Bakery copycat Banana Pudding Cookies are inspired by the classic Banana Pudding recipe that's equally fantastic!
Prep Time15 minutesmins
Cook Time10 minutesmins
Total Time25 minutesmins
Course: Baking, Dessert
Keyword: banana pudding, Banana Pudding Cookies, cookies, Crumbl cookies
3/4cuplight brown sugar
1 1/2teaspoonsvanilla extract
5.1ouncepackage banana instant pudding mixdivided
For the Buttercream:
2tablespoonsbanana pudding dry mix
Vanilla Wafersfor garnish
Preheat oven to 350 degrees.
Line your baking sheet with parchment paper or foil.
In a large mixing bowl using an electric mixer whip together the butter and white sugar and brown sugar until light and fluffy.
Add in vanilla, baking soda, baking powder, salt, eggs and beat until just combined.
Take 2 tablespoons of the dry pudding mix and set aside for later.
Add the dry pudding mix and flour to the mix and stir until just combined.
Form the dough into 6 equal balls and place on the prepared pan.
Bake at 350 degrees for 10-12 minutes or until the edges are just brown.
Let cool on pan for 5 minutes before transferring to a cooling rack to finish cooling.
Once the cookies are completely cool you can make the buttercream.
In a large mixing bowl combine 1 cup butter, the 2 tablespoons of pudding mix and 8 cups of powdered sugar.
Whip until the frosting comes together and is light and fluffy. If you have any trouble getting the frosting to come together or get light and fluffy add a tablespoon of water or milk until you get your desired consistency.
Place your frosting in a piping bag or ziploc bag with the edge snipped off.
Pipe the frosting in a circle pattern on the top of the cookies.
Crush up about 6 vanilla wafers and sprinkle on the top of each cookie.
Top each cookie with a vanilla wafer and serve!
You must use the dry instant pudding mix, the cook and serve will not work and you do not need to mix the pudding mix with milk and make pudding.You can store these cookies in an airtight container for up to 3 days.You can refrigerate the dough overnight until you are ready to use it, I would let it sit on the counter to take the chill off before rolling it into balls.You can add 1 cup of white chocolate chips to the dough if you like.You can certainly make these cookies smaller, you make 12-24 cookies depending on the size you roll them. I like to make the giant ones to look like copycats of a famous Crumbl bakery cookies.