Banana Pudding Cookies
Banana Pudding Cookies
Ingredients
For the Brown Sugar Cookies
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 egg, large
- 1 teaspoon vanilla extract
For the Instant Vanilla Pudding Topping
- 1 package instant vanilla pudding mix, 3.4 ounce size
- 1 1/2 cups cold milk, whole milk recommended
For Assembly and Garnish
- 1 bananas, ripe, sliced into 1/4-inch rounds
- 1/2 cup mini Nilla wafers, crushed or whole, for garnish
Instructions
- 1
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 350
- 2
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
⏱️ 2 min
- 3
In a large bowl, using an electric mixer, cream together the softened unsalted butter, packed light brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
⏱️ 3 min
- 4
Beat in the large egg and vanilla extract until well combined, scraping down the sides of the bowl as needed.
⏱️ 2 min
- 5
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
⏱️ 2 min
- 6
Drop rounded tablespoons of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart. This recipe should yield about 8-10 cookies.
⏱️ 3 min
- 7
Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set but still soft. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 12 min•🌡️ 350
- 8
While the cookies are cooling, prepare the instant vanilla pudding. In a medium bowl, whisk together the instant vanilla pudding mix and cold milk for 2 minutes, or until thickened. Refrigerate for at least 30 minutes to allow it to set further.
⏱️ 35 min
- 9
Once the cookies are completely cool and the pudding has set, spread a generous spoonful of vanilla pudding over the top of each cookie.
⏱️ 5 min
- 10
Arrange a few slices of fresh banana on top of the pudding layer.
⏱️ 3 min
- 11
Garnish with crushed or whole mini Nilla wafers.
⏱️ 3 min
- 12
Serve immediately or refrigerate until ready to enjoy. These cookies are best enjoyed the day they are made.
Kitchen Tools
Nutrition Facts (per serving)
Banana Pudding Cookies
For the Brown Sugar Cookies
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 3/4 cup light brown sugar, packed
- 1/4 cup granulated sugar
- 1 egg, large
- 1 teaspoon vanilla extract
For the Instant Vanilla Pudding Topping
- 1 package instant vanilla pudding mix, 3.4 ounce size
- 1 1/2 cups cold milk, whole milk recommended
For Assembly and Garnish
- 1 bananas, ripe, sliced into 1/4-inch rounds
- 1/2 cup mini Nilla wafers, crushed or whole, for garnish
Instructions
- 1
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 350 - 2
In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
⏱️ 2 min - 3
In a large bowl, using an electric mixer, cream together the softened unsalted butter, packed light brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
⏱️ 3 min - 4
Beat in the large egg and vanilla extract until well combined, scraping down the sides of the bowl as needed.
⏱️ 2 min - 5
Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
⏱️ 2 min - 6
Drop rounded tablespoons of cookie dough onto the prepared baking sheet, spacing them about 2 inches apart. This recipe should yield about 8-10 cookies.
⏱️ 3 min - 7
Bake for 10-12 minutes, or until the edges are lightly golden and the centers are set but still soft. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
⏱️ 12 min•🌡️ 350 - 8
While the cookies are cooling, prepare the instant vanilla pudding. In a medium bowl, whisk together the instant vanilla pudding mix and cold milk for 2 minutes, or until thickened. Refrigerate for at least 30 minutes to allow it to set further.
⏱️ 35 min - 9
Once the cookies are completely cool and the pudding has set, spread a generous spoonful of vanilla pudding over the top of each cookie.
⏱️ 5 min - 10
Arrange a few slices of fresh banana on top of the pudding layer.
⏱️ 3 min - 11
Garnish with crushed or whole mini Nilla wafers.
⏱️ 3 min - 12
Serve immediately or refrigerate until ready to enjoy. These cookies are best enjoyed the day they are made.