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