If you’re looking for a dessert that’s both charmingly bite-sized and bursting with nostalgic flavors, then you absolutely have to try this Easy Banana Pudding Cookie Cups Recipe. Imagine the classic creamy banana pudding transformed into a fun, hand-held treat where crisp sugar cookie cups cradle a luscious banana pudding filling topped with fresh banana slices. It’s a delightful twist that’s perfect for parties, family gatherings, or just indulging your sweet tooth with something incredibly satisfying and playful.
Ingredients You’ll Need
These ingredients are delightfully simple, yet every one plays an essential role in making this dessert irresistible. From the buttery richness of the sugar cookie dough to the smooth, creamy texture of the banana pudding and Cool Whip, each item shapes the perfect balance of flavor and texture.
- 16 ounce package refrigerated sugar cookie dough: This forms the buttery, soft but sturdy cookie cups that hold everything together.
- 1/2 cup milk: Necessary for mixing with the pudding mix to create that silky banana cream filling.
- 1 3.4-ounce box banana flavor instant pudding mix: The star flavor that brings authentic banana pudding taste to the recipe.
- 1 8-ounce tub Cool Whip: Whipped topping that lightens the pudding filling, making it fluffy and dreamy.
- 2 bananas (sliced): Fresh slices for the perfect garnish that adds natural sweetness and a lovely, fresh finish.
How to Make Easy Banana Pudding Cookie Cups Recipe
Step 1: Prepare the Cookie Cups
Start by preheating your oven to 325°F and giving a mini muffin pan a good spray with non-stick cooking spray to ensure your cookie cups won’t stick. Then divide your refrigerated sugar cookie dough into 24 equal balls and place each into the muffin wells. Baking them until they’re set but still soft will give you that ideal cup shape.
Step 2: Shape the Cups
Once baked, it’s time for a little magic. Use either a mini tart shaper or the rounded end of a wooden spoon to gently press the center of each cookie ball down to form a perfect little cup. This step creates the ideal vessel for holding all that luscious banana pudding later. Let the cookie cups cool completely in the pan to keep their shape intact.
Step 3: Make the Banana Pudding Filling
Mix together the banana flavor instant pudding mix and milk until smooth and thickened. Then fold in the Cool Whip, adding it gradually for a creamy, fluffy texture that complements the cookie base perfectly. For ease and a neat presentation, transfer the pudding filling into a zip-top bag with a corner cut off to make a piping bag.
Step 4: Assemble the Cookie Cups
Carefully use a butter knife to loosen each cookie cup from the pan without breaking. Pipe or spoon the fluffy banana cream filling into each cup, filling them to the top. This is where your cookie cups truly come alive with that iconic banana pudding flavor you love.
Step 5: Add the Finishing Touch
Top each filled cookie cup with a fresh slice of banana. This simple garnish not only adds a burst of fresh fruity flavor but also brings an inviting look that’s sure to impress your friends or family. Serve immediately to enjoy the cookie cups at their best texture and flavor.
How to Serve Easy Banana Pudding Cookie Cups Recipe
Garnishes
Fresh banana slices add natural sweetness and a beautiful visual element, but you can also sprinkle a little crushed vanilla wafer or a tiny drizzle of caramel for extra flair. Toasted coconut flakes or chopped nuts bring a lovely crunchy contrast if you’re feeling adventurous.
Side Dishes
These cookie cups are perfect on their own but pair wonderfully with a scoop of vanilla ice cream or a dollop of whipped cream for an even more indulgent dessert experience. They also fit beautifully alongside a crisp iced tea or a cold glass of milk to balance their sweetness.
Creative Ways to Present
Try arranging these little treats on a decorative platter with edible flowers for a stunning party display. You can also serve them in mini cupcake liners for easy handling or stack them on a tiered dessert stand for a festive touch that guarantees wow-factor.
Make Ahead and Storage
Storing Leftovers
If you have any leftovers (they don’t last long!), store them in an airtight container in the refrigerator. The cookie cups hold up well for about 2 days, but the cookies may soften a bit as they absorb moisture from the filling, which is still delicious.
Freezing
Freezing the filled cookie cups isn’t recommended because the banana slices and pudding texture can change upon thawing. However, you can freeze the baked cookie cups alone for up to one month and fill them fresh right before serving.
Reheating
Since these cookie cups are best served chilled or at room temperature, reheating is not necessary. If you prefer, warm the cookie cups alone briefly in the oven to bring back some crispness before adding the pudding filling fresh.
FAQs
Can I use homemade cookie dough instead of refrigerated dough?
Absolutely! Homemade sugar cookie dough will work just as well, and you can customize flavors if you like, just be sure your dough isn’t too sticky so it holds the cup shape.
What if I don’t have a mini tart shaper or wooden spoon?
Any small, rounded object like the back of a small spoon or even your fingertip can gently press the cookie centers to form cups—just be careful to avoid breaking the cookies.
Can I substitute the Cool Whip with whipped cream?
Yes, using freshly whipped cream adds a lovely richness, but it’s less stable than Cool Whip, so it might soften the filling faster. Use it just before serving for the best texture.
How do I keep the bananas from browning?
Toss the banana slices gently in a bit of lemon juice before placing them on the cups to help maintain their fresh color and brighten the flavor.
Can this recipe be doubled for a larger crowd?
Definitely! Simply double the ingredients and bake in batches if needed. This Easy Banana Pudding Cookie Cups Recipe scales nicely, making it perfect for any size gathering.
Final Thoughts
There’s something truly special about turning a beloved classic like banana pudding into these adorable cookie cups that are as fun to eat as they are to make. I hope you enjoy making and sharing this Easy Banana Pudding Cookie Cups Recipe as much as I enjoy every single bite. It’s a guaranteed crowd-pleaser that brings smiles with every sweet, creamy, and crunchy mouthful. Give it a try—you’re going to love it!
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Easy Banana Pudding Cookie Cups Recipe
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 24 cookie cups
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
These Easy Banana Pudding Cookie Cups combine the sweet, nostalgic flavor of banana pudding with the fun, handheld convenience of cookie cups. Featuring a crisp sugar cookie base filled with creamy banana pudding and topped with fresh banana slices, they make a delightful dessert that’s perfect for parties, gatherings, or a delicious treat anytime.
Ingredients
Cookie Cups
- 16 ounce package refrigerated sugar cookie dough
Banana Pudding Filling
- 1/2 cup milk
- 1 3.4-ounce box banana flavor instant pudding mix
- 1 8-ounce tub Cool Whip
Topping
- 2 bananas, sliced
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F. Spray a mini muffin pan generously with non-stick cooking spray to prevent sticking.
- Shape and Bake Cookies: Divide the sugar cookie dough into 24 equal pieces and roll each into a ball. Place each dough ball into the wells of the prepared mini muffin pan. Bake for 11 to 13 minutes or until the cookies are set and lightly golden.
- Create Cookie Cups: Immediately after baking, use a mini tart shaper or the rounded end of a wooden spoon to gently press down the center of each cookie to form a cup shape. Allow the cookie cups to cool to room temperature while still in the pan.
- Prepare Banana Pudding Filling: In a medium bowl, whisk together the milk and banana flavor instant pudding mix until thickened. Gradually fold in the Cool Whip in several additions, mixing well each time to achieve a smooth, creamy filling. Transfer the mixture into a zip-top bag and snip off one corner to create a piping bag.
- Fill Cookie Cups: Carefully remove the cooled cookie cups from the pan using a butter knife. Pipe the creamy banana pudding filling into the center of each cookie cup until nicely filled.
- Garnish and Serve: Top each filled cookie cup with a fresh banana slice. Serve the cookie cups immediately for the best texture and taste.
Notes
- Ensure cookie cups are completely cooled before filling to prevent the filling from melting.
- Use a tart shaper or wooden spoon carefully to avoid cracking the cookies when pressing to form cups.
- For added texture, consider sprinkling crushed vanilla wafers or chopped nuts on top before serving.
- Refrigerate leftovers in an airtight container for up to 2 days; banana slices may brown, so add fresh slices before serving.
