Banana Pudding Cookies

If we were sitting at my kitchen table right now, I would push over a warm plate of Banana Pudding Cookies and say careful, they are a little soft in the middle. The first time I baked these, my neighbor popped in to return a book and left with three cookies and a grin that made me bake a second batch after dinner. Also, somehow my kid insists the broken ones do not count as dessert, which is convenient for both of us. They taste like the best parts of banana pudding met a chewy cookie in the oven and decided to stay friends.

Why I keep making these even on busy weeknights

I make this when we want banana pudding vibes without hauling out the trifle dish and the drama. My family goes a little wild because they get the soft chewy cookie edges with the vanilla wafer crunch in every other bite. And honestly, the dough comes together fast, especially if I do not overthink it. The only thing that used to bug me was cookies turning cakey but I figured out why and we will talk about that in a bit. Also, I sometimes sneak a cookie before dinner because I am a grown up, allegedly.

What you will need, plus real life swaps

115 g unsalted butter, softened to room temp. If I have a minute, I brown it and let it cool for extra flavor. If I am rushing, I go straight from the fridge and soften in short bursts.
Three quarter cup packed light brown sugar. Dark works too if you like deeper caramel notes.
One quarter cup granulated sugar. I tried less and missed the chew.
One large egg at room temp. Cold works, but the batter gets a bit tight.
One extra egg yolk. It keeps things tender, trust me.
One teaspoon vanilla extract. My grandmother always insisted on Nielsen Massey, but honestly any decent vanilla is fine.
Half of a very ripe banana, mashed smooth, about 60 g. If your banana is tiny, use a heaping half. Too much makes cakey cookies.
One small box instant banana cream pudding mix, about 3.4 ounces. Jell O is classic, but store brand is fine. Do not make the pudding, just the dry mix.
One and a half cups all purpose flour, about 190 g. If you struggle with measuring, this quick read from King Arthur Baking helped me scoop right.
Half teaspoon baking soda.
Quarter teaspoon baking powder. Optional, for a tiny lift.
Half teaspoon fine salt.
One cup roughly crushed vanilla wafer cookies. I put them in a bag and give them a few smacks with a rolling pin. Crumbs and chunks are both good.
Three quarter cup white chocolate chips or chopped white chocolate. Milk chocolate is lovely, or skip entirely if you want less sweet.
Pinch of cinnamon, optional, but it makes the banana pop.

Substitutions I actually use: I sometimes swap half the butter for coconut oil when I am low on butter. Or I skip the banana and add two tablespoons milk if the bananas are all green. Different result, still tasty.

Let us bake, but casually

In a large bowl, beat the softened butter with the brown and granulated sugars until creamy and a little fluffy, two to three minutes. A mixer is great here, but a sturdy spoon works with some elbow grease. This is where I usually sneak a taste.
Beat in the egg, the extra yolk, and the vanilla. Mix until glossy and smooth. Add the mashed banana and stir until combined. It might look a bit split. Do not worry if it looks weird at this stage, it always does.
In a separate bowl, whisk the flour, pudding mix, baking soda, baking powder, and salt. Then tip it into the wet ingredients. Stir gently until you see no dry streaks. Try not to overmix; that is where cookies go cakey.
Fold in the crushed vanilla wafers and the white chocolate. Save a small handful for the tops if you like pretty finishes.
Chill the dough for about twenty to thirty minutes. It just helps it set up and bake thicker. But if the oven is already hot and everyone is staring at you, bake right away and they will still be good.
Heat your oven to 350 F or 175 C. Line two baking sheets with parchment. If you do not have parchment, a lightly greased tray works.
Scoop the dough into two tablespoon portions. A cookie scoop makes life easier; a cereal spoon does the job too. Leave a couple inches between cookies.
Bake for 9 to 11 minutes, until edges look set and just golden and the centers look a tad underdone. They will finish cooking on the sheet.
Out of the oven, lightly press a few extra wafer bits and chips on top. Cool 5 minutes on the tray, then move to a wire rack. Try one warm if you must. I do.

Notes from a person who has overbaked more than once

If your banana is very large, use less than half. Too much fruit makes the cookies puff then sink.
Different brands of pudding mix give slightly different textures. Store brand sometimes makes them a touch softer. I kind of like that.
If the dough seems sticky, chill longer or add a tablespoon of flour. If it seems dry and crumbly, drizzle in a teaspoon of milk.
Rotate your baking sheet halfway for even color. I forget this and the back row gets extra toasty.
I thought baking on silicone mats would be best, but parchment gave crisper edges for me.

Variations I have tried, plus one I would not repeat

Chocolate chunk banana: swap white chocolate for dark chunks and add a pinch of flaky salt on top. Big win.
Peanut butter swirl: warm two tablespoons peanut butter and drizzle over scooped dough. Swirl with a toothpick. Looks fancy, tastes even better.
Coconut crunch: fold in a handful of toasted coconut and a spoon of chopped macadamias. Tropical and a bit posh.
The one that flopped: I pressed fresh banana slices on top. Cute for 10 minutes, then soggy town. Would not do again.

Gear I use, and what to do if you do not have it

A stand mixer is lovely for creaming butter and sugar, but a bowl and wooden spoon work fine if you are patient. A medium cookie scoop gives consistent portions. No scoop? Grab two spoons and do a little quenelle situation, it is oddly satisfying. Wire racks help cookies cool without going steamy; if you do not own one, move cookies to a cool plate after a few minutes and they will be okay.

If you like nerding out on cookie texture, this piece on cookie science from Serious Eats is a fun rabbit hole. And for a quick refresher on cookie basics, these tips from Sallys Baking Addiction are super clear.

How to store them, realistically

Keep Banana Pudding Cookies in an airtight container at room temp for three to four days. Slip in a small piece of bread to keep them soft. Freeze baked cookies up to two months, or freeze scooped dough balls for quick bake later. Though honestly, in my house it never lasts more than a day. I think this tastes even better the next day, but that is just me.

How we like to serve these

Warm, with a little scoop of vanilla ice cream if it is Saturday. On school nights, with cold milk and a quick tidy of the table which somehow becomes a cookie tasting party. My dad crumbles one over pudding cups, and now it is a thing at family cookouts. I even tucked one into a lunchbox once and got an all caps thank you text, so that was a win.

Pro tips I learned the hard way

I once tried rushing the chill and the cookies spread into each other, like a little cookie continent. Give them a short rest if you can.
Another time I added a whole banana. Great flavor, but cake city. Half is plenty.
Pull them when edges are set but centers look a bit soft. If you wait until the whole top is brown, they will be dry after cooling.
Actually, I find it works better if I crush the wafers by hand rather than blitzing them. The bigger crumbs stay crunchy.

FAQ from friends and the group chat

Do I really need the pudding mix
Short answer, no, but it gives that classic texture. If you want to skip it, use one and three quarter cups flour total and add one tablespoon cornstarch and an extra teaspoon vanilla. Different, still lovely.

Can I make these gluten free
Yes. Use a one to one gluten free flour blend and gluten free vanilla wafers. The dough might need a splash of milk if it feels dry.

What if I do not have white chocolate
Leave it out or use milk or dark chocolate. Even butterscotch chips are tasty. Or nothing at all. The cookies carry themselves.

My dough is sticky help
Chill it 20 to 30 minutes or add a tablespoon of flour. Also, slightly damp hands make scooping easier.

Can I make them crispier
Yes. Bake a minute longer and use a flatter scoop. You can also reduce the brown sugar by a tablespoon, though I prefer the chew.

Do I need to cream butter and sugar or can I melt the butter
You can melt and cool the butter for a denser cookie. I like the creamed version best. On second thought, melted butter is great when I am short on time.

How do I prevent cookies from sticking
Parchment works like a charm. No parchment, lightly grease the sheet. Let cookies cool a few minutes before lifting. I have pried more than one too soon and regretted it.

Can I bake these form frozen
Yes, bake dough balls straight from the freezer, adding a minute or two. They will not spread as much, which I like.

Small unrelated note while the last tray cools. I recently learned our cat prefers the warm spot near the oven and will sit like a tiny king while I guard the cookies, which is to say, baking is a team sport around here. Anyway, if you make these Banana Pudding Cookies, tell me how they went for you. And save at least one for breakfast. You deserve it, yall.