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
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) 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.
