Banana Cream Pudding Cookies with White Chocolate
These Banana Cream Cookies are soft, pillowy treats that are ready in just 25 minutes. Made with banana cream pudding mix and studded with white chocolate chips, they’re like eating dessert twice in one bite.
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The secret to these banana cream pudding cookies is using instant pudding mix, which adds incredible moisture and a sweet banana flavor without any extra fuss. They’re perfect for anyone who loves banana desserts but wants something different from the usual banana bread.
Looking for more easy cookie recipes? These Soft Blueberry Cookies are naturally colorful and sweet, and these Brookies Cookies combine brownies and cookies into one amazing treat. For a fun twist on a classic, try my Heath Bar Cookie Recipe.
Reasons You’ll Love This Recipe
- Ready in 25 minutes: From mixing bowl to your mouth in less than half an hour, these banana cookies are perfect for when you need a quick dessert fix.
- Uses instant pudding mix: The banana cream pudding mix does all the heavy lifting, adding flavor and keeping these cookies soft and chewy for days.
- No mixer required: While a stand mixer makes things easier, you can absolutely make these with a hand mixer or even a sturdy wooden spoon and some elbow grease.
- Great for cookie swaps: These stand out from the usual chocolate chip cookies at any gathering, and they stay soft even after sitting out for a few hours.
Banana Cream Cookies Ingredients
See the recipe card below for a complete list of ingredients and measurements.
- Unsalted butter – Softened to room temperature so it creams properly with the sugar. Don’t use melted butter or your cookies will spread too thin and turn out flat.
- Granulated sugar – Creates that classic cookie sweetness and helps the cookies spread just the right amount during baking.
- Banana cream instant pudding mix – This is where all the banana flavor comes from, plus it keeps the cookies incredibly moist. The 3.4-ounce package is the standard size you’ll find at any grocery store.
- Vanilla extract – Enhances the banana flavor and adds warmth to the cookies’ overall flavor.
- Large eggs – Bind everything together and add richness. Make sure they’re at room temperature for the best texture.
- All-purpose flour – The foundation of the cookie dough. Spoon it into your measuring cup and level it off rather than scooping directly from the bag to avoid dense cookies.
- Salt – Balances the sweetness and brings out all the other flavors in the dough.
- Baking soda – Gives the cookies a bit of lift and helps them achieve that perfect soft texture with slightly crispy edges.
- White chocolate chips – Add pockets of creamy sweetness throughout each cookie. They complement the banana flavor beautifully without overpowering it.
Substitutions and Additions
- Different pudding flavors – Vanilla instant pudding works great if you want a more subtle flavor, or try butterscotch for a caramel-like twist.
- Add banana extract – If you want an even stronger banana flavor, add 1 teaspoon of banana extract along with the vanilla.
- Swap the chips – Dark chocolate chips add a sophisticated contrast, while butterscotch chips give a sweet toffee flavor.
- Add nuts – Chopped macadamia nuts or walnuts add a nice crunch and pair wonderfully with banana.
- Make them tropical – Fold in 1/2 cup of sweetened shredded coconut for a banana cream pie vibe.
How to Make Banana Cream Pudding Cookies (step-by-step directions)
STEP 1. Start by preheating your oven to 350°F, then lining a baking sheet with parchment paper or lightly spraying it with nonstick cooking spray. In your stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar together for about 2 minutes. You’re looking for a smooth, creamy mixture that’s lightened in color. (Photo 1)
STEP 2. Add the banana cream pudding mix, vanilla extract, and eggs to the butter mixture. Beat until everything is well combined and the mixture looks smooth and uniform throughout. (Photo 2)
STEP 3. Mix in the flour, salt, and baking soda until just combined. You don’t want to overmix here, or your cookies will turn out tough. Stir in those white chocolate chips until they’re evenly distributed throughout the dough. (Photos 3, 4 & 5)
STEP 4. Use a 1 or 2-tablespoon cookie scoop to drop rounded balls of dough onto your prepared baking sheet. Space them about 2 inches apart because they will spread a bit as they bake. (Photo 6)
STEP 5. Bake for 10-15 minutes, keeping an eye on them toward the end. You want the edges to be slightly golden while the centers still look a bit soft. They’ll continue to set as they cool, so resist the urge to overbake. (Photo 7)
STEP 6. Let the cookies cool on the baking sheet for 5-10 minutes, then transfer them to a cooling rack. This cooling time on the sheet is important for them to firm up without breaking apart.
Recipe Tips
- Room temperature matters – Softened butter should leave a slight indent when pressed, but not be greasy or melted. This temperature is key for proper creaming.
- Don’t overbake – Pull the cookies when the edges just start turning golden. The centers will look slightly underdone, but they’ll finish cooking on the hot pan.
- Uniform sizes bake evenly – Using a cookie scoop ensures all your cookies are the same size, which means they’ll all finish baking at the same time.
- Cool completely before storing – Any residual warmth creates moisture in your container, which can make the cookies soggy.
Storing Tips
- Storage: Keep your banana cream cookies in an airtight container at room temperature, where they’ll stay soft and delicious.
- Room Temperature: These cookies will keep for up to 5 days on the counter. After that, they may start to dry out a bit.
- Freezing: Freeze baked cookies for up to 2 months in a freezer-safe container or bag. Let them thaw at room temperature for about 30 minutes before serving.
- Freeze the dough: You can also scoop the raw cookie dough and freeze it. When you’re ready to bake, add 3-5 minutes to the baking time and pop them straight into the oven from frozen.
Serving Suggestions
These banana cream cookies are perfect with a cold glass of milk or your favorite hot coffee. The banana flavor really shines when paired with something creamy to drink.
Add them to a dessert platter alongside other easy cookie recipes like Mini Cannoli or Chocolate Covered Oreos. The variety of flavors and textures makes for an impressive spread.
For an extra indulgent treat, serve these cookies with a scoop of vanilla ice cream. You could even crumble them over No Bake Banana Split Dessert for added texture and banana flavor.
Recipe FAQs
Absolutely! A hand mixer works just fine, or you can mix everything by hand with a wooden spoon. It’ll take a bit more elbow grease to cream the butter and sugar, but the cookies will turn out just as delicious.
This usually happens when the butter is too soft or melted rather than just softened. Make sure your butter is cool enough to hold its shape but soft enough to cream easily. Also, if your dough feels too soft, chill it in the fridge for 15-20 minutes before scooping and baking.
The pudding mix is really what makes these cookies special because it adds concentrated flavor and keeps them moist. Fresh bananas would make these more like traditional banana cookies, and you’d need to adjust the recipe quite a bit. If you want actual banana pieces, you could add small chunks to the dough along with the pudding mix.
Look for edges that are just starting to turn golden brown. The centers should still look slightly soft and underdone. They’ll firm up as they cool on the baking sheet, so don’t wait until they look completely done in the oven or they’ll be overbaked.
Need More Cookie Recipes? Try These:
Banana Cream Pudding Cookies
Ingredients
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1 3.4-ounce package banana cream instant pudding mix
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking soda
- 2 cups white chocolate chips
Instructions
- Start by preheating your oven to 350°F, then lining a baking sheet with parchment paper or lightly spraying it with nonstick cooking spray. In your stand mixer fitted with the paddle attachment, beat the softened butter and granulated sugar together for about 2 minutes. You’re looking for a smooth, creamy mixture that’s lightened in color.1 cup unsalted butter,1 cup granulated sugar
- Add the banana cream pudding mix, vanilla extract, and eggs to the butter mixture. Beat until everything is well combined and the mixture looks smooth and uniform throughout.1 3.4-ounce package banana cream instant pudding mix,1 teaspoon vanilla extract,2 large eggs
- Mix in the flour, salt, and baking soda until just combined. You don’t want to overmix here or your cookies will turn out tough. Stir in those white chocolate chips until they’re evenly distributed throughout the dough.2 cups all-purpose flour,½ teaspoon salt,1 teaspoon baking soda,2 cups white chocolate chips
- Use a 1 or 2-tablespoon cookie scoop to drop rounded balls of dough onto your prepared baking sheet. Space them about 2 inches apart because they will spread a bit as they bake.
- Bake for 10-15 minutes, keeping an eye on them toward the end. You want the edges to be slightly golden while the centers still look a bit soft. They’ll continue to set as they cool, so resist the urge to overbake.
- Let the cookies cool on the baking sheet for 5-10 minutes, then transfer them to a cooling rack. This cooling time on the sheet is important for them to firm up without breaking apart.
Notes
- Room temperature matters – Softened butter should leave a slight indent when pressed but not be greasy or melted. This temperature is key for proper creaming.
- Don’t overbake – Pull the cookies when the edges just start turning golden. The centers will look slightly underdone but they’ll finish cooking on the hot pan.
- Uniform sizes bake evenly – Using a cookie scoop ensures all your cookies are the same size, which means they’ll all finish baking at the same time.
- Cool completely before storing – Any residual warmth creates moisture in your container, which can make the cookies soggy.
Nutrition Information
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