Banana Pudding Cookies (Easy Recipe)

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Banana pudding cookies are the ultimate treat for anyone who loves the comforting flavors of classic Southern banana pudding. Each bite delivers the familiar notes of creamy banana and sweet vanilla, all wrapped in the soft, chewy goodness of a fresh-baked cookie. If you find it hard to resist banana pudding, just wait until you taste these cookies.

Whether you’re planning a bake sale, hosting a get-together, or simply craving homemade cookies, this easy recipe promises delectable results every time. With straightforward ingredients and simple steps, you’ll turn humble pantry staples into a batch of cookies that vanish quickly.

Why You’ll Love These Banana Pudding Cookies

There’s a good reason why these banana pudding cookies are a hit wherever they go. They blend creamy banana flavors with smooth white chocolate and the classic crunch of Nilla wafers. Here’s what makes them a standout:
– Familiar Flavors: Each cookie captures the essence of old-fashioned banana pudding, from the sweet banana to the vanilla undertones.
– Soft and Chewy Texture: Instant pudding mix guarantees a soft, melt-in-your-mouth interior.
– Easy to Make: No complicated steps—just quick mixing and baking, perfect for weeknights or parties.
– Customizable: Swap in different types of chips or nuts based on what you have on hand.

Ingredients for Banana Pudding Cookies

Here’s a look at everything you’ll need to create the perfect batch, plus a few notes on substitutions:

Optional Add-ins

• Chopped Walnuts or Pecans: For an extra crunch.
• Butterscotch Chips: To amplify caramel notes.
• Peanut Butter Chips: For a nutty contrast.

Step-by-Step Instructions

Making banana pudding cookies at home couldn’t be easier. To ensure success, follow these detailed steps:

1. Cream the Butter and Sugars

Start by beating softened butter with both sugars. Use a hand or stand mixer fitted with the paddle attachment, and let the mixer run for 4-5 minutes. You’ll notice the mixture turning light and airy; this is key for chewy cookies.

Tip: Be patient here. Creamed butter not only airs out the dough but also helps the cookies bake evenly.

2. Add Wet Ingredients

Beat in the eggs one at a time, scraping down the bowl after each addition. Pour in the vanilla extract, then the banana pudding mix. Mix until everything is combined and no lumps remain.

Note: Instant pudding mix blends smoothly into the dough; avoid the cook-and-serve variety.

3. Incorporate Dry Ingredients

In a separate bowl, whisk together the flour, baking soda, and salt. Slowly add this dry mixture to your wet dough, reducing mixer speed to low or switching to a spatula. Mix just until you stop seeing streaks of flour.

Advice: Overmixing creates tough cookies. Stop as soon as things look mostly combined.

4. Fold in Chips and Wafers

Gently stir in the white chocolate chips and most of the crushed Nilla wafers, saving a small handful for topping.

5. Chill the Dough

Cover and chill the dough for at least 30 minutes. Chilling prevents spreading and intensifies the flavors.

6. Shape and Bake

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.

Scoop dough (about 2 tablespoons per cookie) and roll into balls. Place them a few inches apart on the trays. Sprinkle the tops with the reserved crushed wafers.

Bake for 8-10 minutes. The edges should just start to turn golden while the centers look soft.

7. Cool and Serve

Let cookies sit on the tray for 10 minutes (they’ll firm up as they cool). Transfer to a wire rack to cool completely, or enjoy them still warm for that irresistible gooeyness.

Expert Tips and Variations

You don’t need pastry chef skills to nail these cookies, but these tips will bring you closer to perfection:

• Weigh Your Flour: Use a kitchen scale to avoid dry cookies. If measuring by cups, spoon the flour in lightly and level off.
• Don’t Skip the Chill: If you’re tempted to bake right away, resist—chilling prevents flat, overly crisp cookies.
• Even Sizing: A cookie scoop ensures consistent cookies that bake at the same rate.
• Alternative Chips: Milk or dark chocolate makes a great swap if white isn’t your favorite.
• Nut Crunch: Gently fold in toasted pecans or walnuts for a richer cookie.
• Skip Real Bananas: While tempting, fresh bananas lead to cakey cookies. Stick with instant pudding for chewiness.
• Oven Monitoring: Pull cookies when the edges are barely golden and the centers still look slightly underdone. They’ll set as they cool.

Storing and Freezing

Freshly-baked banana pudding cookies store well. Follow these methods for the best results:

Short-Term Storage

• Airtight Containers: Store cookies at room temperature for up to four days. Place parchment between layers to prevent sticking.
• Soft Cookie Tip: Toss a slice of white bread in with the cookies to keep them moist.

Freezing Baked Cookies

• Freezing: Once cooled, layer cookies in a freezer-safe bag or container. Freeze up to two months.
• Reheating: Let cookies thaw at room temperature. For a warm treat, microwave a cookie for 10-12 seconds.

Freezing Cookie Dough

• Freeze Dough Balls: Roll dough into balls, set them on a tray, and freeze until solid. Store frozen balls in a zip-top bag for up to a month.
• Baking from Frozen: Put frozen dough balls straight onto a tray and bake. Add 2-3 minutes to the usual baking time.

Making Banana Pudding Cookies Ahead

If planning for a party, you can prep ahead for stress-free baking:

• Refrigerate Unbaked Dough: Shape dough into balls, arrange on a tray, and wrap with plastic wrap. Refrigerate overnight.
• Bake Fresh: When ready, bake straight from the fridge—no need to bring to room temperature.
• Batch Prep: Double the recipe, freeze half, and always have cookies ready for surprise guests.

Banana Pudding Cookie FAQ

Can I use regular banana pudding instead of instant?
No, instant pudding is a must. The cook-and-serve kind changes the dough texture and doesn’t provide the right consistency.

What if I can’t find Nilla wafers?
Use any plain vanilla shortbread cookies or even graham crackers for a similar crunch.

Can I make these gluten-free?
Swap the all-purpose flour for a measure-for-measure gluten-free blend and check that your pudding and wafers are gluten-free.

Are these cookies very sweet?
They are sweet, like classic banana pudding. If you want to tone it down, reduce the white chocolate chips slightly.

Banana pudding cookies pull together everything you love about banana pudding and transform it into a dessert you can eat on the go. They’re easy enough for beginners, yet the classic, nostalgic flavor keeps everyone coming back for more. Keep these in your rotation, and watch each batch disappear—sometimes before they’ve even cooled.