Lu-Ann Simon February 10, 2026

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Banana Pudding Cookies

Name: Banana Pudding Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 40 min
Cuisine: American
Ingredients: 1 cup mashed ripe bananas; 1/2 cup butter, softened; 1 cup brown sugar; 1/2 cup granulated sugar; 2 large eggs; 1 teaspoon vanilla extract; 2 cups all-purpose flour; 1 teaspoon baking soda; 1/2 teaspoon salt; 1 cup vanilla wafers, crushed; 1 cup white chocolate chips

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There is something quietly comforting about warm cookies that smell like bananas and vanilla as they pull away from the oven. Banana Pudding Cookies capture that nostalgic bowl-of-pudding feeling in a handheld, crisp-edge, chewy-center form, perfect for afternoon tea, a school bake sale, or a cozy night in. They taste like a cross between a soft banana bread and a creamy banana pudding, with little crunches of crushed vanilla wafers and sweet pockets of white chocolate, making them a crowd-pleasing, portable dessert for many occasions. If you love festive baking, you may also enjoy holiday cookie ideas that shine when you want to expand your cookie repertoire.

Why You’ll Love This

Banana Pudding Cookies are a treat that balances comfort and surprise, offering familiar banana pudding flavors in a cookie you can hold. The ripe bananas bring natural sweetness and tender moisture, while the crushed vanilla wafers give an unexpected, delightful crunch that keeps every bite interesting. White chocolate chips add creamy, mellow sweetness that pairs beautifully with the banana and vanilla notes.

These cookies work well for casual gatherings and special occasions alike, because they feel both homey and a bit nostalgic. They are forgiving to make, easy to share, and they travel well, which makes them a favorite for cookie swaps and picnic boxes. Quick reasons to love them include

Soft, chewy centers with lightly crisp edges for the perfect texture contrast
Sweet, authentic banana flavor without being cloying
Crunch from vanilla wafers for nostalgic banana pudding vibes
White chocolate that melts into creamy bites rather than overpowering

What You’ll Need

The ingredients here play clear roles, the bananas for moisture and flavor, sugars and butter for tenderness and browning, and vanilla wafers for texture and that signature pudding crunch. Use very ripe bananas for the best banana flavor and to avoid needing extra sugar. If you like, substitute light brown sugar for dark brown for a subtler molasses note, but keep the quantities the same.

1 cup mashed ripe bananas
1/2 cup butter, softened
1 cup brown sugar
1/2 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup vanilla wafers, crushed
1 cup white chocolate chips

Optional notes, use room temperature eggs for easier mixing, and crush the vanilla wafers by placing them in a zip bag and gently rolling with a rolling pin to leave a mix of fine crumbs and small pieces.

Bringing It Together

Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper and set them on the counter, the warm oven will start to fill the kitchen with a faint toasted sugar scent as you work.
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth. Beat until the mixture lightens in color and feels airy, this step helps produce cookies with tender lift and a pleasant chew.
Beat in the mashed bananas, eggs, and vanilla extract. You will notice the batter take on a glossy look and the banana aroma will become rich and inviting, adjust speed to ensure a uniform mixture.
In a separate bowl, whisk together the flour, baking soda, and salt. Whisking distributes the baking soda evenly, so the cookies rise consistently and the salt balances the sweetness.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stop as soon as you no longer see streaks of flour, overmixing can make cookies tough rather than tender.
Fold in crushed vanilla wafers and white chocolate chips. The dough will feel slightly sticky with visible specks of crushed wafer and pockets of white chocolate, and the mixture should hold together when scooped.
Drop spoonfuls of dough onto a baking sheet lined with parchment paper. Leave about 2 inches between mounds to allow the cookies to spread, and use a small ice cream scoop for even sizes so they bake uniformly.
Bake for 10-12 minutes or until the edges are lightly golden. The centers should still look slightly soft, they will continue to set on the hot tray, and the kitchen will fill with a warm, banana-vanilla aroma that makes waiting worthwhile.
Allow to cool on the baking sheet before transferring to a wire rack. Cooling on the sheet helps the cookies finish their bake gently, giving you crisp edges and chewy centers without being fragile.

Prep ~15 minutes, Cook ~10 to 12 minutes per batch, Total ~40 minutes including cooling, Servings ~24 cookies, Kcal ~150 per cookie approximately.

Plan Ahead

These cookies are friendly to advance prep, which makes them ideal for busy hosts. You can mash the bananas up to 24 hours ahead and store them in a sealed container in the refrigerator, this keeps them ready to fold into dough the day you bake. The cookie dough itself freezes very well, either as scooped dough balls or rolled into a log for slicing, which saves time on baking day.

If freezing scooped dough, arrange the balls on a tray until firm, then transfer them to a freezer bag for up to 2 months. Thaw scoops in the refrigerator overnight before baking, or bake a few extra minutes from frozen, watching closely for the right golden edge. You can also pre-crush the vanilla wafers and keep them in an airtight container for up to a week, so the final assembly is quick and tidy.

How to Store Leftovers

Store cooled Banana Pudding Cookies in an airtight container at room temperature for up to 4 days, placing a sheet of parchment between layers to prevent sticking. For longer storage, freeze cooled cookies in a single layer on a baking sheet until firm, then transfer to a freezer-safe container or bag for up to 3 months. To refresh cookies from the fridge, warm them gently in a 300°F oven for 5 minutes to soften the white chocolate accents and revive the aroma, or microwave a single cookie for 8 to 10 seconds for a soft, just-baked feeling.

When thawing frozen cookies, bring them to room temperature on the counter for about 20 minutes, and if you want a freshly crisped edge, pop them into a 325°F oven for 3 to 5 minutes. A clear freshness cue is the aroma, when the banana smell is lively and the wafers still have crunch, the cookies are at their best.

Perfect Pairings

Cold glass of milk for classic comfort and to complement the white chocolate sweetness
Strong black coffee or espresso to cut through the cookie sweetness
Vanilla or banana ice cream for an indulgent, sandwich-style treat
Fresh berries to add a bright, slightly tart counterpoint
A simple cup of hot tea, like Earl Grey or chamomile, for a relaxed afternoon

Within the body of the article you might also explore more playful pairings or seasonal beverages that complement the cookies, but these simple ideas work well for nearly any gathering.

Make It Your Own

Banana Pudding Cookies are versatile, and small swaps create different moods without losing the pudding spirit.

Chocolate chips instead of white chocolate, use semisweet or dark chips for a deeper contrast with the banana.
Toasted pecans or walnuts, folded in for nutty crunch and a toasty aroma that highlights the brown sugar.
Mini marshmallows, add a quarter cup for an extra soft, gooey surprise reminiscent of some pudding toppings.
Cinnamon or nutmeg, stir a 1/2 teaspoon cinnamon or a pinch of nutmeg into the dry ingredients for warm spice notes that pair well with banana.
Coconut flakes, fold in 1/3 cup sweetened or unsweetened for tropical character and a chewy texture.
Oat addition, replace 1/2 cup of the flour with rolled oats for a heartier, slightly chewy chew and wholesome flavor.
Swap white chocolate for butterscotch chips to lean into caramelized sugar flavors that complement banana beautifully.
Make sandwich cookies, spread a thin layer of banana cream or vanilla frosting between two cookies for a dessert that feels extra special.

None of these variations require alcohol or pork, they keep the recipe family friendly and adaptable to preferences.

Pro Tips for Best Results

Use very ripe bananas, the riper the banana, the stronger the flavor and the better the texture will be.
Room temperature ingredients blend more smoothly, especially the butter and eggs, which yield a more uniform dough.
Space cookies evenly on the sheet, about 2 inches apart, so they bake without merging.
Remove from oven when edges are set but centers are slightly soft, they will finish cooking on the hot pan for chewy middles.
For consistent size, use a 1 1/2 tablespoon cookie scoop, it helps baking time and appearance stay uniform.
If your kitchen is humid, chill the dough for 20 minutes before scooping to keep cookies from spreading too much.

Frequently Asked Questions

What makes these cookies taste like banana pudding, rather than banana bread?
The combination of mashed ripe bananas, vanilla, crushed vanilla wafers, and white chocolate mimics the flavor profile and texture contrasts of banana pudding. The vanilla wafers add that recognizable crunch, while white chocolate provides a creamy sweetness that echoes pudding.

Can I use overripe bananas that have brown spots?
Yes, bananas with brown spots or that are mostly brown are ideal, they are sweeter and mash more smoothly into batter. If the bananas are overly soft, scoop out what you need and they will mix right into the dough without extra liquid.

Do I need to refrigerate the dough before baking?
Refrigeration is optional, but chilling for 20 to 30 minutes can help control spreading if your kitchen is warm. For longer storage, freeze scoops of dough and bake from frozen, adding 1 to 2 minutes to the bake time as needed.

How can I make these cookies more chewy or more crisp?
For chewier cookies, slightly underbake them and allow them to cool on the baking sheet. Adding a tablespoon more brown sugar or an extra egg yolk can also increase chew. For crisper cookies, flatten the dough balls slightly before baking and bake a minute or two longer until edges are golden.

Are there allergy-friendly substitutions for the white chocolate chips?
Yes, you can use dairy-free white chocolate chips, vegan chips, or swap them for chopped dairy-free baking chocolate. For nut-free versions, avoid adding nuts and use allergy-safe chips that fit your needs.

Can I make these cookies ahead for an event?
You can prepare and freeze cookie dough or bake the cookies and store them for up to four days at room temperature, or freeze baked cookies for longer. Reheat briefly for that just-baked feel, and feel free to consult the make-ahead section for specific timing and storage instructions.

Final Thoughts

Banana Pudding Cookies are a dependable, delightful way to share the flavors of a classic dessert in a format that is easy to bake, easy to pack, and easy to love. The blend of soft banana, crisp vanilla wafers, and melting white chocolate produces a cookie that feels familiar and a little special, a recipe worth adding to your regular rotation. Gather ripe bananas, preheat the oven, and enjoy the comforting perfume of banana and vanilla filling your kitchen, then pass these cookies around and see who remembers the first time they tasted banana pudding.