Banana Pudding Cookies
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These Banana Pudding Cookies are reminiscent of banana pudding with the vanilla wafers, pudding, and banana slices, all layered together in a gooey concoction. We took all that nostalgia and flavor and made it into Banana Pudding Cookies with the addition of marshmallows and white chocolate chips. You are going to love these soft banana cookies.
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Stuffed with marshmallows and mashed banana, these banana pudding cookies will be the delight of young and old alike. If you’re hoping for regular banana pudding dessert, I have that too!
Ingredients
See the recipe card at the bottom of the post for all ingredients and quantities.
- Salted Butter – I like to use salted butter for my recipes, but unsalted butter will work as well. Be sure to include about 1/4 teaspoon of salt when using unsalted butter.
- Light Brown Sugar – If you need to use dark brown sugar, it will work. It deepens the molasses flavor and pulls away from the banana flavor slightly.
- Medium Overripe Bananas – Ripe bananas will work but have less flavor. Do not use unripe bananas.
- Instant Banana Cream Pudding Mix – Adds the classic flavor and also adds moisture to the cookie.
- Cornstarch – Cornstarch makes a soft cookie that’s thicker and cake-like with crispy edges.
- Crushed Nilla Wafers – I like to give my kids this job. Its so fun for them to crush things!
- White Chocolate Chips – One twelve ounce bag.
- Mini Marshmallows – Don’t forget to divide these out because you do not use them all at once.
How to Make Banana Pudding Cookies
Step 1: Like most cookie recipes, this one starts with creaming the butter and sugar.
Step 2: Mash the bananas, and add 1/2 of the mashed bananas to your butter/sugar mixture. Then add the vanilla and egg and combine.
Step 3: Next, add the dry ingredients and mix beat until just combined.
Step 4: Add half of the mini marshmallows and white chocolate chips and beat to combine. Scoop the cookies onto a lined cookie sheet to freeze for thirty minutes. While the cookies are all freezing, you can preheat your oven.
Step 5: Bake the cookies straight from the freezer for 15-16 minutes. Leave the cookies on the tray for five minutes after they come out of the oven, then move them to a cooling rack to finish cooling and setting up.
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Tips for Best Results
Press any mini marshmallows that are near the bottom of the cookie into the center of the cookie dough ball to avoid it from melting when it’s baked and becoming hard.
Do not overbake the cookies. Freezing the cookies slightly will keep them from spreading too far and slow down the baking process. Cookies should barely start to turn on the edges. The cookies will finish on the baking sheet once they are pulled from the oven and will never look quite done in the oven.
Scrape the sides of your bowl with a spatula as needed to make sure all ingredients are fully incorporated.
How to Store or Freeze
These cookies can be kept in an airtight container at room temperature for up to five or six days.
Unbaked cookies can be refrigerated for up to one day.
Banana Pudding Cookies can also be frozen, either when they’re baked or unbaked, for up to 6 months as long as you use an airtight freezer-safe container or freezer bag
To freeze unbaked cookies, separate them on a parchment-lined cookie sheet and let them freeze first; then, they can be combined into one airtight container. This will keep them from sticking together, so you can pull out just a few cookies at a time to bake as needed. You may need to add one or two minutes to the baking time for frozen cookies.
Recipe FAQs
The best way to bake cookies is to preheat your oven thoroughly and then bake them to the minimum time listed on the recipe. As soon as the cookies just barely start to turn on the edges, they can be removed. You can check the bottom by lifting the cookie with a spatula; if the bottom looks done the cookie is done.
Cookies never look done on top in the oven, but will continue to bake and firm up once removed from the heat source. If you bake them until they look done, you will have crunchy, hard cookies once they cool.
For the best cookie texture, mash the banana thoroughly until no big chunks remain.
Yes! Instead of leaving the cookie scoop marks in the cookie, roll the ball in your palms until it’s completely smooth. Then pop the marshmallows on top!
I highly recommend it! I wouldn’t substitute it out because the banana cream pudding helps give it the signature banana pudding flavor.
More Amazing Banana Flavored Desserts
- Strawberry Banana Cheesecake Salad
- Banana Split Fluff (Salad)
- Banana Chocolate Chip Cookies
- Banana Split Cake
- Banana Bars with Cream Cheese Frosting
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Banana Pudding Cookies
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Ingredients
- 1 cup salted butter room temperature
- 1 1/4 cups light brown sugar packed
- 2 medium overripe bananas 1/2 cup mashed
- 1 large egg
- 1 teaspoon vanilla extract
- 3.4 ounce instant banana cream pudding mix
- 1 teaspoon vanilla extract
- 3 1/2 cups all-purpose flour
- 1 tablespoon cornstarch
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 1/4 cups crushed Nilla wafers about 32 cookies
- 12 ounce bag white chocolate chips
- 1 cup mini marshmallows divided
Instructions
- In a large mixing bowl, add in the butter and brown sugar. Beat using a hand mixer on medium speed until creamed.
- In a small bowl, add the bananas and mash with a fork until no lumps of banana are left. Measure out 1/2 cup and add it into the butter/brown sugar mixture. Beat just until the mashed banana is combined.
- Add in the egg and vanilla extract. Beat until the egg is combined. Scrape down the sides and bottom of the bowl.
- Add in the dry instant pudding mix, flour, cornstarch, baking soda, baking powder, salt, and crushed vanilla wafers. Beat on low speed until most of the dry ingredients are worked into the cookie dough.
- Add 1/2 cup of mini marshmallows and the white chocolate chips into the cookie dough. Beat until evenly distributed.
- Using a 4 tablespoon cookie scoop or a 1/4 measuring cup, scoop the cookies out onto a parchment lined cookie sheet. No spaces are necessary since they’re going into the freezer to firm up. Press any mini marshmallows that are near the bottom of the cookie into the center of the cookie dough ball to avoid it from melting when it’s baked and becoming hard.
- Pop 3 to 4 mini marshmallows on top of each cookie and gently press in.
- Place in the freezer to firm up for about 30 minutes.
- While the cookies are in the freezer, preheat the oven to 350 degrees F.
- Place the cookies 2 inches apart onto a parchment lined cookie sheet. Keep the remaining cookies in the freezer until they’re ready to be baked.
- Place in the preheated oven and bake for 15 to 16 minutes.
- Let cool on the cookie sheet for 5 minutes before store transferring to a cooling rack to cool completely.
- Store in an airtight container at room temperature for up to 5 days.
Notes
Nutrition
(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)
