Banana Pudding Cookies
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Banana Pudding Cookies (also called Banana Cream Pie Cookies) topped with a decadent banana buttercream are soft, chewy and deliciously rich!
This banana pudding cookie recipe made rich and moist with instant banana pudding mix and a delicious buttercream topping are so yummy and easy to make! Enjoy them after a meal of air fryer chicken wings and roasted broccoli.
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Banana Pudding Cookies
Banana Pudding Cookies
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Why you’ll love this recipe
📌 Delicious banana flavor in a giant cookie!
📌 Super easy to make and are a great bake sale or cookie basked option.
📌 Prepare as giant cookies (pictured), or make lots of smaller ones!
Banana Pudding Cookie Ingredients
- Butter – Salted butter, softened.
- Sugar – Light brown sugar and white granulated sugar.
- Vanilla – Real vanilla extract.
- Eggs – Large eggs.
- Flour – All purpose flour.
- Pudding mix – Banana flavored instant pudding mix.
- Leavening agents – Baking powder and baking soda.
- Topping – Butter, powdered sugar, banana pudding mix, vanilla wafers.
How do you make banana pudding cookies? (step-by-step)
⭐ First, using an electric mixer, whip together butter and sugars until light and fluffy. Add the vanilla, baking soda, baking powder, and eggs, and continue beating until just combined. Stir in pudding mix and flour.
⭐ Next, divide dough evenly and form into balls. Place on lined baking sheet and cook until the edges are just brown. Cool on pan for a few minutes before transferring to a wire rack.
⭐ Then, while the cookies are cooling whip together the butter, remaining pudding mix, and powdered sugar to make your banana buttercream. Scoop into a piping bag.
⭐ Finally, when cookies are cooled completely, pipe each with buttercream frosting and top with vanilla wafer crumbs and one whole wafer.
Scroll down to the printable recipe card toward the bottom of this article for ingredient measurements and detailed cooking instructions.
Preparation
Can you make banana pudding cookies ahead of time?
Yes! You can make and bake the cookies a few days ahead, or prep by making the dough in advance and keeping it in the refrigerator or freezer until ready to bake.
What frosting for banana cream pie cookies?
We’ve topped these cookies with a delicious banana buttercream that we made with a combination of powdered sugar, butter, and banana pudding mix.
How many cookies does this recipe make?
This recipe is inspired by the Crumbl banana cream pie cookies, so we made six HUGE cookies! You can absolutely split the dough up more and make up to 24 smaller cookies.
Just make sure to shorten the cook time accordingly.
Leftovers and storage
How long do banana cream pudding cookies last?
These will keep 3- 4 days in the refrigerator or longer in the freezer. They should not be kept at room temperature since the filling is made with dairy.
Can you freeze the cookies?
Yes! To freeze the baked cookies, allow them to cool completely then store in a freezer safe air-tight container for up to 3 months. Thaw overnight in the refrigerator.
To freeze the dough, form into balls and roll in dough, then place in a freezer safe airtight container and separate layers with parchment paper.
Tips, tricks, and frequently asked questions
✅ Make sure not to overbake. In fact, these cookies should be just slightly under-baked so they stay soft and chewy on the inside.
✅ Bake on a lined baking sheet (with a silicone mat or parchment paper) or use a well greased cookie sheet (I prefer silpat!) to make sure the cookies don’t stick.
✅ Don’t have a piping bag with a tip? Just cut off the tip of a gallon ziploc bag and use that to pipe!
What to eat with banana cream pie cookies (serving suggestions)
Enjoy these after a yummy dinner of Mexican cornbread casserole, lemon pasta, or taco casserole. Or serve them as a fun after school treat!
More delicious banana flavored recipes
- Classic banana pudding recipe
- Baked banana bread pudding
- Banana cake mix cookies
- Banana bread muffins
- See all our banana recipes!
Other amazing cookie recipes
- Frosted Easter cookies
- Strawberry shortcake cookies
- Raspberry cheesecake cookies
- Crumbl key lime pie cookies
- Banana cake mix cookies
- Classic butter cookies
- See all our easy cookie recipes!
Tools we love
- Baking sheets – This set is perfect, we use them for everything from roasting, to baking, and even serving.
- Silicone baking mats – I always always always line with these, nothing sticks!
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How to Make Banana Pudding Cookies
Banana Pudding Cookies
Ingredients
DOUGH
- 1 cup salted butter softened
- ¾ cup light brown sugar
- ¼ cup white granulated sugar
- 1½ teaspoons real vanilla extract
- 2 large eggs
- 2⅓ cups all purpose flour
- 1 package banana flavored instant pudding mix, 2 tablespoons reserved for the frosting (see below) 5.1 ounce package
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- optional: 1 cup white chocolate chips, 1 cup crushed walnuts
TOPPING
- 1 cup salted butter softened
- 2 tablespoons dry instant banana pudding mix
- 8 cups powdered sugar
- 9 vanilla wafers
Instructions
DOUGH
- In a large mixing bowl whip together the butter and white sugar and brown sugar with an electric mixer, until light and fluffy.
- Add in vanilla, baking soda, baking powder, eggs and beat until mixed. Add the dry pudding mix and flour to the mix and stir until just combined. If adding white chocolate chips or nuts, do so now.
- Divide the dough into 6 equal portions and form into balls. (They will be big!) Place dough balls on a parchment lined baking sheet. Bake at 350° F degrees for 10-12 minutes or until the edges are just turning brown.
- Allow cookies to cool on the pan for about 5 minutes before transferring to a wire rack.
TOPPING
- While the cookies are cooling on the rack, use an electric mixer to whip together butter, remaining pudding mix, and powdered sugar until light and fluffy. Ad a splash of milk or water as needed to reach your desired consistency.
- Transfer to a piping bag with a large tip (1m is what we prefer) and pipe the frosting in a spiral pattern beginning on the outer edge and ending in the middle.
- Crush three of the vanilla wafers and sprinkle the crumbs over the icing before it sets. Place one of the remaining wafers upright in the center of each cookie. (If you added nuts, sprinkle some crushed nuts on top as well).
Notes
Nutrition
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Banana Pudding Cookies
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These cookies are delicious! I made them for a family member who loves banana cream pie and they said these cookies might just be better. I can also see them being a hit at a bake sale, something different from the usual cookies.
Agree these’d stand out in a bake sale full of the more typical chocolate chip cookies.
I love banana creme pie and loved these! They were so easy to make! I am making them for my daughters bday next week!
These look delish! I see that you stated they can be changed to 26 smaller cookies with a shortened bake time. Do you happen to know how long? I was thinking 8 minutes since 8-9 is usually how I adjust but didn’t want to burn them and waste a whole tray 🙂
I would probably do a test batch of 2 – 3 of the small cookies and start checking around the 6 min mark 🙂 hope that helps!
so so yummy!!! loved these banana pudding cookies!!!
8 CUPS of Confectioners Sugar for the cookie topping???
This can not be right?!? Please clarify, change or update.
Thank you
Hiya Baking Lady – The recipe is correct as written. Thanks! 🙂 April
Tastes will vary, but — having just made the icing with 4 cups of powdered sugar — next time I’d use 2 cups. I had to throw away some of the 4-cups recipe, as it was just too much.
The Banana Pudding Cookies are soooo delicious!!!
What amount of salt? It’s in the directions but not in the list of ingredients
Sorry, no salt. Fixed it!
a good recipie for the cookies and the topping. But you really should cut the topping ingredient amounts by 1/3 or even 1/4, I had way too much unused topping left over
Very good cookies. We cut the size in half /made 12, and they were still large cookies — I think I’d rather we’d have made 18 more moderately sized cookies. If you cut down the size, cut down your time too — these cook FAST. A bit reminiscent of store-bought LoftHouse Cookies — light, fluffy base, heavy on icing. We cut the icing down to 4 cups of powdered sugar, and it was still grossly over-much; we couldn’t use all we had. Next time I’d use 2 cups of powdered sugar.