Description
These Banana Pudding Cookies combine the delightful flavors of classic banana pudding with the irresistible texture of soft cookies. Featuring a luscious vanilla cream filling and crunchy vanilla wafer accents, these sandwich cookies are perfect for a sweet treat or party dessert.
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). In a medium bowl, whisk together the all-purpose flour, baking soda, and salt to evenly distribute the leavening and seasoning.
- Cream Butter and Sugars: In a large mixing bowl, cream the softened unsalted butter with granulated sugar and brown sugar until the mixture is light and fluffy, which typically takes a few minutes of beating.
- Add Wet Ingredients: Beat in eggs one at a time to ensure even mixing, then add vanilla extract, banana extract, and instant vanilla pudding mix, blending thoroughly to incorporate all flavors.
- Incorporate Dry Ingredients: Gradually fold the flour mixture into the wet ingredients, stirring just until combined to avoid overmixing. Gently mix in the crushed mini vanilla wafer cookies for texture.
- Bake the Cookies: Drop tablespoon-sized balls of dough onto a parchment-lined baking sheet, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes or until the edges turn golden and the centers are set.
- Cool the Cookies: Allow the cookies to cool on the baking sheet for 5 minutes to set, then transfer them to a wire rack to cool completely to avoid sogginess.
- Prepare the Filling: Whip the heavy cream until stiff peaks form, then gradually beat in powdered sugar to create a sweet, stable cream. Mix in vanilla and banana extracts to enhance the flavor.
- Assemble the Cookies: Spread or pipe the prepared cream filling onto the flat side of one cookie and sandwich with another. Roll the edges of the sandwich cookies in crushed vanilla wafer cookies for added crunch and decoration.
Notes
- For best results, chill the assembled cookies in the refrigerator for at least 30 minutes before serving.
- You can substitute banana extract with mashed ripe banana for a more natural flavor, but this may affect the texture.
- Store cookies in an airtight container in the refrigerator to keep the filling fresh.
- Mini vanilla wafers can be crushed in a sealed bag using a rolling pin for convenience.
- These cookies can be made a day ahead and refrigerated for effortless entertaining.
