Description
These Banana Cream Cookies transform the classic banana cream pie into adorable, bite-sized treats with soft cookie cups filled with luscious banana pudding and topped with fresh banana slices.
Ingredients
- ½ cup unsalted butter, softened
- 1 cup granulated sugar
- 1 egg
- 1 tsp vanilla extract
- ⅓ cup sour cream
- ½ tsp baking soda
- ½ tsp salt
- 2 cups all-purpose flour
- 1 box (3.4 oz) banana cream instant pudding mix
- ½ cup milk
- ½ cup whipped topping (like Cool Whip)
- 1–2 bananas, sliced
Instructions
- Preheat oven to 325°F and grease mini-muffin cups.
- Cream butter and sugar until light. Mix in the egg and vanilla until smooth.
- Stir in sour cream, baking soda, and salt. Add flour until just combined.
- Scoop about 1 tablespoon of dough into each muffin cup, filling evenly.
- Bake for 17–18 minutes until edges begin to brown. Let rest 1–2 minutes, then press a teaspoon into each to form a well. Cool completely.
- Whisk pudding mix and milk until smooth. Fold in whipped topping. Chill while cookies cool.
- Pipe filling into each cookie cup. Garnish with banana slice and, optionally, crumbled cookie bits. Serve chilled.
Notes
- Swap banana pudding with vanilla or white chocolate for different flavors.
- Use plant-based alternatives for a vegan version.
- Brush banana slices with lemon juice or coconut oil to avoid browning.
- Unfilled cookie cups can be frozen up to 3 months.
- Best assembled no more than 12 hours ahead for maximum freshness.
Nutrition
- Serving Size: 1 cookie
- Calories: 110
- Sugar: 9g
- Sodium: 60mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0.5g
- Protein: 1g
- Cholesterol: 15mg
