Banana Pudding Cookies are a delightful treat that combines the classic flavors of banana pudding with the fun of cookies. These sweet, creamy cookies will surely bring a smile to your face with every bite. Perfect for any occasion, they’re simple to make and delicious to eat!
Table of Contents
Why Make This Recipe
You should definitely make these Banana Pudding Cookies because they are incredibly easy and quick to whip up! With just a few ingredients and steps, you can create a sweet snack that your family will love. They are perfect for weekend gatherings, after-school treats, or just because you feel like indulging a bit!
How to Make Banana Pudding Cookies
Making Banana Pudding Cookies is a straightforward process that anyone can master. Follow along with these easy steps, and you’ll have a batch of yummy cookies in no time!
Ingredients:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 teaspoons vanilla extract
- 1 teaspoon banana extract
- 2 large eggs
- 1/2 cup instant vanilla pudding mix
- 1 cup mini vanilla wafer cookies, crushed
- 1/2 cup heavy cream
- 2 cups powdered sugar
- 1 teaspoon vanilla extract (for filling)
- 1/2 teaspoon banana extract (for filling)
- 1/2 cup mini vanilla wafer cookies, crushed (for topping)
Directions:
- Preheat your oven to 350°F (175°C).
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Stir in the vanilla extract, banana extract, and the vanilla pudding mix until fully combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the crushed vanilla wafer cookies.
- Drop tablespoon-sized scoops of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden and the centers are set.
- Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- In a medium bowl, whip the heavy cream with an electric mixer until stiff peaks form.
- Gradually add the powdered sugar and continue to beat until smooth.
- Stir in the vanilla and banana extracts until combined.
- Once the cookies are completely cooled, spread or pipe a generous amount of the banana cream filling onto the flat side of one cookie.
- Top with another cookie to create a sandwich.
- For extra banana pudding flavor, lightly crush a few more vanilla wafer cookies and sprinkle them on top of the filling.
How to Serve Banana Pudding Cookies
Serve these Banana Pudding Cookies on a sweet platter at your next gathering. They pair wonderfully with a glass of milk or a hot cup of coffee. Each bite will remind you of the comforting taste of banana pudding!
How to Store Banana Pudding Cookies
To keep your cookies fresh, store them in an airtight container at room temperature. They will stay delicious for up to a week. For longer storage, you can also freeze them in a freezer-safe container for up to three months.
Tips to Make Banana Pudding Cookies
- Make sure your butter is softened to room temperature for easy mixing.
- Don’t overmix the dough; mix until just combined for soft cookies.
- For added fun, try using chocolate pudding mix instead of vanilla!
Variation
You can switch up the flavor by adding chocolate chips or using different extracts, like almond or coconut, to give your cookies a unique twist!
Banana Pudding Cookies
Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup unsalted butter softened
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 2 teaspoons vanilla extract
- 1 teaspoon banana extract
- 2 large eggs
- 1/2 cup instant vanilla pudding mix
- 1 cup mini vanilla wafer cookies crushed
- 1/2 cup heavy cream
- 2 cups powdered sugar
- 1 teaspoon vanilla extract for filling
- 1/2 teaspoon banana extract for filling
- 1/2 cup mini vanilla wafer cookies crushed (for topping)
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Stir in the vanilla extract, banana extract, and the vanilla pudding mix until fully combined.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the crushed vanilla wafer cookies.
- Drop tablespoon-sized scoops of dough onto a baking sheet lined with parchment paper, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden and the centers are set.
- Remove the cookies from the oven and let them cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- In a medium bowl, whip the heavy cream with an electric mixer until stiff peaks form.
- Gradually add the powdered sugar and continue to beat until smooth.
- Stir in the vanilla and banana extracts until combined.
- Once the cookies are completely cooled, spread or pipe a generous amount of the banana cream filling onto the flat side of one cookie.
- Top with another cookie to create a sandwich.
- For extra banana pudding flavor, lightly crush a few more vanilla wafer cookies and sprinkle them on top of the filling.
Notes
How to Serve Banana Pudding Cookies
Serve these Banana Pudding Cookies on a sweet platter at your next gathering. They pair wonderfully with a glass of milk or a hot cup of coffee. Each bite will remind you of the comforting taste of banana pudding!How to Store Banana Pudding Cookies
To keep your cookies fresh, store them in an airtight container at room temperature. They will stay delicious for up to a week. For longer storage, you can also freeze them in a freezer-safe container for up to three months. Tips to Make Banana Pudding Cookies Make sure your butter is softened to room temperature for easy mixing. Don’t overmix the dough; mix until just combined for soft cookies. For added fun, try using chocolate pudding mix instead of vanilla!Variation
You can switch up the flavor by adding chocolate chips or using different extracts, like almond or coconut, to give your cookies a unique twist!Stay connected
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FAQs
1. Can I use margarine instead of butter?
Yes, you can use margarine, but the flavor and texture may differ a bit from using butter.
2. Can I make the cookie dough ahead of time?
Absolutely! You can make the dough in advance and refrigerate it for up to 24 hours before baking.
3. Are these cookies good for freeze?
Yes! These cookies freeze well. Just make sure to store them in a freezer-safe container.
