Prepare to meet your new favorite indulgence with these incredibly soft and chewy Easy Banana Pudding Cookies. This recipe perfectly captures the nostalgic flavor of Southern banana pudding in a delightful, handheld cookie form. They are quick to whip up and absolutely addictive for any occasion.
Why You Will Love This Recipe
These Easy Banana Pudding Cookies are the ultimate comfort treat. They offer a wonderfully moist texture thanks to the addition of instant pudding mix right into the dough, which enhances both the flavor and the chewiness, preventing them from drying out. If you adore banana desserts but need something simpler than a full pudding pie, these cookies baked in under 12 minutes are your perfect solution. Plus, they are topped with a simple, sweet vanilla glaze that puts the finishing touch on this classic flavor combination.
Ingredients
- All-purpose flour
- Baking soda
- Salt
- Unsalted butter, softened
- Granulated sugar
- Light brown sugar, packed
- Large egg
- Vanilla extract
- Ripe bananas, mashed (about 2 medium bananas)
- Instant vanilla pudding mix (the dry powder, not prepared pudding)
- Powdered sugar (for the glaze)
- Milk or heavy cream (for the glaze)
- Optional: Crushed vanilla wafer cookies for topping
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy using an electric mixer.
- Beat in the egg until just combined, then mix in the vanilla extract and the mashed ripe bananas until fully incorporated.
- Gradually add the dry ingredients mixture into the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Stir in the dry instant vanilla pudding mix until evenly distributed throughout the dough.
- Drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10 to 12 minutes, or until the edges are lightly golden brown but the centers still look soft. Do not overbake.
- Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
- While cooling, prepare the glaze: Whisk together the powdered sugar and milk/cream until smooth. Add liquid slowly until you reach a thick drizzling consistency.
- Once the cookies are completely cool, drizzle the vanilla glaze over the tops. If desired, sprinkle immediately with crushed vanilla wafers before the glaze sets.
Expert Tips / Pro Tips
Using very ripe bananas is crucial for achieving the best flavor and moisture in these Easy Banana Pudding Cookies. They should have plenty of brown spots.
For the ultimate texture, do not skip the instant pudding mix. It acts as a stabilizer and moisture retainer, which is key to the chewy texture associated with this specific cookie.
Chill the dough for 30 minutes if your kitchen is warm, especially if your butter was very soft. Chilled dough spreads less during baking, resulting in thicker cookies.
When making the glaze, start with less liquid than you think you need. It is much easier to thin out a thick glaze than to fix one that is too runny to hold its shape on the cookie.
Variations & Substitutions
To make these cookies Banana Chocolate Chip Pudding Cookies, fold in 1/2 cup of mini chocolate chips along with the pudding mix.
For a spiced version, add 1/4 teaspoon of ground cinnamon and a tiny pinch of nutmeg to the dry ingredients.
Instead of a simple vanilla glaze, you can use a cream cheese frosting for a richer topping.
If you only have instant banana pudding mix, you can substitute it for the vanilla, but the final cookie will have a stronger artificial banana flavor that some may enjoy.
Serving Suggestions
These Easy Banana Pudding Cookies are fantastic served slightly warm with a glass of cold milk. They pair wonderfully with a hot cup of coffee or tea in the afternoon.
For a true banana pudding experience, serve them alongside fresh strawberries or a scoop of vanilla bean ice cream.
They make an excellent addition to any cookie platter or dessert buffet.
Storage, Freezing & Reheating
Store cooled, unglazed cookies in an airtight container at room temperature for up to 4 days. If storing glazed cookies, ensure the glaze is completely set before placing them in the container; avoid stacking if possible.
To freeze, place unglazed cookies in a freezer-safe container or heavy-duty zip-top bag, separating layers with parchment paper. Freeze for up to 3 months. Thaw at room temperature.
If you need to reheat, microwave a cookie for just 8 to 10 seconds to bring back that soft, just-baked chewiness.
Nutrition Information
Please note: This information is an estimate and will vary based on exact ingredient amounts and brands used. Calculations are based on an estimated 24 cookies per batch.
| Nutrient | Amount (Approximate) |
|---|---|
| Calories | 180-200 kcal |
| Total Fat | 8g |
| Saturated Fat | 5g |
| Carbohydrates | 26g |
| Sugar | 14g |
| Protein | 2g |
FAQ
Can I use fresh banana pulp instead of the pudding mix?
While you can certainly use only mashed bananas for moisture, the instant pudding mix is key to achieving the signature soft, slightly dense texture and authentic “pudding cookie” flavor. If omitting the mix, you might need to reduce the mashed banana slightly to maintain dough consistency.
This usually means your butter was too soft or melted, or the dough was too warm. Ensure your butter is only softened (room temperature, but still holds its shape). Chilling the dough for 30 minutes before baking can help cookies maintain a better shape.
What type of bananas are best for this recipe?
Use very ripe or overripe bananas. The peels should be heavily speckled with brown or even solid brown. This ensures maximum sweetness and the strongest banana flavor for your Easy Banana Pudding Cookies.
No, they are entirely optional! They purely enhance the banana pudding theme. You can omit them, or substitute them with chopped pecans or a sprinkle of coarse sugar instead.
Easy Banana Pudding Cookies
Ingredients
Method
- Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy (about 3 minutes).
- Beat in the egg and vanilla extract until combined. Then, mix in the mashed ripe banana until fully incorporated. Be careful not to overmix at this stage.
- In a separate medium bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Fold in the crushed vanilla wafers gently.
- Drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake for 10-12 minutes, or until the edges are lightly golden brown but the centers still look soft. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- For the glaze (optional): Whisk together the powdered sugar, milk, and vanilla extract until smooth. Drizzle over the cooled cookies if desired.