These Banana Pudding Cookies are perfect for summertime! Classic banana pudding flavor is baked into a soft, chewy cookie, and it’s topped off with the BEST banana buttercream frosting. Make a batch of these frosted cookies for your next backyard barbecue!

A single frosted banana pudding cookie is placed on a round white plate.


Banana Pudding Cookies

It’s no secret that I love banana pudding! I think if I had to pick one dessert to eat for the rest of my life, I’m sure (after some consideration, of course) that I’d end up picking some version of banana pudding. While there are plenty of ways to whip up banana pudding, I think that baking all of those signature favors into a perfect homemade cookie with buttercream frosting has got to be one of the best!

One of my favorite things about this recipe is just how easy it is. Just because it’s homemade doesn’t mean it’s a hassle! Simple, inexpensive ingredients like instant banana pudding mix, butter, and your other usual baking essentials are all you need to make a batch of these summertime staples. The buttercream frosting is also incredibly easy to make! If you have any kids in the house, though, just be prepared for a battle over who gets to lick the frosting bowl.

To me, everything about banana pudding screams SUMMER! I love making these cookies for 4th of July celebrations, backyard barbecues, block parties – the works. They have just enough banana pudding flavor to give them that signature summery taste, while still being a pretty decadent cookie. You’re going to love how they’re both soft and chewy, while the banana buttercream frosting on top really makes each bite better than the last!

The ingredients for banana pudding cookies are spread out on a white countertop.

How to Make Them

Prepare your kitchen. Preheat the oven to 350°F. Line your baking sheet with parchment paper or foil.

Cream the butter and sugars. In a large mixing bowl using an electric mixer whip together the butter and white sugar and brown sugar until light and fluffy. 

Add more ingredients. Add in vanilla, baking soda, baking powder, salt, eggs and beat until just combined.

Add and reserve the pudding mix. Take 2 tablespoons of the dry pudding mix and set aside for later. Add the dry pudding mix and flour to the mix and stir until just combined.

Bake the cookies. Form the dough into 6 equal balls and place on the prepared pan. Bake at 350°F for 10-12 minutes or until the edges are just brown. 

Cool. Let cool on pan for 5 minutes before transferring to a cooling rack to finish cooling.

Start making the buttercream. Once the cookies are completely cool, you can make the buttercream. In a large mixing bowl combine 1 cup butter, the 2 tablespoons of pudding mix and 8 cups of powdered sugar.

Whip it up. Whip until the frosting comes together and is light and fluffy. If you have any trouble getting the frosting to come together or get light and fluffy add a tablespoon of water or milk until you get your desired consistency. 

Frost the cookies. Place your frosting in a piping bag or ziploc bag with the edge snipped off. Pipe the frosting in a circle pattern on the top of the cookies.

Garnish, then serve. Crush up about 6 vanilla wafers and sprinkle on the top of each cookie. Top each cookie with a vanilla wafer and serve!

Frosting has been piped onto a cookie.

Can I make Banana Pudding Cookies ahead of time?

You can refrigerate the dough overnight until you are ready to use it. Before baking, let the cold dough sit on the counter to take the chill off before rolling it into balls.

Once baked and frosted, these cookies will stay fresh for up to 3 days in an airtight container at room temperature.

Can I make these cookies smaller?

You can certainly make these cookies smaller! you make 12-24 cookies depending on the size you roll them. I personally like the look of a larger cookie, which is why I bake mine the size that I do.

What kind of pudding mix should I use?

You must use dry instant pudding mix. The cook and serve will not work. Also, you don’t need to mix the pudding mix with milk and make pudding, just use it as it is from the packet.

A cookie is being held by a hand over a white plate.

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A single frosted banana pudding cookie is placed on a round white plate.

Get the Recipe: Banana Pudding Cookies

Yield: 6
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Bakery copycat Banana Pudding Cookies are inspired by the classic Banana Pudding recipe that's equally fantastic!
5 from 2 votes
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Ingredients

  • 1 cup butter, softened
  • 3/4 cup light brown sugar
  • 1/4 cup granulated sugar
  • 1 1/2 teaspoons vanilla extract
  • 2 eggs
  • 2 1/3 cups flour
  • 5.1 ounce package banana instant pudding mix, divided
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt

For the Buttercream:

  • 1 cup butter, softened
  • 2 tablespoons banana pudding dry mix
  • 8 cups powdered sugar
  • Vanilla Wafers, for garnish

Equipment

Instructions 

  • Preheat oven to 350 degrees.
  • Line your baking sheet with parchment paper or foil.
  • In a large mixing bowl using an electric mixer whip together the butter and white sugar and brown sugar until light and fluffy.
  • Add in vanilla, baking soda, baking powder, salt, eggs and beat until just combined.
  • Take 2 tablespoons of the dry pudding mix and set aside for later.
  • Add the dry pudding mix and flour to the mix and stir until just combined.
  • Form the dough into 6 equal balls and place on the prepared pan.
  • Bake at 350 degrees for 10-12 minutes or until the edges are just brown.
  • Let cool on pan for 5 minutes before transferring to a cooling rack to finish cooling.
  • Once the cookies are completely cool you can make the buttercream.
  • In a large mixing bowl combine 1 cup butter, the 2 tablespoons of pudding mix and 8 cups of powdered sugar.
  • Whip until the frosting comes together and is light and fluffy. If you have any trouble getting the frosting to come together or get light and fluffy add a tablespoon of water or milk until you get your desired consistency.
  • Place your frosting in a piping bag or ziploc bag with the edge snipped off.
  • Pipe the frosting in a circle pattern on the top of the cookies.
  • Crush up about 6 vanilla wafers and sprinkle on the top of each cookie.
  • Top each cookie with a vanilla wafer and serve!

Notes

You must use the dry instant pudding mix, the cook and serve will not work and you do not need to mix the pudding mix with milk and make pudding.
You can store these cookies in an airtight container for up to 3 days.
You can refrigerate the dough overnight until you are ready to use it, I would let it sit on the counter to take the chill off before rolling it into balls.
You can add 1 cup of white chocolate chips to the dough if you like.
You can certainly make these cookies smaller, you make 12-24 cookies depending on the size you roll them. I like to make the giant ones to look like copycats of a famous Crumbl bakery cookies.
Calories: 698kcal, Carbohydrates: 95g, Protein: 7g, Fat: 33g, Saturated Fat: 20g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 9g, Trans Fat: 1g, Cholesterol: 136mg, Sodium: 914mg, Potassium: 191mg, Fiber: 1g, Sugar: 54g, Vitamin A: 1025IU, Calcium: 78mg, Iron: 3mg
Author: Kellie
Course: Baking, Dessert
Cuisine: American