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Banana pudding cookies turn the classic banana pudding dessert into soft, bakery-style cookies. Ripe bananas add natural sweetness while crushed Nilla wafers bring the familiar flavor people love. Each cookie stays soft in the center and finishes with a creamy pudding topping. This recipe shows how to make banana pudding cookies step by step using simple ingredients for a dessert that feels homemade and comforting.
What Makes Banana Pudding Cookies Special
Banana Flavor in a Soft Cookie
Banana pudding cookies combine the flavor of banana pudding with the texture of homemade cookies. Mashed bananas add natural sweetness while also helping the cookies stay soft and moist. Because bananas contain moisture, the cookies develop a tender center while the edges bake to a light golden color.
The cookie dough also includes Nilla wafer crumbs. These crumbs add the classic flavor that many people associate with banana pudding desserts. When baked into the dough, they give the cookies a subtle vanilla flavor and a slight texture.
White chocolate chips also play an important role in the recipe. They add creamy sweetness that balances the banana flavor. As the cookies bake, the chips soften and create small pockets of sweetness throughout the cookie.
The Classic Banana Pudding Topping
The topping transforms these cookies into a dessert inspired by banana pudding. A simple mixture of instant vanilla pudding mix, milk, and whipped topping creates a light and creamy layer.
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Banana Pudding Cookies
- Total Time: 28 minutes
- Yield: 20 cookies 1x
- Diet: Vegetarian
Description
Banana pudding cookies combine soft banana cookies with crushed Nilla wafers and white chocolate chips, topped with a creamy vanilla pudding topping for a dessert inspired by classic banana pudding.
Ingredients
For the cookies:
2 ½ cups all-purpose flour
1 cup Nilla wafer crumbs
1 ¼ teaspoons baking soda
1 cup (2 sticks) salted butter, melted
1 cup light brown sugar, packed
½ cup granulated sugar
1 cup mashed bananas (about 2 large bananas)
1 large egg yolk
2 teaspoons vanilla extract
1 cup white chocolate chips
1 cup roughly chopped Nilla wafers
For the topping:
3.4 ounce package instant vanilla pudding mix
1 cup milk
8 ounce tub whipped topping, thawed (Cool Whip)
Nilla wafers, for topping
Instructions
1. Preheat the oven to 350°F. Line sheet trays with parchment paper.
2. In a medium bowl, stir together the flour, Nilla wafer crumbs, and baking soda.
3. In a large bowl or stand mixer, mix melted butter, brown sugar, granulated sugar, mashed bananas, egg yolk, and vanilla until smooth.
4. Add the dry ingredients and mix until combined.
5. Fold in white chocolate chips and chopped Nilla wafers.
6. Roll the dough into 2 tablespoon-sized balls and place them 2–3 inches apart on prepared baking sheets.
7. Bake for 11–13 minutes until puffed and lightly golden.
8. Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.
9. In a bowl, stir together pudding mix and milk until smooth but not thick.
10. Add whipped topping immediately and whisk until smooth.
11. Spread the pudding topping over cooled cookies.
12. Garnish with crushed Nilla wafers and serve or chill until ready to serve.
Notes
Use very ripe bananas for stronger flavor and softer cookies.
Allow cookies to cool completely before adding the pudding topping.
Store topped cookies in the refrigerator for best freshness.
- Prep Time: 15 minutes
- Cook Time: 13 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 210
- Sugar: 18g
- Sodium: 140mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
This topping spreads easily over the cooled cookies and adds a smooth texture that pairs perfectly with the soft cookie base. A few extra Nilla wafer crumbs or wafer pieces on top add a slight crunch and complete the banana pudding flavor.
Because of this combination, banana pudding cookies offer several textures in one dessert. The cookie base stays soft, the topping feels creamy, and the wafer garnish adds a light crunch.
Ingredients for Banana Pudding Cookies
Ingredients for the Cookie Dough
The cookie dough uses simple baking ingredients that work together to create soft and flavorful cookies.
All-purpose flour forms the structure of the cookies. Nilla wafer crumbs add the recognizable banana pudding flavor.
Baking soda helps the cookies rise slightly during baking. Melted butter adds richness and keeps the cookies soft.
Light brown sugar provides moisture and mild caramel flavor, while granulated sugar balances the sweetness.
Mashed bananas give the cookies their signature banana flavor and soft texture. Egg yolk helps bind the ingredients and adds richness.
Vanilla extract adds warmth and sweetness to the dough. White chocolate chips create creamy sweetness, and chopped Nilla wafers add extra texture throughout the cookies.
Ingredients for the Pudding Topping
The topping is simple but important for creating the banana pudding effect.
Instant vanilla pudding mix forms the base of the topping. Milk helps dissolve the pudding mix and creates a smooth consistency.
Whipped topping gives the mixture a light and fluffy texture. Once combined, it spreads easily over the cookies and creates the creamy layer that makes these cookies taste like banana pudding.
Extra Nilla wafers or wafer crumbs on top act as garnish and add a little crunch.
How to Make Banana Pudding Cookies
Preparing the Cookie Dough
Start by preheating the oven to 350°F. Line baking sheet trays with parchment paper to prevent sticking.
In a medium bowl, combine the flour, Nilla wafer crumbs, and baking soda. Stir until everything mixes evenly.
In a large bowl or stand mixer, add the melted butter, brown sugar, granulated sugar, mashed bananas, egg yolk, and vanilla extract. Mix until the mixture becomes smooth.
Add the dry ingredients to the banana mixture. Stir until the dough forms and no dry flour remains.
Fold in the white chocolate chips and chopped Nilla wafers. Mix gently until everything distributes evenly throughout the dough.
Baking the Cookies
Scoop the dough into balls about two tablespoons in size. The dough may feel slightly sticky because of the mashed bananas.
Place the dough balls on the prepared baking sheets with two to three inches of space between them.
Bake the cookies for 11 to 13 minutes. The cookies should look puffed and lightly golden around the edges.
Allow the cookies to cool on the baking sheet for about 10 minutes. After that, transfer them to a wire rack so they cool completely before adding the topping.
Preparing the Pudding Topping
Making the Creamy Topping
While the cookies cool, prepare the topping mixture.
In a large bowl, stir together the instant pudding mix and milk until smooth. At this stage, the pudding should not thicken yet.
Immediately add the whipped topping and whisk until the mixture becomes smooth and creamy.
The topping should be light and easy to spread.
Assembling the Banana Pudding Cookies
Once the cookies cool completely, spread a spoonful of the pudding topping over each cookie.
Use the back of a spoon to gently spread the topping across the surface of the cookie.
Finish by sprinkling crushed Nilla wafers or adding small wafer pieces on top for garnish.
Serve the cookies immediately or chill them in the refrigerator until ready to serve.
