Banana Pudding Cookies

Hand holding a banana pudding cookie topped with brown butter cream cheese frosting, a mini vanilla wafer, and a fresh banana slice.

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.

Course Cookie, Dessert

Cuisine American

Keyword bakery style cookies, banana cookies, banana dessert, banana pudding cookies, brown butter frosting, cream cheese frosting, homemade cookies, instant pudding cookies, ripe banana recipes, Southern desserts

Prep Time 20

Cook Time 20

Chilling 1

Total Time 1 40

Servings cookies

Calories 390kcal

Author Cathy Pollak

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.

If you’re making these Banana Pudding Cookies, check out the full post. That’s where I keep extra tips, FAQs, and details that don’t always make it into the recipe card.

Nutrition info is an estimate and will vary depending on the brands you use.

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Nutrition