Looking for a cookie that feels like a hug from Grandma? These Banana Pudding Cookies combine the comfort of banana bread with the chewy magic of classic cookies. Packed with banana pudding flavor and dotted with white chocolate chips, they’re a nostalgic treat with a fun twist. Whether it’s for a bake sale, lunchbox surprise, or just a cozy afternoon snack, these cookies deliver pure delight.
Table of Contents
Ingredients for Banana Pudding Cookies
- Banana pudding jello mix
- Ripe banana
- Brown sugar
- Baking soda
- Eggs
- Vanilla extract
- White chocolate chips
- Flour
- Butter
How to Make Banana Pudding Cookies
Preheat your oven to 350°F and line a baking sheet with parchment paper—let’s get baking!
Cream the softened butter and brown sugar together until it’s light and fluffy.
Mix in the mashed banana, eggs, and a splash of vanilla extract.
In another bowl, stir together the flour, banana pudding mix, and baking soda.
Slowly blend the dry ingredients into the wet until you’ve got a cohesive dough.
Fold in those dreamy white chocolate chips.
Rub a little vegetable oil on your hands, roll the dough into balls, and space them out on the baking sheet.
Bake for 10–12 minutes until the edges are golden brown and irresistible.
Let them cool for a few minutes on the pan before moving to a wire rack. Try not to eat them all at once!
Tips & Suggestions
- Want a stronger banana flavor? Add a dash of banana extract!
- Swap white chocolate chips for butterscotch or even peanut butter chips.
- Don’t skip the vegetable oil on your hands—it makes shaping way easier.
- For extra flair, press a few extra white chocolate chips on top before baking.
- Swap in dark chocolate chips if you like a richer contrast to the banana flavor.
- Add chopped walnuts or pecans for a banana bread‑inspired crunch.
Frequently Asked Questions
Q: Can I use banana extract instead of real banana?
You can, but the real mashed banana gives moisture and flavor that extract alone won’t match.
Q: How should I store them?
Keep in an airtight container at room temperature for up to 3 days or freeze for up to 3 months.
Q: Can I make the dough ahead of time?
Yes! Chill the dough for up to 24 hours before baking. You may need to add 1–2 minutes to the bake time.
More Banana Recipes to Try
If you’re as bananas about bananas as we are, you’ll love these scrumptious treats:
- Cinnamon Banana Doodle Muffins
- Banana Mocha Pudding Mug Cake
- Banana Swirl Cake
- Chocolate Chip Banana Bread in the Microwave
- Made‑from‑Scratch Microwave Brownies
- Cheesecake Banana Cupcakes
- Royal Family Caramel Banana Bread
- No Bake OREO Cookie Marshmallow Bars
🍪 More Cookie Recipes to Make
- Andes Mint Chocolate Sugar Cookies
- Super Simple GIANT Chocolate Chip Cookies
- Crispy Brown Butter Jiffy Cornbread Cookies
- Ritz Cracker Cookies
- Simple Oatmeal Cookies
- DoubleTree Chocolate Chip Cookies
- Dulce de Leche Stuffed Fudge Cookie Bars
- ACOTAR Feyre’s Chocolate Cookie Delights
Banana Pudding Cookies
Soft, chewy Banana Pudding Cookies made with real banana, pudding mix, and white chocolate chips—an easy treat with big nostalgic flavor!
Ingredients
- 1 package banana pudding jello mix
- 1 ripe banana, mashed
- 1 cup brown sugar
- 1 tsp baking soda
- 2 eggs
- 1 tsp vanilla extract
- ½ cup white chocolate chips
- 2 cups flour
- ½ cup butter, softened
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- Cream the softened butter with brown sugar in a mixing bowl until light and fluffy.
- Add in the mashed banana, eggs, and vanilla extract, mixing well to combine.
- In a separate bowl, mix together the flour, banana pudding mix, and baking soda.
- Gradually stir the dry ingredients into the wet until a soft dough forms.
- Fold in the white chocolate chips gently.
- Rub a bit of vegetable oil on your hands to prevent sticking, then form small dough balls and place them on the baking sheet spaced about an inch apart.
- Bake for 10–12 minutes or until the edges turn a golden brown.
- Let the cookies cool on the baking sheet before transferring to a wire rack.
- These are best enjoyed warm, but honestly—they’re delicious at any temperature.
Nutrition Information:
Yield:
18Serving Size:
1Amount Per Serving: Calories: 190Total Fat: 8gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 36mgSodium: 148mgCarbohydrates: 27gFiber: 1gSugar: 15gProtein: 3g
Any nutritional information on thetiptoefairy.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate.
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