Banana pudding has always been one of those comfort desserts that feels like home. The creamy banana custard, the crunch of vanilla wafers, and the sweetness of whipped topping make it unforgettable. But what if you could take all of those nostalgic flavors and bake them into a soft, chewy cookie? That is exactly what Banana Pudding Cookies are all about.
This recipe takes the classic flavors of banana pudding and transforms them into cookies that are tender on the inside, slightly crisp on the edges, and filled with crushed vanilla wafers and white chocolate chips. Every bite delivers a little banana sweetness, a little crunch, and a whole lot of comfort.
These cookies are perfect for family gatherings, bake sales, or simply for treating yourself at the end of the day. They store well, travel well, and most importantly, taste like a warm hug in cookie form.
Let’s dive into everything you need to know to make Banana Pudding Cookies, from the ingredients to the step-by-step process, along with some tips and variations to make them your own.
Ingredients
To make about 24 cookies, you will need the following:
½ cup (1 stick / 113g) unsalted butter, softened
¾ cup (150g) packed light brown sugar
¼ cup (50g) granulated sugar
1 large egg, room temperature
1 teaspoon pure vanilla extract
½ cup (115g) mashed ripe banana (about 1 medium banana)
1¾ cups (220g) all-purpose flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
1 cup (100g) crushed vanilla wafer cookies (about 20–22 wafers)
¾ cup (128g) white chocolate chips
Step by step instructions
Prep and preheat: Begin by preheating your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. Mash your ripe banana in a small bowl until smooth. Measure out exactly ½ cup and set it aside.
Cream the base: In a large bowl, use an electric mixer to beat together the softened butter, brown sugar, and granulated sugar until the mixture looks light and fluffy. This usually takes about two to three minutes. Add the egg and vanilla extract, mixing until everything is fully blended. Add in the mashed banana and beat again. The mixture might look slightly curdled at this point, but don’t worry. It will come together once the dry ingredients are added.
Combine dry ingredients: In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Slowly add this dry mixture into the wet mixture, mixing on low speed until no flour streaks remain. Do not overmix; just blend until combined.
Fold in mix-ins: With a spatula, gently fold in the crushed vanilla wafers and white chocolate chips until they are evenly distributed. The crushed wafers give the cookies a slight crunch and the white chocolate adds creamy sweetness.
Scoop and bake: Using a cookie scoop or a spoon, drop rounded tablespoons of dough onto your prepared baking sheets, leaving about two inches of space between each cookie. The dough will be soft but easy to scoop.
Bake: Place the trays in the oven and bake for about 10 to 12 minutes. Look for lightly golden edges while the centers still appear a little soft. The cookies will continue to firm up as they cool, so avoid baking them too long.
Cool: Let the cookies rest on the baking sheet for about five minutes before transferring them to a wire rack to cool completely. This waiting period helps them set and makes them easier to move without breaking.
Why these cookies work so well
What makes these cookies special is the balance between soft and chewy textures with just the right amount of crunch. The banana keeps them moist while also providing natural sweetness. The vanilla wafers mimic the layering of classic banana pudding, and the white chocolate chips bring richness. The overall flavor is familiar yet unique enough to surprise anyone who tries them.
Tips for success
Use ripe bananas. The riper the banana, the more flavor it adds. A banana with plenty of brown spots is ideal.
Measure the banana carefully. Too much mashed banana can make the dough too wet. Stick to exactly ½ cup.
Do not overbake. These cookies are best when soft. Take them out when the edges are just golden.
Crush the vanilla wafers into small chunks. You want pieces, not powder, so you still get texture in each bite.
Allow cooling time. If you move them too soon, they can break apart since they are delicate when hot.
Storage and freezing
These cookies keep well in an airtight container at room temperature for up to four days. If you want to enjoy them for longer, freeze the baked cookies once they are completely cool. Store them in a freezer-safe bag or container for up to two months. Thaw at room temperature or warm them briefly in the microwave before serving.
You can also freeze the cookie dough. Scoop portions onto a tray, freeze until solid, then transfer to a freezer bag. When ready to bake, place frozen dough scoops on a tray and bake directly from frozen, adding an extra minute or two to the baking time.
Variations to try
Add pudding mix: For an extra layer of banana pudding flavor, mix two tablespoons of instant banana pudding powder into the dry ingredients.
Try different chips: White chocolate chips are classic here, but you can also use milk chocolate, butterscotch, or even peanut butter chips.
Add nuts: Chopped pecans or walnuts add crunch and pair beautifully with banana.
Drizzle glaze: For a bakery-style finish, drizzle the cooled cookies with a simple glaze made of powdered sugar and milk.
Make them giant: Instead of scooping small cookies, make them larger and bake a minute or two longer for big, chewy cookies.
Serving ideas
Serve these cookies with a glass of cold milk for a classic touch. They also pair nicely with coffee or tea. For gatherings, you can present them on a platter alongside other cookies, or package them in little bags tied with ribbon for a thoughtful homemade gift. If you want to get creative, sandwich a layer of whipped cream or frosting between two cookies for a banana pudding cookie sandwich.
Why you’ll love them
These cookies combine the nostalgia of banana pudding with the simplicity of cookies. They are easy to make, fun to share, and guaranteed to become a requested favorite. The aroma of banana, vanilla, and sugar baking in the oven will fill your kitchen with warmth. Every bite delivers that perfect combination of soft, chewy, and crunchy that keeps you reaching for just one more.
Banana Pudding Cookies are more than just a sweet treat. They are a reminder of how comforting flavors can be reimagined in creative ways. Whether you are baking them for yourself, your family, or for friends, they bring joy with every bite.
So next time you have a ripe banana sitting on your counter and a craving for something homemade, skip the usual banana bread and try these cookies instead. They might just become your new favorite way to enjoy bananas.