If you have a soft spot for classic Southern treats with a fun twist, you’re going to adore this Banana Pudding Cookies Sandwiches Recipe. Imagine the nostalgic flavors of banana pudding wrapped up between two soft, vanilla wafer-studded cookies, then sandwiched with a luscious, creamy filling that’s bursting with vanilla and banana essence. It’s a playful, heavenly bite that’s perfect for sharing with loved ones or indulging whenever a banana pudding craving hits. This recipe brilliantly combines texture and flavor in a way that’s as comforting as a warm hug.
Ingredients You’ll Need
This Banana Pudding Cookies Sandwiches Recipe calls for straightforward pantry staples that come together to create magic. Each ingredient brings something special—the buttery richness, the sweet banana hints, the satisfying crunch, and that irresistible creamy filling.
- All-purpose flour (2 1/2 cups): The base that gives your cookies structure and tenderness.
- Baking soda (1 teaspoon): Helps the cookies rise just right for a soft but firm texture.
- Salt (1/2 teaspoon): Enhances all the sweetness and balances flavors beautifully.
- Unsalted butter, softened (1 cup): Adds richness and moisture to your cookies.
- Granulated sugar (1 cup): For that classic cookie sweetness.
- Brown sugar, packed (1/2 cup): Brings a subtle molasses depth for chewy softness.
- Vanilla extract (2 teaspoons on dough, plus 1 teaspoon in filling): Infuses warmth and aroma.
- Banana extract (1 teaspoon on dough, plus 1/2 teaspoon in filling): The star flavor delivering true banana pudding vibes.
- Large eggs (2): Bind everything together with richness.
- Instant vanilla pudding mix (1/2 cup): Adds that signature pudding creaminess and flavor.
- Mini vanilla wafer cookies, crushed (1 cup in dough, plus 1/2 cup for topping): Adds crunch and nostalgic texture.
- Heavy cream (1/2 cup): Whipped for a fluffy, dreamy filling.
- Powdered sugar (2 cups): Sweetens and stabilizes the whipped cream filling.
How to Make Banana Pudding Cookies Sandwiches Recipe
Step 1: Prepare the Cookie Dough
Start by preheating your oven to 350°F (175°C). In a medium bowl, whisk together the flour, baking soda, and salt. This dry mix is your cookie’s foundation, ensuring the perfect texture. In a larger bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which is key for that melt-in-your-mouth cookie texture.
Step 2: Add the Flavor and Bind
Beat in the eggs one at a time, allowing them to fully incorporate before adding the next. Then stir in the vanilla and banana extracts along with the instant vanilla pudding mix. This combination imparts the iconic banana pudding flavor and adds an extra layer of softness to the dough.
Step 3: Mix in Dry Ingredients and Wafers
Gradually fold the flour mixture into the wet ingredients just until combined—overmixing can make cookies tough. Gently fold in the crushed mini vanilla wafer cookies to introduce delightful crispy bits that complement the tender cookie dough perfectly.
Step 4: Bake the Cookies
Drop tablespoon-sized balls of dough onto parchment-lined baking sheets, spacing them 2 inches apart so they bake evenly without spreading into one another. Bake for 10-12 minutes, just until the edges turn golden and the centers set. Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely—this is important for achieving the ideal firmness for sandwiching.
Step 5: Whip Up the Creamy Filling
To make the filling, whip the heavy cream until stiff peaks form. Gradually beat in the powdered sugar, then mix in the vanilla and banana extracts. The result is a luscious, flavor-packed cream that perfectly balances the sweetness of the cookies.
Step 6: Assemble the Sandwiches
Take one cookie and spread or pipe a generous dollop of the whipped filling on the flat side. Top with a second cookie, pressing gently to form a sandwich. For an extra special touch, roll the edges in crushed mini vanilla wafers to add crunch and make them look irresistible.
How to Serve Banana Pudding Cookies Sandwiches Recipe
Garnishes
Serving these cookies with a sprinkle of extra crushed vanilla wafers or a light dusting of powdered sugar creates a lovely presentation. For an even bolder statement, a few slivers of fresh banana or a drizzle of caramel sauce adds a sweet, elegant touch that highlights the banana pudding inspiration.
Side Dishes
Pair these sandwiches with a cold glass of milk, a cup of hot coffee, or even a mild tea to balance the sweetness. For a special brunch or dessert table, fresh fruit salad or a scoop of vanilla ice cream makes a delightful companion.
Creative Ways to Present
Get playful by arranging the sandwiches on a tiered dessert stand for a party or gifting them wrapped individually in parchment with a ribbon for a charming homemade treat. You can also freeze assembled sandwiches for a semi-frozen dessert experience perfect for warm days.
Make Ahead and Storage
Storing Leftovers
Store leftover Banana Pudding Cookies Sandwiches in an airtight container in the refrigerator to keep the creamy filling fresh and the cookies soft. They will stay delicious for up to 3 days, making them great for batch baking and enjoying throughout the week.
Freezing
These sandwich cookies freeze beautifully! Wrap each sandwich tightly in plastic wrap and place them in a freezer-safe container or bag. Frozen, they keep for up to 2 months. When you’re ready to enjoy, thaw in the refrigerator overnight for best texture.
Reheating
If you want to enjoy them warm, unwrap the sandwiches and heat in the microwave for 10-15 seconds—just enough to gently warm the cookies without melting the filling. This little touch creates a soft, comforting treat reminiscent of freshly baked banana pudding desserts.
FAQs
Can I use fresh bananas in this Banana Pudding Cookies Sandwiches Recipe?
While fresh bananas are delicious, this recipe relies on banana extract to deliver a consistent, concentrated banana flavor without adding moisture that could affect the cookie texture. You can experiment by adding tiny banana pieces, but it might change how the cookies bake.
What if I don’t have banana extract?
If banana extract isn’t available, you can increase the vanilla extract slightly and add a little mashed banana puree, but be mindful of adding extra moisture. Alternatively, this recipe still tastes wonderful with just vanilla extract alone.
Can I make these cookies gluten-free?
Absolutely! Substitute the all-purpose flour with a high-quality gluten-free flour blend that’s suitable for baking. Make sure the blend contains xanthan gum for proper structure, and watch the baking time closely as it may vary slightly.
How do I get the cookies perfectly soft but not greasy?
The secret lies in the balance of butter and sugars, plus not overbaking. Take them out right when the edges are golden but centers look set. Cooling on the sheet initially helps set their shape while retaining soft centers.
Can I use this recipe to make cookie bars instead of sandwiches?
Yes! Press the cookie dough into a lined baking dish and bake as directed, then spread the whipped filling on top once cooled for a fun twist. Alternatively, bake them as bars and sandwich layers with the filling in between for a banana pudding cookie bar stack.
Final Thoughts
This Banana Pudding Cookies Sandwiches Recipe is a delightful dessert adventure that’s perfect for anyone who loves the creamy, nostalgic taste of banana pudding but wants to switch things up. Soft cookies, creamy filling, and that irresistible crunch from vanilla wafers make each bite a celebration of comfort and fun. I promise once you try these, they’ll become a favorite in your recipe box and a hit at every gathering. So pull out your mixing bowls, and let’s make some magic happen!
Print
Banana Pudding Cookies Sandwiches Recipe
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 45 minutes
- Yield: 24 servings (12 cookie sandwiches)
- Category: Dessert
- Method: Baking
- Cuisine: American Southern
Description
Delight in these Banana Pudding Cookies, a delicious twist on the classic Southern dessert. Soft and chewy banana-flavored cookies are sandwiched with a creamy, sweet filling made from whipped heavy cream, powdered sugar, and banana and vanilla extracts. Finished with a crunchy touch of crushed mini vanilla wafer cookies around the edges, these cookies are perfect for parties or satisfying your sweet tooth with a nostalgic treat.
Ingredients
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) to ready the baking environment. In a medium bowl, whisk together the flour, baking soda, and salt to evenly distribute the dry ingredients.
- Cream the Sugars and Butter: In a large bowl, beat the softened butter with granulated sugar and brown sugar until the mixture becomes light and fluffy, which helps create a tender cookie texture.
- Add Wet Ingredients and Pudding Mix: Beat in eggs one at a time for proper incorporation. Then add the vanilla and banana extracts along with the instant vanilla pudding mix, enhancing the cookie’s moistness and flavor.
- Combine Dry and Wet Ingredients: Gradually fold the dry flour mixture into the wet ingredients just until combined to avoid overmixing. Stir in the crushed mini vanilla wafer cookies to add texture and the signature banana pudding flavor.
- Shape and Bake the Cookies: Drop tablespoon-sized balls of dough onto a parchment-lined baking sheet spaced about 2 inches apart to allow for spreading. Bake for 10-12 minutes, until edges are golden and centers set but not overbaked for chewiness.
- Cool the Cookies: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, which prevents breakage during assembly.
- Prepare the Filling: Whip the heavy cream until stiff peaks form to create a fluffy texture. Gradually beat in powdered sugar, then mix in vanilla and banana extracts to infuse the filling with extra flavor.
- Assemble the Sandwich Cookies: Spread or pipe the creamy filling generously onto the flat side of one cookie and sandwich it with another to form a cookie sandwich.
- Decorate Edges: Roll the edges of the assembled cookie sandwiches in the crushed mini vanilla wafer cookies for added texture and a decorative finish.
Notes
- Use room temperature butter and eggs for easier mixing and better texture.
- Do not overmix the dough after adding flour to avoid tough cookies.
- Ensure stiff peaks when whipping cream to achieve the perfect filling consistency.
- Store the assembled cookies in an airtight container in the refrigerator to keep the filling fresh.
- Mini vanilla wafers can be finely crushed using a food processor or by placing in a bag and crushing with a rolling pin.
