Banana Pudding Cookies

Soft, chewy banana pudding cookies topped with buttercream and vanilla wafers—your favorite dessert in cookie form! Utterly DELISH!

Prep Time 25

Cook Time 10

Total Time 35

Servings cookies

Calories 1563kcal

Author Kathleen

Preheat oven to 350ºF (177ºC). Line the baking sheet with parchment paper or foil.
In a large mixing bowl, using an electric mixer, cream together the butter (1 cup), white sugar (1/4 cup), and brown sugar (3/4 cup) until light and fluffy.
Add in vanilla (1 1/2 teaspoons), baking soda (1 teaspoon), baking powder (1 teaspoon), salt (1/4 teaspoon), eggs (2), and beat until just combined.
Remove 2 tablespoons of the dry pudding mix and set aside for later.
Add the dry pudding mix and flour (2 1/3 cups) to the mix and stir until just combined.
Form the dough into 6 equal balls and place on the prepared pan.
Bake at 350ºF (177ºC) for 10-12 minutes or until the edges are just beginning to brown.
Let it cool on the pan for 5 minutes before transferring to a wire rack to finish cooling.
Make the Frosting: In a large mixing bowl, combine 1 cup butter, the remaining and reserved 2 tablespoons of pudding mix, and 8 cups of powdered sugar.
Beat until the frosting comes together and is light and fluffy. If you have any trouble getting the frosting to come together or get light and fluffy, add a tablespoon of water or milk until you get your desired consistency.
Place your frosting in a piping bag or ziploc bag with the edge snipped off.
Pipe the frosting in a circle pattern on the top of the cookies.
Crush about 6 vanilla wafers and sprinkle on the top of each cookie.
Top each cookie with a vanilla wafer and serve!

Bring Ingredients to Room Temperature: Before you start, make sure your butter and eggs are at room temperature. Softened butter mixes more easily with the sugars, resulting in a smoother cookie dough. Room temperature eggs help the batter emulsify more evenly, ensuring a better texture for the cookies.
Prep Your Baking Sheet: Line your baking sheet with parchment paper or foil to prevent the cookies from sticking and for easier cleanup. If you don’t have parchment paper, greasing the baking sheet is a good alternative.
Measure Your Ingredients Properly: For the best results, use a kitchen scale to weigh your flour and sugar. This ensures accuracy, as measuring cups can vary. If you’re using measuring cups, make sure to spoon and level the flour to avoid packing it too densely.
Prepare the Frosting Ahead of Time: Make the buttercream frosting while the cookies are cooling. Once the cookies are completely cool, you can frost them without worrying about the frosting melting.
Don’t Overmix the Dough: When you combine the flour and dry pudding mix into the wet ingredients, mix only until combined. Overmixing can result in tough cookies.