Banana Pudding Cookies

Step-by-step instructions

Prepare the Cookie Dough: Start by preheating your oven to 350°F (175°C). In a bowl, whisk together the flour, baking soda, and salt. In a large mixing bowl, cream the softened butter with granulated and brown sugar until it’s light and fluffy. Add the eggs one at a time and mix well after each addition. Then stir in the vanilla extract, banana extract, and the pudding mix until fully integrated. Gradually mix the dry ingredients into the wet mixture, and gently fold in the crushed vanilla wafers.
Bake the Cookies: Scoop tablespoon-sized portions of dough onto baking sheets lined with parchment paper, spacing them about 2 inches apart. Bake these for 10-12 minutes, or until the edges turn golden and the centers are set. Once baked, let the cookies cool before transferring them to a wire rack.
Prepare the Filling: Next, whip the heavy cream in a bowl until stiff peaks form. Gradually add in the powdered sugar, beating until smooth, then mix in the vanilla and banana extracts.
Assemble the Cookies: Once your cookies have fully cooled, spread a generous layer of the filling onto the flat side of one cookie and sandwich it together with another cookie. For an extra crunch, sprinkle some crushed vanilla wafer cookies on top of the filling.
Serve & Enjoy: These cookies are delightful served fresh alongside a glass of cold milk or a warm cup of tea.

Best ways to enjoy it

To elevate your experience, consider serving these cookies on a platter sprinkled with extra crushed vanilla wafers or drizzled with a light glaze. Pair them with a dollop of whipped cream or serve with fresh banana slices for a fun twist. They make for a fun dessert at a family gathering or a sweet treat during a cozy movie night at home.

Keeping leftovers fresh

Storing your Banana Pudding Cookies is simple. Place them in an airtight container at room temperature for up to 3 days. If you have leftovers, you can also refrigerate them, but the cream filling will last best if consumed within a few days. For longer storage, feel free to freeze the cookies before assembly; they can be kept in the freezer for up to a month. Just remember to wrap them well to avoid freezer burn!

Helpful cooking tips

For an extra burst of banana flavor, try adding some mashed ripe bananas to your dough. If you’re feeling adventurous, use chocolate pudding mix instead of vanilla for a delightful twist! Don’t forget to adjust baking times if you’re using larger scoops of dough; these might require a couple of extra minutes in the oven.

Creative twists

Experimenting with Banana Pudding Cookies is half the fun! Consider mixing in chocolate chips, swapping out the vanilla wafers for Nilla chocolate or even using a nut-based flour for a gluten-free take. You might also try a salted caramel topping instead of the whipped cream for a more decadent treat.

FAQ

What’s the prep time?
The total prep time is about 25 minutes, with an additional 12 minutes for baking.

Can I use fresh bananas in the cookies?
While fresh bananas can add flavor, they might alter the texture. Stick to extracts for the best outcome.

What’s the best way to store leftover cookies?
Keep them in an airtight container at room temperature for 3 days or in the refrigerator for about a week.