Large Gourmet Soft Banana Pudding Cookies
Large Gourmet Soft Banana Pudding Cookies: Attention, all dessert lovers! Are you tired of the same old chocolate chip cookies and brownies? Are you looking for a new and indulgent treat to satisfy your sweet tooth? Look no further! We’ve got a game-changing dessert for you – large gourmet soft banana pudding cookies. These decadent cookies are sure to take your taste buds on a wild ride with their creamy banana flavor and soft, chewy texture. Get ready to learn how to bake these mouthwatering cookies in your own kitchen. So grab your apron and get ready to elevate your dessert game.
Transform a classic dessert into giant cookies! These delicious cookies are thick and soft, just like the high-priced cookies you can buy, but as usual, a lot better and cheaper. If you’re a fan of banana pudding, you’ll love these soft-baked cookies, which perfectly balance banana flavor with a little crunch from the vanilla wafers. Create a gift basket with these gourmet cookies and THICK CHOCOLATE CHIP COOKIES.
How to Make Thick Soft Banana Pudding Cookies
DELICIOUS BANANA FLAVOR IN A GIANT GOURMET COOKIE!
VEGETABLE SHORTENING: Shortening traps more air bubbles and has a higher melting point than butter, so recipes that use shortening tend to produce an end product that will rise a little higher, hold its shape during baking, and have a softer or lighter interior texture.
UNSALTED BUTTER: For flavor, a little fat, and a tiny bit of liquid.
CREAM CHEESE: Swapping out some of the butter for cream cheese will create a soft, cloud-like cookie.
HANDLING THE DOUGH: When forming the cookie ball, don’t press the dough together too much. Try to keep it airy. Press it together just enough to hold it together.
CHILL THE DOUGH BEFORE BAKING: Once the dough is formed into balls and placed on a cookie sheet lined with parchment paper, slide the cookie sheet into the refrigerator for 2½ hours.
BANANA PUDDING: The pudding mix keeps the cookies soft while it adds a ton of flavor.
BAKING POWDER: Baking soda can help create crisper cookies, but we want a thick, soft cookie, so omit the baking soda and use baking powder.
CHEWY BANANA PUDDING COOKIES INGREDIENTS LIST– full printable recipe below in the recipe card
- ½ vegetable shortening
- ½ cup unsalted room temperature butter
- 3 ounces cream cheese, softened
- 2 cups granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 teaspoon banana flavoring
- 1 (3.4 ounce) box instant dry banana pudding mix
- 3 cups all-purpose flour
- ½ teaspoon salt
- 1½ teaspoons baking powder
- 1 cup vanilla wafer cookies, broken into bite-sized pieces
EASY BANANA PUDDING COOKIE RECIPE INSTRUCTIONS
- Line 2 cookie sheets with parchment paper and set aside.
- Add the shortening, butter, cream cheese, sugar, eggs, vanilla extract, and banana extract in a large mixing bowl of a stand mixer fitted with the paddle attachment.
- Mix on medium-high until light and fluffy.
- Whisk together the dry instant pudding mix, flour, salt, and baking powder in a medium bowl.
- Add dry pudding mixture to the wet ingredients, and blend until combined.
- Stir in the vanilla wafer pieces.
- Divide dough into (3.6-ounce) balls.
- Place (6 balls per cookie sheet) on a lined baking sheet, refrigerate 2½ hours.
- Preheat oven to 350°F. NOTE: THESE COOKIES WERE BAKED IN A CONVECTION OVEN. YOU MAY NEED TO ADJUST BAKING TIME FOR AN ELECTRIC OR GAS OVEN. Bake 16-18 minutes. Slide the cookies still on the parchment paper onto the counter or cooling rack to cool completely. MAKES 19 COOKIES
The Extracts
VANILLA EXTRACT: Only use real vanilla extract. Please DO NOT use imitation vanilla.
BANANA EXTRACT: This extract is made with real bananas and without any artificial flavors. I highly recommend adding it to your cookies. Adding a little to your cookie dough, along with the banana pudding, gives the dough just the right amount of banana flavor without compromising it.
Banana Pudding Cookie: Different Variations
While I love these Giant Soft Banana Pudding Cookies just the way they are, below are two variation ideas. It all starts with the same base cookie dough recipe. THREE COOKIES ONE COOKIE DOUGH RECIPE.
•WHTIE CHOCOLATE(11-ounce bag per one cookie dough recipe): Add little pops of sweet flavor with white chocolate chips. My favorite brand is Ghirardelli, but any brand will work. ADDING A WHITE CHOCOLATE DRIZZLE: Melt white chocolate in the microwave (do this slowly at 60% power), pour it into a small zip-top bag, snip the corner, and add it in a back-and-forth motion to the tops of your cookies. Set aside to harden.
•BANANA FROSTING: Add a swirl of this incredible banana frosting to some of your cookies. Your guests will love having options. It’s light and creamy, with tons of banana flavor. Click here for the recipe→BANANA BUTTERCREAM FROSTING
•CHOCOLATE CHIPS: Everyone loves frozen bananas dipped in chocolate. To recreate that frozen treat, add chocolate chips to your cookie dough for delicious Banana Chocolate Chip Cookies.
BUTTER VS MARGARINE
Don’t skimp on this ingredient….YOU MUST USE REAL BUTTER. WHY? There are several reasons for choosing butter over margarine.
- FLAVOR: Butter provides a rich flavor. BAKER’S TIP: Always use unsalted butter when baking. You want to control the amount of salt in your recipe.
- FAT CONTENT: Margarine contains more water and less fat, resulting in thin cookies that spread out during baking.
Can This Recipe Make Smaller Cookies?
This recipe was designed to make 19 large, thick, gooey cookies, like the ones you get at a bakery.
However, this same dough can be used to make smaller cookies. They will puff up beautifully and thickly. Please remember to adjust the baking time. The serving size will also change.
HERE’S HOW TO TRANSFORM THESE LARGE BAKERY COOKIES INTO SMALL COOKIES
- LEAVE THE DOUGH IN THE MIXING BOWL and refrigerate for 2 hours. Use a cookie or ice cream scoop (about 2 ounces) to scoop the cookie dough onto cookie sheets lined with parchment paper. Form into balls. You should get close to twice as many cookies.
- Bake in a preheated oven at 350°F for 11 minutes. Use the back of a wooden spoon to gently flatten the cookies, and continue baking for an additional 2 minutes.
CAN BANANA PUDDING COOKIE DOUGH BE MADE IN ADVANCE?
YES! You can totally make this dough ahead of time and save it in the refrigerator or freezer!
REFRIGERATOR: The cookie dough can be kept chilled in the refrigerator for up to 4 days.
FREEZER (BAKED COOKIES): Place baked cookies in a freezer-safe bag. They will stay fresh in the freezer for up to three months.
FREEZER (COOKIE DOUGH BALLS): Cookie dough balls will stay fresh in the freezer up to 3 months. HOW TO FREEZE: Place the balls on a cookie sheet for a few hours before placing them in a freezer bag to store. BAKE FROZEN COOKIE DOUGH FOR AN EXTRA MINUTE, no need to thaw.
PUDDING MIX IN COOKIES?
YES! Adding dry pudding mix to cake mixes has been a thing for a long time. Adding instant pudding mix to homemade cookies is a simple way to give them a soft texture and add flavor. If you’re a fan of old-fashioned banana pudding, then this delicious cookie recipe is the one for you. NOTE: You’re not adding actual banana pudding, like you would for your mama’s banana pudding. Only add the instant banana pudding mix.
SOFT BANANA COOKIES FAQ’s
I have made banana cookies with fresh bananas before, and they add a lot of moisture, making the cookies much more cakey, similar to banana bread cookies. I wanted chewy cookies that weren’t cakey, which meant using real bananas was out.
Although using a different pudding flavor will remove the banana element from these cookies, the recipe makes a great base for swapping in other flavors and creating fun and exciting new cookie experiments. I think cookies-and-cream pudding could be a great start, especially with Oreos and white chocolate chips mixed in!
Yes, white chocolate will add a nice pop of creamy flavor without compromising the banana flavor. The addition of chips will also add texture. NOTE: Add 1 cup of white chocolate chips.
Yes, if you love chocolate-dipped frozen bananas, you will love adding chocolate chips. NOTE: Add 1 cup of chocolate chips or chunks.
STORAGE: COOKIE DOUGH: The cookie dough will stay fresh in the refrigerator up to 4 days. BAKED COOKIES will stay fresh in an airtight container at room temperature up to 5 days.
FREEZING: BAKED COOKIES: Place baked cookies in a freezer-safe bag. The cookies will stay fresh in the freezer for up to 3 months. COOKIE DOUGH: Cookie dough balls will stay fresh in the freezer for up to 3 months. HOW TO FREEZE: Place the balls on a cookie sheet for a few hours before placing them in a freezer bag to store. BAKE FROZEN COOKIE DOUGH FOR AN EXTRA MINUTE; there is no need to thaw.
The Ultimate Bakery-Size Cookie Collection
A collection of my biggest, thickest, most indulgent bakery-size cookies, all in one delicious place. These oversized cookies are packed with bold flavors, irresistible fillings, and plenty of bakery-style personality. From rich chocolate favorites to fruity, seasonal, and over-the-top creations, there’s a big cookie here for every craving.
LATEST POSTS
Large gourmet soft banana pudding cookies are the perfect fusion of comfort and indulgence — thick, pillowy, and packed with the sweet, nostalgic flavor of creamy banana pudding. With hints of vanilla, pockets of melty white chocolate, and the buttery crunch of crushed vanilla wafers, every bite is like a spoonful of the classic dessert wrapped in a bakery-style cookie. Their oversized, melt-in-your-mouth texture makes them feel truly luxurious, yet they’re simple enough to enjoy fresh from your own oven. One taste, and you’ll know — banana pudding was always destined to be a cookie. Sheryl
WHY DO THESE COOKIES LOOK “RAW”?
If you’re wondering why the inside of these cookies looks a little “doughy,” don’t worry—they’re fully baked! That’s the magic of a true bakery-style cookie. These cookies are made to be extra thick and chewy, so the centers stay soft while the edges are set and golden. The result is a melt-in-your-mouth texture that might look underdone at first glance but is actually perfectly baked.
Pro Tip: The cookies will continue to set as they cool, so resist the urge to overbake—otherwise, you’ll lose that irresistible soft and chewy center.
Soft Banana Pudding Cookies
If you're a big fan of banana pudding then you are going to LOVE these cookies!
Ingredients
- ½ cup vegetable shortening
- ½ cup unsalted butter, softened
- 3 ounces cream cheese, softened
- 2 cups granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 1 teaspoon banana flavoring
- 1 (3.4 ounce) box instant banana pudding mix
- 3 cups all-purpose flour
- ½ teaspoon salt
- 1½ teaspoons baking powder
- 1 cup vanilla wafer, broken into bite size pieces
Instructions
- Line 2 cookie sheets with parchment paper and set aside.
- Add the shortening, butter, cream cheese, sugar, eggs, vanilla extract, and banana extract to a large mixing bowl. Mix until light and fluffy.
- Whisk together the pudding mix, flour, salt, and baking powder in a medium bowl.
- Add dry ingredients to the wet ingredients, and blend until combined.
- Stir in the vanilla wafer pieces.
- Divide dough into (3.6-ounce) balls.
- Place (6 balls per cookie sheet) on prepared cookie sheets, refrigerate 2½ hours.
- Preheat oven to 350°F. NOTE: THESE COOKIES WERE BAKED IN A CONVECTION OVEN. YOU MAY NEED TO ADJUST BAKING TIME FOR AN ELECTRIC OR GAS OVEN. Bake 16-18 minutes. Slide the cookies still on the parchment paper onto the counter to cool completely. MAKES 19 COOKIES
Notes
WHY DO THESE COOKIES LOOK "RAW"?
If you’re wondering why the inside of these cookies looks a little “doughy,” don’t worry—they’re fully baked! That’s the magic of a true bakery-style cookie. These cookies are made to be extra thick and chewy, so the centers stay soft while the edges are set and golden. The result is a melt-in-your-mouth texture that might look underdone at first glance but is actually perfectly baked.
Pro Tip: The cookies will continue to set as they cool, so resist the urge to overbake—otherwise, you’ll lose that irresistible soft and chewy center.
The first ingredient says “1/2 shortening” but doesn’t list the unit of measure. Can you please reply back letting me know how much shortening? I am very interested in trying this recipe.
Hi Georgia, The measurement is ½ cup of shortening. Thanks for catching the error. You’re going to love this cookie recipe. It’s one of my favorites.
Thank you!!!!!