banana pudding cookies recipe
The Best banana pudding cookies recipe
I also appreciate how balanced they are. They’re made with whole wheat flour, which gives them a little extra fiber, and the natural sweetness of the bananas means you don’t need as much sugar as you might with other cookies. They hold up well in a cookie jar, so they’re a great make-ahead treat for parties or potlucks, too. And honestly, they’re just plain satisfying—no fuss, no fail. Whether you’re craving something sweet or just want to treat yourself to a little indulgence, these cookies are a reliable choice.
Banana Pudding Cookies
Soft, chewy cookies infused with banana flavor, perfect for pairing with warm vanilla pudding or a drizzle of caramel. This recipe is a must-try for any occasion.
🥘Ingredients
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1 ripe banana, mashed
- ½ cup powdered sugar
- 1 tbsp unsalted butter, softened
- 1 tsp vanilla extract
- ½ cup mini chocolate chips
👨🍳Directions
-
1
Preheat oven to 375°F. Line a baking sheet with parchment paper. -
2
In a large bowl, whisk together flour, baking powder, and salt. In another bowl, beat butter and sugar until fluffy. Add eggs one at a time, then stir in vanilla and mashed banana. -
3
Gently fold flour mixture into the wet ingredients until just combined. Roll dough into 1-inch balls and place on the prepared baking sheet. -
4
Bake for 12–14 minutes until edges are lightly golden. Let cool on the sheet for 5 minutes before transferring to a wire rack. -
5
While cookies cool, mix powdered sugar, softened butter, and vanilla until smooth. Stir in chocolate chips. Spread a thin layer of topping over each cookie.
🔧Equipment
- Mixing bowls
- Whisk
- Rolling pin
- Baking sheet
- Parchment paper
- Oven
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Banana Pudding Cookies Works
❓ Frequently Asked Questions About Banana Pudding Cookies
How do I store banana pudding cookies to keep them fresh?
Store them in an airtight container at room temperature for up to three days or refrigerate for up to a week. For longer storage, freeze them in a single layer on a baking sheet before transferring to a bag or container. Thaw at room temperature before serving.
Can I substitute ripe bananas for overripe ones in this recipe?
Yes, you can! Overripe bananas with brown spots work perfectly—they add extra sweetness and natural moisture. Just ensure they’re soft enough to mash easily.
What if I don’t have vanilla extract?
Skip vanilla entirely or use a teaspoon of almond extract or a splash of lemon juice for a subtle citrus twist. The cookies will still taste delicious.
How should I adjust the texture if my cookies spread too much?
If they spread too much, chill the dough for 30 minutes before baking. For a firmer texture, slightly underbake them by a minute or two—edges should still be soft but centers will set as they cool.
Are these cookies vegan or gluten-free?
These cookies contain eggs and butter, so they’re not vegan or gluten-free. If you’re avoiding gluten, use a gluten-free flour blend, but the texture may vary slightly.
