If you have a fondness for nostalgic desserts that bring a smile to your face with every bite, then the Banana Pudding Cookies Recipe will quickly become a beloved staple in your kitchen. These cookies brilliantly capture the essence of classic banana pudding—creamy, sweet, and delightfully textured—while offering the convenience and fun of a cookie sandwich. Bursting with banana and vanilla flavors, plus a satisfying crunch from crushed vanilla wafers, this recipe combines all the best parts of a timeless Southern treat in a portable and playful form. Whether you’re making them for a family gathering or simply craving a tasty treat, these cookies will charm your taste buds and your heart.
Ingredients You’ll Need
Gathering the right ingredients is key to nailing this Banana Pudding Cookies Recipe. Each component plays an important role, from the creamy filling to the soft cookie base, creating a perfect balance of flavors and textures.
- All-purpose flour: The foundation for soft, tender cookies that hold their shape.
- Baking soda and salt: These leavening agents help the cookies rise and bring out flavor depth.
- Unsalted butter: Adds richness and moisture for that melt-in-your-mouth texture.
- Granulated sugar and brown sugar: Together they provide sweetness and a subtle caramel note.
- Vanilla and banana extracts: These extracts infuse the dough and filling with bright, fruity flavor.
- Eggs: Bind ingredients and enrich the dough’s structure.
- Instant vanilla pudding mix: Enhances the banana pudding flavor and keeps cookies soft.
- Mini vanilla wafer cookies (crushed): Folded into dough and used as topping for crunch and authenticity.
- Heavy cream and powdered sugar: Whipped together to create a luscious, dreamy filling.
How to Make Banana Pudding Cookies Recipe
Step 1: Prepare the Cookie Dough
Preheat your oven to 350°F (175°C) to get ready for baking. In a medium bowl, whisk together the flour, baking soda, and salt to evenly distribute the leavening agents and seasoning. In a large bowl, cream the softened butter with the granulated sugar and brown sugar until the mixture is light and fluffy—this is the secret to soft, chewy cookies. Next, add eggs one at a time, beating after each addition for full incorporation. Follow up with vanilla and banana extracts to infuse the dough with that unmistakable banana pudding aroma, then mix in the instant vanilla pudding mix for extra moistness and flavor. Gradually fold in the dry ingredients, just until everything is combined, so you don’t overwork the dough. Finally, gently stir in the crushed mini vanilla wafer cookies to add texture and a delightful crunch.
Step 2: Bake the Cookies
Drop tablespoon-sized balls of cookie dough onto baking sheets lined with parchment paper, leaving about 2 inches of space between each to allow for spreading. Bake the cookies for 10 to 12 minutes until the edges turn a lovely golden brown and the centers are set but still soft. These cookies should look just slightly underbaked for the perfect chewy bite. After baking, allow the cookies to cool on the sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely before assembling.
Step 3: Prepare the Filling
Whip the heavy cream until stiff peaks form, achieving that airy and light texture that makes the filling so luscious. Gradually beat in the powdered sugar until fully smooth and sweetened. To amplify the banana pudding vibe, stir in vanilla and banana extracts for a creamy, flavorful filling that will be the perfect contrast to the cookie’s crunch.
Step 4: Assemble Your Banana Pudding Cookies Recipe
Spread or pipe a generous layer of the whipped cream filling onto the flat side of one cookie, then sandwich it with another. To finish, roll the edges of the cookie sandwiches in crushed mini vanilla wafers for an extra layer of delightful crunch and a charming, authentic touch. These cookies are now ready to enjoy!
How to Serve Banana Pudding Cookies Recipe
Garnishes
A simple dusting of powdered sugar or an extra sprinkle of crushed vanilla wafers on top can elevate your presentation. For a touch of color and freshness, consider adding small banana slices or a thin drizzle of caramel or white chocolate over the sandwiches. These little details make these cookies even more irresistible and inviting.
Side Dishes
Banana pudding cookies pair wonderfully with a tall glass of cold milk or a creamy cup of coffee or tea for an indulgent snack. For a party, place them alongside fresh fruit platters or a scoop of vanilla ice cream to complete a summery dessert spread everyone will rave about.
Creative Ways to Present
Think beyond the basic cookie platter! Arrange Banana Pudding Cookies Recipe sandwiches on a pretty tiered stand or in little cellophane bags tied with ribbon for gift-giving or party favors. You can serve them as part of a dessert buffet or even create a “build-your-own” cookie sandwich station with different fillings and toppings for a fun twist.
Make Ahead and Storage
Storing Leftovers
Store leftover Banana Pudding Cookies Recipe sandwiches in an airtight container in the refrigerator. The filling will stay fresh and creamy, and the cookies will maintain their delightful texture for up to three days. Just be sure to keep them chilled to preserve the whipped cream filling.
Freezing
You can freeze the cookie dough balls before baking for quick future baking sessions. Just shape the dough into balls, freeze on a tray, then transfer to a freezer bag. When ready, bake straight from frozen, adding a minute or two to the baking time. It’s best not to freeze the assembled sandwiches, as the texture of the filling may change.
Reheating
Because these cookies are best enjoyed chilled or at room temperature, reheating isn’t recommended, especially once assembled with the filling. If you want to revive freshly baked cookies, warm them in the oven at a low temperature for a few minutes before cooling and adding the filling for the best experience.
FAQs
Can I use fresh bananas instead of banana extract?
While fresh bananas are delicious, they add moisture that can change the cookie’s texture. The banana extract provides concentrated banana flavor without extra liquid, keeping the cookies perfect. However, you could experiment by adding a small amount of mashed banana if you don’t mind a softer cookie.
Are these cookies gluten-free friendly?
This Banana Pudding Cookies Recipe uses all-purpose flour, which contains gluten. You could try substituting with a gluten-free flour blend, but results may vary with texture and baking time. Make sure to use gluten-free mini vanilla wafers if you need to keep it completely gluten-free.
Can I make these cookies vegan?
To make a vegan version, you’d need to swap butter, eggs, heavy cream, and pudding mix for plant-based alternatives, such as vegan butter, flax eggs, coconut cream, and vegan pudding. It will take some testing, but the delicious banana pudding flavor can definitely shine through with these adjustments.
Why do the vanilla wafers get crushed and mixed in the dough?
Crushed mini vanilla wafers in the cookie dough add wonderful texture and flavor nuances that echo classic banana pudding. They provide little bits of crunch and a nostalgic touch that’s integral to this unique cookie experience.
How long do the cookie sandwiches last once assembled?
Once filled, it’s best to enjoy the cookies within three days if stored in the refrigerator. The filling is made from whipped cream and powdered sugar, so it’s delicate and needs to be consumed relatively quickly for optimal taste and texture.
Final Thoughts
This Banana Pudding Cookies Recipe is a delightful way to celebrate the classic flavors of banana pudding in a fun and approachable cookie form. Easy to make and irresistibly delicious, these treats are sure to become a favorite whenever you want that perfect balance of creamy, crunchy, and sweet. I encourage you to give this recipe a try—your kitchen will fill with the warm scents of vanilla and banana, and you’ll have plenty of smiles to go around.
Print
Banana Pudding Cookies Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 45 minutes
- Yield: 24 sandwich cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Banana Pudding Cookies combine the nostalgic flavors of classic banana pudding with a soft, chewy cookie texture. Featuring a creamy whipped filling enhanced with banana and vanilla extracts and crunchy mini vanilla wafer cookie accents, these delightful sandwich cookies are perfect for dessert lovers seeking a unique twist on a favorite 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 for Cookie 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 Ingredients
- 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). In a medium bowl, whisk together the flour, baking soda, and salt to combine all dry ingredients evenly.
- 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 usually takes about 3-4 minutes.
- Add Eggs and Extracts: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then add the vanilla and banana extracts along with the instant vanilla pudding mix, mixing until smooth and combined.
- Incorporate Dry Ingredients and Wafers: Gradually fold the dry flour mixture into the wet ingredients until just combined. Gently mix in the crushed mini vanilla wafer cookies to preserve their texture within the dough.
- Bake the Cookies: Drop tablespoon-sized balls of cookie dough onto a parchment-lined baking sheet, leaving about 2 inches of space between each. Bake for 10-12 minutes, or until the cookie edges are golden and the centers are set.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes before carefully transferring them to a wire rack to cool completely, preventing sogginess.
- Prepare the Filling: Whip the heavy cream in a chilled bowl until stiff peaks form. Gradually beat in the powdered sugar until fully incorporated and smooth. Stir in the vanilla and banana extracts to flavor the creamy filling.
- Assemble the Cookies: Spread or pipe a generous amount of the whipped filling onto the flat side of one cookie. Top with another cookie to create a sandwich.
- Add Finishing Touch: Gently roll the edges of the filled cookies in the crushed mini vanilla wafer cookies to add crunch and an attractive finish.
Notes
- For best results, use softened butter to ensure proper creaming and texture in the cookie dough.
- Instant vanilla pudding mix adds moisture and flavor but can be substituted with homemade pudding mix if preferred.
- Chilling the heavy cream bowl and whisk before whipping helps achieve stiffer peaks for the filling.
- Ensure cookies are completely cool before assembling to prevent the filling from melting.
- Store assembled cookies in an airtight container in the refrigerator for up to 3 days for freshness.
