My quick and easy banana pudding cookies capture the flavor of classic banana pudding in a soft, sweet cookie. Made with banana pudding mix, crushed vanilla wafers, and white chocolate chips, these cookies bake up tender and moist with lots of flavor in every bite. Ready in about 25 minutes, they’re perfect for a last-minute dessert or a weeknight treat.
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Banana Pudding Cookies with Nilla Wafers and White Chocolate Chips
If you love classic banana pudding, these cookies are made for you. I folded banana pudding mix into a standard cookie dough to boost banana flavor and add moisture, then stirred in crushed vanilla wafer cookies for texture and white chocolate chips for extra sweetness. The result is a tender, slightly chewy cookie reminiscent of banana pudding in handheld form.
The banana pudding mix helps thicken the dough so the cookies hold their shape and bake up soft without excessive spreading. Crushed vanilla wafers—some finely ground and some left in small chunks—give a pleasant crunch and authentic flavor. These bake quickly, so they’re a great option when you want something delicious without a long wait.
Chilling Optional
Because the dough contains pudding mix and crushed cookies, it’s fairly thick and usually doesn’t spread much in the oven. That means you can skip chilling to save time. If you prefer a slightly firmer cookie or notice your dough spreading too much, chill or freeze the scooped dough for 10–15 minutes before baking.
Banana Pudding Mix Cookies Recipe
Equipment
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Baking Sheet
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Hand Mixer or Stand Mixer
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Cookie Portion Scoop
Ingredients
- 26 vanilla wafer cookies, divided*
- 2 cups all-purpose flour
- 3.4 ounces banana cream instant pudding mix (1 box)
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon kosher salt
- 1 cup unsalted butter, room temperature (2 sticks)
- 1 cup brown sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- ¾ cup white chocolate chips (optional)
Instructions
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Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
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Place 10 of the vanilla wafers into a zip-top bag and crush them to fine crumbs with a rolling pin. Set aside.
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Put the remaining vanilla wafers in a bag and crush into larger pieces—about pea-size or a bit bigger—and set aside.
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In a large bowl, whisk together the finely crushed wafers, flour, banana pudding mix, baking soda, baking powder, and salt. Set aside.
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In a separate large bowl, use a hand mixer or stand mixer to cream the butter and brown sugar until light and fluffy, about 2 minutes. Add the eggs one at a time, mixing until incorporated, then stir in the vanilla.
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Add the dry ingredients and mix until combined—avoid overmixing but be sure there are no dry streaks. Fold in the white chocolate chips and the larger vanilla wafer pieces.
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Using a 1½-tablespoon cookie scoop, portion dough onto the prepared baking sheet about 2 inches apart. Press a few extra crushed wafers or chips on top for garnish, if desired.
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Bake 8–9 minutes, until the edges are lightly golden. Let cookies cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely. Repeat with remaining dough.
Notes
**If you prefer, swap the white chocolate chips for your favorite baking chips or omit them entirely.
Tips:
- You don’t need to chill the dough; it generally holds shape well. If cookies spread too much, chill scooped dough for 10 minutes before baking.
- Let cookies rest on the baking sheet for about five minutes after removing them from the oven, then transfer to a wire rack to finish cooling.
Storage: Store in an airtight container at room temperature for up to 3 days, refrigerate for up to 5 days, or freeze for up to 1 month.
How to Store
Store banana pudding cookies in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 5 days, or in the freezer for up to 1 month.
More Easy Cookie Recipes to Try!
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Strawberry White Chocolate Chip Cookies
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Churro Cookies
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Chocolate Pudding Cookies
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Orange Creamsicle Cookies