Banana Cream Cookies made with banana pudding, Nilla wafers, and buttercream frosting are a fun twist on the classic banana cream pie. This banana cookies recipe is easy to make and perfect for any occasion!

These chocolate chip banana cookies are perfect for anyone who loves the taste of banana cream pie but wants a more portable version. They are great for parties, potlucks, or just a fun dessert to make at home. With their soft and chewy texture and creamy frosting, these banana pudding cookies are sure to be a hit with everyone who tries them.

Banana Cream Pudding Cookies

The inspiration behind these incredible Banana Cream Cookies came from the classic dessert, Banana Cream Pie. We wanted to create a recipe with a fun twist on the traditional dessert by turning it into a cookie. The recipe uses banana pudding and Nilla wafers to capture the essence of the pie in a small, bite-sized cookie.

These banana cookies have a rich and creamy banana flavor that is perfectly balanced with a buttery, vanilla taste. The combination of banana pudding and Nilla wafers creates a unique texture that is both soft and crunchy. The buttercream frosting adds a sweet and smooth finish to the cookies, making them a perfect treat for any occasion.

With their unique flavor profile and simple ingredients, it is sure to be a hit with anyone who loves banana cream pie or just wants to try something new and delicious!

Why you’ll love this delicious cookie recipe

• Tastes like banana cream pie but in cookie form! Every bite of these banana cream pie cookies will remind you of this classic and popular dessert. All that is missing from these cookies is a little whipped cream, other than that you would think you are eating a bite of banana cream pie.
• No chilling is needed. While chilling cookie dough can be a really important step, we have a special place in our hearts for recipes that don’t call for it, like this one. This means we can have a cookie in our hand that much faster.
• One batch makes enough to share. Not that you will want to share these cookies, but if you did, every batch makes over a dozen. So it is totally possible to offer a few up and still have plenty to enjoy yourself.

Banana Cream Pudding Cookies Ingredients

Cookie Dough

Butter: You will need 2 sticks of room temperature butter (1 cup) to make the dough rich and flavorful.

Sugars: Use ¾ cups of brown sugar and ¼ cup of powdered sugar to create sweet and chewy cookies.

Pudding mix: Add in one 5.1-ounce sized box of instant banana flavored pudding mix (just the dry mix). Make sure to reserve 3 tablespoons of the pudding mix for the frosting. If you can’t find banana pie flavored pudding, you can use the vanilla flavored pudding and mix in ½ teaspoon of banana flavoring.

Eggs: Help bind the ingredients together well by using 2 large eggs.

Vanilla extract: Adding 1 teaspoon of vanilla extract is a great flavor enhancement in this recipe.

Flour: The cookie base and structure is made using 2 ¼ cups of all-purpose flour.

Leavening agents: You need 1 teaspoon each of baking powder and baking soda to help these cookies spread out and puff up as they bake.

Salt: Use ½ teaspoon of salt to balance the flavors in these cookies well.

White chocolate: For an added creamy taste, mixing in 2 cups of white chocolate chips will do the trick.

Icing and toppings

Butter: You’ll want to use ½ cup (1 stick) of room temperature butter for the buttercream frosting.

Vanilla extract: Give the frosting more great flavor by adding ½ teaspoon of vanilla extract.

Pudding mix: Use the 3 tablespoons of banana cream pudding mix that is reserved from the cookie dough, you only need 1 box of pudding mix for this recipe.

Powdered sugar: 4 cups of powdered sugar is needed for the base of the icing, to make it smooth and sweet.

Nilla Wafers: Use some crumbled Nilla wafers cookies over the top of these cookies for garnish and great texture.

Banana slices: If desired, you can add a slice of dried or fresh banana slices over the tops of your cookies.

How to make Banana Cream Cookies

Prep

Begin by preheating the oven to 350 degrees F. Then, line a baking sheet with parchment paper and then spray it with cooking spray. Set it aside.

Cookie dough

In a large mixing bowl, start by creaming the butter until it is light and fluffy. You can do this with an electric mixer or by using a whisk.

Next, add in the brown sugar, powdered sugar, and dry mix of banana pudding (reserve 3 tablespoons of the mix before adding to the cookie dough). Beat all ingredients together until well combined.

After that, mix in the eggs, one at a time, mixing well after each addition.

Then, add the vanilla extract and stir again to combine.

In a small bowl, combine the flour, baking soda, baking powder, and salt, stir together.

Proceed to add the dry ingredients to the bowl of wet ones and mix until a dough forms.

Lastly, stir in the white chocolate chips until just combined.

Bake

Scoop the dough into large tablespoon sized balls of dough and place them evenly on the prepared baking sheet. Allow enough space for the cookies to spread, 2″ between each ball will work great.

Place the cookies in the preheated oven and bake for 10 minutes.

Once baking is complete, remove from oven and allow them cool completely before adding the frosting.

Frosting

In a large bowl, beat the butter for 4 minutes using an electric handheld mixer.

Then, add the vanilla extract, the reserved pudding mix and 2 cups of powdered sugar. Beat ingredients until combined.

Continue adding more powdered sugar, 1 cup at a time until the 4 cups has been added. If your frosting gets too thick, add in 1-2 teaspoons of milk until a good consistency for piping has been achieved.

Assembly

Place the icing into a bag fitted with a star tip, and then pipe the icing in swirls over the tops of the cookies.

Adding some crumbled Nilla wafer cookies over the top of the frosting adds amazing flavor and texture to these amazing cookies.

Also, if desired, add a dried or fresh banana slice on top of the cookies.

Serve immediately and enjoy!

Print

Banana Cream Pudding Cookies 

Banana Cream Cookies made with banana pudding, Nilla wafers, and buttercream frosting are a fun twist on the classic banana cream pie. This banana cookies recipe is easy to make and perfect for any occasion!

Course Cookies, Dessert

Cuisine American

Keyword Banana Cream Cookies

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 16 large cookies

Calories 555kcal

Author Jessica & Nellie

Ingredients

• 1 cup butter 2 sticks, room temperature
• ¾ cup brown sugar
• ¼ cup powdered sugar
• 5.1 ounce banana cream instant pudding mix reserve 3 tablespoons
• 2 large eggs
• 1 tsp vanilla extract
• 2 ¼ cups all purpose flour
• 1 tsp baking soda
• 1 tsp baking powder
• ½ tsp salt
• 2 cups white chocolate chips

Frosting and Toppings:

• ½ cup butter room temperature
• ½ tsp vanilla extract
• 3 TBSP banana cream instant pudding mix reserved from cookie mix
• 4 cups powdered sugar
• Nilla wafers
• Dried or fresh banana slices

Instructions

• Prep: Preheat the oven to 350degrees F and line a baking sheet with parchment paper and then spray it with cooking spray. Set it aside.
• Cookie dough: In a large mixing bowl, cream the butter until it is light and fluffy. You can do this with an electric mixer or by using a whisk. Add in the brown sugar, powdered sugar, and dry mix of banana pudding (reserve 3 tablespoons of the mix before adding to the cookie dough). Beat all ingredients together until well combined.
• Mix in the eggs, one at a time, mixing well after each addition. Add the vanilla extract and stir again to combine.
• In a small bowl, combine the flour, baking soda, baking powder, and salt, stir together. Add the dry ingredients to the bowl of wet ones and mix until a dough forms. Stir in the white chocolate chips until just combined.
• Bake: Scoop the dough into large tablespoon sized balls of dough and place them evenly on the prepared baking sheet. Allow enough space for the cookies to spread, 2" between each ball will work great.
• Place the cookies in the preheated oven and bake for 10 minutes. Once baking is complete, remove from oven and allow them cool completely before adding the frosting.
• Frosting: In a large bowl, beat the butter for 4 minutes using an electric handheld mixer. Add the vanilla extract, the reserved pudding mix and 2 cups of powdered sugar. Beat ingredients until combined. Add more powdered sugar, 1 cup at a time, until the 4 cups has been added. If your frosting gets too thick, add in 1-2 teaspoons of milk until a good consistency for piping has been achieved.
• Assembly: Place the icing into a bag fitted with a star tip, and then pipe the icing in swirls over the tops of the cookies. Adding some crumbled Nilla wafer cookies over the top of the frosting adds amazing flavor and texture to these amazing cookies.
• Also, if desired, add a dried or fresh banana slice on top of the cookies. Serve immediately and enjoy!

Notes

These banana cream cookies will stay fresh for up to 3-5 days if stored in an airtight container at room temperature. Or if you prefer your frosting cool, store them in the fridge. 

 

Nutrition

Serving: 1cookie | Calories: 555kcal | Carbohydrates: 80g | Protein: 4g | Fat: 25g | Saturated Fat: 16g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 71mg | Sodium: 385mg | Potassium: 138mg | Fiber: 1g | Sugar: 64g | Vitamin A: 568IU | Vitamin C: 0.1mg | Calcium: 76mg | Iron: 1mg

Friendly Baker’s Tips

Due to the pudding mix in the frosting, it will be well flavored, but it could be thicker than the traditional buttercream frosting that you are used to. This may mean that you’ll need to add in a little more milk to thin it down as needed. Make sure to add in the milk a little at a time because a little will go a long way.

How long are banana cream cookies good for?

These cookies will be good for up to 5 days if kept stored in an airtight container in the fridge. I recommend keeping them in a single layer or storing them with parchment paper between the layers to prevent them from sticking together.

How do I incorporate real bananas into banana pudding cookies?

To incorporate real bananas into banana pudding cookies, mash ripe bananas and add them to the cookie dough mixture. However, be sure to adjust the amount of liquid in the recipe to account for the additional moisture from the bananas. You can also add banana extract to enhance the banana flavor.

Why are my cookies not flat?

You can slightly flatten the cookies or leave them in round balls and allow them to flatten out some as they bake. If you allow them to flatten on their own, they may remain “puffy” as they bake. If you choose to flatten them, do not flatten them more than a disc, or else they may spread and become too thin.

Is there a way to add a drizzle to banana cookies for extra flavor?

Yes, you can add a drizzle to banana pudding cookies for extra flavor. To make a simple drizzle, mix powdered sugar with milk or heavy cream until it reaches your desired consistency. You can also add banana extract or mashed bananas to the drizzle to enhance the banana flavor. Drizzle the mixture over the cooled cookies and let it set before serving.

These are our Covid pups… we actually brought them home early November 2019. It actually worked out really well because when we were all at home ALL THE TIME in spring 2020, we had these 2 energy filled, attention hoarding pups who absolutely ADORED us all being home. It certainly made life better! And they just make us laugh. With how they go mad when I toss hot laundry on the bed. Here they are cuddling up to a pile of socks and rags. LOL!

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Banana Cream Cookies are made with crumbled Nilla wafers, a banana cream pudding mix, and topped with a buttercream frosting. This simple banana cookies recipe is a lovely twist on the classic banana cream pie that is well known and loved!

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