If you love banana, easy and cookies these Banana Pudding Cookies are for you! Easy to whip up and they are gone in no time. The perfect tasty cookie recipe.
Cookies have become one of my favorite things ever. I used to hate the. Mainly because growing up my mom always made crunch cookies and I’m not all about that.
I love a cookie that is soft, chewy with a little bit of crunch on the outside, and these Banana Pudding Cookies fit the bill perfectly.
They never last too long in our house, everyone loves the flavor of banana and when you mix it in a cookie it just really changes things for the better.
WHY THIS RECIPE WORKS:
- This recipe makes a huge batch and you can easily halve it to make smaller.
- Simple pantry ingredients help this recipe whip up quickly
- The combination of the pudding, banana flavor and vanilla wafers give it a delicious flavor and texture contrast.
Pudding Cookie are one of those cookies that always have a deliciously moist texture to them, plus the added flavor to the cookie is amazing, that is why I love these types of cookies so much!
I’m a huge fan of banana anything, some of my favorite banana recipes that we have on the site include Chocolate Chip Banana Bread, Banana Bars and Banana Texas Sheet Cake!
HOW TO MAKE BANANA PUDDING COOKIES, STEP BY STEP:
- In a bowl, blend together the butter, shortening, brown sugar, granulated sugar, vanilla, and eggs and beat until combined well.
- Once those are well incorporated, pour in the banana pudding dry mix, baking soda, and salt. Blend together until incorporated.
- Then add flour a little bit at a time until it is well mixed and everything is incorporated then add in the chopped vanilla wafers and fold those in the batter with a large spoon.
- On a greased cookie sheet, scoop the dough to form balls into 1 1/2-2 inch balls, or you can use a cookie scoop. Bake at 300 degrees F for 8-9 minutes until edges are slightly golden, remove and place on wire rack to cool completely.
I love that this Pudding Cookie recipe is homemade, with a little extra flavor of the pudding giving that real banana flavor, you will literally fall in love with these cookies.
CAN I USE COOK AND SERVE PUDDING:
I do not recommend cook and serve pudding for these cookies, there have been recipes that have been substituted with it and have worked out fine.
I don’t personally like to use it, but in a pinch you CAN try it, but the texture may not turn out the same as cook and serve pudding doesn’t always come in the same weight as instant pudding come in.
HOW TO STORE:
These can be stored at room temperature for up to a week in an airtight container. I don’t like to recommend a cookie jar because they don’t always get the best seal.
We like to store either in an airtight container or a ziptop bag for optimal keeping. If you want to keep them soft you can throw in a slice of bread as well.
CAN I FREEZE THESE COOKIES?
Yes absolutely! To freeze, make up cookies and place on a parchment paper lined sheet and place in the freezer until frozen.
Remove from freezer and then transfer to an airtight container or ziptop bag and place back in the refrigerator until you are ready to cook them
These Banana Pudding Cookies will store in the freezer for up to 3 months. To bake, take them out of the freezer and let them thaw out before baking and bake as directed.
We regularly freeze these Banana Cookies because they make a larger batch, but we also like to make them all at once because they are just SO addicting!
If you’ve never tried pudding in your cookies before, this is the perfect recipe to try them in. You will never turn back. There are a lot of recipes that use pudding to add a little extra flavor.
Pudding cookies for us have never disappointed and since we love banana so much, we obviously had to make a banana flavored one because, yum!
TIPS AND TRICKS:
- To make them prettier, press some chopped up vanilla wafers in the top right after baking.
- If you want a little more depth of flavor, add some white chocolate chips to the mix, also pressing them into the top right after baking as well.
- You can easily halve this recipe to make a smaller batch if you like.
- These can be frozen (see instructions above).
- If you are not into the banana flavor, you can substitute the banana pudding with vanilla, French vanilla or even white chocolate or cheesecake flavors.
- Use instant vanilla pudding that is NOT PREPARED.
Once you try this Pudding Cookie recipe you will not turn back and you will want to make all the pudding cookies you can! Thats what we do, my kids love it and so do I.
If you want a fun, flavorful and easy cookie that everyone will fall in love with then you need to whip up these Banana Pudding Cookies, you will not be disappointed.
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If you’ve tried these BANANA PUDDING COOKIES or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Banana Pudding Cookies
Ingredients
- 1/2 cup cup butter softened
- 1/2 cup shortening
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 2 tsp vanilla extract
- 2 large eggs
- 2 3/4 cup all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 3.4 oz pkg banana instant pudding, unprepared
- 1 cup coarsely chopped vanilla wafers
Instructions
- Preheat the oven to 300 degrees F.
- In a bowl, blend together the butter, shortening, brown sugar, granulated sugar, vanilla, and eggs.
- Once those are well incorporated, pour in the banana pudding dry mix, baking soda, and salt. Blend together.
- After those have been mixed, add flour a little bit at a time until it is well mixed.
- Next, pour in the chopped vanilla wafers. Fold those in the batter with a large spoon.
- On a greased cookie sheet, scoop the dough to form balls into 1 1/2-2 inch balls, or you can use a cookie scoop.
- Bake for about 8-9 minutes until edges are just slightly golden.
- When cooked, remove each cookie from the pan and place on a cooling rack.
- When cooled, serve, and enjoy!
Notes
- To make them prettier, press some chopped up vanilla wafers in the top right after baking.
- If you want a little more depth of flavor, add some white chocolate chips to the mix, also pressing them into the top right after baking as well.
- You can easily halve this recipe to make a smaller batch if you like.
- These can be frozen (see instructions above).
- If you are not into the banana flavor, you can substitute the banana pudding with vanilla, French vanilla or even white chocolate or cheesecake flavors.
- Use instant vanilla pudding that is NOT PREPARED.
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