Description
To understand why this dessert is taking over modern bakeries, it helps to break down exactly what makes it so special. At its core, this sweet creation is a hybrid dessert that bridges the gap between a classic drop cookie and a decadent cream pie. Instead of a standard sugar or chocolate chip base, these specialized treats use actual fruit puree inside the dough itself, resulting in an incredibly moist, cake-like texture that keeps the cookies soft even after they are chilled.
Ingredients
Scale
For the Cookies
- 2 cups (250 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- ½ cup (113 g) unsalted butter, softened
- ½ cup (100 g) granulated sugar
- ½ cup (110 g) light brown sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ cup mashed ripe banana (about 1 medium banana)
- ½ cup crushed vanilla wafer cookies (optional, for extra flavor)
For the Banana Pudding Filling
- 1 package (3.4 oz/96 g) instant vanilla pudding mix
- 1 cup cold milk
- ½ cup heavy whipping cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
Instructions
1. Prepare the Cookie Dough
- Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper.
- In a bowl, whisk together the flour, baking soda, baking powder, and salt.
- In another bowl, beat the butter, granulated sugar, and brown sugar until light and fluffy.
- Mix in the egg, vanilla extract, and mashed banana.
- Gradually add the dry ingredients and stir until just combined.
- Fold in the crushed vanilla wafers if using.
2. Bake the Cookies
- Scoop tablespoon-sized portions onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10–12 minutes, or until the edges are lightly golden.
- Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
3. Make the Banana Pudding Filling
- Whisk the instant pudding mix with the cold milk until thickened, about 2 minutes.
- In a separate bowl, whip the heavy cream with powdered sugar and vanilla until soft peaks form.
- Fold the whipped cream into the pudding until smooth and fluffy.
- Refrigerate for about 15 minutes if needed for a firmer filling.
4. Assemble the Sandwiches
- Pair cookies of similar size.
- Spread or pipe a generous layer of banana pudding filling onto the flat side of one cookie.
- Top with another cookie and gently press together.
- Roll the edges in crushed vanilla wafers or drizzle with white chocolate if desired.
5. Chill and Serve
- Refrigerate the assembled cookie sandwiches for 20–30 minutes before serving for the best texture and flavor.
Notes
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie sandwich
- Calories: 290 kcal
Keywords: southern banana pudding cookies, banana wafer dessert sandwiches, homemade vanilla pudding cookie pies