If you are craving a dessert that feels like a hug in every bite, you have to try this Easy Banana Pudding Cookie Cups Recipe. It combines the nostalgic flavors of creamy banana pudding with the delicate sweetness of sugar cookie dough, all presented in adorable bite-sized cups. These mini treats are perfect for family gatherings, potlucks, or just a special snack when you want to feel a little extra happy. The best part is how effortlessly these come together, yet they look and taste like you spent hours in the kitchen!
Ingredients You’ll Need
This recipe keeps things refreshingly simple with a handful of ingredients that each play a crucial role in delivering perfect flavor, texture, and color. From the soft cookie dough base to the silky banana pudding filling, every ingredient is essential to making these cookie cups truly unforgettable.
- Refrigerated sugar cookie dough: This acts as the sweet, tender shell that holds the banana pudding, providing a buttery foundation that’s easy to work with.
- Milk: Needed to activate the instant banana pudding mix, giving it that luscious, creamy consistency.
- Banana flavor instant pudding mix: The heart of the filling, packing in that unmistakable banana flavor without any fuss.
- Cool Whip: This adds lightness and fluffy texture to the pudding, making each bite dreamy and smooth.
- Bananas (sliced): Fresh slices on top bring vibrant color and a natural banana burst that complements the pudding filling perfectly.
How to Make Easy Banana Pudding Cookie Cups Recipe
Step 1: Preparing the Cookie Cups
First, preheat your oven to 325F and give your mini muffin pan a good spray with non-stick cooking spray to ensure the cookie cups release easily later. This step is simple but essential to setting a good foundation for your dessert cups.
Step 2: Shaping and Baking the Cookie Dough
Divide the refrigerated sugar cookie dough into 24 equal portions, rolling each into a ball. Place these dough balls neatly into the wells of the mini muffin pan. Bake at 325F for 11 to 13 minutes until baked through and slightly golden. This subtle browning signals a perfect texture that will hold your filling.
Step 3: Creating the Cup Shape
While the cookies are still warm but not hot, use a mini tart shaper or the rounded end of a wooden spoon to gently press the center of each cookie down, making a lovely little cup. Allow the cookie cups to cool completely in the pan — this cooling step is crucial so the cups keep their shape for the filling.
Step 4: Mixing the Banana Pudding Filling
In a medium bowl, whisk together the 1/2 cup of milk and banana flavor instant pudding mix until smooth and starting to thicken. Then fold in the Cool Whip gradually, mixing after each addition to create a light, fluffy banana cream filling that’s irresistibly smooth.
Step 5: Filling the Cookie Cups
Transfer the banana pudding cream into a zip-top bag and snip off one corner to create a simple piping bag. Carefully remove each cooled cookie cup from the muffin pan, then pipe the creamy banana filling into the center of each cup. This technique keeps things neat and pretty, perfect for serving.
Step 6: Adding the Final Touch
Top each cookie cup with a fresh banana slice. This fresh fruit garnish introduces a subtle sweetness and a beautiful visual contrast against the creamy filling. Serve these delightful treats immediately to keep the cookie cups crisp and the filling fresh.
How to Serve Easy Banana Pudding Cookie Cups Recipe
Garnishes
Besides the classic banana slices, you can sprinkle a bit of crushed vanilla wafer crumbs or a pinch of cinnamon on top for added texture and warmth. A dollop of extra Cool Whip or a small drizzle of caramel sauce would add a lovely finishing touch that elevates the presentation and flavor.
Side Dishes
These cookie cups shine on their own but pair beautifully with light and fresh sides like a mixed berry salad or a crisp glass of iced tea. For a party spread, consider complementing them with other creamy desserts or fruity treats for a colorful and inviting dessert table.
Creative Ways to Present
Serve these cookie cups on a decorative tiered stand or arrange them around a small vase of fresh flowers for a charming display that’s sure to impress. You can also package them individually in clear cellophane bags tied with ribbon for take-home party favors that guests will adore.
Make Ahead and Storage
Storing Leftovers
If you have leftovers (although unlikely because these disappear fast!), store the cookie cups in an airtight container in the refrigerator. This keeps the pudding fresh and prevents the cookie cups from getting soggy for up to 2 days.
Freezing
Freezing this dessert is not recommended because the pudding texture and fresh bananas don’t hold up well after thawing. For best results, make and serve fresh, or keep leftovers refrigerated.
Reheating
Because this dessert is best served chilled, reheating is unnecessary and not advisable. The cookie cups are designed to be enjoyed cold and fresh, so grab one straight from the fridge for the best flavor and texture experience.
FAQs
Can I use homemade cookie dough instead of refrigerated dough?
Absolutely! If you prefer making your own sugar cookie dough, go for it. Just make sure it holds shape well in the mini muffin pan and bakes to a tender texture that won’t crumble when you form the cups.
What if I can’t find banana-flavored instant pudding?
If banana pudding mix isn’t available, vanilla instant pudding works as a fine substitute. You might want to stir in a small amount of banana extract or extra mashed banana to boost the flavor.
Can I use fresh whipped cream instead of Cool Whip?
Yes, fresh whipped cream can be used for a more natural touch. Just whip it to soft peaks and fold it gently into the pudding mixture to keep it light and airy.
Is it okay to prepare the cookie cups a day ahead?
You can bake and form the cookie cups a day ahead, but it’s best to fill them with pudding just before serving to keep the cookies from getting soggy.
How do I prevent the banana slices from browning?
To keep banana slices looking fresh and bright, lightly brush them with lemon juice before placing them on the cookie cups. This simple trick helps prevent oxidation and keeps your dessert visually appealing.
Final Thoughts
This Easy Banana Pudding Cookie Cups Recipe is such a fun and delicious way to enjoy classic banana pudding with a twist. The simple ingredients and straightforward process mean you can whip these up anytime you need a sweet crowd-pleaser. Give it a try and get ready for everyone asking you for the recipe — it’s that good and that easy!
Print
Easy Banana Pudding Cookie Cups Recipe
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 24 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Easy Banana Pudding Cookie Cups combine the delightful flavors of banana pudding with soft sugar cookie cups, topped with fresh banana slices for a fun and simple dessert perfect for any occasion.
Ingredients
Cookie Dough
- 16 ounce package refrigerated sugar cookie dough
Banana Pudding Filling
- 1/2 cup milk
- 1 3.4-ounce box banana flavor instant pudding mix
- 1 8-ounce tub Cool Whip
- 2 bananas, sliced
Instructions
- Preheat and Prepare Pan: Preheat oven to 325°F (163°C). Spray a mini muffin pan thoroughly with non-stick cooking spray to prevent sticking.
- Shape and Bake Cookies: Divide the refrigerated sugar cookie dough into 24 equal portions. Roll each portion into a ball and place one ball in each well of the prepared mini muffin pan. Bake at 325°F for 11 to 13 minutes or until the cookies are set but not fully browned.
- Form Cookie Cups: Once baked, use a mini tart shaper or the rounded end of a wooden spoon to gently press down the center of each cookie to form a cup shape. Leave cookies in the pan to cool to room temperature.
- Make Banana Pudding Filling: In a medium bowl, whisk together the milk and banana flavor instant pudding mix until thickened. Gradually fold in the Cool Whip a little at a time, mixing well after each addition until smooth and creamy. Transfer the banana cream mixture into a zip-top bag and cut off one corner to use as a piping bag.
- Fill Cookie Cups: Carefully use a butter knife or small spatula to loosen each cookie cup from the pan. Pipe the prepared banana pudding cream into the center of each cooled cookie cup, filling it generously.
- Top and Serve: Place a slice of fresh banana on top of each filled cookie cup. Serve immediately for best texture and freshness.
Notes
- Make sure the cookie cups are completely cooled before filling to prevent the pudding from melting.
- Use a gentle hand when pressing the cookie centers to avoid breaking the cups.
- For a firmer filling, chill the assembled cookie cups before serving.
- Substitute Cool Whip with fresh whipped cream if preferred.
- These cookie cups are best enjoyed the same day to maintain freshness and texture.
