Banana Pudding Cookies with Chocolate Chips and Walnuts
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Last summer, I had a mountain of overripe bananas staring at me from the counter, and I wasn’t in the mood for just any dessert. That’s when I decided to experiment and make some banana pudding cookies. As the cookies baked, the sweet aroma of bananas mingled with the rich scent of chocolate chips and toasted walnuts — pure bliss.
What makes these banana pudding cookies truly special is that they capture the creamy, nostalgic essence of classic banana pudding while adding a pleasureful crunch. Trust me, these cookies will become your new favorite treat, offering a perfect balance of flavors and textures that you won’t find in any standard recipe.
Why You'll Love It
Ingredient Notes
What You'll Need
- 1 cup all-purpose flourmake sure it's sifted for a light and fluffy texture in your cookies
- 1 tsp baking sodathis helps your cookies rise and become chewy
- 1 tsp saltit enhances all the flavors, balancing the sweetness of the bananas
- 1/2 cup unsalted butter, softenedsoftened butter creams well with sugars, adding richness
- 1 cup brown sugar, packedthis gives your cookies a deep, caramel-like flavor
- 1/2 cup granulated sugarit helps with sweetness and contributes to the cookie's crispness
- 1 large egg, room temperatureroom temperature eggs help create a smoother batter
- 1 tsp vanilla extractit adds a lovely warmth and enhances the cookie's overall flavor
- 1 cup mashed ripe bananasabout 2 medium bananas; overripe ones provide more sweetness and moisture
- 1/2 cup vanilla pudding mix, instantthis makes the cookies incredibly soft and adds a creamy flavor
- 1 cup chocolate chips, optionalthese add a pleasureful contrast to the banana flavor
- 1/2 cup chopped walnuts, optionalthey provide a nice crunch and nuttiness to the cookies
When shopping, opt for ripe bananas with lots of brown spots, as they lend a natural sweetness that reduces the amount of sugar you need. Quality vanilla extract makes a noticeable difference, so go for pure extract if you can. The pudding mix is key for that soft, chewy texture in these Banana Pudding Cookies.
Easy Substitutions
- Dairy-free: swap unsalted butter for coconut oil — you'll get a hint of coconut flavor and a slightly denser cookie.
- Gluten-free: replace all-purpose flour with a gluten-free flour blend — the texture may be a bit more crumbly but still delicious.
- Egg-free: use 1/4 cup unsweetened applesauce instead of the egg — this keeps the moisture, but the cookies may be a tad less fluffy.
- Lower calorie: use a sugar substitute like erythritol instead of granulated sugar — the sweetness remains, but the cookies may be less tender.
How to Make This Recipe
Prep & Mix
Preheat your oven to 350°F and line a baking sheet with parchment paper. This ensures even baking and helps prevent sticking.
In a medium bowl, whisk together 2 cups of flour, 1 teaspoon of baking soda, and ½ teaspoon of salt. This step helps to evenly distribute the leavening agent and salt, which is crucial for the texture of your cookies.
In a large bowl, cream together ½ cup of softened butter, ¾ cup of brown sugar, and ½ cup of granulated sugar until light and fluffy, about 3 minutes. This process incorporates air into the mixture, giving your cookies a pleasureful texture.
Add in 1 egg and 1 teaspoon of vanilla extract, mixing until just combined, about 1 minute. The vanilla enhances the overall flavor, making each bite more delicious.
Stir in 1 cup of mashed bananas and 1 package of instant vanilla pudding mix until fully incorporated. The pudding adds moisture and a rich flavor, making these cookies extra tender.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, or your cookies may turn out tough.
Fold in 1 cup of chocolate chips and chopped walnuts if desired. The chocolate provides a pleasureful contrast to the banana flavor.
Bake
Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart. This allows room for spreading while baking.
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The cookies should look set but still soft in the center.
Cool & Serve
Remove the cookies from the oven and let them cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. This extra cooling time helps them firm up nicely.
Serve your delicious Banana Pudding Cookies warm or at room temperature. They’re perfect for sharing or enjoying as a cozy treat!
Pro Tips
They're easier to peel when frozen—just cut the tip and squeeze! Freezing breaks down cell walls, making them mash smoother. I always keep a bag in the freezer for baking, especially for these cookies.
Dark brown sugar adds a deeper, more complex flavor to your cookies. It also contributes moisture, making your cookies chewier. I experimented with both types, and the dark version won me over every time.
Nutmeg enhances the banana flavor beautifully. Just a pinch goes a long way, creating a warm, cozy aroma that fills your kitchen. Trust me, it enhances the whole experience.
For richer flavor and improved texture, let the dough chill overnight. This allows the ingredients to meld together, resulting in cookies that are truly tempting. I’ve found this step makes a noticeable difference.
Variations & Customizations
Flavor Twists
Chocolate Chip
Fold in ½ cup mini dark chocolate chips after mixing. The mini size melts into little pockets without sinking to the bottom, creating rich bursts of chocolate in every bite. These cookies have a pleasureful contrast between the sweet banana flavor and the deep, slightly bitter notes of the chocolate.
Peanut Butter Banana
Substitute ½ cup creamy peanut butter for the unsalted butter. The cookies become denser with a wonderfully nutty flavor, almost like a protein bar. They have a chewy texture and an enticing aroma that fills your kitchen, making them feel rich yet wholesome.
Seasonal Versions
Pumpkin Spice
Replace the mashed bananas with 1 cup of pumpkin puree and add 1 teaspoon of pumpkin pie spice. These cookies transform into a fall favorite, with a warm, spiced aroma and a moist, cake-like texture. The golden color is visually inviting, and the flavors mingle beautifully, making them perfect for cozy gatherings.
Coconut Delight
Stir in ½ cup shredded unsweetened coconut along with the chocolate chips. The coconut adds a chewy texture and a subtle, tropical sweetness that pairs wonderfully with the banana. The cookies will have a lovely golden hue and a pleasureful crunch, reminiscent of a dreamy beach getaway.
Storage & Meal Prep
How to Store
Room Temperature
Banana Pudding Cookies can be stored at room temperature for up to 2 days. Just place them in an airtight container to keep them fresh and prevent them from drying out.
Refrigerator
If you want to extend their shelf life, you can refrigerate them for about a week. Make sure they are completely cool before placing them in a container, and I recommend wrapping them individually to maintain their soft texture.
Freezer
For longer storage, freeze the cookies for up to 3 months. Flash freeze them on a sheet pan first, then wrap each cookie in plastic wrap or aluminum foil. When you're ready to enjoy, just let them thaw at room temperature for about 30 minutes.
Meal Prep
Consider doubling the recipe for a weekend batch so you can enjoy these delicious cookies throughout the week. They stay fresh in the fridge for about 7 days. I recommend reheating them in the microwave for 10-15 seconds to bring back that soft, chewy texture. Perfect for a quick treat!
Equipment You'll Need
Essential
Stand mixer or hand mixer: A stand mixer makes creaming the butter and sugars a breeze, ensuring a light and fluffy texture that’s crucial for the cookies. If you use a hand mixer, keep it on medium speed for about 3 minutes; it’s a bit more work, but still effective.
Baking sheet: A heavy-duty baking sheet provides even heat distribution, preventing the bottoms from burning while the tops remain doughy. Opt for a non-stick or parchment-lined sheet for easy removal and cleanup, ensuring your cookies don’t stick.
Nice to Have
Cookie scoop: Using a cookie scoop helps you achieve uniform-sized dough balls, which means even baking. Plus, it’s quicker than using two spoons. If you don’t have one, a tablespoon works fine, but expect some variation in size!
Frequently Asked Questions
Can I use frozen bananas for these cookies?
Absolutely! Just make sure to thaw and drain any excess liquid from the bananas before mashing them. This will help maintain the right texture in your cookies.
Why did my Banana Pudding Cookies come out flat?
Flat cookies are often a result of too much liquid or not enough flour. Make sure your bananas are well-measured and sift your flour to avoid any clumping.
Can I make these cookies gluten-free?
Yes, you can substitute all-purpose flour with a gluten-free flour blend. Just ensure it contains xanthan gum for better structure!
What can I add for extra flavor?
Consider adding a teaspoon of cinnamon or nutmeg for a warm spice note. You could also toss in some chopped walnuts or pecans for a pleasureful crunch.
How long can I keep these cookies fresh?
These cookies stay fresh for about 3-5 days at room temperature in an airtight container. If you want them to last longer, pop them in the fridge for up to a week!
Banana pudding cookies have quickly become a favorite in my house, with their soft, chewy texture and delightful banana flavor bringing smiles to everyone who tries them. For the best results, make sure to use very ripe bananas — they really enhance the sweetness and moisture. I can’t wait for you to bake these; let me know how they turn out by leaving a comment or sharing your creations on Pinterest!
Banana Pudding Cookies
by fantasticrecipe
Deliciously soft cookies packed with banana flavor, chocolate chips, and walnuts for a delightful treat.
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Ingredients
Makes 24 servings
Ingredients
- 1 cup all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 cup mashed ripe bananas
- 1/2 cup vanilla pudding mix
- 1 cup chocolate chips
- 1/2 cup chopped walnuts
Instructions
Method
- 1
Preheat oven to 350°F and line a baking sheet with parchment paper.
- 2
In a medium bowl, whisk together flour, baking soda, and salt.
- 3
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, about 3 minutes.
- 4
Add the egg and vanilla extract to the butter mixture and mix until combined, about 1 minute.
- 5
Stir in the mashed bananas and instant vanilla pudding mix until fully incorporated.
- 6
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- 7
Fold in chocolate chips and chopped walnuts if using.
- 8
Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them 2 inches apart.
- 9
Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden.
- 10
Remove from oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- 11
Serve cookies warm or at room temperature.
Nutrition (per serving)
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