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
Scale
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.
