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Chewy Banana Pudding Sandwich Cookies

These Chewy Banana Pudding Sandwich Cookies capture the nostalgic comfort of classic banana pudding in a delightful cookie form. Easy to make and perfect for sharing, they feature soft, chewy cookies with crushed vanilla wafers, filled with a dreamy banana and vanilla cream.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes
Course Dessert, Snack
Cuisine American

Equipment

  • Electric mixer
  • Mixing bowls
  • Baking sheets
  • Wire rack
  • Spatula

Ingredients
  

For the Cookie Dough

  • 2.5 cups all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp salt
  • 1 cup unsalted butter softened
  • 1 cup granulated sugar
  • 0.5 cup packed brown sugar
  • 2 tsp vanilla extract
  • 1 tsp banana extract
  • 2 large eggs
  • 0.5 cup instant vanilla pudding mix dry, small box
  • 1 cup mini vanilla wafer cookies crushed

For the Filling

  • 0.5 cup heavy cream
  • 2 cups powdered sugar
  • 1 tsp vanilla extract
  • 0.5 tsp banana extract
  • 0.5 cup mini vanilla wafer cookies crushed, for garnish

Instructions
 

  • Step 1: Make the Cookie Dough Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside. In a large bowl, cream together the softened butter, granulated sugar, and packed brown sugar with an electric mixer until light and fluffy (2-3 minutes). Beat in the eggs one at a time. Stir in the vanilla extract, banana extract, and instant pudding mix until just combined. Gradually add the dry ingredients to the wet, mixing on low speed or by hand until just combined. Gently fold in the crushed vanilla wafers.
  • Step 2: Bake the Cookies Drop rounded tablespoons of dough onto prepared baking sheets, leaving about 2 inches between cookies. Bake for 10-12 minutes, or until edges are lightly golden brown and centers are set. Let cool on baking sheets for about 5 minutes before transferring to a wire rack to cool completely.
  • Step 3: Make the Filling While cookies cool, beat the heavy cream in a medium bowl with an electric mixer until stiff peaks form. Gradually add the powdered sugar, beating until smooth. Stir in the vanilla extract and banana extract.
  • Step 4: Assemble the Cookies Once cookies are completely cool, dollop or pipe filling onto the flat side of one cookie. Place another cookie on top, flat side down, and gently press to make a sandwich. Repeat with remaining cookies and filling. Optionally, roll the edges of the filled cookies in extra crushed vanilla wafers.
  • Step 5: Serve Enjoy immediately. See notes for storage tips.

Notes

Tips for Success:
  • Measure flour correctly by spooning and leveling.
  • Ensure butter is softened, not melted.
  • Avoid overmixing the dough after adding dry ingredients.
  • Don't overbake; cookies should be soft and chewy.
  • Cool cookies completely before adding filling.
  • Crush wafers finely for the dough, and use a mix of crumbs and pieces for the topping.
Storage: Store in an airtight container at room temperature for 2-3 days. Refrigerate if your house is warm.
FAQs & Helpful Info:
  • Only use instant vanilla pudding mix, not cook & serve.
  • Banana extract is key for authentic banana pudding flavor.
  • Cookie dough can be made ahead and chilled for up to 3 days or frozen for up to a month.
  • Flat cookies are often caused by overly soft butter or incorrect oven temperature.
Keyword banana pudding, Chewy, Cookies, Sandwich Cookies, Vanilla Wafer