Name: Banana Pudding Cookies
Prep time: 15 min
Cook time: PT-485895H39M11S
Total time: 30 min
Cuisine: American
Ingredients: 1 cup (2 sticks) unsalted butter, softened; 1 cup brown sugar; 1/2 cup granulated sugar; 1 large egg; 1 tsp vanilla extract; 1 1/2 cups all-purpose flour; 1/2 cup instant banana pudding mix (not prepared); 1 tsp baking soda; 1/4 tsp salt; 1 1/2 cups old-fashioned oats; 1/2 cup mini vanilla wafers, crushed; 1/2 cup white chocolate chips (optional)

These Banana Pudding Cookies are a delightful twist on classic cookies, blending the creamy, sweet flavors of banana pudding with the comforting texture of oats and vanilla wafers. Soft and chewy with just a hint of banana sweetness, they make the perfect treat for any time of day.

Ingredients

1 cup (2 sticks) unsalted butter, softened

1 cup brown sugar

1/2 cup granulated sugar

1 large egg

1 tsp vanilla extract

1 1/2 cups all-purpose flour

1/2 cup instant banana pudding mix (not prepared)

1 tsp baking soda

1/4 tsp salt

1 1/2 cups old-fashioned oats

1/2 cup mini vanilla wafers, crushed

1/2 cup white chocolate chips (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy—this usually takes about 2 to 3 minutes. Then, add the egg and vanilla extract, mixing until smooth.

In a separate bowl, whisk together the flour, instant banana pudding mix, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing just until combined.

Fold in the oats, crushed vanilla wafers, and white chocolate chips if you’re using them.

Using a cookie scoop or spoon, drop the dough onto the prepared baking sheet, spacing each about 2 inches apart.

Bake for 10 to 12 minutes, or until the edges turn golden brown.

Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Servings and Timing

This recipe makes approximately 24 cookies. The preparation time takes about 15 minutes, with baking time around 10 to 12 minutes per batch. Overall, from start to finish, I usually have these ready to enjoy in about 30 minutes.

Variations

For a richer banana flavor, I sometimes add 1/4 cup mashed ripe banana to the dough.

Swap the white chocolate chips for semi-sweet or milk chocolate chips if preferred.

Add a handful of chopped nuts like walnuts or pecans for extra crunch.

For a gluten-free version, I replace the all-purpose flour with a gluten-free flour blend.

To make these vegan, I use vegan butter and flax egg instead of the regular egg.

Storage/Reheating

I store these cookies in an airtight container at room temperature for up to 4 days. To keep them fresh longer, I sometimes freeze the baked cookies for up to 3 months—just thaw them at room temperature before eating. If I want to warm them up, I pop a cookie in the microwave for about 10 seconds, which brings back that freshly-baked softness perfectly.

FAQs

Can I use homemade banana pudding instead of the instant mix?

I haven’t tried substituting homemade banana pudding because the dry instant mix helps with the cookie texture. Using homemade pudding could add extra moisture and change the dough consistency.

Are these cookies chewy or crunchy?

These cookies come out soft and chewy, especially with the oats and pudding mix. The edges get slightly crisp but the center stays tender.

Can I skip the vanilla wafers?

Yes, you can leave them out, but I like how the crushed vanilla wafers add a subtle crunch and enhance the banana pudding vibe.

Can I double the recipe?

Definitely! Just double all the ingredients and bake the cookies in batches—make sure not to overcrowd the baking sheets.

How do I prevent the cookies from spreading too much?

Make sure the butter is softened but not melted, and chill the dough for 15-20 minutes if it seems too soft before baking. That helps them hold their shape better.

Conclusion

I enjoy making Banana Pudding Cookies whenever I want something comforting but a little different from the usual chocolate chip cookie. The combination of banana pudding, oats, and vanilla wafers creates a cookie that’s soft, flavorful, and just the right balance of sweet and textured. Once I bake a batch, they rarely last long in my kitchen.