These banana pudding cookies are chewy banana cookies full of Nilla Wafers and white chocolate chips. They are topped with a whipped cream vanilla pudding. The banana and whipped cream vanilla complement each other perfectly.
These banana pudding cookies are even better than I expected. Banana pudding is a classic dessert, but these cookies beat my expectations. They taste so good my husband wouldn't share the first batch! The whipped vanilla pudding on top helps bring a soft and fluffy texture, too. If you are a fan of banana pudding you need to try this banana pudding cookie recipe.
Why This Recipe Works
- Banana pudding flavor- These cookies actually taste better than banana pudding while hitting that same perfect banana flavor! It is even better in cookie form.
- Gourmet cookies- These cookies always impress more than classic cookies with the whipped cream pudding on top. They are gourmet desserts without much more work than regular cookies.
- Easy Recipe- This delicious cookie is really fast and easy to make. The recipe breaks it down into simple steps. No need to go buy cookies from a store when homemade cookies they are this easy!
- Soft texture- These are soft cookies with a light whipped cream pudding topping. They melt in your mouth with every bite.
Here are some notes on the ingredients. For a full list of ingredients, check out the recipe card below.
- Unsalted butter- Melt this before you need it so it has time to cool to room temperature.
- Brown sugar- I used light brown sugar for this, but dark will work as well.
- Egg yolk- Pull this out 2 hours before baking to get it to room temperature.
- Nilla Wafer- Any similar small vanilla wafers should work as long as you can crush it into crumbs.
- Ripe Bananas- If your bananas are not fully ripe it will be okay, but your cookies will not be quite as sweet.
Step By Step Instructions - Cookies
Here is how to make and bake these banana pudding cookies. This recipe uses a stand mixer with a paddle attachment.
STEP 1: Dry ingredients. Sift together the all purpose flour, baking soda, and salt in a medium bowl.
If you haven't already, mash your bananas on a plate so they are ready.
STEP 2: Beat butter. Use a mixer to beat the melted butter, sugar, and brown sugar together on high speed for 2 minutes.
STEP 3: Combine. Add the mashed banana, vanilla extract, and egg yolk to the butter mixture. Mix on medium speed until combined.
Next, add the dry ingredients and mix on low speed. Finally, add the Nilla wafer crumbs and white chocolate chips and mix on low until combined.
STEP 4: Prep. Preheat the oven to 350°F. Meanwhile, line 2 cookie sheets with parchment paper.
Let the cookie dough rest for 10 minutes to let the gluten absorb into the dough.
STEP 5: Scoop. Scoop 6 dough balls per cookie sheet.
STEP 6: Bake. Bake 1 sheet at a time for 10-12 minutes. The cookies are done when the edges are lightly golden brown.
STEP 7: Cool. Let the cookies sit in the hot baking sheet for 5 minutes before transferring them to a cooling rack to cool completely.
Step By Step Instructions - Whipped Cream Vanilla Pudding
Here is how to make and bake the whipped cream vanilla pudding. This recipe uses a hand mixer for the pudding and a mixer with whisk attachment for the whipped cream.
STEP 1: Beat pudding. Add the vanilla instant pudding mix, milk, and vanilla extract to a medium bowl and mix it with a hand mixer on high speed for 2 minutes.
STEP 2: Make whipped cream. First, place a metal mixing bowl and whisk attachment in the freezer for 10 minutes. Once it is cold, beat the heavy cream on high speed until stiff peaks form.
STEP 3: Fold in whipped cream. Fold the whipped cream into the pudding with a rubber spatula. Be very gentle to avoid knocking the air out.
STEP 4: Top the cookies. Scoop 1 tablespoon of pudding mixture on top of each cookie. Spread it evenly. Place a Nilla wafer or Nilla wafer crumbs on top to decorate.
Expert Baking Tips
- Properly measure your flour- Make sure the flour is spooned and leveled. If you stick the measuring cup directly into the flour, it will compact the flour giving you too much flour. Compacted flour can cause the cookies to not spread.
- If the cookies are spreading, make sure you are using parchment paper on the cookie sheet. If they are still spreading too much this could be the butter was too warm before adding the ingredients. If it still spreads too much, you chill the cookie dough balls for 10-15 minutes.
- If you live at high altitude, add an extra 2 Tablespoons of flour. This will help with the spread.
- The cookies should be slightly underdone, because they will continue to cook as they cool. This helps to make sure they have chewy centers.
Yes you can. Use a small cookie scoop to scoop 12 cookie dough balls per cookie sheet.
Yes they can! Store the cookie dough balls in an airtight container or use plastic wrap. Store in the freezer for 30 days. Let the cookie dough balls thaw before baking.
Yes you can. However, I recommend making them into cookie dough balls first before chilling overnight. Wrap them in plastic wrap. Make sure they come to room temperature before baking.
Storing and Freezing
Store the banana pudding cookies in the refrigerator in an air-tight container up to 5 days.
Freeze the baked cookies in an airtight freezer-safe container, such as a freezer bag, and freeze up to 30 days. Thaw for 1-2 hours before eating.
Other Cookie Recipes To Try
Banana Pudding Cookies
- 2 ¾ cups All-purpose flour
- 1 teaspoon Baking soda
- 1 teaspoon Salt
- 1 cup Unsalted butter melted and cooled to room temperature
- 1 cup White granulated sugar
- ½ cup Brown sugar packed light brown sugar
- 2 Ripe bananas mashed
- 1 Egg yolk room temperature
- 1 teaspoon Pure vanilla extract
- 1 cup Nilla Wafer crumbs small and medium sized crumbs
- 1 cup White chocolate chips
Whipped Cream Vanilla Pudding
- ½ package Vanilla Instant Pudding Mix
- ½ cup Milk
- 1 teaspoon Pure vanilla extract
- 1 cup Heavy cream
- Nilla Wafers for decoration
- In a medium bowl, mix the flour, baking soda, and salt. Set aside. Mash the bananas on a plate until mashed well.2 ¾ cups All-purpose flour, 1 teaspoon Baking soda, 1 teaspoon 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, ½ cup Brown sugar
- Add the mashed bananas, vanilla, and egg yolk. Mix on medium until combined.2 Ripe bananas, 1 Egg yolk, 1 teaspoon 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.½ package Vanilla Instant Pudding Mix, ½ cup Milk, 1 teaspoon 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