Imagine the softest cookie you’ve ever bitten into — warm, fluffy, and filled with the comforting flavors of banana pudding and sweet white chocolate. That’s exactly what you get with these Banana Cream Cookies. They’re nostalgic, sweet, and just a little bit unexpected, with every bite melting into a dreamy blend of banana and vanilla.

Behind the Recipe

This recipe was inspired by a childhood favorite — banana pudding with vanilla wafers. One rainy afternoon, I decided to bottle up that memory into cookie form. I mashed a ripe banana, folded in banana pudding mix, and added white chocolate chips for that creamy twist. The first batch was a soft, banana-scented dream, and I knew I had to share it.

Recipe Origin or Trivia

Banana-flavored desserts have deep roots in Southern baking traditions, with banana pudding being a staple in picnics, potlucks, and family dinners. This cookie version takes the spirit of that beloved dish and transforms it into a handheld treat. The addition of instant pudding mix isn’t just for flavor — it also keeps the cookies incredibly soft for days.

Why You’ll Love Banana Cream Cookies

These cookies are more than just sweet — they’re tender, nostalgic, and so easy to fall in love with.

Versatile: Perfect for bake sales, parties, or cozy nights in.

Budget-Friendly: Uses pantry staples and one ripe banana.

Quick and Easy: No chilling required, and they bake in under 10 minutes.

Customizable: Add nuts, switch the chips, or sandwich with frosting.

Crowd-Pleasing: That creamy banana flavor is a hit with all ages.

Make-Ahead Friendly: Dough can be frozen and baked later.

Great for Leftovers: Stay soft for days and make great lunchbox treats.

Chef’s Pro Tips for Perfect Results

Want bakery-style cookies from your own oven? Try these tips:

Use a very ripe banana for maximum flavor and moisture.
Don’t overmix the dough once the flour is added — this keeps the cookies tender.
Bake just until edges are set and tops look slightly underdone for soft centers.
Let cookies cool on the baking sheet for 5 minutes before transferring.
Press a few white chocolate chips into the tops before baking for a bakery look.

Kitchen Tools You’ll Need

You probably already have everything you need for these cookies:

Mixing Bowls: For dry and wet ingredient separation and mixing.

Hand or Stand Mixer: Makes creaming butter and sugar effortless.

Rubber Spatula: To scrape down the sides and fold in chips.

Cookie Scoop: For even-sized cookies and consistent baking.

Baking Sheet: Lined with parchment paper or a silicone mat.

Wire Rack: For cooling the cookies without sogginess.

Ingredients in Banana Cream Cookies

Each ingredient here is chosen for softness, sweetness, and that signature banana cream flavor.

Ripe Banana: 1 medium, mashed. Adds moisture and natural banana flavor.
All-Purpose Flour: 1 ½ cups. Gives structure to the cookies.
Granulated Sugar: ¼ cup. Adds sweetness and helps crisp the edges.
Brown Sugar: ½ cup, packed. Adds depth and moisture.
Butter: ½ cup (1 stick), softened. Creamy richness and essential for soft cookies.
Egg: 1 large. Binds everything and helps with chew.
Vanilla Extract: 1 teaspoon. Enhances all the other flavors.
Baking Soda: ½ teaspoon. Helps the cookies rise and stay tender.
White Chocolate Chips: ¾ cup. Adds creamy, sweet contrast.
Banana Pudding Mix: 3.4 oz box (instant). Intensifies flavor and keeps cookies ultra soft.

Ingredient Substitutions

Here’s how to make it work if you’re missing something:

Banana: Use unsweetened applesauce (¼ cup) but you’ll lose some banana flavor.

White Chocolate Chips: Use milk or dark chocolate chips, or even butterscotch.

Butter: Swap with margarine or vegan butter for a dairy-free version.

Banana Pudding Mix: Try vanilla instant pudding for a subtler flavor.

Brown Sugar: Coconut sugar works in a pinch.

Ingredient Spotlight

Banana Pudding Mix: This secret ingredient not only adds banana flavor but gives these cookies their signature soft, fluffy texture.

White Chocolate Chips: They melt slightly into the dough, adding creamy bites that complement the banana beautifully.

Instructions for Making Banana Cream Cookies

These cookies come together fast — let’s walk through it.

Preheat Your Equipment:
Preheat oven to 350°F and line a baking sheet with parchment paper.
Combine Ingredients:
Cream butter, brown sugar, and granulated sugar until light and fluffy. Mix in mashed banana, egg, and vanilla extract.
Prepare Your Cooking Vessel:
In a separate bowl, whisk flour, pudding mix, and baking soda. Gradually mix into wet ingredients until just combined.
Assemble the Dish:
Fold in white chocolate chips with a spatula. Scoop dough into 1 ½ tablespoon-sized balls and place on the baking sheet.
Cook to Perfection:
Bake for 8–10 minutes or until edges are golden and centers look slightly soft.
Finishing Touches:
Let cool on the sheet for 5 minutes, then transfer to a wire rack. Press extra chips on top if desired.
Serve and Enjoy:
Serve warm with a cold glass of milk or pack them up for snacking later.

Texture & Flavor Secrets

These cookies are pillow-soft, with golden edges and a tender center. The banana flavor is warm and mellow, and the white chocolate adds sweet, creamy pockets throughout. The pudding mix is the key to their cloud-like softness.

Cooking Tips & Tricks

Here’s how to make every batch shine:

Chill the dough for 20 minutes if you want thicker cookies.
Press extra chips on top before baking for prettier cookies.
Use room temperature butter and egg for better mixing.
Don’t flatten dough balls — they’ll spread just right on their own.

What to Avoid

Skip these common cookie mistakes:

Overbaking. It leads to dry cookies — they should look slightly underdone.
Using unripe bananas. They won’t mash well or taste sweet enough.
Overmixing the dough. Mix just until combined to keep them soft.

Nutrition Facts

Servings: 20 cookies
Calories per serving: 150

Note: These are approximate values.

Preparation Time

Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Make-Ahead and Storage Tips

You can make the dough up to 2 days ahead and chill it. Or scoop and freeze the dough balls for up to 2 months — bake from frozen with a minute or two added. Baked cookies stay soft in an airtight container for 4–5 days.

How to Serve Banana Cream Cookies

Serve them warm with milk, crumble over ice cream, or layer into a cookie parfait with whipped cream and banana slices. They also make adorable ice cream sandwiches.

Creative Leftover Transformations

Have extras? Here’s how to reinvent them:

Crumble into yogurt or parfaits for dessert crunch.
Turn into banana cream cookie truffles with cream cheese.
Crumble and use as a pie crust for a twist on banana cream pie.

Additional Tips

Want next-level flavor?

Add a pinch of cinnamon or nutmeg for warmth.
Toss in a few chopped walnuts for crunch.
Drizzle with melted white chocolate after baking for a bakery finish.

Make It a Showstopper

Stack cookies high on a rustic board, drizzle with extra chocolate, and scatter banana chips and white chocolate chips around the plate. Add a dusting of powdered sugar or a swirl of whipped cream on the side for flair.

Variations to Try

Nutty Banana Cream: Add chopped pecans or walnuts to the dough.
Chocolate Banana Swirl: Use half white, half milk chocolate chips.
Stuffed Surprise: Wrap dough around a mini caramel or peanut butter cup.
Frosted Version: Top cooled cookies with banana buttercream.
Gluten-Free Option: Use a gluten-free flour blend and check pudding mix label.

FAQ’s

Q1: Can I make these gluten-free?

A1: Yes, use a 1:1 gluten-free flour blend and ensure pudding mix is gluten-free.

Q2: Can I skip the pudding mix?

A2: You can, but the cookies will be less soft and have milder banana flavor.

Q3: What if I don’t have white chocolate chips?

A3: Use milk, dark, or butterscotch chips — all work well.

Q4: How ripe should the banana be?

A4: Very ripe with brown spots — it adds more flavor and sweetness.

Q5: Can I freeze the cookie dough?

A5: Absolutely. Scoop, freeze on a tray, then store in a bag. Bake from frozen.

Q6: How do I make these dairy-free?

A6: Use dairy-free butter and dairy-free white chips. Skip pudding or use dairy-free alternative.

Q7: Can I double the recipe?

A7: Yes, it scales up perfectly for larger batches.

Q8: Should I refrigerate the dough?

A8: Not necessary, but chilling helps with thicker cookies.

Q9: How long do these stay fresh?

A9: 4–5 days in an airtight container at room temp.

Q10: Can I use banana extract instead?

A10: Yes, use 1/2 teaspoon if you’re short on ripe bananas, but it’s best combined with real banana.

Conclusion

Banana Cream Cookies are the soft, chewy treat you didn’t know you were missing. With the perfect balance of banana, vanilla, and creamy white chocolate, they bring comfort and sweetness in every single bite. Trust me, you’ll want to bake a double batch — they disappear fast!