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Southern Banana Pudding Cookies

Deliciously nostalgic cookies that capture the creamy, custardy charm of banana pudding in a crisp-but-soft form, perfect for sharing during afternoon tea or family gatherings.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American, Southern
Calories: 150
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1.5 cups all-purpose flour
  • 1 teaspoon baking soda
  • 0.5 teaspoon baking powder
  • 0.25 teaspoon salt
  • 1 package instant vanilla pudding mix (3.4 oz)
Wet Ingredients
  • 2 medium ripe bananas, mashed Use very ripe bananas for the best flavor.
  • 0.5 cups unsalted butter, softened
  • 0.75 cups granulated sugar
  • 0.5 cups brown sugar, packed
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 0.5 cups chocolate chips (optional) Fold in for added flavor.
For Serving
  • Powdered sugar for dusting For a sweet finish.
  • Whipped cream for serving Add just before serving.
  • Banana slices for garnish For decoration.

Method
 

Preparation
  1. Preheat your oven to 350 degrees F (175 degrees C) and line a baking sheet with parchment paper.
  2. In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, salt, and instant vanilla pudding mix. Set aside.
  3. In a large mixing bowl, cream together the softened unsalted butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes.
  4. Beat in the egg and mashed ripe bananas until well combined. Mix in the vanilla extract.
  5. Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. If desired, fold in the chocolate chips.
Baking
  1. Using a cookie scoop or tablespoon, drop rounded balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
  2. Bake in the preheated oven for 10–12 minutes or until the edges are golden brown and the centers are set but still soft.
  3. Remove from the oven and let them cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
  4. Once cooled, lightly dust with powdered sugar, top with a dollop of whipped cream, and garnish with banana slices.

Notes

Store cooled cookies in an airtight container at room temperature for up to 3 days. Refrigerate cookies with toppings and consume within 24 hours. For longer storage, freeze plain cookies for up to a month.