Banana Pudding Cookies

Name: Banana Pudding Cookies
Prep time: 18 min
Cook time: 12 min
Total time: 30 min
Ingredients: 2 ¼ cups all-purpose flour; 1 teaspoon baking soda; ½ teaspoon salt; 1 cup unsalted butter (room temperature); ¾ cup brown sugar (packed); ¼ cup granulated sugar; 3.4 oz. instant banana pudding mix; 2 large eggs; 1 teaspoon vanilla extract; 1 cup freeze dried banana slices (coarsely chopped); ½ cup butterscotch chips; 1 1/2 cups vanilla wafers (coursely chopped)

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Banana Pudding Cookies are soft, chewy cookies with all the classic flavors of banana pudding, including crunchy vanilla wafer cookies and real bananas. Bake these homemade cookies bursting with flavor in just 30 minutes.

Banana cookies topped with chopped vanilla wafers and freeze dried banana slices.

Why you'll love this recipe

Ready in 30 minutes.
Instant banana cream pudding mix adds both flavor and chewy texture.
Using freeze dried bananas makes these banana cookies safe for shipping without spoilage concerns.

If you're a fan of banana pudding, you are going to love this soft, chewy cookie.

The special ingredient for extra flavor is crunchy, freeze dried banana slices.You can find freeze dried fruits in the produce section of most supermarkets. Don’t confuse freeze dried with plain dried fruit.

Freeze drying involves frozen food being placed in a refrigerated vacuum which extracts the water content, making the freeze dried bananas very light and crunchy, even crumbly.

Chopped freeze dried bananas are folded into the cookie dough. The bigger banana chunks give a slight crunch. The little pieces melt into the cookie for bursts of banana flavor.

Traditional banana pudding always includes vanilla wafers and and this delicious cookie does too! Chopped wafers add crunch.

Butterscotch chips compliment the banana and provide sweet, brown sugar flavor.

This Banana Pudding Cookies recipe makes delicious homemade cookies ideal for snacking, picnics, and care packages.

Ingredients

Instructions

This is an overview of the instructions. The full instructions are in the recipe card below.

In the bowl of a stand mixer, combine the ingredients to form the cookie dough.
Stir in chopped freeze dried banana, chopped vanilla wafers, and butterscotch chips.
Use a medium, 2 tablespoon cookie scoop to portion the dough. Place the dough balls onto a parchment lined cookie sheet about 2” apart and add cookie pieces on top of the cookies.
Bake for 10-12 minutes at 350 degrees F, until golden brown around edges. Immediately, gently press down on each cookie with a spatula to flatten into a disc shape.

Storage

Store in an airtight container at room temperature for up to 7 days.

Tips and variations

Substitute white chocolate chips for more creamy vanilla flavor.
Dip these cookies in melted chocolate for chocolate covered banana flavor.
Using freeze dried bananas, rather than fresh fruit, gives these cookies a longer shelf life and are less likely to spoil in a care package.

Frequently asked questions

Do you make the pudding or just use the pudding powder?

These cookies are made using the dry pudding mix.

Does it have to be instant pudding mix or can I use cook and serve pudding mix?

This recipe has only been tested using instant banana pudding mix.

Why use pudding mix?

Pudding mixes add flavor and texture to cookies. The cornstarch in pudding mix keeps the dough from spreading while baking and produces a soft, chewy texture.

Butterscotch Bars are soft and chewy blondie bars. This super quick and easy recipe starts with a cake mix!

Prefer a crunchy bar? Butterscotch Peanut Bars have a shortbread cookie crust topped with butterscotch and peanuts.

Pumpkin Butterscotch Cakes are full of cozy fall flavors. The mini loaves make great gifts.

Butterscotch Oatmeal Bars are full of warm, toasty flavors and topped with crunchy bits of oatmeal cookies.

Don't miss out on Butterscotch Oatmeal Cookies! This crunchy treat is a good cookie recipe to enjoy with coffee or tea.

Overhead view of a plate of cookies with cracked tops and pieces of vanilla wafers.

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