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
Scale
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.
