These banana pudding cookies stay soft thanks to fresh banana and an extra egg yolk, then get topped with brown butter cream cheese frosting for even more banana pudding flavor.
Banana Pudding Cookies with Brown Butter Cream Cheese Frosting
Southern-style banana pudding is the best, but it’s not always the easiest dessert to take somewhere. These banana pudding cookies let me keep everything I love about it in a much more portable form. I used both fresh mashed banana and instant pudding mix because each one does something different, then finished them with brown butter cream cheese frosting after deciding I liked it much better than the vanilla version I tried first. The fresh banana and extra egg yolk keep the cookies soft, while the mini vanilla wafer and banana slice let you know what’s inside before you take the first bite.
I’m sitting on the steps at Faneuil Hall in Boston with a cup of Magnolia Bakery banana pudding, trying to make it last because I don’t get it often enough. I keep taking smaller bites because every spoonful is so good, and I already know the last one is going to come too soon.
I love Southern banana pudding, but carrying a giant bowl of cold pudding to a barbecue has never struck me as the greatest plan. It has a pretty short window between “this is perfect” and “we forgot this was sitting outside.”
That’s probably why so many desserts I love eventually end up as cookies. One tastes like a favorite pie of mine, another reminds me of an Italian dessert that’s usually eaten with a spoon, another exists because of a jar of cookie butter, and one will convince you crunchy breadcrumbs have belonged in cookies all along. Cookies are just more portable and easier to schlep around.
Banana pudding cookies already exist, so I wasn’t trying to invent anything. I just needed them to taste more like the banana pudding I couldn’t stop thinking about. Fresh mashed banana stayed because I wanted the flavor only real bananas put out, but the pudding mix stayed too because that’s part of what makes banana pudding taste like banana pudding. The vanilla cream cheese frosting didn’t do it for me, so I browned the butter instead, and that turned out to be “the one.” This one.
The vanilla wafer and banana slice on top are there because I like desserts that hint at what they are before taking the first bite.
What Makes This Recipe Different
- There are a lot of banana pudding cookies out there, but I kept changing this one until it tasted the way I wanted it to.
- I used both fresh mashed banana and instant banana pudding mix in the cookie dough. I did try leaving out the fresh banana, and the cookies baked up firmer and with less flavor overall.
- Then there was the frosting. I made it first with vanilla cream cheese frosting, and it was good, but it gets lost against the banana. Browning the butter completely changed it. It added a rich, toasty flavor that reminded me of vanilla wafers and gave the frosting some character.
- I also reserve some of the pudding mix for the frosting, so the banana flavor keeps going once you reach the top of the cookie.
- An extra egg yolk keeps the cookies softer and chewier, even the next day, and chilling the dough helps them bake up thick instead of spreading across the pan.
- Right after they come out of the oven, I swirl the cookies with a round cutter and gently flatten the tops. It’s a small step, but this is how you get perfectly round cookies that look like they came from a bakery.
Ingredients
- Instant Banana Pudding Mix – Use instant pudding, not cook-and-serve. I divide the package between the cookies and the frosting so the banana pudding flavor is in both. Just remember to scoop out the 2 tablespoons for the frosting before you start mixing the dough.
- Granulated Sugar – Sweetens the cookies while helping the cookies bake up with a little bit of texture.
- Light Brown Sugar – Brown sugar adds moisture and helps keep the cookies soft and chewy instead of cakey.
- Unsalted Butter – You’ll use softened butter for the cookie dough and brown another stick for the frosting. I tried the frosting with regular butter first, but browning it gave the frosting a richer flavor that stood up to the banana much better.
- Fresh Banana – Use a ripe banana with plenty of brown spots. Along with the pudding mix, it gives the cookies a deeper banana flavor and keeps them softer than pudding mix alone.
- Egg and Egg Yolk – The whole egg holds everything together, while the extra yolk keeps the cookies soft and chewy. I tested them without the extra yolk, and the texture wasn’t nearly as good.
- Vanilla Extract – Banana and vanilla belong together, and the vanilla ties everything back to the classic vanilla wafer flavors.
- All-Purpose Flour – Measure the flour by spooning it into the measuring cup and leveling it off or weighing it. Scooping directly from the bag can pack in too much flour and make the cookies denser than they should be.
- Baking Powder – Gives the cookies enough height while still letting them stay thick.
- Fine Sea Salt – A small amount balances the sweetness and helps the banana flavor stand out.
- Confectioners’ Sugar – Keeps the frosting smooth and gives it just enough body to spread or pipe onto the cookies.
- Cream Cheese – Full-fat gives the frosting enough tang to keep it from tasting overly sweet.
- Milk – Only add enough to loosen the frosting if it feels too thick after mixing.
- Mini Vanilla Wafers and Fresh Banana Slices – These are optional, but a great finishing touch. If you’re using fresh banana slices, dip them in a little lemon or pineapple juice first to slow the browning.
How to Make Banana Pudding Cookies
Find the complete printable recipe with measurements in the recipe card at the BOTTOM OF THE POST.
- Step One (make the cookie dough)
Preheat the oven to 350°F (175°C) and line two rimmed baking sheets with parchment paper. Before you do anything else, scoop out 2 tablespoons of the banana pudding mix and set it aside for the frosting. It’s much easier now than trying to remember after the whole package is already in the dough. - Step Two (cream the butter and sugar)
In a large bowl, cream the granulated sugar, brown sugar, and softened butter until light and fluffy, about 1 to 2 minutes. Mix in the mashed banana, egg, egg yolk, and vanilla until everything is smooth, then add the remaining pudding mix, flour, baking powder, and sea salt. Mix right up until you don’t see dry flour anymore, then give the bowl one last scrape with a rubber spatula to make sure nothing is hiding at the bottom. The dough will be thick. - Step Three (scoop and chill the dough)
Use a 2-tablespoon cookie scoop to portion the dough onto the prepared baking sheets, then refrigerate the scooped dough for at least an hour or overnight. I don’t skip this step because the cookies bake up much thicker and spread a lot less when the dough is chilled. - Step Four (bake the cookies)
Bake for 11 to 14 minutes, until the edges are lightly golden and the centers still look a little soft. As soon as they come out of the oven, swirl a round cookie cutter or small bowl around each cookie to smooth the edges, then gently flatten the tops with the bottom of a measuring cup. It only takes a few seconds and gives the cookies a thick bakery-style look with a nice flat surface for the frosting. Let them cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely. - Step Five (brown the butter)
While the cookies cool, brown the butter in a small skillet over medium-low heat, stirring frequently until it’s golden brown and smells nutty, about 6 to 8 minutes. It’ll look like nothing is happening for the first few minutes, then all of a sudden it starts browning, so keep a close eye on it toward the end. Let it cool for a few minutes before making the frosting. - Step Six (make the frosting)
Beat together the browned butter, confectioners’ sugar, softened cream cheese, the reserved banana pudding mix, and vanilla until smooth and fluffy. If the frosting feels too thick, add a little milk, one tablespoon at a time. If it ends up softer than you’d like, beat in a little more confectioners’ sugar until it’s easy to spread or pipe. - Step Seven (frost and garnish the cookies)
Spread or pipe the frosting onto the completely cooled cookies, then finish them with a mini vanilla wafer and a fresh banana slice if you’d like. I usually add the banana slices right before serving, but if you’re decorating them ahead of time, a quick dip in a little lemon juice or pineapple juice helps slow the browning without changing the flavor much.
Recipe Tips
- Use a really ripe banana. The more brown spots, the better. It mashes more easily and has a sweeter banana flavor than a firm yellow banana.
- Pull the cookies out when the centers still look slightly soft. They’ll finish setting as they cool, which is what keeps them chewy instead of overbaked.
- If you like a perfect-looking cookie, swirl a round cookie cutter around them while they’re still warm, then gently flatten the tops with the bottom of a measuring cup. It only takes a minute and makes frosting them much easier.
- Brown the butter over medium-low heat and keep stirring. It can look like nothing is happening for the first few minutes, then all of a sudden it starts browning. Once it does, keep a close eye on it because it can go from browned to burnt quickly.
- If the frosting feels too thick after mixing, add milk one tablespoon at a time. If it gets softer than you’d like, beat in a little more confectioners’ sugar until it’s easy to spread or pipe.
- Let the cookies cool completely before adding the frosting. Warm cookies and cream cheese frosting aren’t meant to be together.
Storage
- Store the frosted cookies in an airtight container in the refrigerator for up to 3 days. If you’re stacking them, place a sheet of parchment paper between the layers to protect the frosting.
- I like these cookies cold. The frosting firms up, the cookies stay soft, and they’re really good with a glass of milk.
- If you’re planning ahead, wait to add the fresh banana slices until the day you serve the cookies. They’ll always look their best that way.
- The baked cookies freeze well for up to 2 months. I freeze them unfrosted, then make a fresh batch of frosting after they thaw.
- You can also freeze the scooped cookie dough. Bake it straight from frozen, adding a couple of extra minutes to the baking time.
FAQs
- Can I skip browning the butter?
You can, but I wouldn’t. I made the frosting with regular butter first, and it tasted like a standard cream cheese frosting. Browning the butter gave the frosting the richer flavor I thought it was missing. - Can I use cook-and-serve pudding mix?
No. This recipe is written specifically for instant banana pudding mix. - Can I make these ahead of time?
Yes. Bake the cookies a day or two ahead and frost them before serving, or freeze either the baked cookies or the scooped cookie dough for longer storage. If you’re using the fresh banana slices, wait to add those until just before serving. If you’re looking for another make-ahead dessert with the same classic flavors, my banana pudding poke cake is another favorite. - Why did my cookies spread so much?
The dough was probably too warm or didn’t chill long enough before baking. Chilling makes a noticeable difference in how thick these cookies bake. - Can I freeze the cookie dough?
Yes. Scoop the dough first, then freeze it on a baking sheet before transferring it to a freezer-safe container or bag. Bake straight from frozen, adding a couple of extra minutes to the baking time. - Do I have to use the vanilla wafers and banana slices?
Not at all. They’re optional, but I love the way they immediately tell you these are banana pudding cookies before you take the first bite.
From My Kitchen Notes
Small observations from the margins.
- Some things are worth borrowing without trying to become them.
- There is a difference between inspiration and imitation.
- Not everything has to stay in the form of where it began.
- Some things become easier to share after they’re transformed.
- The best ideas seem to happen while I’m busy enjoying something instead of trying to invent something.
- Not everything improves by becoming more complicated.
- The longer something stays in your head, the less likely it is to be an accident.
- Somethings become much more difficult to forget once you’ve experienced a better version.
- Things that stay with me usually do so way before I admit they have.
- There’s confidence that comes from knowing what you’re looking for, even when you haven’t found it yet.
- Even when my taste and standards change, the picture in my head always becomes more specific.
- The first version of something tells me what’s missing.
- The smallest adjustments can change entire outcomes.
- There are times when “good” becomes “that’s it.”
- I often have to stop trying to improve something and accept that I’ve found my version.
- There are flavors I enjoy, and then there are ones that become my standard.
- Some things are so good they’ve made me rearrange things around them.
- Some combinations of things make sense the second they meet. Ingredients and people.
- Not everything beautiful belongs in a bowl.
- Some things become risky once they’re portable.
- Certain ideas refuse to leave me until I make room for them.
The Ultimate Cookie Tray Starts Here
- Peanut Butter Marshmallow Cookies – Thick, chewy, s’mores-inspired cookies.
- Peanut Butter and Jelly Cookies – Peanut butter sandwich in cookie form.
- Key Lime Pie Cookies – Soft graham cookies, citrus center.
- Tiramisu Cookies – Classic Italian dessert, cookie style.
- Biscoff Butter Cookies – Strawberry and cookie butter frosting.
- Soft Baked Strawberry Shortcake Cookies – Fresh strawberries and cream.
- Lemon Blueberry Cake Mix Cookies – Blueberries, white chocolate, lemon glaze.
- Panko Cookies – Crispy crumb cookies with panko.
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Banana Pudding Cookies
These banana pudding cookies combine fresh mashed banana and instant banana pudding mix for lots of banana flavor mixed in every cookie. Brown butter cream cheese frosting, a mini vanilla wafer, and a fresh banana slice turn them into a handheld version of the classic Southern dessert.
Servings: 20 cookies
Calories: 390kcal
Equipment
- 2 baking sheets Gives the cookies room to bake evenly.
- parchment paper Prevents sticking and promotes even browning.
- mixing bowls For mixing the cookie dough.
- Stand Mixer or hand mixer. Creams the butter and sugars until light and fluffy.
- rubber spatula Scrapes the bowl so everything mixes evenly.
- medium cookie scoop (2 tbsp / 30 ml) Keeps the cookies the same size for even baking.
- skillet (small). Used to brown the butter for the frosting.
- 3-inch round cookie cutter or a small bowl - Swirled around the warm cookies while still on the baking tray to make a perfectly round cookie.
Ingredients
Cookies:
- 1 (3.4 oz / 96 g) box instant banana pudding mix
- 1 cup (200 g) granulated sugar
- ½ cup (110 g) light brown sugar
- ½ cup (113 g) unsalted butter softened
- 1 medium ripe banana (about ½ cup/155 g mashed)
- 1 large egg
- 1 large egg yolk
- 1½ tsps (7.5 ml) vanilla extract
- 2½ cups (300 g) all-purpose flour
- 1½ tsps (6 g) baking powder
- ½ tsp (3 g) fine sea salt
Frosting:
- ½ cup (113 g) unsalted butter
- 2¾ cups (330 g) confectioners' sugar
- 4 oz (113 g) full-fat cream cheese softened
- reserved 2 tbsps (15 g) instant banana pudding mix
- 1 tsp (5 ml0 vanilla extract
- 1-2 tbsps (15-30 ml) milk if needed
Optional Garnishes:
- 20 mini vanilla wafer cookies
- 1-2 bananas sliced
- 1-2 tbsps (15-30 ml) lemon juice or pineapple juice for dipping banana slices
Instructions
- Preheat the oven to 350°F (175°C) and line 2 rimmed baking sheets with parchment paper.
- Remove 2 tablespoons (15 g) of the instant banana pudding mix and set it aside for the frosting.1 (3.4 oz / 96 g) box instant banana pudding mix
- In a large bowl, use an electric mixer to cream the granulated sugar, brown sugar, and softened butter for 1 to 2 minutes, until light and fluffy.1 cup (200 g) granulated sugar, ½ cup (110 g) light brown sugar, ½ cup (113 g) unsalted butter
- Add the mashed banana, egg, egg yolk, and vanilla extract. Mix until smooth and fully combined.1 medium ripe banana, 1 large egg, 1 large egg yolk, 1½ tsps (7.5 ml) vanilla extract
- Add the remaining pudding mix, flour, baking powder, and sea salt. Mix just until combined, then scrape the bottom and sides of the bowl with a rubber spatula. The dough will be thick.2½ cups (300 g) all-purpose flour, 1½ tsps (6 g) baking powder, ½ tsp (3 g) fine sea salt
- Use a 2-tablespoon (30 ml) cookie scoop to portion the dough onto the prepared baking sheets.
- Refrigerate the scooped dough for at least 1 hour or overnight. Chilling helps the cookies bake thicker and spread less. I prefer an overnight chill.
- Bake for 11 to 14 minutes, until the edges are lightly golden and the centers still look slightly soft.
- Immediately swirl a round cookie cutter or small bowl around each warm cookie to smooth the edges, then gently flatten the tops with the bottom of a measuring cup.
- Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
- Meanwhile, place the butter in a small skillet over medium-low heat. Cook, stirring frequently, until it turns deep golden brown and smells nutty, about 6 to 8 minutes. Let it cool for several minutes.½ cup (113 g) unsalted butter
- Beat together the browned butter, confectioners' sugar, softened cream cheese, reserved pudding mix, and vanilla extract until smooth and fluffy.2¾ cups (330 g) confectioners' sugar, 4 oz (113 g) full-fat cream cheese, reserved 2 tbsps (15 g) instant banana pudding mix, 1 tsp (5 ml0 vanilla extract
- If the frosting is too thick, mix in 1 to 2 tablespoons (15 to 30 ml) milk. If it's too soft, beat in additional confectioners' sugar ¼ cup (30 g) at a time until it reaches a spreadable consistency.1-2 tbsps (15-30 ml) milk
- Spread or pipe the frosting onto the cooled cookies.
- If desired, top each cookie with a mini vanilla wafer and a fresh banana slice just before serving. To help slow browning, dip the banana slices in a little lemon juice or pineapple juice before placing them on the cookies.20 mini vanilla wafer cookies, 1-2 bananas sliced, 1-2 tbsps (15-30 ml) lemon juice or pineapple juice
Notes
- Use instant banana pudding mix, not cook-and-serve.
- A ripe banana with plenty of brown spots gives the best flavor and texture.
- Chilling the dough helps the cookies bake thicker and spread less.
- Brown the butter slowly over medium-low heat. It can go from browned to burnt quickly.
- Let the cookies cool completely before frosting.
- If decorating ahead, wait to add the fresh banana slices until just before serving.
Nutrition
Nutrition Facts
Banana Pudding Cookies
Amount Per Serving (90 g)
Calories 390
Calories from Fat 162
% Daily Value*
Fat 18g28%
Saturated Fat 11g69%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 60mg20%
Sodium 180mg8%
Potassium 130mg4%
Carbohydrates 55g18%
Fiber 1g4%
Sugar 39g43%
Protein 4g8%
Vitamin A 585IU12%
Vitamin C 2mg2%
Calcium 55mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Have you made these Banana Pudding Cookies? I’d love to hear how they turned out – leave a comment below and let me know.
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