Banana Pudding Cookies (Soft, Chewy & Easy!)

Name: Banana Pudding Cookies (Soft, Chewy & Easy!)
Prep time: 45 min
Cook time: 10 min
Total time: 55 min
Cuisine: American
Ingredients: 1 cup (225g) unsalted butter, softened; ¾ cup (150g) light brown sugar, packed; ½ cup (100g) granulated white sugar; 1 box (3.4 oz/96g) instant banana cream pudding mix; 2 large eggs, room temperature; 2 teaspoons pure vanilla extract; 2¼ cups (280g) all-purpose flour; 1 teaspoon baking soda; ½ teaspoon salt; 1½ cups (255g) white chocolate chips; 1 cup crushed vanilla wafer cookies; Extra white chocolate chips (optional)

↓ Jump to Recipe

Print Recipe

If you love the classic banana pudding dessert, these soft banana pudding cookies bring all those nostalgic flavors into one easy, handheld treat. They're thick, chewy, and stay wonderfully soft for days—just like biting into your favorite banana pudding, but in cookie form.

Delicious white chocolate chip cookies with nuts, perfect for baking and satisfying sweet cravings.

I created these cookies one rainy Saturday afternoon when Logan asked if we could make "banana pudding but different." We had a box of instant pudding mix in the pantry, and I thought—why not turn it into cookies? The first batch disappeared so fast that Ellie declared them "better than the real thing." Now they're our go-to dessert whenever we need something that feels like a warm hug from the oven.

The secret? That instant banana cream pudding mix keeps these cookies incredibly soft and adds authentic banana flavor without any fuss. Let's bake some cookies together!

Jump To

Why This Banana Pudding Cookie Recipe Works
Ingredients You'll Need
How to Make Banana Pudding Cookies
5 Expert Tips for Soft, Chewy Banana Pudding Cookies
Best Cookies for Banana Pudding Cookies (+ How They Compare)
Recipe Variations & Substitutions
Storing and Freezing Banana Pudding Cookies
Troubleshooting Common Issues
Frequently Asked Questions
What Makes These Different from Regular Cookies
Pin This Recipe for Later!
Lemon Meringue Pie Cookies (Easy Recipe with Lemon Curd)
Soft and Moist Zucchini Cookies
Strawberry Crunch Cookies (Just Like the Ice Cream Bars!)
📖 The Complete Recipe
Banana Pudding Cookies (Soft, Chewy & Easy!)
💬 Reviews

What makes these banana pudding cookies so special is how they capture every element of the classic dessert. The instant banana cream pudding mix does double duty—it adds that unmistakable banana pudding flavor while keeping the cookies soft and tender for days. Unlike regular cookies that can turn dry by day two, these stay bakery-soft thanks to the moisture-retaining properties in the pudding mix.

I love folding in white chocolate chips because they mimic the sweet, creamy notes of whipped topping in traditional banana pudding. They melt slightly as the cookies bake, creating little pockets of sweetness throughout. And those crushed vanilla wafers on top? They're not just for looks—they add a delightful crunch and tie the whole banana pudding experience together.

The texture is what really sets these apart. They bake up with slightly crisp edges that give way to impossibly soft, almost cake-like centers. Every bite reminds me of spooning into a bowl of homemade banana pudding at my grandmother's house, but these are so much easier to share at summer gatherings and backyard barbecues.

Ingredients You'll Need

For the Cookie Dough:

1 cup (225g) unsalted butter, softened to room temperature
¾ cup (150g) light brown sugar, packed
½ cup (100g) granulated white sugar
1 box (3.4 oz/96g) instant banana cream pudding mix
2 large eggs, room temperature
2 teaspoons pure vanilla extract
2¼ cups (280g) all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1½ cups (255g) white chocolate chips or white baking chips

For the Topping:

1 cup crushed vanilla wafer cookies (about 25-30 wafers)
Extra white chocolate chips for decoration (optional)

Ingredient Notes:

Make sure your butter is truly at room temperature—it should leave a slight indent when you press it. This helps it cream properly with the sugars and creates that perfect soft texture. I always use instant banana cream pudding mix (not cook-and-serve), as it contains the modified food starch that keeps these cookies tender. And don't skip crushing those vanilla wafers—they're what make these taste authentically like banana pudding!

How to Make Banana Pudding Cookies

Prepare Your Workspace
Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper—this prevents the bottoms from browning too quickly and makes cleanup easier. Trust me, after years of scrubbing cookie sheets, I never skip the parchment paper anymore.
Start the mixture
In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together using an electric mixer on medium speed for 2-3 minutes. You want the mixture to look light and fluffy—this incorporates air that helps create a tender cookie texture. I

Add the instant banana cream pudding mix directly from the package (don't prepare it with milk first). Beat it into the butter mixture for about 30 seconds until well combined. Then add the eggs one at a time, beating well after each addition, followed by the vanilla extract. The mixture should look smooth and slightly lighter in color.
Incorporate Dry Ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. Add the dry ingredients to the wet ingredients in three parts, mixing on low speed just until combined after each addition. This prevents overmixing, which can make cookies tough and dense. The dough should look thick and slightly sticky—that's exactly what you want.
Fold in White Chocolate Chips
Using a spatula or wooden spoon, gently fold in the white chocolate chips until they're evenly distributed throughout the dough. I like to save a handful to press into the tops of the cookies before baking for extra visual appeal.
Chill the Cookie Dough
Cover the bowl with plastic wrap and refrigerate for 30 minutes. I know it's tempting to skip this step when you're craving cookies right now, but chilling prevents the cookies from spreading too much and helps develop deeper banana flavor. If you're really short on time, you can chill for 15 minutes in the freezer instead.
Shape the Cookies
Crush the vanilla wafers in a zip-top bag using a rolling pin—you want small crumbs, not powder. Scoop the chilled dough using a 2-tablespoon cookie scoop (about 1½ inches), roll into balls, and place them 3 inches apart on your prepared baking sheets. These cookies spread quite a bit, so give them plenty of room.
Add Vanilla Wafer Topping
Sprinkle about 1 tablespoon of crushed vanilla wafers on top of each cookie dough ball. Gently press the crumbs into the dough so they stick during baking. This creates that signature banana pudding texture contrast between the soft cookie and crunchy wafer pieces.
Bake to Perfection
Bake for 8-10 minutes, until the edges are just set and lightly golden but the centers still look slightly underdone. Don't wait for the centers to look completely baked—they'll continue cooking on the hot baking sheet. I usually pull mine out at the 9-minute mark for the perfect soft-chewy texture.
Cool Properly
Let the cookies cool on the baking sheet for 10 minutes without moving them. This is when they finish setting up. If you try to move them too soon, they might break apart. After 10 minutes, transfer them to a cooling rack to cool completely. The smell in your kitchen right now? Pure happiness.

5 Expert Tips for Soft, Chewy Banana Pudding Cookies

Use Instant Pudding Mix (Not Cook-and-Serve)

Instant banana cream pudding mix contains modified food starch that retains moisture, keeping your cookies soft for 3-5 days. Cook-and-serve pudding will make cookies dry and crumbly because it has a different consistency and doesn't hold moisture the same way. Always use the dry mix straight from the package—don't prepare it with milk first. I learned this the hard way after my first attempt with cook-and-serve pudding resulted in cookies that were more like hockey pucks than soft, chewy treats.

Don't Skip the Dough Chilling Step

Chilling cookie dough for 30 minutes (or up to overnight) prevents excessive spreading during baking and creates thicker cookies with softer centers. Cold dough also allows the flour to fully hydrate and the flavors to blend together, which makes a noticeable difference in taste. If you're short on time, chill for at least 15 minutes in the freezer. I've tested both ways, and chilled dough consistently produces better results.

Underbake Slightly for Softer Cookies

Remove cookies from the oven when edges are just set and centers look slightly underdone (8-10 minutes at 350°F). They'll continue cooking on the hot baking sheet for 10 minutes through carryover heat. Overbaking by even 2 minutes creates dry, crunchy cookies instead of soft, chewy ones. The centers should still look a bit pale and puffy when you pull them out—that's your signal they're perfect.

Add Crushed Vanilla Wafers Before Baking

Sprinkle crushed vanilla wafers on top of cookie dough balls before baking, not after. This creates a wonderful texture contrast between the soft cookie and the crunchy wafer bits. It also adds authentic banana pudding flavor right into each bite. Gently press the wafer crumbs into the dough so they stick during baking and don't fall off when you serve them.

Store in an Airtight Container Immediately

Transfer completely cooled cookies to an airtight container within 2 hours of baking to lock in moisture. Add a slice of bread to the container to keep cookies extra soft for up to 5 days—the cookies will absorb moisture from the bread. Never refrigerate banana pudding cookies, as cold temperatures actually dry them out quickly. Room temperature storage is always best for maintaining that soft, bakery-fresh texture.

Best Cookies for Banana Pudding Cookies (+ How They Compare)

While vanilla wafers are the traditional choice for banana pudding cookies, many home bakers are experimenting with alternatives that add unique flavors and textures to this classic treat. Chessmen cookies provide a richer, more buttery taste that feels a bit more grown-up, while Biscoff cookies bring caramelized spice notes that create an irresistible upgrade. Each cookie type affects the final texture differently—vanilla wafers soften completely and absorb the pudding flavor, while Chessmen maintain a slightly firmer bite, and Biscoff adds a satisfying crunch contrast.

Cookie Type	Flavor Profile	Texture Result	Best For	Availability
Vanilla Wafers (Nilla)	Classic vanilla, mild sweetness	Softens perfectly, absorbs pudding flavor	Traditional taste, kids, budget-friendly	Very Easy (any grocery store)
Chessmen Cookies	Rich butter, slightly sweet	Stays slightly firmer, adds depth	Elevated flavor, adults, special occasions	Easy (most grocery stores)
Biscoff Cookies	Caramelized, spiced, cookie butter flavor	Maintains some crunch, adds complexity	Gourmet version, holiday gatherings	Moderate (specialty aisle)
Lorna Doone	Buttery shortbread, delicate	Melts quickly, subtle flavor	Mild taste preference	Easy (most grocery stores)
Golden Oreos	Vanilla cream, sweet	Maintains structure, creamy filling	Creative twist, younger crowd	Very Easy (any grocery store)
Homemade Sugar Cookies	Customizable, fresh butter	Tender, homemade quality	Impress guests, special events	Difficult (requires baking)

Pro Tip: You can also mix cookie types for the best of both worlds. Try using two-thirds vanilla wafers for that classic banana pudding taste, mixed with one-third Chessmen or Biscoff cookies for added depth and texture contrast. This combination satisfies traditionalists while adding a gourmet twist that makes your cookies stand out at any gathering.

Recipe Variations & Substitutions

Frosted Banana Pudding Cookies

Take these cookies to the next level by adding a banana buttercream frosting once they've cooled completely. Beat together ½ cup softened butter, 2 cups powdered sugar, 2 tablespoons of the leftover instant banana pudding mix, and 2-3 tablespoons milk until smooth and fluffy. Pipe or spread onto cooled cookies and top with extra crushed vanilla wafers. These frosted versions remind me of the fancy cookies from bakeries, but they're so much easier (and more affordable) to make at home.

With Real Banana

If you want even more banana flavor, add ¼ cup mashed ripe banana to the wet ingredients along with the pudding mix. Reduce the flour by 2 tablespoons to account for the extra moisture. The cookies will have a slightly softer texture and more pronounced banana taste. Just make sure your bananas are really ripe with brown spots—they're sweeter and blend more easily into the dough.

Gluten-Free Option

Substitute the all-purpose flour with a 1:1 gluten-free flour blend (I like Bob's Red Mill). You may need to add an extra tablespoon of pudding mix to maintain the soft texture, as gluten-free flours can sometimes absorb more moisture. The cookies might spread slightly less, but they'll still taste wonderful.

Dairy-Free Alternative

Use vegan butter in place of regular butter and dairy-free white chocolate chips. Make sure your instant pudding mix is also dairy-free (check the label, as some contain milk powder). The texture will be very similar to the original recipe, though the flavor might be slightly less rich.

Without White Chocolate

If you're not a fan of white chocolate, try using semi-sweet or dark chocolate chips instead. You could also add extra crushed vanilla wafers throughout the dough for more texture. Another option is to use butterscotch chips, which add a nice caramel-like sweetness that pairs beautifully with banana.

With Chessman Cookies

This has become one of my favorite variations! Replace the vanilla wafers with crushed Chessman cookies for a richer, more buttery flavor that tastes incredibly indulgent. The Chessmen add a shortbread quality that makes these cookies feel extra special. I like to use them when I'm making cookies for adult gatherings or holiday parties.

Storing and Freezing Banana Pudding Cookies

Room Temperature Storage

Store completely cooled cookies in an airtight container at room temperature for up to 5 days. Place a slice of fresh bread in the container with the cookies—the cookies will absorb moisture from the bread, keeping them soft and fresh. Replace the bread slice every 2 days if you're storing cookies for the full 5 days. This old-fashioned trick really works—I learned it from my grandmother, and I've never found a better method.

Refrigerator Storage

I don't recommend refrigerating these cookies, as cold temperatures actually draw moisture out and make them dry and crumbly. If you absolutely must refrigerate them (maybe your kitchen gets very hot), store them in an airtight container and let them come to room temperature before serving. They taste so much better when they're not cold.

Freezing Baked Cookies

These cookies freeze beautifully for up to 3 months. Let them cool completely, then place them in a single layer on a baking sheet and freeze for 1 hour (this is called flash freezing). Once frozen solid, transfer them to a freezer-safe bag or container, separating layers with parchment paper. Thaw at room temperature for 30 minutes before serving—they taste just as good as fresh-baked.

Freezing Cookie Dough

This is my favorite make-ahead trick for busy weeks. Shape the dough into balls, place them on a parchment-lined baking sheet, and freeze until solid (about 2 hours). Transfer the frozen dough balls to a freezer bag and store for up to 3 months. When you're ready to bake, place frozen dough balls on a baking sheet, add the crushed vanilla wafer topping, and bake at 350°F for 10-12 minutes (adding 2 extra minutes to account for the frozen dough). Fresh cookies whenever you want them—it's perfect for those afternoons when the kids ask for cookies and I haven't planned ahead.

Troubleshooting Common Issues

Cookies Spreading Too Much

If your cookies spread into thin, flat discs instead of staying thick and puffy, the most common cause is warm dough or too much butter. Make sure you chill the dough for the full 30 minutes before baking, and double-check that you measured the butter correctly (1 cup = 2 sticks = 16 tablespoons). Also, make sure your baking sheets have cooled completely between batches—placing dough on a hot pan will cause immediate spreading.

Cookies Too Dry or Crumbly

Dry cookies usually mean either overbaking or too much flour. These cookies should only bake for 8-10 minutes maximum, and they should look slightly underdone in the centers when you remove them. For flour, make sure you're using the spoon-and-level method rather than scooping directly from the bag, which packs in too much flour. If you accidentally added too much flour, you can try adding an extra tablespoon of pudding mix to bring back some moisture.

Cookies Too Cake-Like

Cake-like texture instead of chewy usually comes from too much flour or overmixing the dough after adding the flour. Mix the dry ingredients just until you don't see any more flour streaks—don't keep mixing beyond that point. Also, make sure you're measuring flour correctly and not packing it into the measuring cup. Sometimes overmixing develops too much gluten, which creates a more cake-like structure.

Not Enough Banana Flavor

If your cookies taste bland, first check the expiration date on your pudding mix—old pudding mix loses flavor over time. You can boost the banana taste by adding ½ teaspoon of banana extract along with the vanilla extract. Another option is to mix in ¼ cup of mashed ripe banana, though you'll need to reduce the flour slightly as mentioned in the variations section.

Cookies Not Spreading

If your cookies stay in tight balls and don't spread at all, the dough might be too cold or your baking soda might be old. Let the shaped dough balls sit at room temperature for 5 minutes before baking. Also, check the expiration date on your baking soda—if it's more than 6 months old, it might have lost its effectiveness. You can test baking soda by mixing a pinch with vinegar—if it fizzes vigorously, it's still good.

Burnt Bottoms

Dark baking sheets absorb more heat and can cause the bottoms of cookies to burn before the tops are done. Always use light-colored baking sheets and make sure you're lining them with parchment paper. If you only have dark pans, reduce the oven temperature to 325°F and bake for the same amount of time. Also, check your oven temperature with an oven thermometer—many ovens run hotter than the dial indicates.

Frequently Asked Questions

Can I use cook-and-serve pudding mix instead of instant?

No, instant pudding mix is essential for the proper texture of these cookies. Cook-and-serve pudding has a different consistency and moisture content that will make your cookies dry and crumbly. Instant pudding mix contains modified food starch that retains moisture, which is what keeps these cookies soft for days. Always use the dry instant pudding mix straight from the package without preparing it with milk first.

Do I need to make the pudding before adding it to the dough?

No, definitely not! Use the dry pudding mix straight from the package. Adding it dry is what creates the perfect texture. If you prepared it with milk first, you'd end up with a wet, sticky mess that won't form proper cookies. The dry mix blends into the butter and sugar mixture and distributes throughout the dough perfectly.

Can I substitute different pudding flavors?

Yes, vanilla pudding works beautifully if you can't find banana cream or want a milder flavor. You could also try coconut cream pudding for a tropical twist, or even butterscotch pudding for a caramel-like sweetness. Just stick with instant pudding (not cook-and-serve) regardless of which flavor you choose.

Why are my cookies flat and spreading too much?

Flat cookies usually mean the dough wasn't chilled long enough or your measurements were off. Make sure you chill the dough for at least 30 minutes before baking—this firms up the butter and prevents excessive spreading. Also, double-check that you measured the flour correctly using the spoon-and-level method rather than packing it into the cup. Too little flour or too much butter will both cause spreading.

Can I make these without vanilla wafers?

Yes, though the vanilla wafers add that authentic banana pudding flavor and texture. If you need to skip them, you could substitute crushed graham crackers, extra white chocolate chips, or even chopped pecans for a nutty crunch. The cookies will still taste delicious, just slightly different from traditional banana pudding.

Can I use regular chocolate chips instead of white chocolate?

Absolutely! Semi-sweet or dark chocolate chips work well, though they'll change the flavor profile a bit. White chocolate chips are my preference because they mimic the sweet, creamy notes of whipped topping in traditional banana pudding, but regular chocolate chips still taste wonderful with the banana flavor. Use whatever your family prefers.

How long do banana pudding cookies stay soft?

When stored properly in an airtight container with a slice of bread, these cookies stay soft for 3-5 days at room temperature. The instant pudding mix really is magic—it keeps them tender much longer than regular cookies. After 5 days, they'll still be safe to eat but might start to dry out a bit. That's never been a problem in our house though, because they disappear within two days!

Can I add real bananas to this recipe?

Yes, you can add ¼ cup of mashed ripe banana to the wet ingredients for extra banana flavor. Just reduce the flour by 2 tablespoons to account for the additional moisture. Make sure you use very ripe bananas with brown spots—they're sweeter and blend more smoothly into the dough. The cookies will have a slightly softer texture and more pronounced banana taste, which some people love.

What Makes These Different from Regular Cookies

These banana pudding cookies are truly special because they capture the essence of a beloved classic dessert in portable cookie form. Traditional banana pudding takes hours of preparation—you need to make custard, slice bananas, layer everything carefully, and let it chill. These cookies give you all those nostalgic flavors in under an hour, with way less effort and cleanup.

The instant pudding mix is the real game-changer here. It keeps the cookies incredibly soft and adds authentic banana flavor without the fuss of working with real bananas that can turn brown or make the dough too wet. The white chocolate chips bring that creamy sweetness reminiscent of whipped topping, while the crushed vanilla wafers on top provide the signature texture everyone loves about banana pudding.

They're perfect for summer gatherings, potlucks, and backyard barbecues because they hold up well in warm weather and travel easily without falling apart. Cookie lovers appreciate the soft, chewy texture that stays fresh for days, while banana pudding fans get excited about finding their favorite dessert transformed into something new and fun. Every time I bring these to a gathering, someone asks for the recipe—they're that good.

Pin This Recipe for Later!

These soft banana pudding cookies have become one of our most-requested treats around here. Logan loves helping crush the vanilla wafers (though some always end up in his mouth before making it to the cookies), and Ellie has perfected the art of pressing the crumbs onto each dough ball just right. There's something so special about baking together and creating memories in the kitchen—and these cookies always bring smiles.

The beauty of this recipe is how it takes something familiar and beloved and turns it into something new. You get all the flavors you remember from childhood banana pudding—that creamy banana taste, the sweet white chocolate, the crunch of vanilla wafers—but in a form that's so much easier to share and enjoy. They're perfect with a glass of cold milk after school, packed in lunchboxes, or served at your next gathering.

Delicious homemade banana pudding cookies with white chocolate chips, soft, chewy, and perfect for any occasion.

I hope these banana pudding cookies become as loved in your kitchen as they are in mine. The first time you bite into one and taste how soft and flavorful it is, you'll understand why we make them over and over. If you try this recipe, I'd love to hear how it turns out! Leave a comment below and let me know if your family loves them as much as mine does.

Happy baking! 🍌

More cookie recipes you'll love:

Delicious lemon tart cookies with a crisp shell and vibrant lemon glaze, ideal for dessert lovers and baking recipes.

Lemon Meringue Pie Cookies (Easy Recipe with Lemon Curd)

These lemon meringue pie cookies combine crispy, melt-in-your-mouth meringue shells with tangy homemade lemon curd for a bite-sized version of the classic dessert. They're naturally gluten-free, easier than making a traditional pie, and perfect for parties, tea time, or whenever you're craving something bright and refreshing. Each delicate cookie delivers that perfect balance of sweet meringue and tart lemon that makes lemon meringue pie so irresistible.

Delicious zucchini cookies loaded with chocolate chips, perfect for healthy snacking and cookie lovers.

Soft and Moist Zucchini Cookies

Soft, moist zucchini cookies loaded with chocolate chips and oats. These cake-like cookies use garden-fresh zucchini for incredible texture without any veggie taste. Perfect for using summer harvest!

Delicious pink strawberry cookies topped with crunchy streusel, perfect for dessert or snack.

Strawberry Crunch Cookies (Just Like the Ice Cream Bars!)

These soft and chewy strawberry crunch cookies taste just like the iconic ice cream bars! Made with a tender pink cookie base and topped with an irresistible crunchy coating of crushed Golden Oreos and strawberry Jello powder, they're perfect for Valentine's Day, baby showers, or any celebration. The two-bake method ensures the topping stays perfectly crunchy while keeping the cookies soft inside. Ready in just 32 minutes with simple ingredients!

Ingredients You'll Need

How to Make Banana Pudding Cookies

5 Expert Tips for Soft, Chewy Banana Pudding Cookies