Flavor & Taste

These Banana Pudding Cookies have a sweet, creamy banana flavor that tastes just like classic banana pudding. The banana cream pudding mix creates a strong banana pudding cookie taste while the cake mix adds a buttery vanilla base. White chocolate chips and vanilla wafers enhance the nostalgic homemade banana pudding cookies flavor. These easy banana dessert cookies are rich, comforting, and perfectly sweet without being overpowering.

Texture

These soft banana pudding cookies bake up thick with tender centers and lightly set edges. The pudding mix keeps the cookies moist while the cake mix creates a fluffy, cake-like crumb. Each bite has a soft, chewy texture similar to bakery style banana cookies. The cookies stay soft for days, making these banana cream pudding cookies perfect for make-ahead desserts.

Why Cake Mix Cookies Work

These cake mix banana pudding cookies are simple and reliable because the cake mix already contains flour, sugar, and leavening. This helps create a consistent cookie texture every time. The result is a soft and fluffy easy banana pudding cookie recipe. This method also reduces prep time and ingredients.

What The Pudding Mix Does

The banana cream pudding mix adds flavor and softness to these banana pudding cookies. It helps retain moisture so the cookies stay tender. It also enhances the banana flavor without needing fresh bananas. This creates rich banana cream cookies with a bakery-style texture.

These easy banana pudding cookies are perfect when you need a fast dessert. The dough comes together in minutes and bakes quickly. They are great for parties, bake sales, or everyday treats. These soft banana pudding cookies are also beginner-friendly.

Ingredients you’ll need

(Exact Measurements in the recipe card below)

Yellow Cake Mix– Provides structure, sweetness, and creates a soft cake-like cookie base.
Banana Cream Pudding Mix– Adds banana flavor and keeps cookies soft and moist.
Eggs– Bind the ingredients together and add structure.
Vegetable Oil– Keeps cookies soft and tender while adding moisture.
White Chocolate Chips– Add sweetness and creamy contrast to banana flavor.
Crushed Vanilla Wafers– Add texture and classic banana pudding flavor.

Tips & Tricks For The Best Banana Pudding Cookies

Do not overbake or cookies will dry out.
Chill dough for thicker cookies.
Use parchment paper to prevent sticking.
Add extra vanilla wafers on top before baking.
Use a cookie scoop for even cookies.
Let cookies cool on pan to finish setting.
For stronger banana flavor, add extra pudding mix (1 tablespoon).

How to Store Banana Pudding Cookies

Store cookies in an airtight container at room temperature for up to 4 days. These cookies stay soft because of the pudding mix. For longer storage, refrigerate up to 6 days.
Freeze baked cookies up to 2 months.
Freeze dough balls and bake when ready.
Let cookies come to room temperature before serving.

Watch the Recipe

https://www.youtube.com/watch?v=VIDEO_ID

Banana Pudding Cookies

Soft, chewy banana pudding cookies made with cake mix and banana cream pudding mix. These cookies taste just like classic banana pudding in cookie form.

Print Recipe Pin Recipe

Prep Time 10

Chill Time 20

Total Time 40

Course budget friendly, cookie, Dessert

Servings 18 cookies

Calories 181 kcal

Equipment

Mixing bowl
Rubber spatula or wooden spoon
Hand mixer (optional)
Cookie scoop
Baking sheet
Parchment paper
Cooling rack

Ingredients

1 box yellow cake mix 15.25 oz
1 3.4 oz box banana cream instant pudding mix (dry)
2 large eggs
½ cup vegetable oil
½ teaspoon vanilla extract
¾ cup white chocolate chips
½ cup crushed vanilla wafers plus more for topping

Instructions

Preheat oven to 350°F and line a baking sheet with parchment paper.
In a large mixing bowl combine the yellow cake mix and dry banana cream pudding mix and whisk until fully combined. Add the eggs, vegetable oil, and vanilla extract and mix until a thick cookie dough forms.
Fold in the white chocolate chips, crushed vanilla wafers, and mini marshmallows if using.
Cover the dough and chill for 20 minutes to prevent spreading.
Scoop dough into 2 tablespoon sized balls and place on the prepared baking sheet about 2 inches apart.
Press additional crushed vanilla wafers on top if desired.
Bake for 10–12 minutes or until the edges are set and the centers are still soft. Do not overbake.
Allow cookies to cool on the baking sheet for 5 minutes before transferring to a cooling rack.