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: I use salted butter, but you’re welcome to use what you have on hand.
–1 cup granulated sugar: adds the perfect amount of sweetness while keeping the cookies light in color
–1 banana, smashed: use a really ripe banana for better banana flavor
–3.4 oz package banana cream instant pudding mix: I find the best variety of pudding mixes at my local Walmart. They’ll be on the baking aisle. If you can’t find banana pudding, you can use vanilla pudding mix and 1 tsp banana flavoring, which can be found in craft stores or in the cake baking section of grocery/ specialty stores.
–2 large eggs: room temp eggs work better. Feel free to cheat & submerge whole eggs (with the shells on) in hot water for a few minutes to warm them up.
–2 1/2 cups flour: I generally use all purpose flour, but you can use bread flour or pastry flour too.
–1/2 teaspoon baking soda: helps the cookies puff up a bit
–1/2 teaspoon salt
–2 cups white chocolate chips: adds texture & sweetness! If you prefer, you can use semi-sweet chocolate chips instead. It will change the cookies, but it’s delicious!
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. Mash ripe banana with a fork. 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. Dough will be thick & sticky. Spray a cookie scoop with non-stick cooking spray.
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.
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.
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Nutrition
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More ripe banana recipes:
- BANANA CINNAMON COFFEE CAKE
- BAKED BANANA DONUTS
- BANANA SPLIT PIE
- FROSTED BANANA CAKE
- BANANA CREAM FLUFF SALAD
- BANANA POUND CAKE
- CHEESECAKE BANANA BARS
- BUTTERMILK BANANA CAKE
- PEANUT BUTTER BANANA BREAD
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!
Alexia says
Is there a gluten free version of this recipe?
Nicole says
While I have not tried, I usually have great success using Bobs Red Mill 1:1 Gluten Free Baking Flour in place of All Purpose Flour
Dr says
Easy and delicious. I used half white chocolate and half PB chips and that was great. Next time I’m gonna try it with vanilla pudding just for fun 🙂
Jessica says
Ooooh peanut butter chips are such a great idea!!
donna giblin says
Want to bring these to the next level…..add chopped walnuts. These are currently our favorite cookie and I have made them a bunch of times already, I’ve added chocolate chips, mixed chocolate and vanilla and now the chopped walnuts. Gonna try peanut butter chips next. These are so good!
Jessica says
Oooh I love walnuts! Such a great idea, thank you!!
Robin Shemwell says
Husband’s fave dessert is banana pudding (trifle). I made these cookies for his bday and they were a MASSIVE hit! Everyone asked for the recipe. I did half with the white choc and half with reg choc chips.
Nellie says
Chocolate chips sound amazing in these cookies! So glad everyone enjoyed them!
Sue C Elliott says
mixture was dry needed something. baked cookie was dry as well. needed more flavor. was wondering if something was left off recipe.
Nellie says
Sounds like something went wrong. Are you sure you had enough butter?
Stephanie says
Super dry… used 1/2 cup butter or a stick sofeltened. Super dry. Doesn’t look like yours at all. Not sure what I did wrong since I followed the instructions to a t.
Jessica says
Sounds like you just needed to add some moisture Stephanie. Add 1/4 cup milk or water next time.
MommaJ says
Made them using small box of pudding a few tsp of banana flavoring. I used self riding flour so no baking soda added. They stayed puffy not flat like picture and very yummy.
Sherise Thompson says
SooooooOoooo GOOD! I subbed the white chocolate chips for cream cheese flavored chips and followed everything else exactly. They came out perfect! My husband is not a huge sweets eater and these made him dance when he ate one.
Jessica says
So glad you like them Sherise!!
Dana DiMaio says
This was the funniest baking fail I’ve ever experienced. I had to actually stop what I was doing several times to laugh in between making batches of these cookies. It seemed as if each batch was worse than the one before and there was nothing I could do to stop it. I wish I could add a picture because the photo on the recipe and the photo of my actual cookies look SO different. By the end of the baking session it looked like I had just made 40 red lobster biscuits.(if you’ve never had them please look them up for reference). The end result tasted like banana oatmeal cookies without the oatmeal and even had the same consistency of oatmeal. Before baking, the dough felt almost like if glue and playdoh decided to have a baby. We’re the cookies delicious? Absolutely! Did they look or taste anything like I expected? Absolutely not.
Jessica says
What?! Oh man, I wonder what happened?! I’ve extensively tested these cookies- I’ve never heard of them turning out so… interesting. 😉 Glad they were delicious, albeit biscuit-esque!