Dive into these No Chill Easy Banana Pudding Cookies that perfectly blend the creamy goodness of banana pudding and white chocolate. These cookies are crispy on the outside and chewy on the inside. Plus, they don’t need any chill time so they can be ready in less than 20 minutes!
These banana pudding cookies are a fun take on the classic dessert that is made from layers of pudding, bananas, and wafers. Instead of a big dessert compiled of layers, all of the same flavors are packed into a cookie instead! As a professional baker, who’s obsessed with homemade cookies, I am always looking to try new flavors!
These bakery-style cookies combine the best of both worlds: the rich, distinct taste of banana pudding and the satisfying crunch of a perfectly baked cookie. The cookie is baked with dry instant banana pudding, white chocolate, and even has crushed vanilla wafers in the batter!
All it takes is some simple creaming of butter and sugars, adding the wet and dry components, and folding in the mix-ins. Pop them in the oven, and these comforting cookies are ready to be devoured! I absolutely also love that there is no chill time on these cookies- they are ready in 20 minutes or less!
WHY YOU SHOULD MAKE THIS RECIPE
- These cookies taste just like banana pudding.
- There is no chill time!! They are ready in 20 minutes!
- Super easy to make and so much texture.
- Butter – Provides the cookies with a rich, melt-in-your-mouth texture and is essential for creating that golden, crispy edge.
- Brown Sugar & White Sugar – Combine to offer a depth of sweetness, with brown sugar imparting a molasses-like richness and white sugar contributing to a crisp exterior.
- Egg and Egg Yolk – Work as binding agents, with the extra yolk adding moisture for a chewier cookie texture.
- Flour – Forms the structural foundation of the cookie, ensuring they hold their shape while baking.
- Banana Cream Dry Pudding Mix – Infuses the cookies with a delightful banana flavor while adding creaminess to the cookie’s texture.
- Baking Soda and Baking Powder – Essential leavening agents that ensure your cookies rise, turning them into fluffy, delightful treats.
- Kosher Salt – Enhances the flavors of the other ingredients.
- Chopped White Chocolate – Introduces pockets of creamy sweetness that complement the banana flavor.
- Nilla Wafer Cookies – Add a nostalgic crunch and an additional layer of flavor reminiscent of classic banana pudding desserts.
HOW TO MAKE BANANA PUDDING COOKIES
Prepare for baking: Preheat the oven to 350°F and line a cookie sheet with parchment paper. Keep in mind you will have to reuse the cookie sheet to work in batches.
Cream the butter and sugar: In the bowl of a hand or stand mixer fitted with the paddle attachment, cream the butter on medium speed for 1 minute. Scrape the bowl and add the sugar and white sugar and cream for 2 more minutes. Add the egg and egg yolk and mix for 30 seconds.
Mix in the dry ingredients: Add in the flour, the dry banana pudding mix, baking soda, baking powder, and kosher salt. Mix on medium speed just until combined without overworking.
Mix in the chocolate and cookies: Add the white chocolate and the crushed Nilla wafer cookies if using. Mix with a spatula so as not to break the cookies.
Scoop and bake: Using a 3 tbsp cookie scoop (a regular ice cream scoop), portion the cookie dough onto the cookie sheet, leaving 2 inches to allow the cookies to spread. Bake for 12-14 minutes or until the edges of the cookies are brown and crisp.
Shape the cookies: Scoot the cookies with a larger cookie cutter when they just get out of the oven to make them perfectly round.
How to easily make perfectly round cookies
Right after taking the cookies out of the oven, place a (larger than the cookie) cookie cutter (or the over turned bottom of a glass) around the edges and move your hand in a circular motion “scoot” them into a perfectly round shape.This helps, especially if your cookies have spread unevenly during baking.
TIPS FOR RECIPE SUCCESS
- Ensure your butter is genuinely softened to room temperature before starting, as this will make creaming easier and lead to a smoother cookie dough. Learn how to soften butter quickly if you’re short on time.
- Using a cookie scoop or measuring tablespoon will help you get consistently sized cookies, ensuring even baking.
- Allow your cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. This helps them firm up and makes them easier to handle.
STORAGE AND FREEZING
Storing: Once your banana pudding cookies have completely cooled, store them in an airtight container at room temperature. They will maintain their freshness and flavor for up to 5 days. If you’ve added Nilla wafers, you may notice they soften over time, so enjoy them sooner for maximum crunch.
Freezing: Place cookies in a single layer on a baking sheet and freeze until solid. Then, transfer the cookies to a resealable freezer bag, squeezing out as much air as possible before sealing. Store in the freezer for up to 3 months. Thaw at room temperature before serving.
Can I use regular vanilla pudding mix instead of the banana cream dry pudding mix?
Using vanilla pudding mix will give you a milder flavor profile, but the cookies will still be delicious. Just note that the distinct banana will not be there.
Can I add other mix-ins, like nuts or dried fruits?
You can customize these cookies by adding your favorite mix-ins. Just keep the total amount of additions comparable to the white chocolate and Nilla wafers to maintain the right texture and balance.
Can I use a non-instant banana pudding mix for this recipe?
For best results, use instant banana pudding mix, as this is what the recipe is developed for and will produce a consistent texture in the cookies.
MORE BANANA DESSERT RECIPES
- Moist Banana Cupcakes with Real Bananas
- Chocolate Banana Cake
- Moist Banana Bundt Cake
- Fudgy and Rich Banana Brownies
No Chill Easy Banana Pudding Cookies
- 1 cup butter (226g) softened at room temp
- 1 cup brown sugar (213g)
- ¼ cup white sugar (50g)
- 1 egg + 1 egg yolk, large
- 2 ¼ cup flour (270g)
- 3.4 oz banana cream pudding mix
- ½ tsp baking soda
- ¼ tsp baking powder
- ½ tsp kosher salt
- 4 oz white chocolate (chopped) sub white chocolate chips
- 10-12 Nilla Wafer cookies chopped (optional)
- Preheat the oven to 350°F and line a cookie sheet with parchment paper. You will have to reuse the cookie sheet.
- In the bowl of a hand or stand mixer fitted with the paddle attachment, cream the 1 cup butter on medium speed for 1 minute.
- Scrape the bowl and add the 1 cup brown sugar and ¼ cup white sugar and cream for 2 more minutes.
- Add the egg and egg yolk and mix for 30 seconds.
- Add in the 2 ¼ cup flour, the dry banana pudding mix, ½ tsp baking soda, ¼ tsp baking powder, and ½ tsp kosher salt.
- Mix on medium speed just until combined.
- Add the white chocolate and the crushed Nilla wafer cookies if using. Mix with a spatula so as not to break the cookies up even more.
- Using a 3 tbsp cookie scoop, (a regular ice cream scoop) scoop the cookie dough onto the cookie sheet leaving 2” to allow the cookies to spread.
- Bake for 12-14 minutes or until the edges of the cookies are brown and crisp.
- Scoot the cookies with a larger cookie cutter when they just get out of the oven to make them perfectly round. (See recipe tips)