Banana Pudding Cookies

Your Favorite Dessert, Reborn as a Cookie. Let’s Go!

Hey friends, Jackson here from Food Meld. Let me ask you a question that’s been on my mind ever since I had my last spoonful of banana pudding: why should the best desserts be confined to a bowl? I’m a firm believer that some of the greatest food moments happen when we take a classic and turn it on its head. That’s where the magic lives—in that beautiful, messy space of “what if?”

What if we could capture all that creamy, dreamy, banana-pudding goodness—the kind that reminds you of family reunions and sun-warmed porches—and bake it into a warm, chewy, straight-from-the-oven cookie? Friends, stop imagining. We’re doing it. Today, we’re making Banana Pudding Cookies that are about to become your new baking obsession.

Imagine a cookie that’s soft and pillowy, with a deep, nostalgic banana cream flavor running through every single bite. Now picture it studded with pools of melty, sweet white chocolate chips that create the perfect contrast. This isn’t just a cookie; it’s a portable party, a bite of comfort, and a guaranteed smile-maker. It’s the kind of treat that makes people’s eyes light up and immediately ask, “What is in these?!” The best part? They’re incredibly simple to make. No fancy techniques, no intimidating steps—just bold, comforting flavor, exactly how we like it here at Food Meld. So, preheat your ovens and grab your favorite mixing bowl. We’re about to cook something awesome together.

A Spoonful of Nostalgia and a Dash of “Why Not?”

This recipe all started in my Nana’s kitchen. She made a banana pudding that was the stuff of legend. No family gathering was complete without that big glass bowl layered with wafers, fresh slices of banana, and her impossibly fluffy, from-scratch pudding. The ritual was sacred: the adults would get first dibs, but us kids would hover, waiting for our turn to scrape the spoon and the bowl clean. That flavor is a core memory for me—it’s pure, unadulterated joy.

Fast forward to last month. I was craving that exact flavor, but I didn’t have the time (or, let’s be real, the patience) to layer a whole pudding. I stared at a box of banana cream pudding mix in my pantry, then at a bag of white chocolate chips, and a lightbulb went off. What if I could bake that familiar flavor right into a cookie dough? It was a classic Food Meld moment of Southern roots meeting a “what if we tried this?” energy. The first test batch was good. The second was great. And the third? Well, let’s just say they disappeared so fast I had to make another just to take these photos. It’s my Nana’s love language, translated into cookie form.

Gathering Your Flavor Arsenal

Here’s everything you’ll need to create this little piece of magic. I’ve added a few of my chef insights and easy swaps to make this recipe truly yours.

• ¾ cup butter, softened: This is the foundation of our rich, tender cookie. Chef’s Tip: “Softened” means your butter should give slightly when you press it, but your finger shouldn’t sink right through. If you’re in a pinch, you can grate cold butter on a box grater—it’ll soften up in minutes!
• ½ cup light brown sugar & ¼ cup white sugar: The dynamic duo! The brown sugar brings that deep molasses moisture for a chewy texture, while the white sugar helps them spread and get a lovely crisp edge. It’s the perfect balance.
• 1 (3.4 oz) box instant banana cream pudding mix (dry): This is our secret weapon! Using the dry mix right in the dough is what gives these cookies their intense, authentic banana pudding flavor and that incredibly soft, cake-like texture.
• 2 eggs: Our binding agents, bringing everything together and adding structure. Make sure they’re at room temperature to cream beautifully with the butter and sugar.
• 1 teaspoon vanilla extract: The flavor enhancer. It rounds out all the other sweet notes and makes the whole cookie taste more… well, complete! A splash of almond extract is a fun twist here, too.
• ½ teaspoon baking soda: Our leavening agent. It gives the cookies just the right amount of lift, so they’re puffy and not flat. Make sure yours is fresh for the best rise.
• 2¼ cups all-purpose flour: The main structure of our cookie. I like to fluff my flour with a spoon before measuring it, then level it off with a knife. This prevents you from accidentally using too much and ending up with dry cookies.
• 1½ cups white chocolate chips: The “wow” factor. They mimic the creamy, sweet notes of the pudding and create little pockets of melty goodness. Don’t be shy with them!

Let’s Get Baking: The Fun Part!

Alright, team, this is where the magic happens. Follow these steps, and you’ll be a cookie hero in no time. I’m sharing all my little hacks along the way.

1. Preheat and Prep. Fire up your oven to 350°F (175°C). This is always step one—you want that oven nice and hot when your dough is ready to go. Line a baking sheet with parchment paper. Chef’s Hack: Parchment paper is a lifesaver. It prevents sticking AND makes cleanup a total breeze. If you don’t have it, a light coating of non-stick spray works, but parchment is the real MVP.
2. Cream the Good Stuff. In a large bowl, cream together your softened butter, brown sugar, and white sugar. We’re not just mixing; we’re “creaming.” This means beating it for a good 2-3 minutes with an electric mixer until it becomes light, pale, and fluffy. This step is crucial because it incorporates air into the dough, which is part of what gives our cookies that perfect texture. Don’t rush it!
3. Incorporate the Wet Team. Beat in the eggs, one at a time, letting the first fully incorporate before adding the second. Then, pour in that vanilla and sprinkle in the entire box of dry banana pudding mix. Mix it all until it’s completely smooth and smells like banana cream heaven. You’ll see the color change to a lovely pale yellow—that’s how you know you’re on the right track.
4. Welcome the Dry Ingredients. In a separate bowl, whisk together your flour and baking soda. Why whisk? It evenly distributes the baking soda so you don’t get any bitter pockets. Now, gradually add this dry mixture to your wet ingredients, mixing on low speed until just combined. Pro Tip: The second you no longer see streaks of flour, STOP MIXING. Overmixing is the enemy of a soft, tender cookie!
5. The Grand Finale: Chocolate Chips! Now for the best part. Toss in those glorious white chocolate chips and use a spatula or wooden spoon to fold them in by hand. This ensures they’re evenly distributed without overworking the dough.
6. Scoop and Space. Using a spoon or a cookie scoop (my absolute favorite kitchen tool for uniform cookies), drop rounded spoonfuls of dough onto your prepared baking sheet. Give them about 2 inches of space to spread. They need their personal space to bake up perfectly!
7. Bake to Perfection. Pop them in your preheated oven for 8-10 minutes. You’re looking for lightly golden edges, but the centers should still look soft, slightly puffy, and almost underdone. This is the secret to a soft, chewy cookie! They will continue to cook on the hot baking sheet as they cool.
8. The Patient Wait. This is the hardest part. Let the cookies cool on the baking sheet for at least 5 minutes before you transfer them to a wire rack. This allows them to set up so they don’t fall apart when you move them. Trust me on this one.

How to Serve These Banana Pudding Stars

Okay, you’ve baked a masterpiece. Now, how do you make it even better? Presentation is part of the fun!

For the ultimate experience, serve these cookies still slightly warm. The white chocolate chips will be gloriously melty. I love piling them high on a rustic wooden board or a vintage plate—it just feels right. A classic cold glass of milk is, of course, the perfect partner in crime.

Want to level up? Crumble a cookie or two over a scoop of vanilla bean ice cream. It’s a deconstructed banana pudding sundae that will absolutely blow your mind. For a get-together, you can even make mini cookie versions and serve them in little cupcake liners as a cute, grab-and-go treat. However you serve them, get ready for the compliments to roll in.

Make It Yours: Creative Twists & Swaps

This recipe is a fantastic canvas for your own creativity. Here are a few of my favorite ways to mix it up:

• The Nilla Wafer Crunch: For a true banana pudding experience, fold in ¾ cup of crushed Nilla Wafers along with the chocolate chips. It adds a wonderful texture and that classic flavor we all know and love.
• Peanut Butter Paradise: Swap the white chocolate chips for an equal amount of peanut butter chips. Banana and peanut butter is a match made in heaven, and it creates a richer, more decadent cookie.
• Chocolate Lover’s Dream: Not a white chocolate fan? No problem! Use semi-sweet or milk chocolate chips instead. The combination of banana and chocolate is a timeless winner.
• Nutty Professor: Add some crunch with ½ cup of chopped toasted pecans or walnuts. The toasty, nutty flavor plays so nicely with the sweet banana cream.
• Gluten-Free Friendly: You can easily make these gluten-free by using a 1:1 gluten-free all-purpose flour blend. Just make sure your pudding mix is also certified gluten-free!

Jackson’s Kitchen Notes & Stories

This recipe has been a fun journey. The first time I made these, I got a little overzealous and used melted butter instead of softened. The result? Cookies that spread into one giant, flat, but still delicious, cookie puddle. We just broke it into pieces and called it “banana pudding brittle.” A happy little accident! It taught me that creaming the butter and sugar properly is non-negotiable for that perfect, thick bakery-style shape.

Over time, I’ve also learned that letting the dough chill for 30 minutes if your kitchen is particularly warm can help prevent excess spreading. But honestly, even the “ugly” batches taste incredible. That’s the beauty of home baking—it’s all about the flavor and the fun you have making it.

Your Questions, Answered!

Let’s tackle some common questions to make sure your cookie mission is a total success.

Q: My cookies spread too much. What happened?
A: This usually boils down to butter that was too warm or an under-measured flour. Make sure your butter is softened, not melted. And when measuring flour, use the “spoon and level” method: spoon the flour into your measuring cup and level it off with a knife. Don’t scoop the cup directly into the bag—that packs in too much flour!

Q: Can I make the dough ahead of time?
A: Absolutely! You can scoop the dough into balls, place them on a baking sheet, and freeze them solid. Then, toss the frozen dough balls into a zip-top bag. You can bake them straight from the freezer, just add 1-2 minutes to the baking time. Fresh cookies anytime!

Q: My cookies are cakey. Is that normal?
A> Yes! The dry pudding mix in the dough gives these cookies a distinctly soft, tender, and slightly cake-like texture compared to a standard chocolate chip cookie. That’s part of their charm—they’re like a little pillow of banana pudding you can hold in your hand.

Q: Can I use a different pudding flavor?
A> Of course! This is a great base recipe. Try cheesecake flavor for a tangy twist, or vanilla if you want a more neutral base to let the chocolate chips shine. The world is your pudding-flavored oyster!

Let’s Talk Nutrition (The Real Talk)

Look, we’re here for a good time, not a long time, and that includes enjoying amazing homemade cookies. I’m not a nutritionist, but I believe in being transparent. This recipe makes about 30 wonderfully satisfying cookies.

Based on a standard calculation using these ingredients, each cookie comes out to roughly 140 calories, with about 7g of fat, 18g of carbs, and 11g of sugar. These are treats, meant to be savored and enjoyed as part of a balanced life. So, pour yourself a glass of milk, share a few with friends, and enjoy every single delicious, comforting bite without any guilt. You made this!

You Did It! Now, Go Enjoy the Rewards.

And there you have it! You’ve just created a batch of cookies that are pure, unapologetic joy. You’ve taken a classic flavor and turned it into something new, fun, and totally unforgettable. That’s what Food Meld is all about.

I hope these Banana Pudding Cookies bring as much happiness to your kitchen as they have to mine. Seeing you guys bake my recipes and make them your own is the whole reason I do this. So, tell me, how did it go? Did you add nuts? Try the peanut butter chips? I wanna see! Tag me on social @FoodMeld with your creations.

Now, go grab one of those warm cookies, take a bite, and give yourself a pat on the back. You cooked something awesome today. Until next time, friends—keep mixing it up!

Happy Baking,
Jackson