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
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 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.
