Step-by-Step Instructions
- Preheat your oven to 350°F (175°C).
- In a medium bowl, whisk together the flour, baking soda, and salt. Set it aside.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add the eggs one at a time, beating well after each addition.
- Mix in the vanilla extract, banana extract, and the vanilla pudding mix until everything is well combined.
- Gradually incorporate the dry ingredients into the wet mixture, mixing just until combined.
- Gently fold in the crushed vanilla wafer cookies.
- Drop tablespoon-sized scoops of dough onto a baking sheet lined with parchment paper, leaving about 2 inches between each scoop.
- Bake for 10-12 minutes or until the edges are golden and the centers are set.
- Let the cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- In a medium bowl, whip the heavy cream with an electric mixer until stiff peaks form.
- Slowly add the powdered sugar, continuing to beat until smooth.
- Stir in the vanilla and banana extracts until evenly incorporated.
- Once the cookies are completely cooled, spread or pipe a generous amount of the banana cream filling onto the flat side of one cookie.
- Top it with another cookie to create a sandwich.
- For extra banana pudding flavor, garnish with crushed vanilla wafers on top.
- Serve and enjoy with milk or tea.
Best Ways to Enjoy It
These Banana Pudding Cookies are fantastic on their own, but if you want to elevate the experience, try pairing them with a tall glass of cold milk or a warm cup of tea. Display them on a decorative plate for gatherings or wrap them individually for a thoughtful homemade gift.
How to Store & Freeze
To keep your cookies fresh, store them in an airtight container at room temperature for up to a week. If you want to save some for later, you can freeze the cookies (without the filling) for up to three months. Just be sure to layer them with parchment paper to prevent sticking; then, allow them to thaw before adding the delicious banana cream filling.
Helpful Cooking Tips
- Temperature Matters: Ensure your butter is at room temperature for easier mixing and a better cookie texture.
- Avoid Overmixing: Stop mixing as soon as the flour is incorporated for softer cookies.
- Chill Your Dough: If you have time, chilling your dough for 30 minutes can help prevent spreading during baking, resulting in thicker cookies.
Creative Twists
Feel free to customize these cookies based on your taste preferences. Consider adding chopped nuts for a crunchy contrast, or swap out the vanilla wafers with chocolate or even graham crackers for a different take on flavors. For a fun holiday twist, you could incorporate seasonal spices like cinnamon or nutmeg.
FAQs
How long does it take to make Banana Pudding Cookies?
The overall process takes about 30-40 minutes from start to finish, depending on how quickly you work.
Can I make these cookies ahead of time?
Absolutely! You can bake the cookies in advance and store them in an airtight container. Just add the filling right before serving for the best texture.
Are there any substitutions for gluten-free diets?
Yes! You can use a gluten-free flour blend in place of all-purpose flour. The cookies’ texture may vary slightly but should still taste delicious!
How should I store leftover cookies with the filling?
Store any filled cookies in the refrigerator to keep the cream filling fresh. They’re best eaten within a couple of days.
Indulge in the sweet nostalgia of banana pudding wrapped in a cookie, and enjoy every moment with friends and family!
