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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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!
Teresa Maxine Hoy says
I made this recipe and the dough was very tasty but the cookie did not spread out on the cookie sheet even with parchment paper. I followed the recipe as written. I am wondering if next time I should use a 2nd banana?
Jessica says
Try adding 1/4 cup milk or water.
Michelle says
These are amazing. I did have to modify the recipe a bit with things I had on hand – vanilla pudding mix instead of banana and butterscotch chips instead of white chocolate. Results are phenomenal. The cookie is very moist and on the thicker side but that’s how we like it around here. I was worried the vanilla pudding would take away the banana flavor but it’s still there. Tastes like a very decadent banana bread.
chelsea says
literally did everything right and somehow they didn’t look like they were baking in the oven at all. awful.
Janet says
These are the best ever and so easy. Have made both chocolate chip and vanilla chip…love them both!
Nellie says
I bet these are amazing with chocolate chips – what a great idea Janet!
L. Donahue says
This was terrible… very dry. You couldn’t taste any banana. I even tried them with butterscotch. Don’t waste your ingredients… or your time.
Nicole says
im sorry to hear that this recipe didn’t turn out well for you. Not sure what could have gone wrong. :/
Dawn Haslam says
I made this and had to substitute using vanilla pudding since that’s what I had on hand. So delicious! Every loved them! This recipe is definitely a keeper!
Nicole says
Happy to hear it! 🙂
Valerie says
I made these for my boyfriend and his boss. They loved them.
Nicole says
That’s awesome! Glad you found a recipe everyone can approve of 🙂
Dottie says
I made half without nuts and added walnuts to other half also since they don’t flatten out much I poked them down little they were delicious except got little too brown on bottom might be the kind of cookie sheets I have as they are old
Nicole says
Ohh sounds delicious!
Linda says
I made this recipe but I decided to try it with some sugar reducing, curb lowering alterations and I have to say while I’m sure they aren’t quite the same deliciousness of the original, they actually turned out pretty darn good. I replaced the sugar with swerve, the pudding with a sugar free pudding, and the flour with almond flour. The end result was very tasty and banana satisfying 😊
Nicole says
thank you for sharing!
Jen says
Best cookies ever! I’m asked to make these all the time at work and at home! I make some with white chocolate chips and then the other half of the batter I add milk chocolate chips and peanut butter chips with the white chocolate chips. They are so addicting!
Nicole says
oh yes, that sounds delicious!
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.
Kristina Rodriguez says
Every time I make these, they are a hit. Mine are never flat, they always stay puffy but delicious just the same.
Jessica says
So happy to hear Kristina!
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!
Kris Moton says
Awesome
Amanda H. says
Can I make the batter ahead of time and freeze it?
Jessica says
Yes, that would work just fine!