Banana Pudding Cookie Cups
All of the flavors you adore about traditional Banana Pudding in a cookie cup that is bite sized and totally delicious.
Servings: 36 cookie bites
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.