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!

How to Make Banana Pudding Cookies

1. Prepare your kitchen. Preheat the oven to 350°F. Line your baking sheet with parchment paper or foil.
2. 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. 
3. Add more ingredients. Add in vanilla, baking soda, baking powder, salt, eggs and beat until just combined.
4. 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.
5. 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. 
6. Cool. Let cool on pan for 5 minutes before transferring to a cooling rack to finish cooling.
7. 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.
8. 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. 
9. 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.
10. 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!

How to Make In Advance

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.

How to Make Smaller Cookies

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.

Which Pudding Mix To 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.

Check out more of the BEST banana pudding recipes!

• Magnolia Bakery Banana Pudding
• No Bake Banana Cream Pie
• Chocolate Banana Pudding
• Pina Colada Banana Pudding