If you have a soft spot for nostalgic, creamy desserts and cookies all rolled into one, you are going to fall head over heels for this Banana Pudding Cookies Recipe. It blends the rich, comforting flavors of classic banana pudding with the satisfying texture of a cookie sandwich. Each bite is a delightful dance of sweet vanilla wafers, luscious banana and vanilla extracts, and a dreamy, whipped filling that makes these cookies utterly irresistible. Whether you’re baking for a crowd or just treating yourself, these cookies are a showstopper that’s as fun to make as they are to devour.
Ingredients You’ll Need
Ingredients You’ll Need
This Banana Pudding Cookies Recipe is surprisingly simple, relying on a handful of classic kitchen staples that come together to create something truly special. Every ingredient plays a critical role, from the soft, buttery base of the cookie to the light and fluffy filling that gives it that pudding-like charm.
- 2 1/2 cups all-purpose flour: Provides the sturdy yet tender foundation of the cookie dough.
- 1 teaspoon baking soda: Helps the cookies rise perfectly while keeping them soft.
- 1/2 teaspoon salt: Enhances all the sweet flavors, balancing the taste beautifully.
- 1 cup unsalted butter, softened: Adds richness and buttery goodness to the cookie texture.
- 1 cup granulated sugar: Sweetens the dough just right without overpowering the banana flavor.
- 1/2 cup packed brown sugar: Brings warmth and moisture with its molasses content.
- 2 teaspoons vanilla extract: Complements the banana flavor with its classic aroma.
- 1 teaspoon banana extract: The star ingredient that delivers that unmistakable banana pudding taste.
- 2 large eggs: Bind the dough while ensuring a tender crumb.
- 1/2 cup instant vanilla pudding mix (small box): Adds creaminess and boosts the pudding flavor right in the cookies.
- 1 cup mini vanilla wafer cookies, crushed: Mixes into the dough for bursts of vanilla crunch throughout.
- 1/2 cup heavy cream: Whipped to create the luscious filling that sandwiches the cookies.
- 2 cups powdered sugar: Sweetens and stabilizes the whipped cream filling.
- 1 teaspoon vanilla extract: Infuses extra flavor into the whipped filling.
- 1/2 teaspoon banana extract: Enhances the banana notes in the creamy filling.
- 1/2 cup mini vanilla wafer cookies, crushed (for topping): Used to coat the edges of the cookie sandwiches for additional texture and charm.
How to Make Banana Pudding Cookies Recipe
Step 1: Prepare the Cookie Dough
Start off by preheating your oven to 350°F (175°C). This ensures it’s at the perfect temperature once your dough is ready to bake. Then, whisk together the dry ingredients—flour, baking soda, and salt—in a medium bowl. This combination lays the groundwork for tender, evenly risen cookies.
Step 2: Cream the Butter and Sugars
In a large bowl, beat softened butter along with granulated and brown sugars until the mixture becomes light, fluffy, and slightly pale in color. This step is essential for creating that soft and chewy cookie texture everyone loves.
Step 3: Add Eggs and Extracts
Now, beat in the eggs one at a time to keep the batter smooth and well incorporated. Follow with the vanilla extract, banana extract, and instant vanilla pudding mix. These add layers of that luscious pudding-like flavor, bringing your cookies closer to the classic banana pudding taste.
Step 4: Combine Dry Ingredients and Add Crushed Wafers
Gradually fold in the flour mixture until just combined, being careful not to overmix. Then gently mix in the crushed mini vanilla wafer cookies for that signature crispy crunch hidden inside the dough.
Step 5: Bake the Cookies
Drop tablespoon-sized balls of cookie dough onto a parchment-lined baking sheet, spacing them about 2 inches apart so they have room to spread. Bake for 10-12 minutes until the edges turn a delightful golden brown and the centers look set but still soft. Let them cool slightly on the pan before transferring to a wire rack to cool completely. This ensures the cookies hold their shape when you assemble them.
Step 6: Prepare the Whipped Filling
Whip the heavy cream until stiff peaks form—this is your luscious base for the filling. Gradually beat in powdered sugar to sweeten and stabilize the cream. Add vanilla extract and banana extract for extra flavor punch that mirrors the cookie dough’s taste.
Step 7: Assemble Your Banana Pudding Cookies
Spread or pipe the whipped filling generously onto the bottom side of one cookie, then sandwich it with a second cookie. To finish, roll the edges lightly in crushed vanilla wafer cookies for a pretty presentation and a bit more crunchy texture. The result is a perfect bite-size treat that captures the essence of banana pudding in cookie form.
How to Serve Banana Pudding Cookies Recipe
Garnishes
These Banana Pudding Cookies shine beautifully with minimal garnishes. Simple crushed vanilla wafers around the edges add charm and texture, but you can also dust them lightly with powdered sugar or add a thin slice of fresh banana on the side for a fresh touch that complements the flavors inside.
Side Dishes
Serve these cookies alongside a tall glass of milk or a cup of rich coffee or tea to balance their sweetness. For a party, they also pair beautifully with fruit salads, light cakes, or your favorite banana-flavored desserts to create a fun banana-themed spread.
Creative Ways to Present
For a fun twist, arrange the cookie sandwiches on a platter with edible flowers or banana chips sprinkled around. Try stacking them like a mini tower or wrap each in colorful parchment for gifting. You could also cut the cookies smaller and serve them as bite-sized mini sandwiches at a baby shower or brunch—they’re sure to be a hit!
Make Ahead and Storage
Storing Leftovers
To keep your Banana Pudding Cookies fresh and delicious, store them in an airtight container in the refrigerator. Because of the whipped cream filling, refrigeration is key. They will stay soft but stable for up to 3 days, perfect if you’re prepping ahead for a weekend treat.
Freezing
These cookies can be frozen, though it’s best to freeze the cookie layers and filling separately for the best texture. Wrap the cooled cookies tightly in plastic wrap and place in a freezer-safe container. The whipped filling can be frozen in an airtight tub. When ready to enjoy, thaw cookies and filling in the refrigerator overnight before assembly.
Reheating
Since these cookies are best served chilled, reheating is not necessary and can affect the whipped filling’s texture. Just bring refrigerated cookies to room temperature for 10-15 minutes before serving if you want a slightly softer bite.
FAQs
Can I use fresh bananas instead of banana extract?
While fresh bananas add natural flavor, they also add moisture that can change the cookie’s texture significantly. Banana extract provides concentrated flavor without the extra wetness, keeping your cookies perfectly soft and chewy.
What can I substitute for instant vanilla pudding mix?
If you don’t have instant pudding mix, you can try using a bit more vanilla and banana extract, but the pudding is key to that creamy texture in the cookie dough. Another option is to mix in a small amount of cornstarch along with the extracts to mimic the thickening effect.
Are these cookies gluten-free?
This recipe calls for all-purpose flour and traditional vanilla wafer cookies, which usually contain gluten. However, you could experiment with a gluten-free flour blend and gluten-free vanilla wafers to make them suitable for a gluten-free diet.
Can I make the filling ahead of time?
Absolutely! The whipped cream filling can be made a day in advance—just cover it tightly and refrigerate. Give it a quick whip before assembling the cookies to bring back its fluffy texture.
How long will the assembled sandwich cookies stay fresh?
Once assembled, these cookies are best eaten within 1-2 days for the freshest taste and texture. Because of the whipped cream filling, they don’t hold up well beyond that, so plan accordingly.
Final Thoughts
There’s something so wonderfully comforting and nostalgic about this Banana Pudding Cookies Recipe that makes it a real joy to bake and share. Whether you’re looking to wow your guests, treat your family, or just indulge your own sweet tooth, these cookies bring the magic of classic banana pudding in an irresistibly fun form. Give them a try, and I promise you’ll be reaching for seconds—and maybe even thirds!
Print
Banana Pudding Cookies Recipe
- Total Time: 45 minutes
- Yield: 24 servings 1x
Description
These Banana Pudding Cookies offer a delightful twist on classic flavors, combining soft, flavorful cookies with creamy banana-infused filling and a crunchy vanilla wafer coating. Perfect for banana lovers, this recipe yields tender sandwich cookies with a luscious whipped cream and powdered sugar filling that mimics the beloved banana pudding dessert.
Ingredients
For the Cookies
- 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 your oven to 350°F (175°C). This ensures the cookies bake evenly and at the right temperature.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, and salt until thoroughly combined for consistent texture.
- Cream Butter and Sugars: Using a large bowl, cream the softened unsalted butter with the granulated sugar and brown sugar until the mixture is light and fluffy, which helps create tender cookies.
- Add Eggs and Flavorings: Incorporate the eggs one at a time into the butter mixture, then stir in the vanilla extract, banana extract, and instant vanilla pudding mix for enhanced flavor and moisture.
- Combine Dry and Wet Ingredients: Gradually fold the dry flour mixture into the wet ingredients just until combined to avoid overmixing, then gently mix in the crushed mini vanilla wafer cookies to add delightful texture.
- Shape Cookies: Drop tablespoon-sized balls of dough onto a parchment-lined baking sheet, spacing them 2 inches apart to allow room for 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, ensuring perfectly baked cookies.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes to firm up, then transfer them to a wire rack to cool completely before assembling.
- Prepare the Filling: Whip the heavy cream in a mixing bowl until stiff peaks form; gradually beat in the powdered sugar until creamy, then mix in the vanilla and banana extracts for a fragrant, smooth filling.
- Assemble the Cookies: Spread or pipe the prepared filling onto one cooled cookie, then sandwich it with another. Roll the edges of the sandwich cookie in crushed vanilla wafers to add crunch and visual appeal.
Notes
- For best results, make sure the butter is softened but not melted when creaming with sugars.
- Chilling the dough for 30 minutes before baking can minimize spreading if desired.
- Use a piping bag for a cleaner filling application and more uniform cookie sandwiches.
- Store the cookies in an airtight container in the refrigerator to keep the filling fresh, and serve chilled or at room temperature.
- The banana extract is key to getting that classic banana pudding flavor, so do not omit it.
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
