Easy Banana Cookies

Whenever I have a ripe banana sitting on the counter, these Easy Banana Cookies are one of my favorite ways to use it up. They're soft, sweet, and filled with old fashioned banana flavor that feels a little different from your typical chocolate chip cookie.

The banana pudding mix makes the cookies extra soft while the white chocolate chips add creamy sweetness in every bite. They're perfect for lunch boxes, afternoon snacks, or sharing with family and friends.

These remind me of the simple homemade cookies grandma would bake when there was a ripe banana that needed to be used before it went to waste.

What You Need to Know

• The banana pudding mix gives these cookies a soft, bakery-style texture.
• Use a ripe banana with brown spots for the best flavor.
• The cookies stay soft for several days when stored properly.
• Add chopped walnuts or pecans for extra crunch.

Ingredients Overview

• Banana pudding mix: Instant pudding mix works best and adds flavor and softness to the cookies.
• Ripe banana: The riper the banana, the sweeter and more flavorful the cookies will be.
• Brown sugar: Light or dark brown sugar can be used depending on how rich you want the flavor.
• Baking soda: Helps the cookies rise and stay soft.
• Eggs: Large eggs provide the best texture and structure.
• Vanilla extract: Pure vanilla gives the best homemade flavor.
• White chocolate chips: Milk chocolate or butterscotch chips can be substituted.
• All-purpose flour: Standard all-purpose flour works perfectly in this recipe.
• Butter: Unsalted butter is preferred, but salted butter can be used if that's what you have on hand.

How to Make Easy Banana Cookies

Step 1: Preheat the oven to 350°F and line a baking sheet with parchment paper. In a large mixing bowl, cream together the softened butter and brown sugar until light and fluffy.

Step 2: Mix in the mashed banana, eggs, and vanilla extract until fully combined.

Step 3: In a separate bowl, whisk together the flour, banana pudding mix, and baking soda. Gradually add the dry ingredients to the wet ingredients, mixing until a soft cookie dough forms. Fold in the white chocolate chips.

Step 4: Lightly grease your hands and roll the dough into small balls. Place them on the prepared baking sheet about 1 inch apart and bake for 10 to 12 minutes, or until the edges are lightly golden. Cool on the baking sheet for several minutes before transferring to a wire rack.

Serving Suggestions

• Serve with a glass of cold milk
• Enjoy with coffee or tea
• Add a scoop of vanilla ice cream for dessert
• Pack into lunch boxes or picnic baskets
• Serve alongside fresh fruit for a simple snack

Grandma's Tips

• Don't overbake the cookies. They should still look slightly soft in the center when removed from the oven.
• Let the cookies cool on the baking sheet for a few minutes so they finish setting properly.

Modern Updates

• Stir in chopped walnuts for a banana bread-inspired cookie.
• Replace half of the white chocolate chips with dark chocolate chips for a less sweet version.

More Old Fashioned Dessert Recipes

• Carrot Cake Cookies
• Old Fashioned Lemon Pound Cake
• Chocolate Chip Skillet Cookie
• Old Fashioned Peach Cobbler Recipe (Southern style)
• Grandma's Strawberry Shortcake

FAQs

Can I Use Regular Vanilla Pudding Instead of Banana Pudding Mix?

Yes. Vanilla pudding mix will still create a soft texture, though the banana flavor will be milder.

How Ripe Should Bananas Be for Banana Cookies?

Very ripe bananas with brown spots are ideal because they are sweeter and mash more easily.

Can I Freeze Banana Cookies?

Yes. Store baked cookies in a freezer-safe container for up to 2 months and thaw at room temperature before serving.

Why Are My Banana Cookies Dry?

Dry cookies are usually caused by too much flour or overbaking. Measure carefully and remove them from the oven as soon as the edges turn golden.