Banana Pudding Cookie Cups Recipe
I often wonder what exactly qualifies a sweet treat as a holiday dessert? Of course there are flavors that you only get this time of year but the truth is that it doesn’t matter what it is. The only real qualification is that it is delicious and that you and your family love it. Extra points when the recipe is simple and fun. These Banana Pudding Cookie Cups would be the perfect addition your holiday dessert table. Keep scrolling to see how you can make them too.
I have never decorated for Christmas before Thanksgiving! Honestly, I have always said that I NEVER would and then this year happened and well…it has me reconsidering.
Christmas and the decorations that go with it are my favorite time of year and I am so tempted to go ahead do it. My Darb would not love it.
Thanksgiving is his favorite holiday {I certainly love it to} so to do anything before than is literally against the law at this house.
So I am patiently waiting until the day after Thanksgiving to Christmas crazy. That doesn’t mean I can’t get in the mood by baking. I think I will start with these sweet Banana Pudding Cookie Bites.
Thank you so much for stopping by! This banana pudding cookie cups recipe contains affiliate links, I receive a small amount of compensation if you choose to purchase from my links (for example – as an Amazon Associate I earn from qualifying purchases). I only link to products that I know and love!
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Tips & tricks to achieve the most delicious cookies of your life!
How to Make Banana Pudding Cookie Cups with a Cake Mix
Combine a yellow cake mix {whisk the dry mix to remove any lumps} with eggs and softened butter. Mix them together with a hand held mixer {or by hand} until everything is incorporated nicely.
The finished dough is perfectly thick and delicious.
To bake them into cups, begin by adding a mini vanilla wafer into the bottom of each cup in a mini muffin pan.
Use a small cookie scoop to scoop mounds of dough into the cavity of a mini muffin pan {be sure each cup has been sprayed liberally with nonstick spray} and on top of the mini vanilla wafer cookie.
Use your finger tips and press the top of each cookie mound down so that the top is flat.
Bake in a 350 degree oven for 9-11 minutes or until the cookies are set. Remove from the oven and immediately take an offset spatula {or knife} and run around the edges of each cookie.
It is important that loosen each cookie quickly or they will stick.
Next, take a tart shaper and while the cookies are still in the mini muffin pan press down in the middle of each cookie. This will create an indention that was made to hold pecan pie filling.
Once you have made the indentations in the middle of each cookie, you can remove them from the mini muffin pan and place them onto a cookie sheet for filling.
Here you can see the mini Vanilla Wafer baked into the bottom of the cookie cup.
How to Make Banana Pudding with Instant Vanilla Pudding and Banana Chips
To make the banana pudding filling, begin by combining the instant vanilla pudding mix and milk together. You can whisk or use a hand held mixer. It will be thick.
Then add the whipped topping and fold it in being sure to not deflate it. We want to have a light and airy filling.
Be sure to chop the banana chips so that they can incorporate nicely throughout the pudding.
Can I use Fresh Banana instead of Banana Chips?
Yes, you can use fresh banana. I would suggest tossing them in lemon juice to help avoid browning. You also won’t get the great crunch that banana chips provide.
Add them to the pudding and combine until they are evenly incorporated.
Spoon a heaping teaspoon of the banana pudding into the indention of each cookie.
Top your banana pudding cookie cups with additional whipped topping {I added it to a piping bag that was fitted with a star tip} and a banana chip.
I also went back and added a few Vanilla Wafer crumbs to the top of the pudding for some added texture.
Wouldn’t these be the cutest little desserts to serve at any event? Especially if your family loves bananas and banana pudding.
My biggest suggestion is to double this banana pudding cookie cups recipe or they will be gone before you know it.
Do you love bananas? Try these recipes…
-
Banana Crumb Cake
-
Banana Blondies with Cream Cheese Frosting
-
Banana Brown Butter Oatmeal Cookies
-
Chocolate Chip Banana Crumb Cake
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Banana Pudding Cookie Cups
Ingredients
Cookie Cup
- 36 mini vanilla wafer cookies
- 1-15.25 oz. box yellow cake mix
- 2 eggs
- 1/3 cup butter {softened}
Banana Pudding Filling
- 1-small box instant vanilla pudding mix
- 1 cup milk
- 1 cup whipped topping
- 1/3 cup sweetened banana chips {chopped}
Instructions
Cookie Cups
- Preheat oven to 350 degrees. Prepare mini muffin pan by spraying each cup liberally with non-stick cooking spray. Place a mini Vanilla Wafer into the bottom of each muffin cup. Pour yellow cake mix into a medium bowl and whisk {or sift} to remove any lumps. Add softened butter and eggs to the cake mix and combine with a hand held mixer until dough is thick and sticky. Using a small cookie scoop {or 1/2 tbsp.}, put a mound of cookie dough into each muffin cup on top of the vanilla wafer. Using your fingers, go back and press the mound of dough down to create a level cookie. Bake for 9-11 minutes. {Do not over cook, they will set up as they cool.} Remove from oven and immediately run a knife around the edge of each cookie cup {I used an offset butter knife}. Go back and use a tart shaper {or end of a wooden spoon} to press middle of cookie down and create a indentation. Move cookies to cooling rack and let them cool completely. Continue to bake second batch if necessary.
Banana Pudding Filling
- While the cookies are cooling, combine the instant vanilla pudding mix and milk with a whisk {or hand held mixer}. Once that is combined and thick, add the whipped topping and fold it into the vanilla pudding mixture. Finally, fold in the chopped banana chips.
Assembly
- Take a heaping teaspoon of filling and place into the indentation of each cookie cup. Top with a dollop of whipped topping and a banana chip if desired. Store in an air tight container in the refrigerator for up to 4 days.