These banana pudding cookies are combine banana pudding and a cookie! The cookie has banana, white chocolate chips, and Nilla Wafer pieces. It is topped with whipped vanilla pudding and a Nilla Wafer.

Top view of banana pudding cookies.

I can’t think of anything more delicious than banana pudding, so these cookies might be my favorite cookie! Honestly the cookie without the topping is so delicious! It is a banana white chocolate chip cookie. However that whipped vanilla pudding really sets this cookie apart. These would be the perfect cookie to bring to a party or a BBQ.
I have tips and tricks and process photos to easily help you make this recipe! If you love banana pudding desserts, you have to try my banana pudding cheesecake.

Bite missing from cookie.

Tips for banana pudding cookies

Here are my tips, so yours turns out like this recipe!

  • Tip 1: Make sure to not overpack your flour. If you put your measuring cup into your flour to measure it, this will overpack it. This results in a cookie that doesn’t spread.
  • Tip 2: This cookie dough is bit sticky because of the banana. However, it bakes beautifully. So trust the process.
  • Tip 3: Make sure to not underbake the cookie. It needs to have lightly golden edges. If you underbake it, it strong enough to hold the topping.
  • Tip 4: When decorating the cookies use 1 Tablespoon of whipped vanilla pudding. You can use a spoon to spread it on top of the cookie.
Wet ingredients in a glass bowl.
Make sure to use ripe bananas in this cookie dough.
Cookie dough in a bowl.
Add the white chocolate chips and chopped Nilla Wafer pieces.
Cookie dough ball on parchment paper.
Scoop the cookie dough once the dough rests for 10 minutes. This allows the flour to absorb in and reduces too much spread.
Cookie on wire rack.
Make sure the cookies have a lightly golden brown edges and they aren’t underbaked.
Vanilla pudding in a bowl.
Beat the milk and half of 3.4oz pudding mix. It should be thickened like pudding.
Whipped vanilla pudding in a bowl.
Fold in the whipped cream. Make sure to not over mix, otherwise it will be hard to spread on the cookie.
Banana pudding cookies on a platter.

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For more banana recipes, try my banana cake with chocolate frosting and banana coffee cake.

One banana pudding cookie split in half.

Make sure to leave a star review if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.

Recipe Video

Top view of banana pudding cookies.
5 from 17 reviews

Banana Pudding Cookies

Stephanie Rutherford
These banana pudding cookies are chewy banana cookies full of Nilla Wafers and white chocolate chips. It is topped with a whipped cream vanilla pudding.
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Prep Time: 40 minutes
Cook Time: 11 minutes
Total Time: 51 minutes
Servings: 17 Large cookies

Ingredients
 
 

Banana Cookies

  • 2 3/4 cups All-purpose flour
  • 1 tsp Baking soda
  • 1 tsp Salt
  • 1 cup Unsalted butter, melted and cooled to room temperature
  • 1 cup White granulated sugar
  • 1/2 cup Brown sugar, packed light brown sugar
  • 2 Ripe bananas, mashed
  • 1 Egg yolk, room temperature
  • 1 tsp Pure vanilla extract
  • 1 cup Nilla Wafer crumbs, small and medium sized crumbs
  • 1 cup White chocolate chips

Whipped Cream Vanilla Pudding

  • 1/2 package Vanilla Instant Pudding Mix, 3.4oz package
  • 1/2 cup Milk
  • 1 tsp Pure vanilla extract
  • 1 cup Heavy cream
  • Nilla Wafers, for decoration

Instructions
 

Banana Cookies

  • In a medium bowl, mix the flour, baking soda, and salt. Set aside. Mash the bananas on a plate until mashed well.
    2 3/4 cups All-purpose flour, 1 tsp Baking soda, 1 tsp Salt
  • Using a mixer, beat the melted butter (make sure it is cooled to room temperature), sugar, and brown sugar on high speed for 2 minutes.
    1 cup Unsalted butter, 1 cup White granulated sugar, 1/2 cup Brown sugar
  • Add the mashed bananas, vanilla, and egg yolk. Mix on medium until combined.
    2 Ripe bananas, 1 Egg yolk, 1 tsp Pure vanilla extract
  • Add in the dry ingredients and mix on low speed. Then, add the Nilla Wafer crumbs and white chocolate chips.
    1 cup Nilla Wafer crumbs, 1 cup White chocolate chips
  • Preheat the oven to 350°F. Line two cookie sheets with parchment paper. Let the cookie dough sit for 10 minutes for the gluten to absorb into the dough.
  • Scoop using a large cookie scoop (2 oz or 2 TBSP). Scoop 6 cookie dough balls per cookie sheet.
  • Bake 1 sheet at a time. Bake for 10-12 minutes. Bake until the edges are very lightly golden.
  • Let the cookies sit on the hot pan for 5 minutes before transferring to a cooling rack to cool completely.

Whipped Cream Vanilla Pudding

  • In a medium bowl using a hand mixer, beat the vanilla pudding mix, milk, and vanilla on high speed for 2 minutes.
    1/2 package Vanilla Instant Pudding Mix, 1/2 cup Milk, 1 tsp Pure vanilla extract
  • Place a metal bowl and whisk attachment in the freezer for 10 minutes. Then, beat heavy cream on high speed until stiff peaks form.
    1 cup Heavy cream
  • Fold the whipped cream into the pudding mixture using a rubber spatula. Be very gentle here.
  • Use a 1 Tablespoon or a small cookie scoop to scoop pudding mixture on top of each cookie. Spread evenly. Top with Nilla wafer and a little bit of Nilla Wafer crumbs.
    Nilla Wafers

Notes

Flour- Make sure flour is spooned and leveled or use a kitchen scale. Compacted flour can dry out the cookies and cause them not to spread.
High altitude baking- Add an extra 2 TBSP of flour.
Pull out dairy ingredients 2 hours before baking.
Calories: 365kcal, Carbohydrates: 44g, Protein: 4g, Fat: 20g, Saturated Fat: 12g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.4g, Cholesterol: 59mg, Sodium: 223mg, Potassium: 140mg, Fiber: 1g, Sugar: 27g, Vitamin A: 578IU, Vitamin C: 1mg, Calcium: 53mg, Iron: 1mg
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