies from overspreading during baking.
Note: They are supposed to spread a bit though – these are a thinner, chewy cookie.
Step 8: Line a second baking sheet with parchment paper. Place cookie dough balls 3-inches apart on the baking sheet. Bake only one sheet of cookies at a time to ensure even baking.
Step 9: Bake for 10-12 minutes, or until edges are set but the tops are still moist. The tops of cookies will still look slightly wet but that’s okay – they’ll continue to bake on the cookie sheets once removed from the oven.
Step 10: Allow the cookies to cool completely on the baking sheets before serving and enjoying!
These cookies will keep for up to 4 days at room temperature and up to 1 week when stored in the fridge.
Frequently Asked Questions
Absolutely! You can either cover and freeze the unbaked cookie dough balls or place the baked banana pudding cookies into an airtight container and store them in the freezer. Both will stay good for up to 3 months.
Not necessarily, but I do recommend adding some sort of mix-in to these cookies. Without any mix-ins, they will spread too much in the oven and be far too chewy to be enjoyable.
It is important to only bake one tray of cookie dough at a time to ensure an even baking temperature for all cookies.
Expert Tips and Tricks
- Make sure you use instant pudding mix in these cookies, not cook and serve!
- Good news! You don’t have to prepare the pudding mix ahead of time! Simply add the dry mix to the cookie dough as-is.
- For a deeper banana flavor, try using banana cream instant pudding mix instead of vanilla.
- I find that these pudding mix cookies are even better the next day! Something about letting the mashed banana completely cool and set brings out the best flavor.
Not a huge fan of white chocolate? Maybe there are other fruits that you prefer over bananas? Don’t worry! This easy banana pudding cookie recipe can be tweaked to include your favorite flavors and mix-ins.
Below are a few ideas to get you started.
- Try making double chocolate banana pudding cookies by swapping out the vanilla pudding mix for chocolate and the white chocolate chips for semi-sweet.
- Create a batch of delish strawberry pudding cookies by swapping out the mashed banana for a handful of mashed strawberries.
- Swapping out the brown and granulated sugars for maple sugar will turn these cookies into delectable banana maple pudding cookies.
- Want to turn these cookies into an indulgent breakfast? Try swapping out the chocolate chips for fresh blueberries and quick oats to create banana blueberry oatmeal pudding cookies.
More of our Favorite Cookie Recipes
- Carrot cake cookies
- Peanut butter cup cookies
- Fresh strawberry cookies
- Easy chocolate chip cookies
- Grasshopper cookies
- 1 cup unsalted butter, slightly melted
- ¾ cup light brown sugar, packed
- ¼ cup granulated sugar
- 1 ripe banana, mashed
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 (3.4 ounce) package vanilla instant pudding mix
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 ¼ cup white chocolate chips, divided
- In a large bowl, beat the butter, brown sugar, and granulated sugar together on high speed until well combined (about 2 minutes).
- Beat in mashed banana, egg, and vanilla until fully combined.
- In a large bowl, whisk together flour, dry pudding mix, baking soda, and salt. Pour dry ingredients into wet ingredients and beat just until mixed. Do not overmix.
- Fold in 1 cup of the white chocolate chips.
- Line a baking sheet with parchment paper. Use a 2-Tablespoon cookie scoop to scoop and drop them onto the baking sheet. The cookies can be close to each other for now but not touching. You’ll space them properly later when ready to bake.
- Use the remaining ¼ cup of white chocolate chips to press extra chocolate chips into the top of each cookie. Use hands to shape cookies into round balls (do not flatten).
- Place the tray of cookies in the refrigerator for at least 1 hour (or in the freezer for at least 10 minutes).
- Preheat the oven to 350° F and line a second baking sheet with parchment paper or a silicone baking mat. Take some cookies out of the freezer and place on the baking sheet at least 3 inches apart.
- Bake the cookies, one tray at a time, for 10 to 12 minutes or until cookie edges are set. (The tops of cookies will still look slightly wet but that’s okay – they’ll continue to bake on the cookie sheets once removed from the oven.)
- Let cookies cool completely on baking sheets before enjoying.
Store cookies in an airtightcontainer at room temperature for up to 4 days or in the freezer for up to 3 months.
Nutrition Information:Yield: 38 Serving Size: 1
Amount Per Serving: Calories: 125
The nutritional information provided is automatically calculated by a third party and intended to serve as an estimate only. The accuracy of nutritional information is not guaranteed.