I discovered these Banana Pudding Cookies on Gonna Want Seconds—soft, chewy cookies infused with banana pudding mix, crowned with buttercream frosting and topped with a vanilla wafer. They deliver all the nostalgic flavor of banana pudding in a fun cookie form.

Banana Pudding Cookies

Why You’ll Love This Recipe

I can’t resist how these cookies capture creamy banana pudding in every bite. The cookie base is tender and moist from banana pudding mix, while the buttercream frosting adds sweetness and structure. Topping each with a vanilla wafer gives a satisfying crunch and punctuation of flavor. They’re playful, indulgent, and always draw compliments.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Instant banana cream pudding mix (dry, not prepared)
Unsalted butter, softened (for cookie dough and frosting)
Light brown sugar
Granulated sugar
Eggs
Vanilla extract
All-purpose flour
Baking powder
Baking soda
Salt
Powdered sugar (for buttercream)
Vanilla wafers (whole and crushed for garnish)

directions

I preheat my oven to 350 °F (177 °C) and line a baking sheet with parchment or foil.
I cream together softened butter with both granular sugars until light and fluffy, then add vanilla extract and eggs one at a time.
I stir in instant banana pudding mix and then gently fold in the flour, baking powder, baking soda, and salt—mixing until just combined.
I scoop the dough into 6 equal balls and space them on the baking sheet.
I bake for 10‑12 minutes, until edges just begin to brown; then I let the cookies rest on the pan for 5 minutes before transferring to a wire rack to cool fully.
While they cool, I prepare the buttercream by beating softened butter with reserved pudding mix and powdered sugar until light and fluffy.
Once cookies are completely cooled, I pipe or spread the buttercream in a circle pattern on top, then crush some vanilla wafers over each cookie and finish with a whole wafer on top.

Servings and timing

I typically make 6 cookies from this recipe. Prep takes around 25 minutes, baking about 10 minutes, plus time to make frosting and frost—about 35 minutes total.

Variations

I sometimes add white chocolate chips into the cookie dough for extra sweetness.
I can omit the frosting, relying on just cookie flavor and crumb toppings, which still tastes delicious.
I’ve tried using mini banana chips or mashed banana in the dough for more banana texture, though flavor and moisture vary.

storage/reheating

I store these cookies refrigerated in an airtight container, since the buttercream softens at room temperature. Before serving, I let them sit at room temperature for a few minutes to soften slightly. I also freeze the cookies, either before or after frosting—they freeze well and thaw with no trouble if stored properly.

FAQs

Can I garnish with fresh banana slices?

I could! Many people enjoy topping with fresh banana slices brushed with lemon juice to prevent browning. That adds a fresh element if I’m serving them immediately.

Can I use homemade banana pudding instead of the dry mix?

I wouldn’t recommend it. The recipe relies on the dry instant pudding mix for structure and flavor. Homemade pudding won’t work the same way in the dough or frosting.

Do I need to refrigerate these cookies?

Yes. Because of the buttercream frosting, I keep them refrigerated. The frosting can lose shape if left at room temperature too long.

Can I skip the frosting?

Absolutely. The cookies themselves are soft, flavorful, and chewy on their own—the frosting is optional but makes them more decadent.

How many cookies does this make?

The recipe yields 6 generously sized cookies, though size may vary. I’ve made smaller versions too, depending on portion size.

Conclusion

I love how these Banana Pudding Cookies merge the creamy nostalgia of banana pudding with the convenience and portability of cookies. They’re soft, sweet, and satisfyingly banana-forward—with a fun crunch from the wafer on top. Whether I’m baking for a special treat or just want something nostalgic with a twist, these cookies always hit the spot. And they’re always a conversation starter at the dessert table!