When my SISTER-IN-LAW first brought over a batch of these banana vanilla pudding cookies, my life CHANGED. I’m not exaggerating these cookies combine the rich, creamy flavor of banana pudding with the soft, chewy goodness of cookies. It’s like a HUG in dessert form.
When I first made these banana vanilla pudding cookies, I was inspired by my love for classic banana desserts. If you’re a fan of creamy treats, check out this Easy Banana Pudding Recipe—it’s a must-try! And for those who enjoy a brownie twist, these Banana Pudding Brownies are pure perfection.
And the best part? They’re simple EASY to make. You don’t need to be a baking pro—just follow along, and you’ll have a kitchen full of heavenly aromas in NO TIME.
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WHY BANANA VANILLA PUDDING COOKIES ARE THE ULTIMATE SNACK
- SOFT & CHEWY: Thanks to the vanilla pudding mix, these cookies have a texture that stays soft for days.
- BANANA TWIST: The banana flavor isn’t overpowering, just the perfect subtle sweetness.
- KID-APPROVED: My kids devour these cookies, and honestly, so do the adults. (No shame here!)
- EASY TO CUSTOMIZE: Add chocolate chips, nuts, or even dried bananas to switch things up.
- PERFECT FOR ANY OCCASION: Potlucks, bake sales, or just because—it’s a win every time.
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INGREDIENTS YOU NEED FOR BANANA VANILLA PUDDING COOKIES
Let’s gather our ALL-STAR LINEUP of ingredients. Most of these are pantry staples, so you might already have them handy:
- 1 cup butter, softened (unsalted is best, but salted works too)
- 1 cup granulated sugar
- 1 cup brown sugar, packed
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 package (3.4 oz) of instant vanilla pudding mix
- 2 ripe bananas, mashed (the riper, the better!)
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Optional mix-ins: Chocolate chips, white chocolate chips, or chopped nuts
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HOW TO MAKE BANANA VANILLA PUDDING COOKIES
PREP YOUR KITCHEN
Preheat your oven to 350°F. Line your your baking sheets with parchment paper or silicone mats. Trust me, this makes cleanup SO much easier.
CREAM THE BUTTER & SUGARS
In your mixing bowl, beat the butter, granulated sugar, and brown sugar til light and fluffy. This takes approximatively 2-3 minutes with an electric mixer. (TIP: Use room-temperature butter for best results—it blends like a dream.)
ADD THE WET INGREDIENTS
Beat in the eggs, one at a time,then the vanilla extract and mashed bananas. Your batter will smell AMAZING at this point.
INCORPORATE THE DRY INGREDIENTS
In a separate bowl, you whisk together baking soda , the flour, and salt. Slowly add this to the wet mixture, mixing just until combined. Overmixing = tough cookies, and we want SOFT.
MIX IN THE MAGIC
Stir in the vanilla pudding mix and any optional add-ins like chocolate chips or nuts. This step takes the flavor and texture to the next level.
SCOOP & BAKE
Using a cookie scoop (or a good ol’ tablespoon), drop dough balls onto your prepared baking sheets, spacing them about 2 inches apart. Then you bake for 10-12 minutes, or til the edges are golden brown and the centers look just set.
COOL & ENJOY
Let cookies cool on your baking sheet for about 5 minutes then transferring them to a wire rack. Now TRY not to eat them all at once—I dare you.
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A FEW TIPS FOR PERFECT BANANA VANILLA PUDDING COOKIES
- USE RIPE BANANAS: The riper they are, the more flavorful and sweet your cookies will be.
- DON’T SKIP THE PUDDING MIX: It’s the secret to that incredible texture.
- FREEZE THE DOUGH: Want fresh cookies on demand? Freeze the dough in scoops and bake straight from frozen—just add an extra 1-2 minutes to the bake time.
- STORE THEM RIGHT: Keep cookies in an airtight container for up to 5 days. (Not that they’ll last that long!)
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CUSTOMIZATION OPTIONS FOR BANANA VANILLA PUDDING COOKIES
One of the best things about banana vanilla pudding cookies is how easy they are to customize. Want a tropical vibe? Add shredded coconut. Craving chocolate? Toss in some semi-sweet chocolate chips. Feeling fancy? A drizzle of caramel on top can take these cookies to the next level. The base is so versatile that you can get creative without worrying about messing it up.
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WHY PEOPLE LOVE BANANA VANILLA PUDDING COOKIES
If you’ve ever had banana pudding, you know it’s the kind of dessert that hits ALL the right notes: sweet, creamy, and comforting. Now imagine taking those flavors and wrapping them in a soft, chewy cookie. That’s exactly what banana vanilla pudding cookies deliver! These cookies are like a mini version of your favorite banana pudding—easy to share, easy to eat, and impossible to resist. Plus, they’re packed with nostalgia, making every bite a sweet trip down memory lane.
A FAMILY FAVORITE RECIPE
Every time I make these banana vanilla pudding cookies, they disappear faster than I can say, “Who wants one?” My husband swears they’re his FAVORITE dessert, and my kids argue over the last one like it’s the ultimate prize. Whether it’s for a bake sale, a potluck, or just a cozy Saturday at home, these cookies always bring smiles. And let’s be honest, anything with pudding mix AND bananas? That’s a win-win.
THE PERFECT BALANCE OF FLAVORS
What makes banana vanilla pudding cookies so special is the perfect balance of flavors. The natural sweetness of ripe bananas pairs beautifully with the creamy vanilla pudding mix. It’s not just about sweetness—it’s about depth. Each cookie has a hint of banana, a burst of vanilla, and that soft, melt-in-your-mouth texture. Add in chocolate chips or chopped nuts, and you’ve got a treat that feels gourmet but is ridiculously easy to make.
A COOKIE THAT BRINGS PEOPLE TOGETHER
There’s something magical about sharing a batch of warm, freshly baked banana vanilla pudding cookies with the people you love. These cookies have a way of turning an ordinary moment into something special. Whether it’s your kids sneaking a cookie before dinner, your coworkers raving about the batch you brought in, or your partner asking for “just one more,” these cookies create connections and memories. And really, isn’t that what baking is all about?
FREQUENTLY ASKED QUESTIONS (FAQS)
Can I use fresh banana slices instead of mashed bananas?
No, mashed bananas are essential for even distribution of flavor and moisture. Fresh slices might make the cookies too wet.
Do I have to use vanilla pudding mix?
YES! It’s the key ingredient for the soft, chewy texture. If you don’t have it, you could try another flavor, but vanilla works best.
Can I make these cookies gluten-free?
Absolutely! Substitute the all-purpose flour with a 1:1 gluten-free flour blend. Just check that your pudding mix is gluten-free too.
What’s the best way to store these cookies?
Store them in an airtight container at room temperature for up to 5 days. You can also freeze them for up to 3 months.
Can I double the recipe?
Of course! Just make sure you have a BIG mixing bowl and bake in batches.
