Easy Banana Cream Cookie Cups: The Ultimate No-Bake & Kid-Friendly Dessert!
Get ready to discover your new favorite dessert! These incredibly moist, creamy, and utterly delicious **banana cream cookie cups** are a dream come true for anyone craving a simple yet impressive treat. Made effortlessly with store-bought sugar cookie dough and instant banana pudding mix, they’re designed for maximum flavor with minimal fuss. Even the littlest hands can join in the fun, making this a perfect family baking project!
Imagine a golden, tender sugar cookie shell cradling a luscious, smooth banana pudding filling, crowned with a fresh slice of banana. It’s a symphony of textures and flavors that will delight any banana enthusiast. Whether you’re a seasoned baker or just starting out, this recipe promises a delightful result every time. These banana cream cookie cups are not just easy; they’re irresistibly good and endlessly adaptable!
Why You’ll Adore These Banana Pudding Cookie Cups
If you’re constantly on the lookout for quick and easy dessert recipes that don’t compromise on taste, then you’ve hit the jackpot! This banana cream cookie cup recipe is astonishingly simple, yet yields a truly spectacular dessert. The magical combination of soft sugar cookie cups and the rich, creamy banana pudding filling creates a dessert that’s truly amazing. It’s a comforting classic in a fun, bite-sized package!
These individual **banana pudding cookie cups** are fantastic for any occasion. They’re perfect for potlucks, family gatherings, birthday parties, or just a sweet weeknight indulgence. Your family and friends will absolutely adore them. With just five core ingredients, you’ll find yourself wanting to whip up these easy cookie cups again and again.
The beauty of this recipe lies in its smart use of readily available ingredients. Starting with a package of pre-made sugar cookie dough dramatically cuts down on preparation time, making this a super simple recipe to tackle. However, for those who love the satisfaction of baking from scratch, we’ve included a recipe for homemade sugar cookie dough as well, ensuring everyone can enjoy these delightful treats their way!
A Family-Friendly Baking Adventure
This is truly one of those recipes that children can enthusiastically help prepare. If you’re looking for an activity to get the kids in the kitchen, this is absolutely perfect. There’s practically no step in this recipe that kids, with a little supervision, couldn’t assist with. From pressing the cookie dough into the muffin tins to mixing the pudding and spooning the delicious cream into the baked cups, it’s a hands-on experience. For very small children, the only task they might need to skip is handling the hot oven, but they can certainly manage everything else, from measuring ingredients to decorating the finished cookie cups!
Endless Customization: Make Them Your Own!
One of the most exciting aspects of these **banana cream cookie cups** is their incredible versatility. You can easily adapt them to suit any preference or craving. Not a fan of banana? No problem! Simply swap out the banana pudding mix for chocolate, vanilla, butterscotch, or any other flavor you desire. The possibilities don’t stop there – you can even experiment with different types of cookie dough. Imagine peanut butter cookie cups filled with rich chocolate pudding, or snickerdoodle cups with a creamy vanilla filling. The combinations are virtually endless, making this recipe a fantastic canvas for your culinary creativity. If you’re looking for a quick and easy dessert that can be reinvented a thousand different ways, these cookie cups are your answer!
Banana Cream Cookie Cup Ingredients
Gathering your ingredients for these delightful cookie cups is incredibly straightforward. Here’s what you’ll need for this simple recipe:
- 1 package sugar cookie dough (16.5 oz, often found in the refrigerated section, or use our easy from-scratch recipe below)
- 1 package instant banana pudding mix (3.4 oz box)
- 1 cup cold milk (any type will work, but whole milk yields a creamier pudding)
- 1 cup whipped topping (like Cool Whip, thawed)
- 1-2 bananas, sliced (for topping)
- Optional toppings: sprinkles, mini chocolate chips, vanilla wafer crumbles
Making Banana Cream Cookie Cups: A Step-by-Step Guide
Let’s walk through the simple process of creating these irresistible treats. You’ll be amazed at how quickly they come together!
Step 1: Prepare the Cookie Cups
First, preheat your oven to 350°F (175°C). Lightly grease a standard muffin or tart tin. Take about 1-2 tablespoons of sugar cookie dough for each cup and press it firmly into each indentation. Use your fingers to shape the dough, creating a cup along the bottom and sides of the muffin well. Ensure the sides are thick enough to hold the pudding filling once baked.
Step 2: Bake to Golden Perfection
Once all muffin wells are filled with cookie dough, place the tin in the preheated oven. Bake the cookie cups for 8-12 minutes. Baking times can vary slightly depending on your oven and the size of your tin, so keep an eye on them. The edges should be lightly golden, and the centers should appear set but still slightly soft. Remove from the oven and, very importantly, allow the cookie cups to cool completely in the muffin tray before attempting to remove them. This helps them maintain their shape and prevents breakage.
Step 3: Whip Up the Banana Pudding Filling
While your cookie cups are cooling, prepare the delicious banana pudding filling. In a medium bowl, combine the instant banana pudding mix with 1 cup of cold milk. Using a hand mixer (or a whisk if preferred), beat the mixture for about 2 minutes until it starts to thicken. Don’t worry if it’s not fully firm yet; it will set more as it chills.
Next, gently fold in the whipped topping. The key here is to be careful not to overmix, as this can deflate the whipped topping and make the filling less airy. Fold until just combined and smooth.
Finally, spoon 1-2 tablespoons of the delightful banana cream filling into each cooled cookie cup. Spread it evenly to fill the cup. Top each cookie cup with fresh banana slices. For an extra festive touch, add sprinkles, a dusting of cinnamon, or a few crushed vanilla wafers, if desired.
Refrigerate your finished banana cream cookie cups for at least 30 minutes before serving to allow the pudding to fully set and the flavors to meld beautifully. I truly hope you and your family enjoy these delicious **banana pudding cookie cups** as much as we do!
Tips for the Perfect Banana Cream Cookie Cups
- Cool Completely: Ensure your cookie cups are entirely cool before adding the pudding filling. If they’re still warm, the pudding will melt and make the cookies soggy.
- Don’t Overmix the Pudding: Beat the pudding and milk until just thickened. When folding in the whipped topping, do so gently to maintain its light and airy texture.
- Ripe, But Firm Bananas: For topping, choose bananas that are ripe (sweet!) but still firm enough to slice neatly. To prevent browning, you can lightly brush banana slices with a little lemon juice before placing them on top, especially if making ahead.
- Chill Time is Key: These cookie cups are best served chilled. A minimum of 30 minutes in the refrigerator allows the pudding to set completely and enhances the overall flavor and texture.
Variations to Explore
While the classic banana cream is divine, feel free to get creative with these cookie cups:
- Pudding Power: Experiment with other instant pudding flavors like chocolate, vanilla, cheesecake, or butterscotch.
- Cookie Dough Fun: Instead of sugar cookie dough, try chocolate chip, peanut butter, or even snickerdoodle dough for a different base.
- Delightful Toppings: Beyond banana slices and sprinkles, consider mini chocolate chips, a drizzle of caramel or chocolate syrup, crushed vanilla wafers, toasted coconut, or a dollop of fresh whipped cream just before serving.
- “Poke” Cookie Cups: For extra moisture and flavor, once the cookie cups are cooled, use a fork or skewer to gently poke a few holes in the bottom, then drizzle a tiny amount of milk or sweetened condensed milk into the holes before adding the pudding.
Serving & Storage Suggestions
These **easy banana cream cookie cups** are best served chilled. They make an excellent addition to dessert tables, a charming treat for afternoon tea, or a simple, comforting dessert after dinner.
Store any leftover cookie cups in an airtight container in the refrigerator for up to 2-3 days. The banana slices on top may brown slightly over time, but the flavor will still be fantastic. We don’t recommend freezing these due to the texture changes in the pudding and fresh banana after thawing.
Frequently Asked Questions (FAQs)
Can I make these banana cream cookie cups ahead of time?
Yes, you can prepare the cookie cups and the pudding filling a day in advance. Store the baked cookie cups in an airtight container at room temperature. Prepare the pudding and keep it covered in the refrigerator. Assemble and add banana slices just a few hours before serving for the freshest look, or up to 24 hours if you don’t mind slightly browned bananas.
What if I want to make sugar cookie dough from scratch?
Absolutely! Using homemade sugar cookie dough adds a wonderful depth of flavor. We’ve included a recipe for homemade sugar cookie dough directly in the recipe card below that you can use instead of the pre-made package.
Can I use homemade banana pudding instead of a mix?
Yes, if you have a favorite homemade banana pudding recipe, you can certainly use that! Just ensure it’s fully chilled and set before folding in the whipped topping and filling the cookie cups.
How many cookie cups does this recipe make?
This recipe typically yields about 24 banana cream cookie cups, making it perfect for sharing or enjoying over a few days.
What kind of milk should I use for the pudding?
Any type of milk (dairy or non-dairy) will work, but using whole milk will give you the creamiest and richest pudding texture. Skim milk or plant-based milks may result in a slightly thinner consistency.
Other Delicious Desserts You’ll Love:
If you’re a fan of easy and delicious desserts, especially those featuring the wonderful flavor of banana, you might also enjoy these other tasty treats:
- Banana Cream Pudding Pie – an incredibly easy no-bake recipe perfect for summer!
- Banana Pudding Poke Cake – a moist cake infused with creamy banana pudding goodness.
- Peanut Butter Cup Cookies – for another delightful cookie cup experience!
- Banana Pudding Ice Pops – only 3 ingredients for a refreshing treat!!!
- Sugar Cookie Pudding Cups – a versatile base for any pudding flavor.
- Banana Icebox Cake – another fantastic easy no-bake dessert!
Banana Cream Cookie Cups
Author: Jaclyn
Ingredients
For from scratch sugar cookie dough: (optional)
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
For banana cream cookie cups:
- 1 package sugar cookie dough or from scratch dough
- 1 package banana pudding mix
- 1 cup milk
- 1 cup whipped topping
- Banana sliced
Instructions
For from scratch sugar cookie dough: (optional)
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Cream the butter and sugar together with a mixer until light and fluffy, about 2 minutes.
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Add in the eggs and vanilla.
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In a separate bowl, stir together the flour and baking powder and then slowly add it to the sugar-butter mixture.
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Once all of the flour is incorporated into the dough, form into a ball and cover with plastic wrap.
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Refrigerate for 30 minutes before shaping into cookie cups.
For banana cream cookie cups:
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Preheat oven to 350F.
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Grease a muffin or tart tin and press 1-2 Tablespoons of cookie dough into each indentation and press to shape into a cup shape (along the bottom and sides of the indentation).
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When each muffin tin is full, bake the cookie cups for 8-12 minutes (will vary depending on the size of your tin).
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Allow the cookie cups to cool in the muffin tray before removing.
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For the banana pudding filling, use a hand mixer to combine the banana pudding mix and milk until starting to thicken, about 2 minutes.
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Fold in the whipped cream topping and be careful not to overmix.
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Spoon 1-2 Tablespoons of the banana cream filling into the cookie cups and top with fresh banana slices and sprinkles, if desired. Chill for at least 30 minutes before serving.
Notes
Nutrition
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