Banana Cream Cookies are a classic banana cookie recipe with a twist! They have a great soft, chewy texture that comes from banana pudding mix plus a whole banana. Banana cream pie lovers- you’ve got to try these banana cookies!
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Banana Cream Cookies are soft, sweet with a lovely banana flavor. This great flavor comes from a ripe banana as well as a box of instant banana pudding mix. These banana cookies are super simple to make and everyone loves the end result. I used white chocolate chips but I’ve heard that semi sweet chocolate chips or even butterscotch chips taste amazing! So get creative and enjoy our banana cookies recipe! 
Banana Cream Cookies really do have the best flavor! My husband loves banana cream pies. Since I don’t always have the time to whip up a pie (but I always have time for cookies ha ha) when I heard about this recipe I was excited to try something new. Especially if it would be an easy way to satisfy his craving and my love of cookies – which it totally did! Hope you enjoy them as much as we do!
Tips to get the PERFECT Banana Cookies:
Three kitchen items make these cookies come together really fast. I actually use these items in nearly every cookie recipe I make, so they’re quite versatile. First, I line my cookie sheets with a piece of parchment paper. They’re sold in sizes that fit a 12×16 cookie sheet perfectly and enable to cookies to bake well without sticking- and no mess from spraying oil on the cookie sheets!
The second item is a KitchenAid mixer. I love mine! I have a Bosch as well but I find I use my KitchenAid for cookies. There is a cookie paddle that comes with every mixer that you attach to the top of the mixer. They’re easy to use and help you mix the ingredients uniformly. I also use the metal whisk attachment in this recipe to make the frosting. It whips it up super fast! Add this to your wish list because it’s one of my all-time used small appliances ever!
The third item is a cookie scoop! Years and years ago I used to use 2 spoons to measure and scrape cookie dough onto the pans. It wasn’t a perfect process and I often ended up with oblong cookies in various sizes. A friend of mine brought cookies to a party and I noticed each and every one of her cookies looked PERFECT. Her secret? A cookie scoop! They come in three sizes- 1/2 tablespoon, 1.5 tablespoon and 3 tablespoon scoops. I used the middle size- 1.5 tablespoon for these, and most other cookies. (Although when I’m serving a large crowd, I use the small cookie scoop. People love having a smaller cookie, especially at an event with several other desserts. For this Banana Cookie recipe, I used the middle scoop.
Banana Cream Cookie recipe ingredients
Here’s what you need to make our Banana Cream Cookies:
–1/2 cup butter, softened
–1 cup granulated sugar
–1 banana, smashed
–3.4 oz package banana cream instant pudding mix
–2 large eggs
–2 1/2 cups flour
–1/2 teaspoon baking soda
–1/2 teaspoon salt
–2 cups white chocolate chips
How to make Banana Cookies:
- Preheat your oven to 350 degree F and prepare baking sheets by lining with parchment paper.
- Combine flour, baking soda and salt, then set aside.
- Combine butter and sugar and mix with an electric mixer. Add banana, dry pudding mix and the eggs, then mix together until smooth.
- Pour dry ingredients into the mixing bowl with banana mixture and mix slowly until incorporated. Add the white chocolate chips and mix to combine.
- Scoop rounded tablespoonfuls of cookie dough onto parchment lined baking pan.Bake at 350 degrees F for 10 minutes or until slightly golden. Let Banana Cookies cool for several minutes on the cookie sheet before transferring to a cooling rack.
If you enjoy these Banana Cookies, you’ve got to try these other easy cookie recipes of ours:
- Lemon Pudding Cookies
- Cookies & Cream Cookies
- The BEST Peanut Butter Chocolate Chip Cookies EVER
- Blueberry Cream Cookies
- Raspberry Chocolate Chip Cookies
BANANA CREAM COOKIES
Ingredients
- 1/2 cup butter softened
- 1 cup granulated sugar
- 1 banana smashed
- 3.4 oz package banana cream instant pudding mix
- 2 large eggs
- 2 1/2 cups flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups white chocolate chips
Instructions
- Preheat your oven to 350 degree F and prepare baking sheets by lining with parchment paper.
- Combine flour, baking soda and salt, then set aside.
- Combine butter and sugar and mix with an electric mixer. Add banana, dry pudding mix and the eggs, then mix together until smooth.
- Pour dry ingredients into the mixing bowl with banana mixture and mix slowly until incorporated. Add the white chocolate chips and mix to combine.
- Scoop rounded tablespoonfuls of cookie dough onto parchment lined baking pan.Bake at 350 degrees F for 10 minutes or until slightly golden. Let Banana Cream Cookies cool for several minutes on the cookie sheet before transferring to a cooling rack.
Banana Cream Cookies recipe made from butter sugar as well as banana pudding mix & a banana. Banana cream pie lovers- you’ve got to try these cookies!
Susan says
These are delicious, thanks for the recipe. Mine did not flatten, I think perhaps some extra liquid next time?
Jessica says
Hi Susan, yes, try adding a bit of milk next time!
Cheryl says
I’m making this right now and realized I bought banana cream cook & serve pudding instead of instant, do you think that will work?
Jessica says
Hi Cheryl- I think it’d work just fine!
Mara says
Am I able to make these ahead of time ?
Jessica says
Of course Mara! you can make the dough and freeze it in balls, or you can bake the cookies and freeze those in an airtight container. Either way works!
Kimberlee S. says
Could I add some brown sugar to this recipe? If so how much? Thought about adding walnuts like a banana bread…but cookie.
Jessica says
I think that’s a great idea! I’d add 3/4 cup brown sugar in place of the 1 cup regular granulated sugar. 🙂 1/4 to 1/3 cup chopped pecans should be good too!
Carra says
What do you put in the last bowl isn’t hat flour?!
Jessica says
Are you talking about the pudding mix Carra?
Courtney Langlais says
Can I make this recipe with almond flour, instead? My friend is gluten intolerant.
Alison says
Courtney, I haven’t tried it personally but I know many of our followers are also gluten intolerant so they try it and really love it!
Annalisa says
Are the measurements the same if using Almond Flour?
Jessica says
I’m not sure Annalisa! I don’t bake with almond flour very often.
Denise says
One of THE best cookies I’ve ever made!
Nellie says
Denise – so glad you enjoyed them!
Jeannie says
Can you make these without the white chocolate chips?
Nellie says
Absolutely Jeannie! They will still be delicious!
Lori Hinson says
Too bland and doughy
Krista says
Can I use a frozen banana or should it be fresh? Thank you. No am currently baking the banana peanut butter bars!
Jessica says
You can use a frozen banana but try and strain out the excess liquid and know that you might have to add 2-3 TBSp flour to get the right consistency. Bake a few cookies to test it out and adjust accordingly!
Misty says
Made these cookies tonight. Pretty good. Total of 13 cookies pretty thick so I had to cook seprate . 1st one i did this recipe then the second and third i added an extra banana and pudding mix and egg I also added score bits. and sooo good. Next time I’m going to try almond flour and make it coconut
Amanda says
I brought these cookies to work and they were a HUGE hit !!!
Jessica says
Aren’t they so good?! So glad everyone liked them!
Missy says
These are truly AmAzInG!! Made two batches of these absolutely love them! Amazing banana taste its truly one of my favorites now. Im heading out to the store tonight and picking up some peanut butter chips as wel as some white chocolate ones. The elvis cookies are a great idea for these! I think im going to try half white chips and half peanut butter 🙂 can’t wait to see how tasty these are going to be! Thank you so much for the perfect banana cookie recipe!!!
Alison says
I’m so glad you enjoyed these Missy! You’ll have to let us know how the half white, half peanut butter chips go!
Melly says
Hi! They were delish and everyone loved them. However, mine did not flatten. They were more cake like as opposed to chewy. Not sure what I did wrong. I personally would have preferred the texture they were supposed to be. Any tips?
Jessica says
Just add about 1/4 cup milk next time.