Soft, chewy cookies meet the comforting flavors of banana pudding in this delightful dessert. These Banana Pudding Cookies are a nostalgic treat, complete with a luscious banana cream filling and a sprinkle of crushed vanilla wafers for added crunch.
Why You’ll Love This Recipe
I love how these cookies combine the classic flavors of banana pudding with the irresistible texture of homemade cookies. The banana extract and pudding mix create a rich, creamy flavor, while the crushed vanilla wafers add a satisfying crunch. Perfect for parties, afternoon snacks, or anytime you crave a sweet, nostalgic treat!
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the Cookie Dough:
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 (small box)
1 cup mini vanilla wafer cookies, crushed
For the Filling:
1/2 cup heavy cream
2 cups powdered sugar
1 teaspoon vanilla extract
1/2 teaspoon banana extract
1/2 cup mini vanilla wafer cookies, crushed (for topping)
Directions
Prepare the Cookie Dough:
Preheat the oven to 350°F (175°C).
In a medium bowl, whisk together the flour, baking soda, and salt.
Cream the butter, granulated sugar, and brown sugar in a large bowl until light and fluffy.
Beat in the eggs one at a time, then add the vanilla and banana extracts along with the vanilla pudding mix.
Gradually mix in the dry ingredients until just combined. Gently fold in the crushed vanilla wafers.
Bake the Cookies:
Drop tablespoon-sized scoops of dough onto a parchment-lined baking sheet, spacing them 2 inches apart.
Bake for 10-12 minutes, or until the edges are golden and the centers are set.
Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Prepare the Filling:
Whip the heavy cream in a medium bowl until stiff peaks form. Gradually beat in the powdered sugar until smooth.
Stir in the vanilla and banana extracts to complete the creamy filling.
Assemble the Banana Pudding Cookies:
Spread or pipe the filling onto one cookie and top it with another to create a sandwich. Sprinkle crushed vanilla wafers over the edges for a decorative and tasty touch.
Servings and Timing
This recipe yields approximately 24 cookies and takes about 45 minutes to prepare and bake.
Variations
Chocolate Drizzle: Drizzle melted chocolate over the assembled cookies for a decadent twist.
Nutty Addition: Add crushed walnuts or pecans to the cookie dough for extra texture.
Different Extracts: Substitute banana extract with coconut or almond extract for a unique flavor profile.
Mini Cookies: Make smaller cookies for bite-sized treats; adjust the baking time accordingly.
Gluten-Free Option: Use a gluten-free flour blend to make the recipe gluten-free.
Storage/Reheating
Store these cookies in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week. If filled, keep them refrigerated to maintain the cream’s texture. To reheat, pop the unfilled cookies in the microwave for 10-15 seconds to refresh their softness.
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FAQs
What makes these cookies soft and chewy?
The addition of instant vanilla pudding mix ensures the cookies stay soft and moist while enhancing their flavor.
Can I freeze the cookies?
Yes, you can freeze the unfilled cookies for up to 3 months. Thaw them at room temperature before adding the filling.
Can I use regular vanilla wafers instead of mini ones?
Absolutely, just crush them into smaller pieces to incorporate them into the recipe.
How can I prevent the cookies from spreading too much?
Chilling the cookie dough for 20-30 minutes before baking can help control the spread.
Can I make the filling in advance?
Yes, you can prepare the filling up to a day ahead and store it in the refrigerator. Give it a quick whip before using to restore its fluffiness.
Conclusion
These Banana Pudding Cookies are a delightful blend of flavors and textures that bring a nostalgic dessert to life in cookie form. Whether for a gathering or an indulgent treat, they’re sure to impress. Enjoy every bite of this creative and comforting dessert.
📖 Recipe:
Print
Banana Pudding Cookies
- Total Time: 45 minutes
- Yield: 24 cookies
- Diet: Vegetarian
Description
Soft, chewy, and bursting with the nostalgic flavors of banana pudding, these Banana Pudding Cookies are the ultimate dessert! Featuring creamy banana filling, crushed vanilla wafers, and a delightful cookie texture, they’re perfect for parties, afternoon treats, or satisfying your sweet cravings.
Ingredients
For the Cookie Dough:
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 (small box)
1 cup mini vanilla wafer cookies, crushed
For the Filling:
1/2 cup heavy cream
2 cups powdered sugar
1 teaspoon vanilla extract
1/2 teaspoon banana extract
1/2 cup mini vanilla wafer cookies, crushed (for topping)
Instructions
- Prepare the Cookie Dough
- Preheat oven to 350°F (175°C).
- In a medium bowl, whisk together flour, baking soda, and salt.
- Cream butter, granulated sugar, and brown sugar in a large bowl until light and fluffy.
- Add eggs one at a time, followed by vanilla and banana extracts and vanilla pudding mix.
- Gradually fold in the dry ingredients until just combined. Mix in crushed vanilla wafers.
- Bake the Cookies
- Drop tablespoon-sized dough balls onto a parchment-lined baking sheet, spacing 2 inches apart.
- Bake for 10-12 minutes or until edges are golden and centers are set.
- Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Prepare the Filling
- Whip heavy cream until stiff peaks form. Gradually beat in powdered sugar.
- Mix in vanilla and banana extracts for a creamy, flavorful filling.
- Assemble the Cookies
- Spread or pipe filling onto one cookie and top with another to form a sandwich.
- Roll edges in crushed vanilla wafers for added crunch and decoration.
Notes
Chill the Dough: For thicker cookies, chill the dough for 20-30 minutes before baking.
Make-Ahead Option: Prepare the filling a day in advance and store it in the refrigerator.
Flavor Variations: Experiment with different extracts like almond or coconut for unique twists.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 24 cookies
