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If you love banana pudding and cookies, why not combine them into one delicious treat? These banana pudding cookies are soft, chewy, and bursting with banana flavor. Plus, they require just five simple ingredients, making them quick and easy to whip up for any occasion.

Whether you’re looking for a last-minute dessert or just want to try something new, this recipe is foolproof and always a hit. If you love the classic Magnolia Bakery banana pudding, you’re in for a treat with these cookies! They bring all the flavors of the beloved dessert into bite-sized goodness.

Why You’ll Love This Recipe

Still on the fence? Here’s why this recipe is a must-try:

• Quick and Easy: Only five ingredients and no complicated steps.
• Soft & Chewy: Thanks to the pudding mix, these cookies stay moist and tender.
• Perfect Banana Flavor: No artificial taste—just the classic banana pudding goodness in every bite.
• Minimal Cleanup: Fewer ingredients mean less mess in the kitchen.
• Great for Any Occasion: Whether for a family dessert or a bake sale, they’re always a hit!

What Are Banana Pudding Cookies?

These banana pudding cookies are a fun twist on the classic Southern dessert. Instead of layering pudding, vanilla wafers, and bananas, we’re baking all the flavors into a soft, chewy cookie.

How do they compare to classic cookies? Unlike traditional chocolate chip or sugar cookies, banana pudding cookies have a slightly softer, more cake-like texture. The pudding mix adds moisture, giving them an almost melt-in-your-mouth consistency.

People have taken this recipe to new levels by adding mix-ins like white chocolate chips, peanut butter, or crushed vanilla wafers. Magnolia Bakery even has its own banana pudding cookies, which have become wildly popular for their extra creamy texture.

The Secret to Soft and Chewy Cookies

So, what makes these cookies so perfectly soft? It all comes down to three key ingredients:

1. Banana Pudding Mix: This is the game-changer—it adds both flavor and moisture.
2. Butter and Eggs: These fats create richness and prevent dryness.
3. All-Purpose Flour: The right balance ensures they’re not too dense or too crumbly.

Common Misconceptions About Banana Pudding Cookies

Many people have questions about how these cookies differ from other banana-based desserts. Let’s clear up some common misconceptions:

• Do they contain real bananas? No, the banana flavor comes from the pudding mix, keeping them light and fluffy.
• Are they crispy or soft? They’re soft and chewy, thanks to the pudding mix.
• Are they the same as banana bread cookies? Nope! Banana bread cookies are denser and more similar to muffins. These are lighter and more cookie-like.

Only 5 Ingredients – What You’ll Need

Making banana pudding cookies doesn’t get easier than this. With just five basic ingredients, you’ll have a batch of delicious, soft cookies ready in no time. No complicated steps, no fancy tools—just mix, bake, and enjoy!

Here’s what you’ll need:

• Instant banana pudding mix (3.4 oz box) – The secret ingredient for a rich banana flavor and soft texture.
• Unsalted butter (½ cup, softened) – Helps create that melt-in-your-mouth chewiness.
• Large eggs (2) – Bind everything together for a perfectly balanced dough.
• Crushed vanilla wafers (1 ½ cups) – Adds a bit of crunch and enhances the banana pudding vibe.
• All-purpose flour (1 cup) – Gives the cookies structure while keeping them light and tender.

That’s it! No baking soda, no extra sugar—just five simple ingredients that work together perfectly.

Can You Use Real Bananas Instead of Pudding Mix?

Some bakers wonder if they can swap banana pudding mix for fresh bananas. While it’s possible, it completely changes the texture of the cookies.

Here’s what happens when you use real bananas:

1. More moisture – Fresh bananas contain a lot of water, making the cookies denser and more cake-like.
2. Milder banana flavor – The pudding mix delivers a stronger banana taste compared to fresh bananas.
3. Longer baking time – More moisture means the dough takes longer to set in the oven.

If you want to try using real bananas, here’s how to adjust the recipe:

• Use ½ cup mashed bananas instead of pudding mix.
• Reduce the butter slightly (to ⅓ cup) to avoid excess moisture.
• Increase the flour by 2 to 3 tablespoons to keep the dough from becoming too sticky.

The result? A softer, almost banana bread-like cookie—delicious, but different from the original.

Step-by-Step Instructions

1. Preheat and Prep

Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a non-stick baking mat.

2. Cream the Butter and Pudding Mix

In a mixing bowl, beat the softened butter and banana pudding mix together until smooth. This step helps distribute the banana flavor evenly throughout the dough.

3. Add the Eggs

Crack in two eggs, one at a time, and mix until fully incorporated. The eggs help bind the dough, giving the cookies a chewy texture.

4. Stir in the Dry Ingredients

Gradually mix in the crushed vanilla wafers and flour. Stir until everything is well combined, but don’t overmix—this keeps the cookies soft and tender.

If you love fast and simple baking, explore our collection of Quick & Easy Recipes for more effortless and delicious treats.

5. Scoop and Shape

Using a cookie scoop or a tablespoon, drop small portions of dough onto the prepared baking sheet. Leave about 2 inches of space between each cookie, as they will spread slightly.

6. Bake to Perfection

Bake in the preheated oven for 10-12 minutes, or until the edges turn a light golden brown. The centers should look slightly underbaked—they will firm up as they cool.

7. Cool and Enjoy

Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack. Enjoy warm, or store them for later!

Tips for Success

Avoiding Dry or Cakey Cookies

If your cookies turn out too dry, it’s usually due to too much flour or overbaking. Always use level measurements for the flour and keep a close eye on baking time.

Getting the Best Texture

• Use room-temperature butter for a smoother dough.
• Don’t overmix after adding the flour—this can make the cookies tough.
• For extra chewiness, chill the dough for 15-20 minutes before baking.

Storage and Freshness Tips

To keep your banana pudding cookies soft and fresh:

• Store in an airtight container at room temperature for up to 5 days.
• If they start to dry out, place a slice of bread in the container—it helps retain moisture!

Can You Freeze the Dough?

Yes! Freezing the dough is a great way to have fresh cookies anytime.

To freeze:

1. Roll the dough into individual balls and place them on a baking sheet.
2. Freeze for 30 minutes, then transfer to a zip-top bag.
3. Bake straight from frozen—just add 2 extra minutes to the baking time.

Finding the Best Ingredients

If you want the best flavor, choosing high-quality ingredients makes a difference. Here’s what to look for:

• Banana Pudding Mix – JELL-O brand is the most popular and gives the best flavor.
• Vanilla Wafers – Nilla Wafers work perfectly, but any brand will do.
• Flour – Always use unbleached all-purpose flour for the best texture.

Why This Recipe Works Every Time

With only five ingredients, these cookies are incredibly simple to make, yet taste like something from a high-end bakery. The banana pudding mix ensures a perfect flavor, while the crushed vanilla wafers add a nostalgic crunch.

If you’re looking for a quick and foolproof dessert, these banana pudding cookies are a must-try. Whether you enjoy them fresh from the oven or save a batch for later, they’re guaranteed to be a hit!

Fun Recipe Variations

One of the best things about banana pudding cookies is how easy they are to customize. Whether you prefer a classic twist, extra crunch, or indulgent sweetness, there’s a variation for everyone.

Looking for more quick and easy desserts? Check out this delicious Quick and Easy Mandarin Orange Cake Recipe for another simple and flavorful treat!

Old-Fashioned Banana Pudding Cookies

If you love traditional Southern banana pudding, this version will be right up your alley. It captures the homemade essence of old-fashioned banana pudding, complete with whipped topping and extra vanilla wafers.

How to make it:

• Follow the original recipe, but add ½ teaspoon of cinnamon to enhance the flavor.
• Once baked and cooled, spread a thin layer of whipped topping on each cookie.
• Sprinkle with extra crushed vanilla wafers for added crunch.

These cookies are soft, creamy, and nostalgic—just like a bowl of banana pudding!

Peanut Butter Banana Pudding Cookies

Love the classic banana and peanut butter combo? This variation adds a nutty, rich flavor that pairs perfectly with the banana base.

How to make it:

• Mix ¼ cup peanut butter into the dough before adding flour.
• For extra crunch, add ½ cup chopped peanuts or mini peanut butter chips.
• Bake as usual and drizzle with melted peanut butter for a finishing touch.

The result? Sweet, nutty, and perfectly balanced—great for peanut butter lovers!

Banana Pudding Cookies with White Chocolate Chips

White chocolate and banana go hand in hand, and this version is extra indulgent. The creamy white chocolate complements the rich banana flavor without overpowering it.

How to make it:

• Stir in ½ cup white chocolate chips before baking.
• If you want an extra fancy touch, melt additional white chocolate and drizzle it over the baked cookies.
• Top with a sprinkle of crushed vanilla wafers for added texture.

These cookies taste like banana cream pie in cookie form!

How to Make Magnolia Bakery-Style Banana Pudding Cookies

Magnolia Bakery’s banana pudding is legendary, and their banana pudding cookies take that same creamy, dreamy flavor and turn it into a soft, chewy treat.

What Makes Them Special?

• They use real mashed bananas instead of pudding mix for a fresh banana taste.
• The cookies are extra soft and thick, with a slightly gooey center.
• They include sweetened condensed milk for a more decadent texture.

How to Make Them at Home

To replicate Magnolia’s famous cookies:

1. Swap the pudding mix for ½ cup mashed bananas.
2. Add 2 tablespoons of sweetened condensed milk to the dough.
3. Chill the dough for at least 30 minutes before baking.
4. Bake at 325°F (163°C) for a slightly longer time (12-14 minutes).

The lower baking temperature and chill time keep the cookies soft and thick, just like the bakery’s version!

Crumbl-Style Banana Pudding Cookies – What Makes Them Special?

If you’ve ever had a Crumbl cookie, you know they’re giant, thick, and ultra-soft. Their banana pudding cookies take things to the next level with a creamy banana frosting and a crunchy vanilla wafer topping.

How to Recreate Them at Home

For authentic Crumbl-style banana pudding cookies, follow these tips:

• Use cake flour instead of all-purpose flour for a lighter texture.
• Bake at 325°F instead of 350°F to keep them soft and chewy.
• Make a banana pudding frosting using cream cheese, banana pudding mix, and whipped cream.
• Pipe the frosting on top and sprinkle with crushed vanilla wafers for a bakery-style finish.

The result? A thick, frosted, ultra-soft cookie that tastes just like banana pudding!

Best Ways to Serve Banana Pudding Cookies

Once you’ve baked a batch of banana pudding cookies, there are so many fun ways to serve them. Here are a few creative ideas to elevate your dessert game.

Want more sweet and satisfying desserts? You might enjoy this classic and nostalgic Cornbread Cookies Recipe for another unique twist on a traditional favorite.

Pairing with Ice Cream

Warm banana pudding cookies served with a scoop of vanilla ice cream? Pure heaven! The cold ice cream melts into the soft cookies, creating a creamy, dreamy bite.

For an extra treat, try these flavors:

• Caramel swirl ice cream – Brings out the banana flavor.
• Peanut butter ice cream – For a classic PB & banana combo.
• Coconut ice cream – Adds a tropical twist.

Turning Them Into Ice Cream Sandwiches

Want to take things up a notch? Turn these cookies into ice cream sandwiches!

How to make them:

1. Let the cookies cool completely.
2. Scoop your favorite ice cream onto one cookie.
3. Gently press another cookie on top.
4. Roll the edges in crushed vanilla wafers or white chocolate chips.
5. Freeze for 15-20 minutes before serving.

These banana pudding cookie sandwiches are next-level delicious!

Drizzling with Caramel or Chocolate

For an extra decadent treat, drizzle your cookies with warm caramel or melted chocolate. This takes them from simple to stunning in seconds!

• Caramel drizzle – Adds a rich, buttery contrast to the banana flavor.
• Dark chocolate drizzle – Balances the sweetness for a sophisticated touch.
• White chocolate drizzle – Keeps it light and creamy.

Want to go all out? Top with whipped cream and a sprinkle of cinnamon for a gourmet touch!

Why These Cookies Are a Must-Try

Whether you stick to the classic recipe or experiment with fun variations, these banana pudding cookies are guaranteed to impress.

• They’re soft, chewy, and full of banana flavor.
• They only require five simple ingredients.
• They can be customized in so many ways—from adding peanut butter to making them Crumbl-style.
• They pair perfectly with ice cream, caramel drizzle, or a warm cup of coffee.

Looking for more baking inspiration? Check out this guide from Sally’s Baking Addiction for expert baking tips and tricks.

If you’re a fan of banana pudding, you’ll absolutely love these cookies. Whether you make them for a party, a bake sale, or just because you’re craving something sweet, they’re guaranteed to be a hit!

FAQs

1. What Makes Banana Pudding Cookies Different from Regular Cookies?

Unlike traditional cookies, banana pudding cookies use instant banana pudding mix, which gives them a softer texture and richer flavor. While most cookies rely on vanilla extract or mashed bananas for flavor, the pudding mix ensures a strong banana taste without adding extra moisture. As a result, these cookies stay chewy and tender for days!

2. Can You Make These Cookies Without Pudding Mix?

Yes, but the texture and flavor will be completely different. If you skip the pudding mix, you’ll need to add mashed bananas, but that will make the cookies denser and more cake-like. For a similar flavor, try adding banana extract and a little extra sugar. However, for the softest and chewiest texture, the pudding mix is highly recommended.

3. How Do You Store Banana Pudding Cookies for Freshness?

To keep these cookies soft and fresh, store them in an airtight container at room temperature for up to 5 days. If you want to keep them longer, refrigerate them for up to a week. However, if they start to feel a little dry, placing a slice of bread in the container can help retain moisture.

4. Can You Freeze the Dough for Later?

Absolutely! Freezing the dough is a great way to enjoy freshly baked cookies anytime. Simply scoop the dough into individual portions, place them on a baking sheet, and freeze for 30 minutes. Then, transfer them to a zip-top bag and store them for up to 3 months. When ready to bake, just add an extra 2 minutes to the baking time—no need to thaw!

5. What’s the Best Way to Add Real Bananas Without Making Cookies Too Moist?

Since bananas add extra moisture, it’s important to adjust the other ingredients. Using ½ cup mashed bananas instead of pudding mix can work, but you’ll need to reduce the butter slightly and add 1 to 2 extra tablespoons of flour. This helps balance the moisture and keeps the cookies from turning too soft or cakey.

6. How Can You Make These Cookies Healthier?

If you want a healthier version, try using whole wheat flour instead of all-purpose flour for added fiber. Additionally, you can swap out half of the butter for Greek yogurt or unsweetened applesauce to reduce fat while maintaining moisture. Cutting back on sugar and using dark chocolate chips instead of white chocolate are also great ways to make them a little lighter.

7. What Other Mix-Ins Work Well in This Recipe?

There are so many delicious ways to customize banana pudding cookies! For a crunchy texture, try adding chopped nuts like pecans or walnuts. If you love chocolate, stir in milk chocolate or caramel chips. For a more indulgent version, drizzle the cookies with melted peanut butter or white chocolate. The possibilities are endless!