If you adore the nostalgic flavors of classic banana pudding but want to enjoy them in a fun, handheld treat, this Banana Pudding Cookies Recipe is going to be your new best friend. Imagine soft, cake-like cookies studded with crushed vanilla wafers, sandwiching a dreamy banana-vanilla cream filling that tastes like pure dessert comfort. Every bite is a delightful balance of sweet, creamy, and crisp textures that’ll have you reaching for seconds before you even know it. Whether you’re baking for a crowd or a cozy night in, these cookies bring the essence of banana pudding in the most irresistibly portable form.
Ingredients You’ll Need
This Banana Pudding Cookies Recipe calls for simple, pantry-friendly ingredients, but don’t let their straightforward nature fool you. Each component plays a vital role in creating the perfect cookie texture, luscious filling, and that signature banana pudding flavor you crave.
- All-purpose flour (2 1/2 cups): The foundation for tender yet sturdy cookies that hold their shape beautifully.
- Baking soda (1 teaspoon): Helps the cookies rise just enough for a soft, almost cakey bite.
- Salt (1/2 teaspoon): Balances sweetness and enhances all the other flavors.
- Unsalted butter (1 cup, softened): Adds rich flavor and a melt-in-your-mouth texture.
- Granulated sugar (1 cup): Sweetens and helps create that classic cookie chew.
- Brown sugar (1/2 cup, packed): Brings a subtle molasses note and moisture for softness.
- Vanilla extract (2 teaspoons): Elevates every bite with warm, aromatic sweetness.
- Banana extract (1 teaspoon): The star flavor that transforms these cookies into a banana pudding experience.
- Large eggs (2): Bind the dough and add richness.
- Instant vanilla pudding mix (1/2 cup): Adds flavor and a wonderfully tender crumb to the cookie.
- Mini vanilla wafer cookies (1 cup, crushed): Folded into the dough for crunch and authentic pudding-inspired taste.
- Heavy cream (1/2 cup): Whipped to fluffy perfection for the creamy sandwich filling.
- Powdered sugar (2 cups): Sweetens and stabilizes the cream filling.
- Vanilla extract (1 teaspoon): Mixed into the filling for extra depth.
- Banana extract (1/2 teaspoon): Amplifies the banana essence in the creamy filling.
- Mini vanilla wafer cookies (1/2 cup, crushed for topping): Rolls the cookie edges for added texture and a charming finishing touch.
How to Make Banana Pudding Cookies Recipe
Step 1: Prepare the Cookie Dough
Start by preheating your oven to 350°F (175°C). In a medium bowl, whisk together the flour, baking soda, and salt to ensure they’re evenly combined. In a separate large bowl, cream the softened butter with the granulated and brown sugars until the mixture becomes light and fluffy; this step is crucial for that tender cookie texture. Next, beat in the eggs one at a time, followed by the vanilla and banana extracts, then stir in the instant pudding mix to infuse the dough with that unmistakable banana pudding flavor. Finally, gradually fold in your dry ingredients until just combined, then gently mix in the crushed mini vanilla wafers for irresistible crunch in every bite.
Step 2: Bake the Cookies
Using a tablespoon, drop the cookie dough balls onto a parchment-lined baking sheet, spacing them about 2 inches apart to allow for spreading. Bake in your preheated oven for 10 to 12 minutes, or until the edges turn a beautiful golden shade and the centers look set. Once out of the oven, let the cookies cool on the baking sheet for 5 minutes to firm up before transferring them to a wire rack to cool completely. This ensures you get the perfect soft yet slightly chewy cookie base that will hold your luscious filling.
Step 3: Prepare the Creamy Filling
While the cookies cool, whip the heavy cream in a chilled bowl until stiff peaks form—this is the secret to a light, airy filling. Gradually beat in the powdered sugar, then stir in the vanilla and banana extracts to create a silky, flavorful cream that captures the essence of banana pudding in every spoonful. This filling will be the irresistible middle layer that transforms your cookies into a sandwich treat.
Step 4: Assemble Your Banana Pudding Cookies Recipe
Spread or pipe a generous dollop of your banana cream filling onto the flat side of one cooled cookie, then sandwich it with another cookie on top. For the finishing touch, roll the edges of your cookie sandwiches in the crushed mini vanilla wafers to add an extra crunchy texture and that signature pudding cookie look. Serve immediately or chill before enjoying; either way, every bite will be pure bliss.
How to Serve Banana Pudding Cookies Recipe
Garnishes
These cookies already have a charming look thanks to the crushed vanilla wafer edges, but you can elevate their presentation with a few extra garnishes. Sprinkle a little extra crushed wafers on the serving plate or add thin banana slices as a fresh, natural complement. A light dusting of powdered sugar just before serving adds an elegant touch that’s perfect for special occasions.
Side Dishes
While these Banana Pudding Cookies can absolutely stand alone as a dessert, they pair beautifully with a scoop of vanilla ice cream or a fresh fruit salad. A cold glass of milk or a creamy banana smoothie also makes a wonderful companion, enhancing the nostalgic flavors that make this recipe so comforting and satisfying.
Creative Ways to Present
For parties or gift-giving, arrange these cookies on a pretty tray with fresh banana slices and edible flowers to brighten up your dessert table. You can also place them in decorative boxes layered with parchment paper for a charming homemade gift that friends and family will adore. Another idea is to assemble smaller “bite-sized” versions of these cookies for easy snacking during celebrations or afternoon tea.
Make Ahead and Storage
Storing Leftovers
If you have any leftover Banana Pudding Cookies, store them in an airtight container in the refrigerator. The cookies will stay soft and fresh for up to 3 days, with the creamy filling maintaining its delightful flavor and texture. Just be sure to keep them chilled to prevent the filling from softening too much.
Freezing
You can freeze these cookie sandwiches for longer storage by wrapping each sandwich individually in plastic wrap and placing them in a freezer-safe container or zip-top bag. They’ll keep well for up to 1 month. When you’re ready to enjoy, thaw them in the refrigerator overnight to preserve the filling’s smooth consistency and the cookies’ tender texture.
Reheating
Since these are filled with a whipped cream-based filling, reheating is not recommended, as it can affect the texture. Instead, allow frozen cookies to thaw as mentioned above, then serve chilled or at room temperature for the best taste and experience.
FAQs
Can I substitute fresh bananas for banana extract in this Banana Pudding Cookies Recipe?
While fresh bananas add natural flavor, they also add moisture that can alter the cookie’s consistency. Banana extract is preferred here to achieve the authentic flavor without compromising texture, but you can experiment by adding a small amount of very ripe, mashed banana if you prefer a fresher taste.
What type of pudding mix works best for this recipe?
Instant vanilla pudding mix is ideal as it blends smoothly into the dough, providing that classic banana pudding flavor and extra tenderness. Avoid cook-and-serve pudding mixes, as they won’t incorporate as well in the cookie dough.
Can I make these cookies gluten-free?
Yes! Substitute the all-purpose flour with your favorite 1-to-1 gluten-free baking flour blend. Just be sure it contains xanthan gum or another binding agent for the best cookie texture. Also, check that your pudding mix and wafers are gluten-free.
How do I prevent the cookies from spreading too much while baking?
Make sure your butter is softened and not melted, and chill the dough for about 30 minutes before baking if your kitchen is warm. Also, spacing the dough scoops properly helps maintain shape as they bake.
Can these cookies be made vegan?
It would take quite a few substitutions, such as using vegan butter, egg replacers, non-dairy pudding mix, and non-dairy cream alternatives. While possible, that’s more experimental for this Banana Pudding Cookies Recipe and might require some trial and error to achieve the perfect banana pudding flavor and texture.
Final Thoughts
If you’re looking for a dessert that’s both charmingly nostalgic and uniquely delicious, this Banana Pudding Cookies Recipe is a total winner. It captures all the creamy, crunchy, banana-filled goodness you love from traditional banana pudding—just in a delightful cookie sandwich form. Trust me, once you try them, they’ll become a beloved staple in your baking repertoire for sharing with friends, family, and anyone lucky enough to get a bite.
Print
Banana Pudding Cookies Recipe
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 45 minutes
- Yield: 24 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delightful Banana Pudding Cookies that combine the classic flavors of banana pudding with a soft, chewy cookie base. These sandwich cookies are filled with a creamy whipped frosting and finished with a crunchy vanilla wafer coating, making them a perfect treat for any occasion.
Ingredients
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
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 your oven to 350°F (175°C) to ensure it’s at the perfect temperature for baking the cookies.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures even distribution and activates the leavening.
- Cream Butter and Sugars: In a large bowl, beat the softened unsalted butter with granulated sugar and brown sugar until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add Eggs and Extracts: Incorporate the eggs one at a time to the creamed mixture, followed by the vanilla and banana extracts and the instant vanilla pudding mix for added moisture and flavor.
- Combine Dry and Wet Ingredients: Gradually fold the dry ingredients into the wet mixture just until combined to avoid overmixing, then mix in the crushed mini vanilla wafers for texture.
- Shape and Bake: Drop tablespoon-sized balls of dough onto a parchment-lined baking sheet, spacing them about 2 inches apart to allow spreading during baking.
- Bake Cookies: Bake in the preheated oven for 10-12 minutes or until the edges turn golden and the centers are set but still soft.
- 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.
- Prepare the Filling: Whip the heavy cream until stiff peaks form, then gradually beat in the powdered sugar to create a smooth, sweet filling.
- Add Flavor to Filling: Mix in vanilla and banana extracts to the whipped cream for additional banana pudding flavor.
- Assemble the Sandwich Cookies: Spread or pipe the filling onto the flat side of one cookie, then sandwich it with another cookie on top.
- Finish and Garnish: Roll the edges of the filled cookies in crushed mini vanilla wafers to add a crunchy texture and decorative finish.
Notes
- For best results, ensure the butter is softened but not melted before creaming.
- You can substitute banana extract with additional vanilla extract if unavailable, though it will alter the flavor.
- Store the cookies in an airtight container in the refrigerator to keep the filling fresh for up to 3 days.
- Crushed wafers on the edges not only add crunch but help keep the filling contained.
- Allow cookies to cool completely before assembling to prevent filling from melting.
