Dreamy Banana Pudding Cookies Recipe: Soft Bites of Nostalgia

Sweet summer memories dance through these delightful banana pudding cookies that blend nostalgic Southern comfort with irresistible cookie magic.

Creamy banana pudding mix weaves its enchantment into every soft, chewy bite.

Tender vanilla wafers crumble gently throughout the dough, creating delectable texture and depth.

These cookies capture the essence of classic dessert flavors in a handheld treat that sparks joy with each mouthful.

Subtle banana notes mingle with rich butter and sweet vanilla, promising a delightful experience.

Bakers of all skill levels can master this simple yet extraordinary recipe.

You’ll fall in love with these cookies that bring a playful twist to a beloved Southern classic.

Banana Pudding Cookies for a Fun Sweet Snack

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• No-Fuss Culinary Experience: Requires minimal cooking skills and basic kitchen tools, ensuring even beginner cooks can confidently create a restaurant-quality salad without stress.

Banana Pudding Cookie Ingredients to Gather

• Flour: Essential dry ingredient that provides structure to the cookies.
• Butter: Softened butter creates a rich and tender cookie texture.
• Granulated Sugar, Brown Sugar: Sweeteners that enhance flavor and contribute to cookie texture.
• Eggs: Binding agent that helps hold the cookie dough together.

• Banana Extract: Adds intense banana flavor to the cookies.
• Vanilla Extract: Provides a classic sweet and aromatic flavor.
• Vanilla Pudding Mix: Enhances the banana pudding profile of the cookies.
• Vanilla Wafer Cookies: Adds crunch and traditional banana pudding element.

• Heavy Cream: Creates a creamy and light filling for the cookie sandwich.
• Powdered Sugar: Sweetens and stabilizes the cream filling.
• Salt, Baking Soda: Essential baking ingredients that help with cookie chemistry.
• Vanilla Extract, Banana Extract: Adds extra flavor to the cream filling.

Steps to Bake Banana Pudding Cookies Easily

Step 1: Prepare Baking Station

Warm up your oven to 350F (175C). Line a baking sheet with parchment paper for easy cookie removal.

Step 2: Mix Dry Ingredients

• Flour
• Baking soda
• Salt

Whisk these ingredients until well blended.

Step 3: Create Creamy Cookie Base

• Softened butter
• Granulated sugar
• Brown sugar

Beat until the mixture becomes light and fluffy.

Step 4: Incorporate Wet Components

• Vanilla extract
• Banana extract
• Vanilla pudding mix

Stir until everything is fully combined.

Step 5: Combine Wet and Dry Mixtures

Slowly add the dry ingredient mixture to the wet ingredients. Mix gently until just combined.

Step 6: Fold in Crunchy Texture

Gently fold crushed vanilla wafer cookies into the dough.

Step 7: Shape and Bake Cookies

Drop tablespoon-sized dough scoops onto the prepared baking sheet, spacing them 2 inches apart.

Bake for 10-12 minutes until edges turn golden and centers set.

Step 8: Cool Cookie Base

Remove cookies from the oven.

Let them rest on the baking sheet for a few minutes, then transfer to a wire rack to cool completely.

Step 9: Craft Banana Cream Filling

Whip heavy cream with an electric mixer until stiff peaks form.

• Powdered sugar
• Vanilla extract
• Banana extract

Beat until smooth and creamy.

Step 10: Assemble Sandwich Cookies

Once cookies are completely cooled, spread a generous amount of banana cream filling on one cookie’s flat side.

Top with another cookie to create a sandwich.

Step 11: Add Final Flourish

Crush additional vanilla wafer cookies and sprinkle over the filling for extra crunch and flavor.

Step 12: Serve and Enjoy

Plate these delectable Banana Pudding Sandwich Cookies. Pair with a cold glass of milk or a warm cup of tea for the ultimate treat.

Tips for Chewy Banana Pudding Cookie Results

• Choose ripe, spotty bananas for maximum flavor and natural sweetness in your cookies.
• Allow butter to reach room temperature for 30 minutes to ensure smooth, even mixing and better cookie texture.
• Use a cookie scoop or tablespoon to create uniform cookies that bake evenly and look professionally made.
• Mix ingredients just until combined to keep cookies tender and prevent tough, dense results.
• Refrigerate cookie dough for 30 minutes before baking to enhance banana and vanilla flavor profiles.

Ways to Mix Up Banana Pudding Cookie Flavors

• Gluten-Free Banana Pudding Cookies: Replace wheat flour with almond or gluten-free blend flour, ensuring the same texture and taste for those with gluten sensitivities.
• Vegan Banana Cream Sandwich: Swap butter with coconut oil, use flax eggs instead of regular eggs, and substitute heavy cream with coconut cream for a plant-based version.
• Chocolate Banana Pudding Cookies: Add cocoa powder to the dry ingredients and mix dark chocolate chips into the dough for a rich, chocolatey spin on the classic recipe.
• Low-Sugar Alternative: Use monk fruit sweetener or stevia instead of granulated sugar, and incorporate sugar-free pudding mix to reduce overall sugar content while maintaining flavor.

Treats to Enjoy With Banana Pudding Cookies

• Pair with Creamy Milk: Cool, refreshing whole milk perfectly complements the rich banana and vanilla flavors, creating a nostalgic dessert experience that echoes classic banana pudding.
• Brew Smooth Chai Tea: Warm, spicy chai tea with hints of cinnamon and cardamom beautifully balances the sweet cookie's creamy texture, enhancing the banana and vanilla notes.
• Match with Caramel Latte: Decadent caramel latte provides a luxurious counterpoint to the cookies, with its smooth espresso and buttery caramel undertones elevating the dessert's sweetness.
• Sip Vanilla Almond Milk: Non-dairy vanilla almond milk offers a light, nutty alternative that softens the cookie's richness while maintaining the dessert's comforting essence.

How to Store Banana Pudding Cookies Soft

• Store banana pudding cookies in an airtight container between layers of parchment paper for up to 5 days in the refrigerator. Keep cream filling separate from cookies to prevent sogginess.
• Wrap individual cookies or cookie sandwiches tightly in plastic wrap, then place in freezer-safe container. Freeze for 2-3 months. Thaw at room temperature for 30 minutes before enjoying.
• Separately store banana cream filling in a sealed container in freezer for up to 1 month. Thaw in refrigerator overnight and re-whip before using to restore texture.
• Keep unsealed cookies at room temperature for 1-2 days in a cool, dry place. Avoid direct sunlight or heat to maintain freshness and prevent filling from melting.

FAQs

• Why use pudding mix in the cookie recipe?

The pudding mix adds moisture, softens the texture, and enhances the banana flavor, creating a more tender and flavorful cookie.

• Can I substitute banana extract?

Yes, you can use mashed ripe bananas instead. Use about 1/2 cup of mashed banana, which will slightly change the cookie’s texture but maintain the banana flavor.

• How do I know when the cookies are perfectly baked?

Look for golden edges and set centers. The cookies should look slightly underbaked in the middle, as they’ll continue cooking on the baking sheet after removal from the oven.

• Are these cookies good for make-ahead?

Absolutely! You can prepare the cookie dough ahead of time and refrigerate for up to 3 days, or freeze the unbaked dough balls for up to 2 months before baking.

Banana Pudding Cookies Recipe

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4.7 from 16 reviews

• Total Time: 32 minutes
• Yield: 24 1x

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Description

Creamy banana pudding meets classic cookie charm in this Southern-inspired Banana Pudding Cookies delight. Nostalgic flavors blend seamlessly, offering sweet comfort that wraps you in warm memories of homemade goodness.

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Ingredients

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Main Ingredients:

• 2 1/2 cups (300 grams) all-purpose flour
• 1 cup (227 grams) unsalted butter, softened
• 1 cup (200 grams) granulated sugar
• 1/2 cup (100 grams) packed brown sugar
• 2 large eggs

Flavor Enhancers:

• 1/2 cup (50 grams) instant vanilla pudding mix
• 1 teaspoon banana extract
• 2 teaspoons vanilla extract
• 1 cup (100 grams) mini vanilla wafer cookies, crushed

Leavening and Seasoning:

• 1 teaspoon baking soda
• 1/2 teaspoon salt

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Instructions

1. Preheat oven to 350°F (175°C) and prepare a parchment-lined baking sheet.
2. Whisk flour, baking soda, and salt in a medium bowl until well combined.
3. Cream butter, granulated sugar, and brown sugar in a large bowl until light and airy.
4. Incorporate eggs individually, mixing thoroughly after each addition.
5. Blend vanilla extract, banana extract, and pudding mix into the butter mixture until smooth.
6. Gradually fold dry ingredients into wet ingredients, mixing until just incorporated.
7. Gently fold crushed vanilla wafer cookies into the dough.
8. Scoop tablespoon-sized portions of dough onto prepared baking sheet, spacing 2 inches apart.
9. Bake for 10-12 minutes until edges turn golden and centers look set.
10. Allow cookies to cool on baking sheet for 3-4 minutes, then transfer to wire rack.
11. Whip heavy cream with electric mixer until stiff peaks form.
12. Gradually add powdered sugar, beating until smooth and creamy.
13. Incorporate vanilla and banana extracts into whipped cream filling.
14. Once cookies are completely cooled, spread banana cream filling on one cookie’s flat side.
15. Create sandwich by topping with a second cookie.
16. Optionally crush additional vanilla wafers and sprinkle over filling for extra crunch.
17. Serve chilled with milk or tea, enjoying the nostalgic banana pudding cookie experience.

Notes

• Chill the dough for 30 minutes before baking to prevent spreading and maintain a thicker cookie shape.
• Swap out regular flour with gluten-free flour blend for those with wheat sensitivities, ensuring a similar texture and taste.
• Use ripe, soft bananas for an enhanced natural banana flavor in the cream filling, adding depth to the overall dessert experience.
• Customize the sweetness by adjusting powdered sugar in the cream filling, allowing flexibility for different taste preferences.

• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 24
• Calories: 157 kcal
• Sugar: 9 g
• Sodium: 92 mg
• Fat: 7 g
• Saturated Fat: 4 g
• Unsaturated Fat: 3 g
• Trans Fat: 0.2 g
• Carbohydrates: 22 g
• Fiber: 0.5 g
• Protein: 2 g
• Cholesterol: 28 mg