Go Back
- 1 cup ripe bananas, mashed - 1/2 cup unsalted butter, softened - 1/2 cup packed brown sugar To make stuffed banana pudding cookies, you need ripe bananas. I use about two large bananas. When bananas are ripe, they are sweet and soft, perfect for mashing. You also need unsalted butter. Softened butter helps create a smooth dough. Brown sugar adds moisture and a rich flavor. - 1 1/2 cups all-purpose flour - 1/2 teaspoon baking soda - 1/2 teaspoon salt The dry ingredients are key for structure. All-purpose flour gives the cookies their shape. Baking soda helps them rise and become fluffy. Salt balances the sweetness and enhances flavor. - 1 cup instant vanilla pudding mix - 1/2 cup mini chocolate chips - 1/2 cup chopped walnuts (optional) For extra creaminess, I add instant vanilla pudding mix. It makes the cookies taste richer. Mini chocolate chips give a delightful sweet bite. If you like, you can add chopped walnuts for crunch. They add a nice texture and flavor contrast. For the full recipe, check the section above. Each ingredient works together to create a delicious treat that you’ll love! First, preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper. This step is key to avoid any sticking. Next, in a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar. Use an electric mixer at medium speed until it is light and fluffy. This should take about 2-3 minutes. Now, add the mashed bananas, egg, and vanilla extract. Mix until all ingredients are well combined. In another bowl, sift together the all-purpose flour, baking soda, and salt. Slowly add this dry mixture to the wet ingredients. Mix just until combined. Be careful not to overmix, as this can make the cookies tough. Gently fold in the instant vanilla pudding mix, chopped walnuts (if using), and mini chocolate chips. Use a tablespoon to scoop out portions of dough and roll them into balls. Place half of the dough balls on the prepared baking sheet, leaving space between each. With your finger, create a small indentation in each dough ball. Carefully spoon about a teaspoon of prepared banana pudding into each indentation. Take the other dough balls and flatten them slightly before placing one on each filled cookie. Press the edges to seal the filling inside. Now, place the baking sheet in the preheated oven. Bake for 10-12 minutes. The cookies should turn golden brown at the edges but stay soft in the center. Once baked, allow them to cool on the sheet for about 5 minutes. Then transfer them to a wire rack to cool completely. For the full recipe, check the earlier section. How to know when cookies are done To check if your cookies are done, look for a golden edge. They should stay soft in the center. You can also gently press the top. If it springs back, they are ready! Importance of not overmixing Overmixing makes cookies tough. Mix just until you see no dry flour. This keeps your cookies soft and chewy, which is what we want! Presentation tips for stuffed cookies For a stunning look, arrange the cookies on a bright platter. Dust them with powdered sugar for a sweet touch. Add fresh banana slices around them for color. This makes your treat look fancy! Ideal pairings and beverages These cookies pair well with a cold glass of milk. You can also try them with hot tea or coffee. The flavors mix nicely and enhance the experience. Enjoy every bite! {{image_4}} You can switch up the filling for fun. One great option is to use chocolate banana pudding. This adds a rich, sweet twist to each bite. Just replace the vanilla pudding with chocolate pudding. You will get a lovely chocolatey flavor that pairs perfectly with bananas. Another tasty option is to mix almond or peanut butter into the dough. This adds a nutty taste that goes well with bananas. Just add about 1/4 cup of your favorite nut butter when you mix the butter and sugars. This small change makes a big flavor difference! If you need gluten-free cookies, don’t worry! You can easily swap all-purpose flour with a gluten-free blend. Just ensure the blend contains xanthan gum for the best texture. This way, you can enjoy these cookies without gluten! For dairy-free options, replace the butter with a dairy-free alternative. You can use coconut oil or a plant-based butter. This keeps the cookies soft and tasty while being dairy-free. Everyone can enjoy these delicious treats! To keep your stuffed banana pudding cookies fresh, let them cool completely. Place them on a wire rack after baking. Once cool, store the cookies in an airtight container. This keeps them soft and tasty. You can also layer parchment paper between the cookies to prevent sticking. Enjoy them within a week for the best flavor and texture. If you want to enjoy these cookies later, freezing is a great option. Place the cooled cookies in a single layer on a baking sheet. Freeze them for about an hour. Once frozen, transfer them to a freezer-safe bag. Remove as much air as possible. These cookies can last in the freezer for up to three months. When stored in an airtight container, the shelf life is about one week. They may dry out after that, so be sure to eat them while they are still soft and delicious. For the full recipe, check out the details above. How can I make these cookies without bananas? You can use applesauce as a great banana substitute. Use 1 cup of unsweetened applesauce for each cup of mashed banana. This will keep the cookies moist and add a nice flavor. You can also try pureed pumpkin or even yogurt for a different twist. Can I use freshly made banana pudding instead of instant? Yes, you can use freshly made banana pudding. Just make sure it cools before you fill the cookies. This will keep the cookies from getting too wet. Fresh pudding adds a rich flavor and a creamy texture to your cookies. What can I substitute for the walnuts? If you want to skip the walnuts, you have many great options. You can use pecans or almonds for a nutty flavor. If you have nut allergies, try using sunflower seeds or even oats for texture. These substitutes will keep your cookies tasty and fun! For the full recipe, check out the detailed instructions above! These stuffed banana pudding cookies mix ripe bananas with chocolate and walnuts. We covered key ingredients, like bananas and chocolate chips, and provided easy steps to bake these delicious treats. I shared tips on baking, serving, and storing, plus variations to try. Whether you love classic flavors or new twists, these cookies satisfy every taste. Enjoy experimenting with your favorite ingredients and sharing them with friends and family! Baking can be fun, so get started and enjoy each bite.

Stuffed Banana Pudding Cookies

Indulge in the delicious world of stuffed banana pudding cookies! These mouthwatering treats are made with ripe bananas, rich butter, and a surprise filling of creamy banana pudding that will delight your taste buds. They’re simple to bake and perfect for any occasion. Ready to impress your family and friends?
Print Recipe Pin Recipe

Ingredients
  

1 cup ripe bananas, mashed (approximately 2 large bananas)

1/2 cup unsalted butter, softened to room temperature

1/2 cup packed brown sugar

1/4 cup granulated sugar

1 large egg, at room temperature

1 teaspoon vanilla extract

1 1/2 cups all-purpose flour

1/2 teaspoon baking soda

1/2 teaspoon salt

1 cup instant vanilla pudding mix

1/2 cup chopped walnuts (optional)

1/2 cup mini chocolate chips

Instructions
 

Preheat your oven to 350°F (175°C) and prepare a baking sheet by lining it with parchment paper to prevent sticking.

    In a large mixing bowl, use an electric mixer to cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy, which should take about 2-3 minutes.

      Add the mashed bananas, egg, and vanilla extract to the creamed mixture. Mix on medium speed until all ingredients are well incorporated.

        In a separate bowl, sift together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing just until combined—be careful not to overmix.

          Gently fold in the instant vanilla pudding mix, chopped walnuts (if using), and mini chocolate chips until they are evenly distributed throughout the cookie dough.

            Using a tablespoon, scoop out portions of dough and roll them into balls. Place half of the dough balls onto the prepared baking sheet, ensuring there is adequate space between each ball for spreading.

              With your finger or the back of a teaspoon, create a small indentation in the center of each dough ball. Spoon about a teaspoon of prepared banana pudding into each indentation (you can prepare this pudding according to the package instructions prior to this step, or use ready-made pudding as a time-saver).

                Take the remaining dough balls and gently flatten them before placing one on top of each filled cookie. Carefully press around the edges to seal the filling inside.

                  Place the baking sheet in the preheated oven and bake for 10-12 minutes. The cookies are done when they turn golden brown at the edges but remain soft in the center.

                    Once baked, allow the cookies to cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely.

                      Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 12 cookies

                        - Presentation Tips: Arrange the cookies on a vibrant platter, and for an extra touch, dust them lightly with powdered sugar and garnish with a few slices of fresh banana. These delightful stuffed cookies pair perfectly with a refreshing glass of milk. Enjoy the indulgent flavors!