Description
Soft banana-flavored cookies made in a small batch and topped with fluffy vanilla whipped cream and crushed vanilla wafers, capturing all the nostalgic flavors of classic banana pudding in a handheld treat.
Ingredients
Units
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- 3/4 cup all-purpose flour
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1/4 cup unsalted butter, room temperature
- 2 tablespoons granulated sugar
- 2 tablespoons brown sugar
- 1 large egg yolk
- 1/2 teaspoon vanilla extract
- 2 tablespoons banana pudding mix powder
- 1/4 cup crushed vanilla wafer cookies
- 1/4 cup heavy cream
- 2 tablespoons powdered sugar
Instructions
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- In a small bowl, whisk together flour, baking soda, salt, and banana pudding mix powder.
- In a separate bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg yolk and vanilla extract until fully combined.
- Gradually mix the dry ingredients into the wet ingredients until just combined.
- Scoop dough into 6 evenly sized portions and place on the prepared baking sheet.
- Bake for 8 to 10 minutes, until the edges are lightly golden. Do not overbake.
- Allow cookies to cool completely on the baking sheet.
- In a clean bowl, whip heavy cream with powdered sugar until soft peaks form.
- Pipe or spoon whipped cream onto each cooled cookie and sprinkle with crushed vanilla wafers.
- Serve immediately or refrigerate until ready to enjoy.
Notes
- Let cookies cool fully before adding whipped topping.
- Store cookies without topping at room temperature for up to 3 days.
- Topped cookies should be refrigerated and enjoyed within 24 hours.
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 12g
- Sodium: 95mg
- Fat: 11g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 0g
- Protein: 2g
- Cholesterol: 45mg