If you adore all things banana and crave a little twist on traditional desserts, you are absolutely going to love this Banana Pudding Cookies Recipe. Imagine soft, buttery cookies filled with a luscious, creamy banana-flavored filling that’s studded with crunchy vanilla wafer bits. These irresistible sandwich cookies capture the nostalgic taste of banana pudding in a handheld treat, perfect for sharing or savoring anytime you want a sweet moment of pure happiness.
Ingredients You’ll Need
Gathering simple, staple ingredients is the first step to creating these delightful cookies. Each component plays a vital role in achieving the perfect balance of flavor, texture, and that unmistakable banana pudding charm.
- All-purpose flour, 2 1/2 cups: Provides the sturdy but tender base for the cookie dough.
- Baking soda, 1 teaspoon: Helps the cookies rise slightly and develop a light crumb.
- Salt, 1/2 teaspoon: Enhances all the sweet flavors, ensuring every bite is well-rounded.
- Unsalted butter, 1 cup softened: Adds rich moisture and a velvety texture to the cookies.
- Granulated sugar, 1 cup: Brings sweetness and contributes to the cookie’s delicate crunch.
- Brown sugar, 1/2 cup packed: Infuses a subtle caramel note and chewiness.
- Vanilla extract, 2 teaspoons: Deepens the flavor profile with warm, aromatic notes.
- Banana extract, 1 teaspoon: The magic ingredient that gives the cookies their authentic banana pudding vibe.
- Large eggs, 2: Bind everything together while adding moisture and richness.
- Instant vanilla pudding mix, 1/2 cup: Adds creamy banana pudding flavor and helps keep the cookies soft.
- Mini vanilla wafer cookies, 1 cup crushed: Mixed into the dough for delightful bursts of crunch.
- Heavy cream, 1/2 cup: Whipped to form a luscious filling that complements the cookies perfectly.
- Powdered sugar, 2 cups: Sweetens and thickens the creamy filling beautifully.
- Extra vanilla extract, 1 teaspoon: Added to the filling for an extra vanilla boost.
- Extra banana extract, 1/2 teaspoon: Intensifies the banana flavor in the filling.
- Additional mini vanilla wafer cookies, 1/2 cup crushed: Used as a crunchy topping on the cookie edges.
How to Make Banana Pudding Cookies Recipe
Step 1: Prepare the Dry Ingredients
Start by preheating your oven to 350°F (175°C). In a medium bowl, whisk together your all-purpose flour, baking soda, and salt. This ensures even distribution of leavening agents so your cookies rise perfectly and have a consistent texture.
Step 2: Cream the Butter and Sugars
In a large bowl, use a mixer to cream the softened unsalted butter along with granulated sugar and brown sugar until the mixture becomes light and fluffy. This step is essential for achieving tender, melt-in-your-mouth cookies with just the right amount of sweetness.
Step 3: Add Eggs and Extracts
One at a time, beat in the eggs, making sure each is fully incorporated before adding the next. Then, add the vanilla extract, banana extract, and the instant vanilla pudding mix. The pudding mix is your secret weapon for creating soft cookies infused with that unmistakable banana pudding flavor.
Step 4: Incorporate Dry Ingredients and Wafers
Gently fold the dry flour mixture into your wet ingredients just until combined, being careful not to overmix. Finally, stir in the crushed mini vanilla wafer cookies so that every bite has those signature cookie crunches.
Step 5: Bake the Cookies
Drop tablespoon-sized balls of dough onto a parchment-lined baking sheet, spacing them about 2 inches apart to allow spreading. Bake the cookies for 10 to 12 minutes, or until the edges turn a lovely golden brown and the centers set but stay soft. Let them cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
Step 6: Prepare the Creamy Filling
Whip heavy cream until stiff peaks form, then gradually beat in powdered sugar to create a silky sweet filling. Stir in the vanilla extract and banana extract to emphasize the luscious banana pudding flavor. This light and airy filling is what turns simple cookies into dreamy sandwich treats.
Step 7: Assemble Your Banana Pudding Cookies Recipe
Spread or pipe a generous amount of the filling onto the flat side of a cooled cookie, then sandwich it with another cookie on top. For an extra wow factor, roll the edges of each sandwich in the crushed vanilla wafer cookies to add that irresistible crunch and a beautiful finishing touch.
How to Serve Banana Pudding Cookies Recipe
Garnishes
These cookies are charming enough on their own, but for a little extra flair, consider garnishing with thin banana slices or a light dusting of powdered sugar. You could also serve them with a drizzle of caramel for a mouthwatering contrast that’s sure to impress.
Side Dishes
Pair these Banana Pudding Cookies with a glass of cold milk or a cup of hot coffee to balance their sweet richness. They also work wonderfully alongside fresh fruit or a simple scoop of vanilla ice cream if you want to elevate the dessert experience.
Creative Ways to Present
Serve them on a decorative platter stacked like little towers or arrange them in cupcake liners for individual portions. For a party, display these cookies alongside bowls of extra crushed vanilla wafers and whipped cream so guests can customize their indulgence.
Make Ahead and Storage
Storing Leftovers
Keep your Banana Pudding Cookies stored in an airtight container at room temperature for up to three days. This prevents the cookies from drying out while keeping the filling perfectly creamy and delicious.
Freezing
These cookies freeze beautifully! Place them in a single layer on a baking sheet to freeze initially, then transfer to a freezer-safe container or bag with parchment paper between layers. They can be stored frozen for up to one month without losing their charm.
Reheating
When you’re ready to enjoy frozen cookies, thaw them overnight in the refrigerator. For a freshly baked feel, warm gently in the oven at 300°F for about 5 minutes, but be careful not to melt the filling too much. This revives their soft texture and enhances the banana pudding experience.
FAQs
Can I substitute fresh bananas for banana extract in the Banana Pudding Cookies Recipe?
While fresh bananas offer natural flavor, banana extract provides a more concentrated and consistent banana taste in this recipe. Substituting fresh bananas may change the cookie’s texture and moisture content, so if you try it, reduce other wet ingredients accordingly.
Are these cookies gluten-free?
This particular Banana Pudding Cookies Recipe uses all-purpose flour, which contains gluten. To make a gluten-free version, substitute with a reliable gluten-free flour blend, but note the texture may vary slightly.
Can I make these cookies vegan?
To create a vegan twist, swap the butter for a plant-based alternative, use flax eggs or another egg substitute, and choose dairy-free pudding mix and cream substitutes. While the flavors will be close, some texture differences are to be expected.
How long do these cookies stay fresh?
Stored properly in an airtight container, these cookies maintain their best quality for about three days. Beyond that, the cookies may start to lose their soft, fresh-baked texture.
What’s the best way to crush the mini vanilla wafer cookies?
Place the mini wafers in a sealed plastic bag and gently crush them with a rolling pin or the bottom of a glass. This gives you control over the size of the pieces so you get perfect chunks for texture without turning them into dust.
Final Thoughts
This Banana Pudding Cookies Recipe is truly a joyful discovery for any banana lover or cookie enthusiast. Its sweet, creamy filling paired with delicate, tender cookies is comfort food elevated to a delightful treat. I encourage you to try this recipe—it’s a guaranteed crowd-pleaser and an absolute joy to bake, share, and savor. Trust me, once you do, these cookies will have a permanent spot in your recipe rotation!
Print
Banana Pudding Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 45 minutes
- Yield: 24 sandwiches
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these Banana Pudding Cookies, a unique twist on the classic dessert. Soft, flavorful cookies infused with banana and vanilla extracts are sandwiched with a creamy, sweet filling made from whipped cream and powdered sugar, then finished with a crunchy coating of crushed mini vanilla wafers. Perfect for sharing or enjoying as a nostalgic treat.
Ingredients
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup instant vanilla pudding mix (small box)
- 1 cup mini vanilla wafer cookies, crushed
- 1/2 cup mini vanilla wafer cookies, crushed (for topping)
Wet Ingredients and Dough
- 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
Filling
- 1/2 cup heavy cream
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon banana extract
Instructions
- Prepare the Cookie Dough: Preheat your oven to 350°F (175°C) to ensure it’s ready when your dough is mixed.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt to combine evenly, setting a solid base for the dough.
- Cream Butter and Sugars: In a large bowl, use a mixer to cream the softened unsalted butter with granulated sugar and brown sugar until the mixture is light and fluffy, which helps create a tender texture.
- Add Eggs and Extracts: Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Then mix in the vanilla and banana extracts along with the instant vanilla pudding mix, giving the cookies their signature flavor.
- Incorporate Dry Ingredients and Wafers: Gradually fold the dry flour mixture into the wet ingredients until just combined, avoiding overmixing. Then gently mix in the crushed mini vanilla wafer cookies to add texture.
- Shape and Bake Cookies: Drop tablespoon-sized balls of dough onto a parchment-lined baking sheet, spacing them about 2 inches apart to allow for spreading. Bake in the preheated oven for 10-12 minutes, or until the edges turn golden and centers appear set.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely, preparing them for assembly.
- Make the Filling: Whip the heavy cream in a chilled bowl until stiff peaks form. Gradually beat in the powdered sugar, then mix in the vanilla and banana extracts for a luscious, creamy filling.
- Assemble the Cookie Sandwiches: Spread or pipe the prepared filling onto the flat side of one cookie, then top with a second cookie to create a sandwich. For an extra crunch and visual appeal, roll the edges of the filled cookies in crushed mini vanilla wafer cookies.
Notes
- For best results, make sure the butter is softened but not melted before creaming with the sugars.
- Whipping the cream to stiff peaks is crucial to prevent the filling from being too runny.
- You can store these cookies in an airtight container in the refrigerator for up to 3 days to maintain freshness.
- Feel free to substitute banana extract with more vanilla extract if you prefer a more subtle banana flavor.
