Soft & Chewy Banana Pudding Cookies

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These Banana Pudding Cookies are perfect for busy families, home bakers, and anyone looking for a fun, easy treat to make from scratch. They’re soft, chewy, and bursting with nostalgic banana pudding flavor thanks to the addition of pudding mix, mashed banana, and sweet white chocolate chips.

This is a great recipe to whip up with kids, take to a bake sale, or enjoy with a cozy cup of tea. It’s a playful way to enjoy the classic dessert in cookie form and they come together quickly with everyday pantry staples.

Pro tip: Using a very ripe banana adds even more moisture and flavor, so don’t toss those speckled bananas they’re gold for this recipe!

Freshly baked banana pudding cookies on a parchment-lined baking sheet, golden brown around the edges.

Recipe Benefits & Highlights

Vegetarian-friendly dessert
Made with basic pantry ingredients
Uses instant banana pudding mix for added softness and flavor
Ready in under 30 minutes, including bake time
Great for kids, parties, gifting, or freezer stash

What You’ll Need – Ingredients Overview

This easy banana cookie recipe uses simple, affordable ingredients:

Banana pudding mix: Adds rich banana flavor and soft texture
Ripe banana: Mashed for moisture and natural sweetness
Brown sugar & butter: The base for chewy, soft cookies
Eggs & vanilla extract: For structure and flavor
Flour & baking soda: Classic dry ingredients for a fluffy crumb
White chocolate chips: Sweet, creamy contrast to the banana
Vegetable oil (for handling dough): Helps when shaping sticky dough

Step-by-Step Instructions

Preheat the Oven:
Set oven to 350°F (175°C) and line a baking sheet with parchment paper.
Cream Butter & Sugar:
In a mixing bowl, beat softened butter and brown sugar until light and fluffy.
Mix in Wet Ingredients:
Add mashed banana, eggs, and vanilla. Stir until well combined.
Combine Dry Ingredients:
In another bowl, whisk together flour, banana pudding mix, and baking soda.
Mix Dough:
Gradually add dry ingredients to the wet mixture and stir until evenly combined. Fold in white chocolate chips.
Shape the Cookies:
Lightly oil your hands, form dough into balls, and place on the prepared baking sheet about an inch apart.
Bake:
Bake for 10–12 minutes or until edges are lightly golden.
Cool & Enjoy:
Let cookies cool on the baking sheet for a few minutes, then transfer to a wire rack to finish cooling.

Serving Suggestions

These banana pudding cookies are perfect on their own, but they’re also fun to pair with:

A glass of cold milk
A scoop of vanilla or banana ice cream
As part of a dessert board or cookie platter
Packed into lunchboxes or gifted in treat bags

Close-up of banana pudding cookies with white chocolate chips and a light, fluffy texture.

Storage & Freezing Tips

Store in an airtight container at room temperature for up to 4 days
Freeze baked cookies for up to 2 months—let them cool completely before freezing
You can also freeze the cookie dough and bake later (just add 1–2 minutes to the bake time)

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I hope you enjoy these soft and chewy Banana Pudding Cookies as much as we do! They’re easy to make, kid-approved, and full of comforting banana flavor. Don’t forget to save this recipe for your next baking day or share it with a friend who loves banana desserts!