Banana Cream Cookies are classic cookies recipe with a twist! Soft, chewy cookies with fantastic banana flavor that comes from banana pudding & a banana!
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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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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!
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!
Diana says
Thank you! First off, I made these a long time ago and loved them. Five stars. Secondly, I have some dough in my fridge that I wanted to freeze and now I know how. It made a huge batch. I think I’ve make about 12 dozen already and still have dough left.
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.
Boney says
Amazing recipe! Mine turned out more fluffy than the set pictures though tasted better than I had imagined. Big hit. I recommend this recipe!
Alison says
Thank you Boney! I hope you continue to enjoy these!
Eli Schneider says
I didn’t see the recipe for the icing. Could you please send it to me? Thanks
Jessica says
These cookies don’t have icing- you just see the white chocolate chips.
Naomi says
Can we substitute regular pudding mix for the instant pudding mix. The only instant pudding I can find in our store is sugar-free mix and I have to avoid artificial sweeteners. I have regular pudding on hand and these cookies sound so tasty,
Thanks.
Nellie says
I have only ever used instant pudding mix in cookies, so I’m not entirely sure what the regular kind would do! I would guess it would change the consistency a bit, but please let us know if you try it!
Julie says
Can you use something in replacement of the white refined sugar ? I don’t do sugar anymore.
Thx.
Nellie says
I’m sure you could use a sugar replacement like Stevia, but I haven’t tried anything but sugar in this recipe. Let us know if you try something!
Stephanie says
Can you use cook and serve pudding in place of the instant pudding?
Nellie says
Nope, make sure to use instant pudding!
Kristi says
Hi, I am excited to try this recipe very soon. I want to make sure I have enough for my family to all try them, was wondering approximately how many cookies this recipe yields? Ty!
Nellie says
I usually get about 36 cookies, depending on how large I make them. And how much cookie dough I eat!😉
Monica Castle says
These cookies were a huge hit!! But my cookies did not come out THIN they were THICK like a cake. But still AMAZINGLY DELICIOUS! What did I do wrong?
Nellie says
Sounds like maybe too much flour? Maybe reduce by 1/4 cup next time and see if that helps?
Mary P says
I made these exactly as the recipes says, but mine didn’t flatten. They taste good though, just not as pretty. Can you tell me what I would have done wrong?
Nellie says
Maybe just reduce the flour a little bit next time you make them?
Misha says
Is it okay not to add the Banana pudding? Whats ingredient can I substitute it then? Thanks!
Nellie says
You can leave it out, there just won’t be as much banana flavor. You don’t really need to substitute anything else in unless you want to use a different flavor of pudding – chocolate or vanilla works great!
Jennifer says
I was happy to find a banana cookie recipe with great reviews! Only made a couple adjustments, used Vanilla pudding I had on hand and rather than two cups of white chips I used 1 cup chips and 1 cup sweet shredded coconut after seeing another reviewer tried it. I’m not a big white chocolate fan but I do love coconut so it made sense to meet in the middle. End result was delicious! I do want to make again with banana pudding mix because I feel that’s only way they will have a stronger banana flavor to live up to the name Banana Cream Cookies. Thanks for a great recipe!
Carin says
Same for me. The cookies didn’t flatten out. I tried the recipe twice. I tossed them out last time thinking there was something wrong. I will try to reduce the flour next time if these taste good.
Danielle says
Cookies had great banana flavor but they didn’t flatten out.. I will cut down the white chocolate chips next time.
Steph says
Just making these now. If you are worried about them staying to fluffy the 1/4 cup milk trick works. I didn’t have regular milk so I used coconut milk and they are coming out much more shapely.
Elizabeth says
Can I leave out the Fresh banana?
Jessica says
It will change the consistency of the cookies.
Ellen says
Added macadamia nuts! Could have eaten the whole batch myself. UH mazing
Ruth Owens says
These are my family’s new favorite cookies!
A couple changed I made, I added 1/2 c. Of brown sugar, 1/2 tsp cornstarch, and 1/4 tsp baking soda for a softer, almost fluffier cookie, I didn’t want them to be flat and almost crispy. I also chilled the dough before baking. Amazing recipe!!
Mel says
Why don’t they flatten out? I’m following the recipe exactly.
Jessica says
Add 1/4 cup milk- that’s my trick for cookies that won’t flatten. Honestly- so many factors affect cookies, everything from humidity to how you measure your flour to what type of pans you’re using. It’s impossible for me to know why yours didn’t… but it’s easily fixed. I try recipes all the time that require extra moisture- I live in a dry state!
Anita L Ramirez says
Mine didn’t flatten, I guess I should read the comments next time to get some info so they will flatten next time.
Ginger Jarnagin says
My office loved these cookies, so did I and so did my mom. I am making more today changing the white chocolate chips with peanutbutter chip and chocolate chips.
Can’t wait, will let you know how they turn out.
Kendall says
Is there any way to add more mashed banana? What else would I need to add to keep the consistency correct? I used vanilla pudding mix because I’m not a fan of artificial banana flavor, so now I’m missing that pop of banana!
Jessica says
Adding more banana is tricky because it really affects the texture… have you tried Banana Emulsion instead? It has a lovely flavor! https://amzn.to/3gxb2e2
Cammie turner says
Didn’t flatten but didn’t care I love a thicker cookie. Very good very sweet
Alison says
I’m glad you loved them Cammie!