Picture the nostalgic comfort of your grandmother’s banana pudding transformed into bite-sized cookies that melt in your mouth. These banana pudding cookies capture everything we love about the classic Southern dessert – the creamy vanilla flavor, hints of banana sweetness, and that satisfying richness that feels like a warm hug. Growing up in the South, banana pudding was a staple at every family gathering, church potluck, and holiday celebration. Now, these cookies bring that same beloved flavor profile to your cookie jar with the convenience of a handheld treat.
What makes these cookies truly special is their incredibly soft texture and authentic banana pudding flavor. Unlike typical banana cookies that can be dense or overpowering, these maintain a delicate balance with real banana flavor complemented by vanilla pudding mix. The result is a cookie that’s tender, moist, and reminiscent of spooning into a bowl of homemade banana pudding. Whether you’re looking to surprise guests or simply indulge in a comforting treat, these cookies deliver that perfect combination of familiarity and delightful surprise.
Ingredients
Cookie Base:
- 2¼ cups all-purpose flour
- 1 packet (3.4 oz) instant vanilla pudding mix
- 1 cup unsalted butter, softened
- ¾ cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 1 medium ripe banana, mashed (about ½ cup)
- 1 teaspoon vanilla extract
Leavening & Flavor:
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
Optional Toppings:
- 1 cup vanilla wafer cookies, crushed
- ½ cup white chocolate chips
- Powdered sugar for dusting
Substitution Ideas:
- Gluten-free: Replace all-purpose flour with 1:1 gluten-free baking flour
- Dairy-free: Use vegan butter and ensure pudding mix is dairy-free
- Vegan: Substitute eggs with flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water)
Time & Planning
Prep time: 15 minutes
Baking time: 12-14 minutes per batch
Total time: 45 minutes (including cooling)
Make-ahead tips: Cookie dough can be prepared up to 24 hours in advance and stored covered in the refrigerator. You can also portion the dough into balls and freeze them for up to 3 months – bake directly from frozen, adding 1-2 extra minutes to baking time.
Time-saving advice: While your first batch bakes, portion out the remaining dough onto parchment paper. This keeps your workflow smooth and ensures consistent baking times.
How to Make It
1. Prepare Your Kitchen
Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper. Make sure your butter is properly softened – it should yield to gentle pressure but not be melty.
2. Mix the Dry Ingredients
In a medium bowl, whisk together flour, pudding mix, baking soda, salt, and cinnamon. The pudding mix is key here – it adds that signature vanilla flavor and helps create the soft texture we’re after.
3. Cream Butter and Sugars
In a large bowl, cream the softened butter with both sugars until light and fluffy, about 3-4 minutes. This step creates air pockets that keep your cookies tender rather than dense.
4. Add Wet Ingredients
Beat in eggs one at a time, then mix in the mashed banana and vanilla extract. The banana should be well-mashed but don’t worry about making it completely smooth – small pieces add texture.
5. Combine Everything
Gradually mix in the flour mixture until just combined. Avoid overmixing, which can lead to tough cookies. The dough should be soft and slightly sticky.
6. Shape and Bake
Drop rounded tablespoons of dough onto prepared baking sheets, spacing them about 2 inches apart. Bake for 12-14 minutes, until edges are set but centers still look slightly underbaked. They’ll continue cooking on the hot pan.
7. Cool and Finish
Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. If using, sprinkle with crushed vanilla wafers or dust with powdered sugar while still slightly warm.
Nutrition Overview
Per cookie (makes approximately 24 cookies):
- Calories: 165
- Carbohydrates: 26g
- Fat: 8g
- Protein: 2g
- Fiber: 1g
- Sugar: 12g
These cookies provide moderate sweetness with the natural goodness of banana. The pudding mix adds calcium and some protein, while the banana contributes potassium and vitamin B6. Keep in mind that nutritional values may vary based on specific ingredients and portion sizes used.
Healthier Variations
Lower Sugar Option: Reduce granulated sugar to ⅓ cup and use sugar-free pudding mix to cut sweetness without sacrificing flavor.
Whole Grain Version: Replace half the all-purpose flour with white whole wheat flour for added fiber and nutrients. The texture remains tender while boosting nutritional value.
Reduced Fat: Substitute half the butter with unsweetened applesauce. The cookies will be slightly more cake-like but still deliciously soft.
Protein Boost: Add 2 tablespoons of vanilla protein powder (reduce flour by 2 tablespoons) for an extra protein kick that complements the banana pudding flavor.
Serving Ideas
These cookies shine on their own but also pair beautifully with cold milk or sweet tea for an authentic Southern experience. For special occasions, sandwich two cookies together with cream cheese frosting or vanilla buttercream for an elevated treat.
They’re perfect for potluck desserts, bake sales, or afternoon snacks. During summer months, try serving them alongside fresh banana slices and a dollop of whipped cream for a deconstructed banana pudding experience.
Consider packing them for picnics or lunch boxes – they travel well and maintain their soft texture throughout the day.
Common Mistakes & How to Fix Them
Cookies spreading too much: Your butter might be too warm, or you might need to chill the dough for 30 minutes before baking.
Dry or crumbly texture: Don’t overbake – cookies should look slightly underdone when you remove them. They’ll finish cooking on the hot pan.
Weak banana flavor: Make sure your banana is properly ripe with brown spots. Overripe bananas actually provide more flavor than perfectly yellow ones.
Dense cookies: Avoid overmixing the dough once you add flour, and ensure your baking soda is fresh (replace every 6 months).
Storage & Reheating
Store cooled cookies in an airtight container at room temperature for up to one week. Place a slice of bread in the container to help maintain their soft texture.
For longer storage, freeze cookies in freezer-safe containers for up to 3 months. Thaw at room temperature for about 30 minutes before serving.
These cookies are best enjoyed at room temperature and don’t typically need reheating. If you prefer them warm, microwave for 10-15 seconds to restore that just-baked softness.
Conclusion
These banana pudding cookies perfectly capture the essence of the beloved Southern dessert in a convenient, portable form. With their tender crumb, authentic flavors, and foolproof technique, they’re destined to become a favorite in your baking repertoire. The beauty lies in their simplicity – using pantry staples and one ripe banana to create something truly special.
Whether you’re a seasoned baker or just starting your cookie-making journey, this recipe offers reliable results every time. Don’t hesitate to make them your own with different mix-ins or toppings. I’d love to hear about your variations and how they turned out in your kitchen!
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Frequently Asked Questions
Can I use fresh banana instead of mashed?
Mashed banana incorporates better into the dough and provides more even flavor distribution. Fresh banana pieces can create soggy spots in the cookies.
Why do my cookies turn out too soft or too crispy?
Baking time is crucial – soft cookies need to be removed when centers still look slightly underbaked, while crispy cookies result from overbaking. Oven temperatures can vary, so watch closely during your first batch.
Can I make these without pudding mix?
While pudding mix provides the signature flavor and texture, you can substitute with 3 tablespoons cornstarch plus 3 tablespoons vanilla powder, though the flavor won’t be quite the same.
How ripe should my bananas be?
Bananas with brown spots provide the best flavor and sweetness. They mash easily and blend well into the dough without creating chunks.
Can I double this recipe?
Absolutely! This recipe doubles well. Just make sure you have enough baking sheets and oven space, as the dough is best baked soon after mixing.
Do these cookies freeze well after baking?
Yes, baked cookies freeze excellently. Wrap them individually or store in freezer containers with parchment between layers. They thaw quickly and maintain their soft texture.
Banana Pudding Cookies Recipe: Soft & Creamy Southern Treat
- Total Time: 45m
- Yield: 24 cookies 1x
Description
Banana Pudding Cookies are soft, sweet treats with banana flavor and creamy pudding notes that taste like a comforting classic.
Ingredients
Cookie Base:
- 2¼ cups all-purpose flour
- 1 packet (3.4 oz) instant vanilla pudding mix
- 1 cup unsalted butter, softened
- ¾ cup brown sugar, packed
- ½ cup granulated sugar
- 2 large eggs
- 1 medium ripe banana, mashed (about ½ cup)
- 1 teaspoon vanilla extract
Leavening & Flavor:
- 1 teaspoon baking soda
- ½ teaspoon salt
- ½ teaspoon cinnamon
Optional Toppings:
- 1 cup vanilla wafer cookies, crushed
- ½ cup white chocolate chips
- Powdered sugar for dusting
Substitution Ideas:
- Gluten-free: Replace all-purpose flour with 1:1 gluten-free baking flour
- Dairy-free: Use vegan butter and ensure pudding mix is dairy-free
- Vegan: Substitute eggs with flax eggs (2 tablespoons ground flaxseed mixed with 6 tablespoons water)
Instructions
Prep
Preheat oven to 350°F and line baking sheets.Dry Mix
Whisk flour, pudding mix, baking soda, salt, and cinnamon.Cream Butter & Sugar
Beat butter and sugars until light and fluffy.Add Wet Ingredients
Mix in eggs, mashed banana, and vanilla.Combine
Stir in dry ingredients just until mixed.Bake
Scoop dough onto sheets and bake 12–14 minutes until edges are set.Cool
Cool briefly on pan, then transfer to a rack and garnish if desired.
- Prep Time: 15m
- Cook Time: 12m
- Category: Dessert
- Cuisine: American
Nutrition
- Calories: 165 calories
- Sugar: 12g
- Fat: 8g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g