Best Banana Pudding Cookies Recipe for a Taste of Heaven

Banana Pudding Cookies Recipe – what if I told you that the beloved, creamy, and utterly comforting flavors of classic banana pudding could be transformed into a delightfully chewy, handheld treat? Prepare to have your dessert world rocked!

For generations, banana pudding has held a special place at tables across the South, a quintessential comfort food evoking warmth, nostalgia, and pure simple joy. That iconic layering of vanilla wafers, fresh bananas, and rich, custardy pudding is a taste many of us grew up cherishing. While the traditional dessert is undeniably delicious, I’ve always dreamed of a version that offers the same incredible taste experience with a bit more convenience and a delightful new texture.

That’s precisely what this Banana Pudding Cookies Recipe delivers. We’re talking about soft, tender cookies bursting with authentic banana flavor, studded with crunchy vanilla wafer pieces, and infused with the very essence of that beloved dessert. Imagine the perfect balance of sweet banana, buttery vanilla, and a satisfying chewiness that makes them utterly irresistible. They’re everything you adore about the classic, now in a perfectly portable cookie form, ideal for potlucks, lunchboxes, or simply satisfying that banana pudding craving anytime, anywhere. I know you’re going to love them as much as I do!

Ingredients:

• For the Banana Pudding Cookies:
  • 1 cup (2 sticks) unsalted butter, softened to room temperature
  • 1 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 2 large eggs, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 medium ripe banana, mashed thoroughly (about 1/2 cup)
  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup crushed Nilla Wafers (plus more for topping)
• For the Creamy Banana Pudding Filling:
  • 1 (3.4 ounce) package instant banana cream pudding mix
  • 1 1/2 cups cold milk (whole milk recommended for creaminess)
  • 1 cup heavy cream, whipped to stiff peaks (or 1 (8 ounce) container frozen whipped topping, thawed)
  • 1/2 teaspoon pure vanilla extract
  • 2 tablespoons powdered sugar (if whipping your own cream)
• For the Topping & Garnish:
  • 1 cup heavy cream, whipped to stiff peaks (or 1 (8 ounce) container frozen whipped topping, thawed)
  • 1/4 cup powdered sugar (if whipping your own cream for topping)
  • 1/2 teaspoon pure vanilla extract (if whipping your own cream for topping)
  • 1 ripe banana, thinly sliced (for garnish)
  • 1/2 cup Nilla Wafers, crushed (for garnish)

Prepping Your Workspace & Ingredients for the Perfect Banana Pudding Cookies Recipe

1. Set Your Oven and Prepare Your Baking Sheets: Let’s kick things off by getting our oven ready. Preheat your oven to 350°F (175°C). This ensures it’s at the perfect temperature when your cookies are ready to go in, which is crucial for even baking. While the oven preheats, line two large baking sheets with parchment paper or silicone baking mats. This step is super important to prevent sticking and makes for easy cleanup. Trust me, nobody likes a stuck cookie!
2. Gather and Measure All Your Ingredients (Mise en Place): Now, let’s get organized! The French call it “mise en place,” and it simply means having all your ingredients measured, chopped, and ready to go before you start mixing. This will make the entire “Banana Pudding Cookies Recipe” process much smoother and prevent you from scrambling for an ingredient mid-recipe. Make sure your butter and eggs are at room temperature. Softened butter creams beautifully with sugar, creating that light, fluffy base we want for our cookies, and room temperature eggs incorporate more evenly into the batter. For the mashed banana, choose a ripe banana – the kind with a few brown spots – as these are sweeter and mash more easily.
3. Prepare the Crushed Nilla Wafers: For the cookie dough, we’re going to incorporate some crushed Nilla Wafers directly into the batter to amplify that classic banana pudding flavor. Take about 1 cup of Nilla Wafers and place them in a zip-top bag. Use a rolling pin or the bottom of a heavy glass to crush them into fine crumbs. Alternatively, you can pulse them briefly in a food processor. Don’t go too fine; a mix of fine crumbs and small pieces adds great texture. Set these aside.
4. Whisk Dry Ingredients Together: In a medium bowl, combine your all-purpose flour, baking soda, and salt. Give them a good whisk for about 30 seconds to ensure they’re thoroughly combined. This step is often overlooked but it’s vital to distribute the leavening agent (baking soda) evenly throughout the flour, guaranteeing your cookies rise consistently and have a tender texture. A well-whisked dry mixture is the secret to uniform “Banana Pudding Cookies Recipe” results.

Crafting the Irresistible Banana Pudding Cookie Dough

5. Cream the Butter and Sugars: In a large mixing bowl, using an electric mixer (either a stand mixer with the paddle attachment or a hand mixer), cream together the softened unsalted butter, granulated sugar, and light brown sugar. Start on low speed until combined, then increase to medium-high speed and beat for 2-3 minutes. You’re looking for a mixture that’s light, fluffy, and pale in color. This process incorporates air into the butter, which will give our Banana Pudding Cookies a wonderfully tender texture. Don’t skimp on this step – it’s foundational!
6. Incorporate Eggs and Vanilla: Reduce the mixer speed to medium. Add the eggs, one at a time, beating well after each addition until fully incorporated. Scrape down the sides of the bowl with a spatula after adding the first egg to ensure everything is mixing evenly. Once both eggs are in and the mixture is smooth, beat in the pure vanilla extract. The vanilla adds a beautiful warmth and depth of flavor that complements the banana perfectly.
7. Add the Mashed Banana: Now for the star ingredient of our “Banana Pudding Cookies Recipe” dough! Add the thoroughly mashed ripe banana to the wet ingredients. Mix on low speed until just combined. Be careful not to overmix at this stage; we just want to integrate the banana without developing the gluten too much. The banana will add moisture, natural sweetness, and that unmistakable flavor to our cookies.
8. Combine Wet and Dry Ingredients: With the mixer on low speed, gradually add the whisked dry ingredients (flour, baking soda, and salt) to the wet mixture. Add about a third at a time, mixing until just combined before adding the next portion. Stop mixing as soon as no dry streaks of flour are visible. Overmixing the dough will lead to tough cookies, and we definitely want soft, chewy Banana Pudding Cookies!
9. Fold in the Crushed Nilla Wafers: Remove the bowl from the mixer and use a rubber spatula to gently fold in the crushed Nilla Wafers that you prepared earlier. This step is about integration, not overworking. The Nilla Wafers will add a delightful crunch and extra layer of classic banana pudding flavor directly into the cookie.

Preparing the Heavenly Banana Pudding Filling

10. Whisk the Instant Pudding Mix: In a separate medium-sized bowl, combine the instant banana cream pudding mix with the cold milk. Whisk vigorously for about 2 minutes, or until the mixture begins to thicken. It’s important to use cold milk as it helps the pudding set properly and quickly. Set this aside for about 5 minutes to allow it to fully set and firm up.
11. Prepare the Whipped Cream (if using fresh cream): If you’re whipping your own heavy cream, pour the cold heavy cream, vanilla extract, and powdered sugar into a chilled bowl. Using an electric mixer, beat on high speed until stiff peaks form. Stiff peaks mean that when you lift the beaters, the cream stands up firmly without collapsing. If using thawed frozen whipped topping, simply gently fold it in.
12. Fold Whipped Cream into Pudding: Once the pudding has set, gently fold the prepared whipped cream (or thawed whipped topping) into the banana cream pudding mixture. Use a rubber spatula and a light hand to preserve the airy texture of the whipped cream. This combination creates a truly light, fluffy, and incredibly creamy banana pudding filling that will be the heart of our “Banana Pudding Cookies Recipe.” Cover the bowl and refrigerate the filling while you bake the cookies. Chilling will help it firm up further, making it easier to work with.

Assembling and Baking Your Signature Banana Pudding Cookies

13. Scoop and Shape the Cookie Dough: Using a medium cookie scoop (about 1.5-2 tablespoons), scoop mounds of dough onto your prepared baking sheets, leaving about 2 inches between each cookie. These cookies will spread a bit, so give them room to breathe and bake evenly.
14. Create Wells for the Filling: This is a fun and crucial step for our filled Banana Pudding Cookies! Take the back of a teaspoon or your thumb and gently press an indentation into the center of each cookie dough ball. You want to create a well that’s deep enough to hold a good amount of filling but not so deep that you go through to the bottom. This well will be where our delicious banana pudding filling resides.
15. Pre-Bake the Cookie Shells: Place the baking sheets in your preheated 350°F (175°C) oven. Bake for about 8-10 minutes. The cookies should be lightly golden around the edges, but the centers will still look a bit soft. This partial bake creates a sturdy base and partially cooked edges that will hold our filling. Do not fully bake them yet!
16. Remove from Oven and Refresh Wells: Carefully remove the baking sheets from the oven. While the cookies are still warm, use the back of your spoon or a clean finger to gently re-press and deepen the wells if they’ve puffed up too much. This ensures you have ample space for the filling.
17. Fill with Banana Pudding: Now for the magic! Retrieve your chilled banana pudding filling. Using a small spoon, carefully fill each well with about 1-2 teaspoons of the creamy banana pudding mixture. Don’t overfill, as it can bubble over during the final bake. The amount will depend on the size of your wells.
18. Final Bake: Return the filled cookies to the oven for another 5-7 minutes. The cookies should finish baking, becoming golden brown, and the filling should be set and look slightly puffed. Keep an eye on them to prevent over-baking. Over-baked cookies can be dry, and we want these to be perfectly tender.
19. Cooling Process: Once baked, remove the cookies from the oven. Let them cool on the baking sheets for about 5 minutes. This allows them to firm up slightly before you transfer them. After 5 minutes, carefully transfer the Banana Pudding Cookies to a wire rack to cool completely. It’s crucial that they are entirely cool before we add the final toppings; otherwise, the whipped cream will melt! Patience is key for the best “Banana Pudding Cookies Recipe.”

The Grand Finale: Topping & Chilling Your Exquisite Banana Pudding Cookies

19. Prepare the Final Whipped Cream Topping: If you’re whipping fresh cream for the topping, repeat the process from step 11: Combine cold heavy cream, powdered sugar, and vanilla extract in a chilled bowl. Beat on high speed until stiff peaks form. If using thawed frozen whipped topping, simply prepare it for piping or spreading.
20. Decorate the Cooled Cookies: Once your Banana Pudding Cookies are completely cool, it’s time to make them beautiful! You can either spoon a dollop of whipped cream on top of each cookie, or for a more elegant look, transfer the whipped cream to a piping bag fitted with a star tip and pipe a swirl on each cookie. This adds another layer of creamy texture and visual appeal to our “Banana Pudding Cookies Recipe.”
21. Garnish with Fresh Banana Slices and Crushed Wafers: Immediately after adding the whipped cream, gently place a thin slice of fresh banana on top of the whipped cream of each cookie. Then, sprinkle generously with additional crushed Nilla Wafers. The fresh banana adds a lovely freshness and visual pop, while the crushed wafers reinforce that classic banana pudding aesthetic and crunch.
22. Chill for Optimal Flavor and Texture: This is a non-negotiable step for the ultimate Banana Pudding Cookies! Once garnished, arrange your cookies on a platter or a baking sheet and refrigerate them for at least 2-3 hours. Chilling allows the flavors to meld beautifully, the filling and topping to set completely, and the Nilla Wafers to soften slightly, creating that quintessential banana pudding experience. These cookies are absolutely best when thoroughly chilled.
23. Serve and Enjoy: Once thoroughly chilled, your homemade Banana Pudding Cookies are ready to be devoured! These delightful treats are a showstopper and bring all the comforting flavors of classic banana pudding into a convenient, handheld cookie format. They are perfect for parties, dessert platters, or simply as a special treat for yourself. Enjoy every single bite of this incredible “Banana Pudding Cookies Recipe”!

Conclusion:

So, there you have it – my absolute favorite twist on a beloved classic dessert, meticulously crafted into an irresistible cookie! This isn’t just any ordinary cookie; it’s a delightful journey back to childhood, encapsulating all the comforting flavors and textures of a traditional banana pudding, but in a wonderfully portable and supremely satisfying form. What truly makes this recipe a non-negotiable addition to your baking repertoire is its incredible ability to capture the essence of that creamy, dreamy dessert in a delightfully crisp-chewy package. Every bite is a harmonious blend of soft, ripe banana flavor, punctuated by the sweet crunch of vanilla wafers, all nestled in a tender, golden-baked cookie base. It’s a symphony of textures and tastes, a true celebration of comfort food elevated to gourmet cookie status, and I promise you, it will quickly become a cherished staple in your home.

I’ve spent countless hours perfecting this balance, ensuring that the banana flavor is pronounced without being overwhelming, and that the vanilla wafers maintain their delightful integrity, offering that signature crunch we all adore. It’s the kind of cookie that makes people ask for the recipe immediately, and the kind that disappears from the plate faster than you can say “dessert.” Beyond its incredible taste, it’s also surprisingly straightforward to make, proving that extraordinary results don’t always require extraordinary effort. Imagine the joy of sharing these unique treats with friends and family, watching their faces light up with every delightful bite. They’re perfect for potlucks, bake sales, family gatherings, or simply as a special treat to brighten an ordinary afternoon.

Now, let’s talk about how to best enjoy these little masterpieces. While they are undeniably delicious straight from the cooling rack, a little creative serving can elevate them to an even higher plane of dessert ecstasy. I highly recommend serving them slightly warm, perhaps with a generous scoop of vanilla bean ice cream melting gently on top, creating an experience akin to a deconstructed banana split. For a refreshing twist on a hot day, try them chilled straight from the fridge – the flavors seem to meld and deepen beautifully when cool. You could also crumble a few over a bowl of plain Greek yogurt for a decadent breakfast or afternoon snack, adding a sophisticated crunch and sweetness. For a truly elegant presentation, arrange them on a platter with a light dusting of powdered sugar and a dollop of fresh whipped cream, garnished with an extra vanilla wafer or a sliver of fresh banana.

And for my adventurous bakers out there, don’t shy away from experimenting with variations! This recipe is wonderfully adaptable. Consider folding in a handful of white chocolate chips to the dough for an added layer of sweetness and creaminess, or a pinch of ground cinnamon or nutmeg to complement the banana. For a different texture, you could swap out a portion of the vanilla wafers for crushed shortbread cookies or even graham crackers. Making mini versions of these cookies creates adorable, bite-sized treats perfect for a dessert bar or for younger guests. You could also try drizzling a little caramel sauce over them just before serving for an extra touch of indulgence. Don’t forget, these cookies also make incredible homemade gifts; package them beautifully in a decorative box or tin, and you’ve got a thoughtful present that’s sure to impress and delight anyone lucky enough to receive them.

I genuinely believe that once you try this Banana Pudding Cookies Recipe, it will quickly become a cherished favorite in your home. It’s more than just a recipe; it’s an invitation to create, to share, and to savor moments of pure, unadulterated deliciousness. Don’t hesitate any longer! Grab those ripe bananas, gather your ingredients, and set aside some time for a truly rewarding baking experience. The incredible aroma that will fill your kitchen alone is worth the effort, promising the deliciousness that is soon to come. I would absolutely love to hear about your baking adventures. Did you try any of the variations? What did your family and friends think of these unique cookies? Please, share your photos and stories with me in the comments below – your feedback and experiences are what make this community so vibrant and inspiring. Baking is all about joy, connection, and creating delicious memories, and these cookies are absolutely perfect for all three. So, preheat that oven, roll up your sleeves, and get ready to experience a truly special treat that perfectly bridges the gap between classic dessert and cookie perfection. Happy baking, everyone!

Banana Pudding Cookies Recipe for a Taste of Heaven

The beloved, creamy, and utterly comforting flavors of classic banana pudding transformed into a delightfully chewy, handheld treat. These soft, tender cookies burst with authentic banana flavor, studded with crunchy vanilla wafer pieces, and infused with the very essence of that beloved dessert.

Prep Time
45 Minutes

Cook Time
15 Minutes

Total Time
4 Hours

Servings
28 cookies

Ingredients

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• 1/2 cup packed light brown sugar
• 2 large eggs, at room temperature
• 2 teaspoons pure vanilla extract
• 1 medium ripe banana, mashed (about 1/2 cup)
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup crushed Nilla Wafers
• 1 (3.4 oz) package instant banana cream pudding mix
• 1 1/2 cups cold milk
• 1 cup heavy cream, whipped (or 1 (8 oz) frozen whipped topping, thawed)
• 1/2 teaspoon pure vanilla extract
• 2 tablespoons powdered sugar
• 1 cup heavy cream, whipped (or 1 (8 oz) frozen whipped topping, thawed)
• 1/4 cup powdered sugar
• 1/2 teaspoon pure vanilla extract
• 1 ripe banana, thinly sliced
• 1/2 cup crushed Nilla Wafers

Instructions

1. Step 1
   Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper. Mash banana, bring butter and eggs to room temperature. Crush 1 cup Nilla Wafers for dough; set aside. In a medium bowl, whisk together flour, baking soda, and salt.
2. Step 2
   In a large bowl, cream softened butter, granulated sugar, and light brown sugar until light and fluffy (2-3 mins).
3. Step 3
   Beat in eggs one at a time, then vanilla extract. Mix in mashed banana on low speed until just combined.
4. Step 4
   Gradually add whisked dry ingredients to wet mixture, mixing on low speed until just combined. Do not overmix. Gently fold in 1 cup crushed Nilla Wafers.
5. Step 5
   In a separate bowl, whisk instant banana cream pudding mix with cold milk for 2 minutes until thickened. Let set for 5 minutes. If using fresh cream, whip 1 cup cold heavy cream, 1/2 tsp vanilla, and 2 tbsp powdered sugar to stiff peaks. Gently fold whipped cream into the pudding mixture. Cover and refrigerate.
6. Step 6
   Scoop 1.5-2 tbsp dough balls onto prepared baking sheets, 2 inches apart. Press an indentation into the center of each dough ball with the back of a spoon or thumb. Pre-bake for 8-10 minutes until edges are lightly golden.
7. Step 7
   Remove from oven. Gently re-press wells while cookies are warm. Fill each well with 1-2 teaspoons of chilled banana pudding mixture. Return to oven and bake for another 5-7 minutes until cookies are golden and filling is set.
8. Step 8
   Cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
9. Step 9
   Once cookies are completely cool, prepare final whipped cream topping (whip 1 cup cold heavy cream, 1/4 cup powdered sugar, and 1/2 tsp vanilla to stiff peaks, or use thawed whipped topping). Spoon or pipe whipped cream onto each cookie. Garnish immediately with a thin slice of fresh banana and additional crushed Nilla Wafers. Refrigerate cookies for at least 2-3 hours to chill completely.
10. Step 10
    Serve and enjoy your chilled Banana Pudding Cookies!

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.