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.
Video
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
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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!
Stacey says
I followed your recipe to the “T” and they turned out beautifully! Very yummy! And the flavor does make me think of banana cream pie! Thank you!!
Nellie says
So glad that you enjoyed the cookies Stacey!
Danaka says
My cookies came out the same way but I did everything your page said to do and iv done it 2 times could it be the pudding brand or should we be using a scale measure and not 2 and half cups of flour seems I can’t get them to flatten
Candace says
Can I freeze this dough?
Tiffany says
Made these vegan with nondairy white chocolate chips and using flax seed in place of the egg. Turned into little puff cookies instead of regular cookies, but the taste is sooo delicious! Will definitely save this recipe!
Jessica says
So glad to hear Tiffany!
Laura says
I followed the recipe to a T and had them turn out looking like biscuits like another reviewer said. I used the Jell-O brand instant pudding. I even went back to double check the package in the garbage to make sure it said instant and that it wasn’t expired. The flavor was OK but the texture was very much like a dense muffin, not chewy or anything like the picture looked like. Not sure what went wrong.
Nellie says
Sounds like you have too much flour in the cookie dough. Maybe try again with a little less flour.
Corrina says
Mine came out like fluffy biscuits as well. So I pressed them with a fork and baked a few min longer. Next time I will press like pb cookies before baking
Nellie says
Maybe use a little less flour next time?
Dennise says
This is a go-to in our house, due to always having one random brown banana (thanks, kids lol). Everyone loves these. I noticed you have nutritional info listed (THANK YOU!)… but how many “servings” did you get when figuring that out? I get about 4½ dozen cookies, so just trying to figure out if that’s close to how many you end up with & if the calories would be similar per cookie
Jessica says
I usually get about 40 cookies- so almost exactly what you’ve gotten! So glad you like them!!
Gina A says
Why aren’t mine flat.? They came out puffed. Still taste great!
Jessica says
A zillion conditions can affect how flat or puffed your cookies are. I recommend baking a small batch- 4- 6, seeing how they turn out, then adjusting as necessary. Too flat usually means you need a bit more flour- start with 2 TBSP. Too puffy usually means you have too much flour- not by much!! So add 1-2 TBSP milk or water. : )
Genoveva says
If I were to try making these with no sugar would it change the density/consistency of the cookie or just affect the sweetness level?
Jessica says
It would change a lot of things with this cookie, but you can try using a sugar replacement that’s for baking!
Kelsey says
These are my absolute FAVORITE cookies! Every time I make them for a family event, they’re the first thing to go! I use Pillsbury Gluten Free All Purpose flower, due to an allergy, and no even knows they’re gluten free!!!
Quick question: am I able to free this dough? If so, how do I do it? How long will it last? How to thaw it out to cook? Etc.
Jessica says
So I prefer to make cookie dough balls and freeze those, instead of freezing a bit tub of cookie dough, although you can do both! If you freeze a big tub, you’ll have to thaw it out in the fridge overnight. If you freeze cookie dough balls, I don’t even let them thaw much- just long enough for the oven to preheat!
Sandie says
I agree that the batter is super stiff, though the cookies themselves are soft and chewy and very tasty. Next time, I might add just 1 T of milk to make it easier to stir up. I got 39 cookies so your estimate is spot-on! I like the idea of trying some different flavors of chips also, but these were a hit just the way they are. Thank!
Fredi Brown says
These are my go to for gift giving. People always love them. This time I’m going to use half the chips.
Jen says
I made these and taste good but they were like drop cookies they didn’t spead and flatten out. Not sure what happened.
Tina Marie Bentley says
I make these all the time for my mom and sister. But I use dark chocolate chips and they love them
Jessica says
oooh I love the idea of using dark chocolate!!
Angie says
The cookie never flattened after baking. It stayed in the ball form and were raw in the middle. This is the first time I’ve ever used parchment paper. Could that have been the reason?
Nellie says
Parchment paper shouldn’t cause that! It sounds like maybe you had a little bit too much flour, so maybe reduce that a little bit next time?
Veronica P says
Just made these but tweaked the recipe a bit as I like a big fluffy cookie and they are my new favourite. I added a tsp ish of vanilla extract, used brown sugar instead of white, mixed it on high for longer to fluff up the egg, and added a bit less chocolate chips as I like more cookie than anything. I also used a large ice cream scoop for the cookies and baked for 14 minutes as they were bigger. Literally the best cookies I have ever had.
Judy says
These are yummy, but I’d do 1/2 the chocolate chips. They are very righ and I think that might help tone down the Ritchie’s. Also, 1 recipe makes about. 80 cookies for me.
Martha Tomsey says
I haven’t made them yet but my niece has & they are delicious! Can you freeze the cookies once you’ve baked them?
Nellie says
Absolutely!