Crumbl Banana Pudding Cookies (Soft & Thick Copycat Recipe)
These Crumbl Banana Pudding Cookies are soft, thick, bakery-style cookies packed with rich banana flavor and topped with creamy frosting and crunchy vanilla wafer crumbles. Inspired by the classic Southern dessert, this easy copycat recipe delivers the perfect balance of nostalgic banana pudding and indulgent Crumbl-style texture. Perfect for parties, family desserts, or anytime you want a unique cookie that stands out, these banana pudding cookies are guaranteed to impress.
Servings 8 large cookies
Calories 420kcal
Cost $10 for entire recipe
Equipment
- Mixing bowls
- Hand mixer or stand mixer
- Baking sheet
- Parchment paper
- Large cookie scoop (¼ cup)
- Cooling rack
- Spatula
- Measuring cups and spoons
Ingredients
Banana Cookies
- ½ cup unsalted butter softened
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg room temperature
- 1 teaspoon vanilla extract
- ¼ cup mashed ripe banana measured, not heaping
- 2 ¼ cups all-purpose flour
- 1 tablespoon cornstarch
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup white chocolate chips optional
- ⅓ cup crushed vanilla wafer cookies
Banana Cream Frosting
- ½ cup unsalted butter softened
- 2 cups powdered sugar
- 1–2 tablespoons heavy cream
- ½-1 teaspoon banana extract to taste
- ½ teaspoon vanilla extract
- Pinch of salt
Instructions
Cream Butter & Sugars
- In a large bowl, beat butter, brown sugar, and granulated sugar for 2–3 minutes until light and fluffy.
Add Wet Ingredients
- Mix in egg, vanilla extract, and mashed banana until just combined.
Combine Dry Ingredients
- In a separate bowl, whisk together flour, cornstarch, baking soda, and salt.
- Gradually mix into wet ingredients until a thick dough forms.
- Fold in white chocolate chips and crushed vanilla wafers.
Chill Dough
- Cover and chill the dough for 20–30 minutes to prevent spreading.
Shape Cookies
- Scoop ¼ cup portions of dough, roll into balls, and gently flatten into thick discs.
- Place on a lined baking sheet with space between each cookie.
Bake
- Bake at 350°F (175°C) for 11–13 minutes, until edges are set and centers are soft.
Cool
- Allow cookies to cool completely on a rack before frosting.
Make Frosting
- Beat butter until smooth.
- Add powdered sugar, heavy cream, banana extract, vanilla extract, and salt. Beat until light and fluffy.
Assemble
- Spread or pipe frosting onto cooled cookies.
- Top with additional crushed vanilla wafers.
- (Optional: drizzle melted white chocolate for a bakery-style finish.)
Notes
- Use very ripe bananas with brown spots for the best natural sweetness and strong banana pudding flavor
- Measure banana carefully — too much moisture can cause cookies to spread and become cakey
- Do not skip chilling the dough, as this helps create thick, bakery-style banana pudding cookies
- Slightly underbake the cookies for soft, gooey centers and that classic Crumbl-style texture
- Banana extract enhances flavor without adding extra liquid, making the cookies more rich and aromatic
- For a stronger banana pudding taste, add extra crushed vanilla wafers on top after frosting
- White chocolate chips are optional but add sweetness and a more indulgent bakery-style finish
- Let cookies cool completely before frosting to prevent melting and keep the topping stable
- For best results, store cookies in an airtight container to maintain softness and freshness