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
Scale
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
