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Creamy Banana Pudding Stuffed Cookies

Creamy Banana Pudding Stuffed Cookies - featured image
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Soft, chewy cookies stuffed with creamy banana pudding and topped with a crunchy Nilla wafer crumble, blending two classic southern favorites into one delightful bite.

Ingredients

Scale
  • 2 ½ cups all-purpose flour (315 g)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup unsalted butter (227 g), softened
  • ¾ cup granulated sugar (150 g)
  • ½ cup light brown sugar (110 g), packed
  • 2 large eggs, room temperature
  • 1 ½ teaspoons pure vanilla extract
  • 1 package instant vanilla pudding mix (3.4 oz / 96 g)
  • 2 cups cold milk (480 ml), whole milk recommended
  • 2 medium ripe bananas, mashed
  • 1 cup crushed Nilla wafers (about 100 g)
  • 2 tablespoons unsalted butter (28 g), melted (optional)

Instructions

  1. Prepare the Banana Pudding Filling: In a medium bowl, whisk together the instant vanilla pudding mix and cold milk until smooth and thickened, about 2-3 minutes. Gently fold in the mashed ripe bananas until combined. Cover and refrigerate the pudding while you prepare the cookie dough.
  2. Make the Cookie Dough: In a bowl, whisk the flour, baking soda, and salt together. In a separate large bowl, cream the softened butter with granulated and brown sugar using a mixer on medium speed until light and fluffy (about 3-4 minutes). Beat in eggs one at a time, then add vanilla extract.
  3. Combine Dough and Pudding: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Carefully fold the chilled banana pudding into the dough using a spatula, keeping the mixture thick and creamy without overmixing.
  4. Prepare the Nilla Wafer Crumble: Crush the Nilla wafers finely in a zip-top bag using a rolling pin or pulse in a food processor. Mix crushed wafers with melted butter if using, then set aside.
  5. Shape and Stuff Cookies: Preheat the oven to 350°F (175°C). Scoop 2 tablespoons (30 g) of dough in your hand, flatten slightly, add a small spoonful (~1 tablespoon / 15 g) of extra banana pudding filling into the center, then fold the dough around the filling to seal it completely. Roll the stuffed dough ball in the Nilla wafer crumble, pressing gently to coat.
  6. Bake the Cookies: Place cookies on the lined baking sheet about 2 inches apart. Bake for 12-15 minutes until golden around the edges but still soft in the center. The cookie tops will have a slightly crunchy crumble texture.
  7. Cool and Serve: Let cookies cool on the baking sheet for 5 minutes before transferring to a rack to cool completely. The creamy pudding center firms up slightly as they cool but stays delightfully soft.

Notes

Chill the dough for 30 minutes before baking to prevent pudding leakage. Use ripe bananas with brown spots for best sweetness. Prepare pudding filling a day ahead for better flavor and easier folding. Don’t overcrowd baking sheets for even baking. Roll dough balls evenly in Nilla wafer crumble for best texture.

Nutrition

Keywords: banana pudding cookies, stuffed cookies, Nilla wafer crumble, creamy banana dessert, easy homemade dessert, southern dessert, banana cookies

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