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
Scale
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.
