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.
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.
Notes
Tips for Perfect Banana Pudding Cookies
Use the pudding mix dry and do not prepare it.
Chilling the dough helps create thicker cookies.
Do not overbake or cookies will become dry.
Press extra vanilla wafer pieces on top after baking for bakery-style look.
White chocolate chips pair best with banana flavor.
Mini marshmallows add a soft banana pudding texture.
Storage
Room Temperature:
Store in an airtight container up to 4 days.
Refrigerator:
Store up to 6 days.
Freezer:
Freeze baked cookies up to 2 months.
Freezing Dough:
Scoop cookie dough balls and freeze. Bake from frozen adding 1–2 minutes to bake time.