Banana Pudding Cookies Recipe

Hi, I’m Sam from dishfoody.com, where comforting classics get a fresh twist. Banana Pudding Cookies capture Southern banana pudding in soft chewy form.

Instant pudding mix, crushed Nilla wafers, and white chocolate chips deliver iconic layered dessert flavor makes 30 cookies in 27 minutes.

Why This Recipe Works

• Pudding mix magic: Instant banana cream powder infuses authentic flavor without real bananas.
• Nilla wafer crunch: Crushed cookies create signature pudding texture contrast.
• White chocolate creaminess: Melts into pudding-like richness throughout dough.
• Brown sugar chew: Guarantees soft centers with crisp edges.
• Chill factor: Prevents spreading for bakery-thick cookies.

Ingredients & Prep

Cookie Dough:
1 cup unsalted butter, softened
¾ cup brown sugar
¼ cup granulated sugar
1 (3.4 oz) box banana cream instant pudding mix
2 large eggs
1 tsp vanilla extract
2½ cups all-purpose flour
1 tsp baking soda
½ tsp salt
Mix-ins:
1 cup crushed Nilla wafer cookies
1½ cups white chocolate chips

Step-by-Step Instructions

1. Preheat oven to 350°F. Line baking sheets with parchment.
2. Cream butter and sugars until fluffy (3 minutes).
3. Beat in pudding mix, eggs, vanilla until smooth.
4. Whisk flour, baking soda, salt; gradually mix into wet ingredients.
5. Fold in crushed wafers + white chocolate chips.
6. Chill dough 30 minutes. Scoop 1½ tbsp balls, 2″ apart.
7. Bake 10-12 minutes until edges golden. Cool on sheet 5 minutes.

Flavor Variations

Storage Tips

Room temp airtight 5 days; freeze dough balls 3 months. Baked cookies freeze 2 months between parchment.

FAQs

Cookies too flat? Chill dough longer + use cold butter.
Wafers soggy? Crush coarsely + fold in last.
Not banana-y enough? Add ½ tsp banana extract with vanilla.

Conclusion

Banana Pudding Cookies deliver Southern dessert nostalgia in chewy handheld bliss wafer crunch + pudding perfection.

Banana Pudding Cookies Recipe

Print Recipe

Banana Pudding Cookies capture the nostalgic Southern dessert in soft chewy cookie form with instant banana pudding mix, crushed Nilla wafers, and melty white chocolate chips. Perfect bakery-style treat mimicking classic banana pudding layered flavors.

• Author: ssam
• Prep Time: 15 mins
• Cook Time: 12 mins
• Total Time: 30 mins
• Yield: 30 cookies 1x
• Category: Dessert
• Method: Oven
• Cuisine: Southern
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 1 cup unsalted butter, softened
• ¾ cup light brown sugar
• ¼ cup granulated sugar
• 1 (3.4 oz) box banana cream instant pudding mix
• 2 large eggs
• 2 tsp vanilla extract
• 2½ cups all-purpose flour
• 1 tsp baking soda
• ½ tsp salt
• 1½ cups white chocolate chips
• 1½ cups Nilla wafer cookies, coarsely chopped

Instructions

• 1. Preheat oven to 350°F. Line baking sheets with parchment paper.
• 2. Beat butter, brown sugar, granulated sugar, and pudding mix 2 minutes until creamy. Add eggs and vanilla; beat until smooth.
• 3. Whisk flour, baking soda, salt in separate bowl. Gradually add to wet ingredients until just combined. Fold in white chocolate chips and chopped Nilla wafers.
• 4. Scoop 2-tbsp portions (cookie scoop #16), 2 inches apart on sheets. Bake 10-12 minutes until edges golden, centers soft. Cool 5 minutes on sheet, then rack.
• 5. Optional: Drizzle melted white chocolate. Store airtight 5 days.

Notes

• Pudding mix creates signature banana flavor without fresh bananas.
• Coarsely chop Nilla wafers; powder makes tough cookies.
• Chill dough 30 minutes prevents spreading if kitchen warm.
• White chocolate essential; butterscotch chips sacrilege.
• Magnolia Bakery-style: Extra wafer pieces pressed on dough balls before baking.

Nutrition

• Serving Size: 1 cookie
• Calories: 210
• Sugar: 20g
• Sodium: 160mg
• Fat: 11g
• Saturated Fat: 7g
• Unsaturated Fat: 3g
• Trans Fat: 0g
• Carbohydrates: 27g
• Fiber: 1g
• Protein: 2g
• Cholesterol: 30mg

Keywords: banana pudding cookies, nilla wafer cookies, magnolia bakery banana cookies