Banana Pudding Cookies With Vanilla Wafers

Quick Hook

These banana pudding cookies deliver all the creamy, sweet flavor of classic banana pudding in a soft, chewy cookie. With swirls of vanilla wafer crumbs and gooey marshmallow pieces, each bite tastes like a mini dessert in itself. Perfect for anyone craving banana cookies that are soft, flavorful, and easy to share.

Ingredients

Dry Ingredients

• 2 ½ cups all-purpose flour
• 1 tsp baking powder
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup vanilla wafer crumbs (about 20 wafers, crushed)

Wet Ingredients

• ¾ cup unsalted butter, softened
• 1 cup granulated sugar
• ½ cup brown sugar, packed
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup mashed ripe banana (about 1 medium banana)

Mix-ins

• ½ cup mini marshmallows, chopped in halves or quarters
• ½ cup white chocolate chips (optional for extra sweetness)

How To Make It

1. Preheat and prep: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
2. Mix dry ingredients: In a medium bowl, whisk together flour, baking powder, baking soda, salt, and vanilla wafer crumbs. Set aside.
3. Cream butter and sugars: In a large bowl, beat butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes.
4. Add eggs and banana: Beat in eggs, one at a time, followed by vanilla extract and mashed banana until fully incorporated.
5. Combine wet and dry: Gradually mix dry ingredients into the wet mixture until a soft dough forms. It should be slightly sticky but scoopable.
6. Fold in mix-ins: Gently fold in marshmallows and white chocolate chips, ensuring they’re evenly distributed without melting the marshmallows.
7. Scoop cookies: Using a cookie scoop or spoon, drop 2-tablespoon-sized dough balls onto prepared baking sheets, spaced 2 inches apart.
8. Bake: Bake for 10–12 minutes, or until edges are lightly golden but centers remain soft. Avoid overbaking; marshmallows should stay gooey.
9. Cool: Allow cookies to cool on the sheet for 5 minutes, then transfer to a wire rack to finish cooling.

Tips

• Banana ripeness matters: Use a fully ripe banana with brown spots for maximum sweetness and banana flavor.
• Marshmallow distribution: Chop mini marshmallows in halves or quarters to prevent them from melting completely into the dough.
• Cookie size: For softer cookies, slightly larger dough balls help keep centers chewy.

Variations / Substitutions

• Swap white chocolate chips for milk or dark chocolate chips for a richer flavor.
• For extra texture, mix in ½ cup chopped pecans or walnuts.
• Use a banana-flavored instant pudding powder in place of part of the flour for an even stronger banana pudding taste.

FAQ

Can I freeze these cookies?

Yes, scoop the dough onto a tray and freeze before baking. Once frozen, transfer to a freezer bag. Bake from frozen, adding 1–2 extra minutes to the bake time.

Can I use store-bought banana pudding instead of mashed banana?

Fresh mashed banana is preferred for texture and flavor. Store-bought pudding can make the dough too wet and affect baking.

How do I keep the cookies soft?

Store in an airtight container at room temperature. Adding a slice of bread in the container can help maintain moisture for 2–3 days.

Why These Banana Pudding Cookies Work

Instant banana pudding mix in the dough is the trick that makes these cookies taste like the real thing rather than just banana-flavored. The pudding mix adds moisture that keeps the cookies soft for days, plus it adds the starch structure that gives them the chewy center. Crushed vanilla wafers folded into the dough add texture and lock in the authentic banana pudding flavor in every bite — not just in the icing. Chill the dough for at least 30 minutes before baking to prevent excessive spreading, which would make them crispy rather than thick and soft.

Looking for more easy recipes? Try our Peach Cobbler Cookies or these Easy Lemonade Dip.