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Stack of banana pudding cookies with vanilla wafer pieces, one cookie broken in half showing a soft crumb, next to fresh bananas and vanilla wafers on a wooden board.

the Best Banana Pudding Cookies

Soft, chewy banana pudding cookies made from scratch with ripe banana, instant pudding mix, and crushed vanilla wafers folded right into the dough.
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Prep Time 30 minutes
1 hour
Total Time 1 hour 40 minutes
Course Breakfast, Dessert
Cuisine American, Southern American
Servings 24 cookies
Calories 150 kcal

Ingredients
  

  • 2 ½ cups all-purpose flour
  • 1 (3.4 oz) box instant banana or vanilla pudding mix
  • 1 medium ripe banana, mashed
  • ¼ cup unsalted butter, softened
  • ¼ cup brown sugar
  • ¼ cup granulated sugar
  • 1 large egg, room temperature
  • 1 tsp vanilla extract
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup crushed vanilla wafers, plus extra for topping

Instructions
 

  • Mash the banana in a small bowl. In a separate bowl, whisk together the flour, pudding mix, baking soda, and salt.
  • Beat the softened butter with the brown sugar and granulated sugar until light and fluffy, about 2-3 minutes.
  • Beat in the egg and vanilla extract, then fold in the mashed banana until just combined
  • Gradually add the dry ingredients to the wet mixture, mixing until just combined. Fold in the crushed vanilla wafers by hand.
  • Cover the dough and refrigerate for at least 30 minutes, up to 24 hours for deeper flavor.
  • Preheat oven to 350°F (175°C). Scoop rounded portions of dough onto a parchment-lined baking sheet, spacing 2 inches apart. Bake for 10-12 minutes, until edges are set and centers look slightly underdone.
  • Let cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to finish cooling. Top with extra crushed vanilla wafers or a white chocolate drizzle if desired.
Keyword banana cookies, banana pudding cookies, homemade cookie recipe