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Banana Pudding Cookies

Why You’ll Love Banana Pudding Cookies?

Banana pudding cookies are the ultimate dessert mashup—combining the creamy nostalgia of banana pudding with the irresistible chewiness of homemade cookies. Perfect for potlucks, bake sales, or a quick sweet treat, these cookies deliver a burst of banana flavor in every bite. Whether you’re a fan of classic no-bake desserts or love experimenting with cookie recipes, this one’s a must-try!

Ingredients to make banana pudding cookies

• 1 cup all-purpose flour
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• ½ cup granulated sugar
• ½ cup packed brown sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup banana pudding mix (dry)
• ½ cup mashed ripe banana
• 1 cup vanilla wafer cookies, crushed
• ½ cup white chocolate chips (optional)

Time needed to make banana pudding cookies

These irresistible banana pudding cookies come together in just 20 minutes—perfect for satisfying sudden dessert cravings! Here’s the breakdown:

• Prep Time: 10 minutes (mixing dough, shaping cookies)
• Cook Time: 10 minutes (baking in batches)
• Total Time: 20 minutes

For a stress-free experience, prep your ingredients ahead—like mashing ripe bananas or measuring pudding mix. Need more quick dessert ideas? Try this no-bake peach cheesecake for another fuss-free treat!

Quick Steps to Make Banana Pudding Cookies

Step 1: Preheat and Prep

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

Step 2: Mix Dry Ingredients

In a medium bowl, whisk together flour, instant banana pudding mix, baking soda, and salt. Set aside.

Step 3: Cream Butter and Sugars

Using a stand mixer or hand mixer, cream softened butter with granulated and brown sugar until light and fluffy (about 2 minutes).

Step 4: Add Wet Ingredients

Beat in eggs one at a time, then mix in vanilla extract until fully incorporated.

Step 5: Combine Everything

Gradually add the dry ingredients to the wet mixture, mixing just until combined. Fold in white chocolate chips or crushed vanilla wafers if using.

Step 6: Scoop and Bake

Drop tablespoon-sized dough balls onto the prepared baking sheet, spacing them 2 inches apart. Bake for 10-12 minutes until edges are golden.

Step 7: Cool and Enjoy

Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack. Serve warm or at room temperature.

Is banana pudding cookies healthy and nutritious

Banana pudding cookies can be a delightful treat, but are they healthy? While they contain nutritious ingredients like bananas, which provide potassium and fiber, they also include sugar and butter. A single cookie typically contains around 120-150 calories, with 5-7g of fat, 18-20g of carbs, and 1-2g of protein. For a healthier twist, consider using whole wheat flour or reducing sugar. If you’re looking for more balanced dessert options, check out our Greek yogurt cake or no-bake peach cheesecake. For additional insights on healthier baking, explore these tips or alternative cookie recipes.

Can I make banana pudding cookies healthier and still delicious

Absolutely! Banana pudding cookies can be made healthier without sacrificing flavor. Here are some smart swaps to try:

Healthier Ingredient Swaps

• Whole wheat flour: Replace half the all-purpose flour with whole wheat flour for added fiber. Check out our Greek yogurt cake recipe for more whole-grain baking tips.
• Natural sweeteners: Reduce refined sugar by using mashed ripe bananas or a touch of honey. Learn how to use honey in baking for better texture.
• Greek yogurt: Swap butter with Greek yogurt for a protein boost—just like in our no-bake cheesecake recipe.

Lower-Calorie Toppings

Skip heavy pudding and try:

• Light whipped cream or coconut cream.
• A dusting of cinnamon instead of sugar sprinkles. For more ideas, explore lighter dessert toppings.

These tweaks keep the cookies soft and sweet while cutting calories. Craving more healthy desserts? Try our guilt-free creamy cake next!

How to Serve Banana Pudding Cookies

These soft, chewy banana pudding cookies are perfect on their own, but pairing them with the right sides or drinks can elevate your dessert experience. Here are some delicious serving ideas:

With Coffee or Tea

The creamy banana flavor pairs wonderfully with a hot cup of coffee or tea. Try dipping them in a frothy latte or chai for extra indulgence.

As a Dessert Platter

Arrange them alongside other treats like no-bake cheesecake or Greek yogurt cake for a dessert spread. For more inspiration, check out these elegant tartlet ideas.

With Ice Cream

Warm the cookies slightly and serve with vanilla ice cream for a decadent twist. You can also try them with vanilla bean whipped cream for extra richness.

For Special Occasions

Package them in cute boxes or jars as edible gifts. Pair with other cookie varieties for a homemade cookie box.

Avoid These Mistakes

Even the simplest recipes can go wrong if you overlook key details. Here are common pitfalls when making banana pudding cookies and how to avoid them:

Overmixing the Dough

Gently fold ingredients until just combined. Overmixing leads to tough cookies instead of soft, pudding-like centers. For perfect texture, check out our Greek yogurt cake recipe which follows similar mixing principles.

Using Overripe Bananas

While brown bananas work for bread, cookies need semi-ripe fruit (yellow with minimal spots). Overripe bananas add too much moisture, causing flat cookies. Learn proper fruit prep from this guide to baking with fruit.

Skipping the Chill Time

Refrigerating dough for 30 minutes prevents excessive spreading. No time? Try our no-bake cheesecake instead for instant gratification.

Wrong Oven Temperature

An inaccurate oven burns bottoms before centers set. Use an oven thermometer and rotate pans halfway through, as demonstrated in this professional baking tutorial.

The best way to store leftover banana pudding cookies

To keep your banana pudding cookies fresh, store them in an airtight container at room temperature for up to 3 days. For longer storage, place them in the fridge for up to a week—just let them come to room temperature before serving for the best texture.

If you want to freeze them, layer the cookies between parchment paper in a freezer-safe bag or container. They’ll stay delicious for up to 3 months. Thaw overnight in the fridge or at room temperature for an hour. For a quick warm-up, pop them in the microwave for 10 seconds or reheat in a 300°F oven for 5 minutes.

For more cookie storage tips, check out our guide on keeping baked goods fresh. If you love make-ahead desserts, you’ll also enjoy our no-bake cheesecake recipe.

Need inspiration for other treats? Try these pecan sandies or these pumpkin cheesecake bars for more easy dessert ideas.

Ready to give banana pudding cookies a try

These irresistible treats are the perfect blend of creamy banana pudding and soft, chewy cookies—ready in just 20 minutes! Whether you’re craving a quick dessert or need a crowd-pleasing sweet, these cookies deliver. If you love easy-to-make delights, don’t miss our no-bake peach cheesecake or creamy cake recipe for more dessert inspiration. For a savory twist, pair them with cheesy quesadillas or honey soy chicken thighs for a balanced meal. Happy baking!

Frequently Asked Questions

Can I use instant banana pudding mix for banana pudding cookies?

Yes, instant banana pudding mix works perfectly for these cookies. It enhances the flavor and adds a creamy texture.

How do I store banana pudding cookies to keep them fresh?

Store them in an airtight container at room temperature for up to 3 days or refrigerate for up to a week.

Can I freeze banana pudding cookies?

Absolutely! Freeze them in a sealed container for up to 2 months. Thaw at room temperature before serving.

Can I substitute the eggs in this recipe?

Yes, you can use flax eggs or applesauce as an egg substitute for a vegan-friendly version.

Why are my banana pudding cookies too soft?

Overmixing or underbaking can cause softness. Ensure you follow the baking time and let them cool properly.