Banana Pudding Cookie Cups
Banana Pudding Cookie Cups
Course: DessertCuisine: American, SouthernDifficulty: Medium18
servings1
hour25
minutes12
minutes1
hour37
minutesThese Banana Pudding Cookie Cups combine two classic desserts into one irresistible bite-sized treat. Soft banana pudding cookies are baked into edible cups and filled with a light, creamy banana pudding mousse before being topped with whipped cream, fresh banana slices, and crunchy vanilla wafers. They’re rich, nostalgic, and perfect for parties, holidays, potlucks, or whenever you’re craving a fun twist on traditional banana pudding.
Ingredients
- For the Cookie Cups
2½ cups all-purpose flour
1 tsp baking soda
½ tsp salt
¾ cup unsalted butter, softened
¾ cup brown sugar
½ cup granulated sugar
1 large egg
2 tsp vanilla extract
1 (3.4 oz) box instant banana cream pudding mix (dry)
2 tbsp milk
- For the Banana Pudding Filling
1 (3.4 oz) box instant banana cream pudding mix
1½ cups cold whole milk
1 cup heavy whipping cream
2 tbsp powdered sugar
1 tsp vanilla extract
- For the Toppings
18 vanilla wafer cookies
2 bananas, sliced
Crushed vanilla wafers
Whipped cream
Caramel drizzle (optional)
Directions
- Preheat the oven to 350°F. Grease a standard muffin pan.
- In a bowl, whisk together the flour, baking soda, and salt.
- In another bowl, beat the butter, brown sugar, and granulated sugar until light and fluffy.
- Mix in the egg, vanilla, dry banana pudding mix, and milk.
- Gradually add the dry ingredients until a soft dough forms. Roll about 2 tablespoons of dough into balls and place one into each muffin cup.
- Bake for 10–12 minutes, or until lightly golden around the edges.
- Immediately press the center of each cookie with the back of a small glass or measuring spoon to create a cup. Allow to cool for 10 minutes before transferring to a wire rack.
- Whisk together the banana pudding mix and cold milk for 2 minutes. Let stand for 5 minutes until thickened.
- In a separate bowl, whip the heavy cream, powdered sugar, and vanilla until stiff peaks form. Fold the whipped cream into the banana pudding until smooth and fluffy. Refrigerate for 30 minutes.
- Spoon or pipe the banana pudding filling into each cooled cookie cup. Top each with a swirl of whipped cream.
- Add a banana slice, a vanilla wafer cookie, and a sprinkle of crushed vanilla wafers. Drizzle lightly with caramel if desired. Chill for at least 30 minutes before serving.
Notes
- Use ripe but firm bananas to prevent browning.
- Store leftovers in the refrigerator for up to 2 days.
