Banana Pudding Cookies - Fresh Bean Bakery

Ingredients

Brown Sugar Cookies

150 g light brown sugar (¾ c.)
90 g unsalted butter room temperature (6 ⅓ tbsp.)
1 egg room temperature
1 tsp. vanilla
160 g all-purpose flour (1 ⅓ c.)
¾ tsp. baking powder
½ tsp. salt

Banana Pudding Toppings

½ small packet vanilla instant pudding mix (55g)
120 g whole milk (4 oz.)
120 g heavy whipping cream (4 oz.)
1 large banana ripe
8 mini nilla wafers + extra for crushing

Instructions

Brown Sugar Cookies

Add the brown sugar and butter to a medium-sized mixing bowl. With a hand mixer or a stand mixer fitted with the paddle attachment, beat together the butter and brown sugar until the mixture is light and fluffy (2-3 min.)
Add in the egg and vanilla and beat until well combined.
Add in the flour, baking powder, and salt. Beat the ingredients together just until no flour streaks remain.
Cover the dough and leave it in the fridge to chill for at least 30 minutes, or for up to 2 days.*
Once you're ready to bake the cookies. preheat the oven to 350°F / 175°C. Line a cookie sheet with parchment paper or with a silicone baking mat.
Use a 3 tbsp. cookie scoop to dish out the cookies onto the prepared cookie sheet. Evenly space the cookies apart to allow room for spreading. Bake for 10-12 minutes, until the sides of the cookies start to turn golden brown.
Immediately after taking the cookies out of the oven, take a bowl that is slightly larger than the cookies and swirl it around over the cookies to make them a little more uniform and circular.

Banana Pudding Toppings

While the cookies are cooling to room temperature, make the pudding. Add the instant pudding, milk, and heavy whipping cream to a medium sized mixing bowl. Beat the mixture with a hand mixer (or with a stand mixer fitted with the whisk attachment) for 2 minutes, or until the cream thickens. Place the pudding in the fridge until you're ready to assemble the cookies.
Once the cookies have cooled to room temperature, slice the banana into thin slices and place ~3 slices on to each cookie.
Transfer the pudding to a piping bag fitted with a large round tip and pipe dollops of the pudding on to each cookie.
Crush up a few nilla wafers and sprinkle them on top of the pudding, then place one whole mini nilla wafer on top of each cookie. Serve and enjoy!

Notes

*If you're chilling them overnight, you'll want to take the dough out for at least 30 minutes before baking until the dough is warm enough to be scoopable again.

Store extra frosted cookies in an airtight container in the fridge.

Nutrition