Banana pudding is a beloved dessert, and now you can enjoy its irresistible flavors in cookie form! These Banana Pudding Cookies capture the magic of banana pudding—sweet bananas, creamy vanilla, and crunchy Nilla wafers—baked into a soft, chewy treat. If you love banana pudding, these cookies are sure to become a new favorite.
Why You’ll Love These Cookies
- Classic Banana Pudding Flavor – Bananas, vanilla pudding mix, and Nilla wafers combine to recreate the nostalgic dessert.
- Perfect Texture – Slightly crisp on the outside, soft and chewy on the inside.
- Easy to Make – Simple ingredients and minimal prep time.
- Great for Any Occasion – Perfect for parties, bake sales, or just a sweet treat at home.
- Kid-Friendly – Children love these cookies, making them a fantastic treat for school lunches or playdates.
The History of Banana Pudding
Banana pudding has been a staple of Southern cuisine for generations. Traditionally made with layers of vanilla pudding, fresh bananas, Nilla wafers, and whipped cream, this dessert became widely popular in the United States in the early 20th century. The use of Nilla wafers was introduced as a quick and convenient alternative to homemade cake layers. Over the years, banana pudding has evolved into various forms, including pies, trifles, and now, cookies!
Key Ingredients
Banana
One large ripe banana is mashed and creamed with butter and sugar, adding a deep banana flavor and natural sweetness. Overripe bananas work best as they bring out the strongest flavor and natural moisture.
Instant Vanilla Pudding Mix
A key ingredient that enhances the soft texture of the cookies while providing a classic vanilla flavor. This also helps keep the cookies chewy and prevents them from becoming too dry.
Nilla Wafers
Crushed Nilla wafers add a nostalgic crunch, mimicking the layers found in traditional banana pudding. If you don’t have Nilla wafers, graham crackers or shortbread cookies make good substitutes.
White Chocolate Chips
These creamy morsels round out the flavor, providing a milky sweetness reminiscent of the pudding base. If you prefer a more traditional flavor, swap them for milk or dark chocolate chips.
How to Make Banana Pudding Cookies
Step 1: Prepare the Ingredients
- Preheat the oven to 350°F (175°C).
- Line a baking sheet with parchment paper.
- Gather all the ingredients to streamline the baking process.
Step 2: Make the Dough
- In a bowl, mash the banana until smooth.
- In a separate large mixing bowl, cream together butter and sugar until light and fluffy.
- Add the mashed banana, vanilla pudding mix, and egg yolk, mixing until fully combined.
- Gradually stir in the flour, baking soda, and salt.
- Fold in the crushed Nilla wafers and white chocolate chips.
Step 3: Scoop & Bake
- Scoop the dough onto the prepared baking sheet, spacing cookies about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden brown.
- Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
Pro Tips for Success
- Use a ripe banana – The riper the banana, the sweeter and more flavorful your cookies will be.
- Chill the dough – Refrigerating the dough for 30 minutes before baking helps prevent spreading.
- Crush wafers lightly – A mix of small crumbs and larger chunks adds great texture.
- Don’t overbake – The cookies will continue to set as they cool, so take them out when the edges are just golden.
- Use room-temperature ingredients – This ensures even mixing and a smoother dough consistency.
Make-Ahead & Storage Tips
- Make Ahead:
- Refrigerate scooped dough for up to 1 day before baking.
- Freeze scooped dough on a parchment-lined baking sheet, then transfer to a zip-top bag and store for up to 1 month. Bake from frozen, adding a few extra minutes to the baking time.
- Storage:
- Store baked cookies in an airtight container at room temperature for up to 7 days.
- Freeze baked cookies in an airtight container for up to 3 months.
Variations & Substitutions
- Nutty Twist: Add chopped pecans or walnuts for extra crunch.
- Chocolate Lovers: Substitute white chocolate chips with dark or milk chocolate chips.
- Dairy-Free Option: Use dairy-free butter and chocolate chips.
- Gluten-Free Version: Substitute all-purpose flour with a 1:1 gluten-free flour blend and ensure Nilla wafer alternatives are gluten-free.
FAQs
Can I use fresh banana pudding instead of instant pudding mix?
No, instant pudding mix is needed for the right consistency and flavor in the cookie dough. Fresh pudding adds too much moisture and will result in a mushy texture.
Can I make these cookies nut-free?
Yes! These cookies do not contain nuts, but always check ingredient labels if baking for someone with allergies.
Can I use milk chocolate instead of white chocolate?
Absolutely! Milk or dark chocolate chips can be substituted for a different flavor profile.
Why did my cookies turn out cakey?
If your cookies turned out too cakey, it may be due to too much mashed banana or overmixing the dough. Try using a slightly smaller banana and mixing just until combined.
Serving Suggestions
- With Ice Cream: Enjoy these cookies warm with a scoop of vanilla or banana ice cream.
- With Coffee or Tea: A perfect treat for an afternoon break.
- As a Dessert Sandwich: Spread a little peanut butter or Nutella between two cookies for an indulgent treat.
Final Thoughts
These Banana Pudding Cookies bring all the best flavors of banana pudding into a delicious, easy-to-make treat. Perfect for parties, lunchbox snacks, or just because! Try them today and let us know how they turn out.