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I absolutely love banana pudding mix, so when I discovered it could be eaten in cookie form, I was instantly hooked! These banana pudding cookies are soft, chewy, and loaded with banana flavor, and the pudding mix gives them a rich, creamy texture while keeping them perfectly moist.

Mashed banana adds natural sweetness, white chocolate chips melt into every bite, and brown sugar brings a hint of caramel. The result is a nostalgic treat that you’ll want to make again and again!

Why You’ll Love This Recipe:

Soft & Chewy Perfection – Thanks to the pudding mix and mashed banana, these cookies stay moist for days. These two ingredients together create the most wonderful texture!
Banana Pudding Flavor in Every Bite – A fun twist on the classic dessert, but no layering required!
Easy to Make – No complicated steps—just mix, scoop, and bake. They’re a great project if you want to get the kids involved in the kitchen, and bake something that you know they’ll actually want to eat.
A Great Way to Use Ripe Bananas – When you’re tired of banana bread, these cookies are the answer!

Ingredients

Banana pudding jello mix
Banana
Brown sugar
Baking soda
Eggs
Vanilla extract
White chocolate chips
Flour
Butter

Your Step-by-Step Guide to Making Banana Pudding Cookies

I’ve included a printable recipe card in this post, and you’ll find it at the bottom. I love printing these out and keeping them on hand to refer to when baking in my own kitchen! Here, I’m going to share the steps with some handy photos to demonstrate what the process is going to look like…

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

2. In a mixing bowl, cream together the butter and brown sugar until light and fluffy.

3. Add in the mashed banana, eggs, and vanilla extract. Mix well.

4. In a separate bowl, combine the flour, banana pudding jello mix, and baking soda.

5. Gradually add the dry ingredients to the wet ingredients, mixing until well combined.

6. Fold in the white chocolate chips.

7. Put a little vegetable oil on your hands and form small balls, place them on a baking sheet about an inch apart.

8. Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.

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

10. Enjoy!

Variations & Customizations for Banana Pudding Cookies

Want to switch things up? These banana pudding cookies are easy to customize! Here are some fun ways to make them your own:

Add a Crunchy Twist

Crushed Vanilla Wafers – Fold in ½ cup of crushed vanilla wafers for extra crunch and a classic banana pudding touch.
Graham Cracker Crumbs – Swap some of the flour for ¼ cup of graham cracker crumbs for a subtle cookie crust flavor.

Swap the Chocolate

Milk or Dark Chocolate Chips – Instead of white chocolate, use milk or dark chocolate chips for a richer contrast.
Butterscotch Chips – Adds a warm, caramel-like sweetness that pairs perfectly with banana.

Add Nuts for Extra Texture

Chopped Pecans or Walnuts – A handful of toasted nuts adds crunch and a nutty depth of flavor.
Peanut Butter Swirl – Swirl a spoonful of peanut butter into the dough before baking for a PB-banana combo.

Make Them into Ice Cream Sandwiches

Bake slightly larger cookies, let them cool completely, then sandwich vanilla or banana ice cream between two for the ultimate frozen treat.

Banana Cream Pie-Inspired

Spread a thin layer of vanilla pudding on the bottom of a cookie and top with whipped cream for a soft, creamy dessert.

Turn Them Into a Banana S’mores Cookies

Add mini marshmallows to the dough or drizzle with melted chocolate and crushed graham crackers after baking.

Storage & Reheating Tips for Banana Pudding Cookies

Want to keep your cookies soft, chewy, and just as delicious as the day they were baked? Here’s how to store and reheat them properly:

Storing Banana Pudding Cookies

At Room Temperature: Store in an airtight container for up to 5 days. To keep them extra soft, add a slice of bread to the container—the cookies will absorb the moisture from the bread and stay fresh longer!
In the Fridge: While not necessary, you can refrigerate them in an airtight container for up to a week. Let them come to room temperature before serving for the best texture.

Freezing Banana Pudding Cookies

Freezing Baked Cookies: Let cookies cool completely, then freeze in a single layer on a baking sheet. Once solid, transfer them to a freezer-safe bag or container and freeze for up to 3 months. Thaw at room temperature before eating.
Freezing the Dough: Scoop dough balls onto a baking sheet and freeze until firm. Transfer to a freezer bag and store for up to 3 months. When ready to bake, add an extra 1-2 minutes to the baking time—no need to thaw!

How to Reheat Banana Pudding Cookies

In the Microwave: Heat for 5-10 seconds to restore their softness.
In the Oven: Warm at 300°F (150°C) for 3-5 minutes for a fresh-out-of-the-oven feel.
From Frozen: Let cookies sit at room temp for about 15 minutes or pop them in the oven at 325°F (160°C) for 5-7 minutes.