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!
Be sure to check out our updated collection of BEST BANANA RECIPES EVER!
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.
Nutrition
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!
Rodney Decker says
Followed the instructions exactly, cookies came out great. One of the best cookies I’ve ever baked.
Aubree Werdann says
So I’ve been experimenting lately. I am NOT a good baker… ir I didn’t use to be?. I made these. Kind of. I subbed in a certain amount of bread flour, subbed in an amount of different sugar, added cornstarch, added half an egg (beat the egg then used half) and I used 2 bananas. They. Are. Freakin. Amazing! I had never even heard of this cookie before you. Thankyou so much!
Jessica says
LOL! So glad you enjoyed them!!
DuBois Taylor says
My, my, my,
Not a baker but you couldn’t tell from these ridiculously soft and “bananany” cookies. For all the Dads who dont know how, this will make everyone know you can get down!! Easy and delicious!!!
Krista says
These were delicious! I made some for friends and they loved them too! I did exactly as the recipe says and they didn’t spread. It wasn’t horrible. They tasted great they just didn’t lol like the picture. I’m making more today!!
Nellie says
I’m so glad you and your friends loved them!
Aubree says
I replaced a quarter cup of the ap flour with bread flour…turned out sooo soft, chewy, and dense. Loved it!
Jessica says
Such a great idea Aubree! YUM.
Beth says
Will try this soon…thanks for putting links to the items you used! Will be buying the mixer you use in the near future!
Jessica says
You’re most welcome Beth. I love my mixer!!
A says
Love the cookie. I didn’t have white chocolate chips so I used semi sweet chips. The only thing I would do is cut back on the semi sweet chips. The chocolate over powered the banana flavor. My husband loved them.
Jessica says
I do love the semi-sweet chocolate and banana combination, but yes, they can overpower the delicate banana flavor of the cookies. Maybe try mini chips next time?
Shannon Vasquez says
I made these yesterday and they are so good! Kind of cakey. They came out looking like biscuits and I didn’t have white chocolate chips so I added coconut flakes. I also had a hard time finding banana pudding mix so I picked up a vanilla but the next week I found the banana (pandemic!!). I’m glad I waited! Super yummy!
Thank you!!! Great idea!
Alison says
Shannon, love the idea of using coconut flakes! I may have to try that!
Sandi Swanson says
These are very good and not an overwhelming banana flavor–which I was concerned may result–since I did use 2 bananas. Fairly easy to make and a big thumbs up from my family. Appetizing light-colored cookie. I may never use my leftover bananas for banana bread again!
Alison says
Sandi, I love the more subtle banana flavor too! Glad you and your family enjoyed these!
Nancy says
Can I use sugar fee instant pudding instead? It’s all I have on hand. I just found this recipe the other day and would love to make it this afternoon!
Nellie says
I’ve never tried it with sugar free pudding, but I think it’ll work fine!
Arianna says
Made these cookies and they turned out amazing! Was curious though, do you know the calorie count and grams of fat per cookie?
Jessica says
I just added it for you!
Ruthie says
I just made these delicious cookies this morning. I decided to turn them into gobs !! The family loves them… the only change I made was not adding the chips since I put the icing in between two cookies. I will definitely be making these again 😊
Ciara says
Could you freeze the dough? And how would you bake that afterwards?
Jessica says
Yes, you can freeze cookie dough! You can either freeze the whole amount in an air tight container OR you can scoop the dough into individual cookies, then freeze those on a baking sheet. Once frozen, you can transfer the dough balls into a ziplock bag and then defrost/ bake as you’d like!
Maureen says
Can I freeze the cookies after they are done
Jessica says
Absolutely! Just store them in an air tight container.
Maureen says
Thank you, I have raves as how good they are.