Banana Pudding Cookies 
Ingredients
For the cookie dough
½ cup unsalted butter, softened
⅓ cup shortening
¾ cup granulated sugar
¼ cup powdered sugar
1 large egg, at room temperature
2 teaspoons vanilla extract
¼ teaspoon almond extract
2 ¼ cups plus 3 tablespoons all‑purpose flour
½ cup vanilla wafer cookie crumbs
¼ teaspoon baking soda
¼ teaspoon baking powder
¼ teaspoon cream of tartar
½ teaspoon salt
2 ½ tablespoons sour cream
For the banana pudding filling
1 ripe banana, sliced very thin
½ of a 3.4‑ounce box instant banana pudding mix (or vanilla pudding mix)
1 cup cold whole milk
½ cup cold heavy whipping cream
3 tablespoons powdered sugar
1 teaspoon vanilla extract
8 to 10 crumbled vanilla wafer cookies, for topping
Instructions
Step 1 – Prepare the vanilla wafer crumbs
Place 1 cup of whole vanilla wafer cookies into a food processor. Pulse until they form fine, even crumbs that resemble sand. If you do not have a food processor, put the wafers in a sealed plastic bag and crush them with a rolling pin. Measure out ½ cup of crumbs for the cookie dough and set aside. The remaining crumbs will be used for topping the finished cookies.
Step 2 – Mix the dry ingredients
In a medium bowl, combine the flour, baking soda, baking powder, cream of tartar, and salt. Whisk together briefly to ensure the leavening agents and salt are evenly distributed. Set this bowl aside.
Step 3 – Cream the fats and sugars
In the bowl of a stand mixer fitted with the paddle attachment (or using a large bowl with an electric hand mixer), add the softened unsalted butter, shortening, granulated sugar, and powdered sugar. Mix on low to medium speed for 2 to 3 minutes, until the mixture becomes light, pale, and fluffy. Stop the mixer and scrape down the sides of the bowl with a rubber spatula.
Step 4 – Add wet ingredients and extracts
Add the room‑temperature egg, vanilla extract, and almond extract to the creamed mixture. Mix on low speed until just combined – about 20 to 30 seconds. Do not overmix at this stage.
Step 5 – Combine dry ingredients and vanilla wafer crumbs
With the mixer running on low speed, slowly add the flour mixture in three additions. After each addition, mix just until a few dry streaks remain. Then add the ½ cup of vanilla wafer crumbs. Finally, add the sour cream and mix just until the dough comes together into a rough, slightly sticky ball. If using a hand mixer, you may need to switch to a rubber spatula at the end to fully incorporate everything.
Step 6 – Portion and shape the cookies
Divide the dough into 16 equal portions. Each portion should weigh approximately 1.5 to 2 ounces (roughly the size of a golf ball). Roll each portion into a smooth ball and place them on a parchment‑lined baking sheet, spacing them about 2 inches apart.
Step 7 – Create the craters
Using the flat bottom of a measuring cup or a small glass, gently press down on each dough ball to flatten it into a thick disk. Then press slightly more in the center of each disk to create a shallow crater or indentation. This crater will hold the banana pudding filling later.
Step 8 – Chill the dough
Cover the baking sheet loosely with plastic wrap. For best flavor and texture, chill the dough in the refrigerator for at least 12 hours. If you are short on time, chill for a minimum of 30 minutes uncovered – but longer chilling produces a chewier cookie with less spreading. The cookies must be cold when they go into the oven.
Step 9 – Preheat the oven and prepare for baking
When you are ready to bake, preheat your oven to 350°F (175°C). Line additional baking sheets with parchment paper. Remove the chilled dough from the refrigerator. Place only 3 or 4 cookies on each baking sheet – crowding the pan will cause uneven baking and excessive spreading.
Step 10 – Bake the cookies
Bake for 8 to 10 minutes. The cookies are done when they no longer look greasy on top and the edges have not begun to brown Remove from the oven and let the cookies cool completely on the baking sheet. Do not move them to a wire rack until they are fully cooled to room temperature.
Step 11 – Make the banana pudding base
While the cookies cool, prepare the instant pudding. In a medium bowl, combine half of the instant banana pudding mix (you will use only half of the 3.4‑ounce box) with 1 cup of cold milk. Whisk according to the package directions until the pudding thickens, about 2 minutes. Cover the bowl with plastic wrap and place it in the refrigerator to chill while you make the whipped cream.
Step 12 – Make the whipped cream
In a separate clean bowl, pour in the cold heavy whipping cream, 3 tablespoons of powdered sugar, and 1 teaspoon of vanilla extract. Whip on medium speed, then increase to high speed until soft peaks form. Soft peaks means that when you lift the whisk, the cream forms a peak that flops over slightly. Do not overwhip – the cream should not look grainy or separate.
Step 13 – Fold whipped cream into pudding
Remove the chilled pudding from the refrigerator. Using a rubber spatula, gently fold the whipped cream into the pudding in three additions. Fold until no white streaks remain. The mixture will become light, mousse‑like, and creamy.
Step 14 – Assemble the cookies
Place a cooled cookie on a serving plate. Using a small spoon or a tiny ice cream scoop, place 1 tablespoon of the pudding mixture into the crater of the cookie. Add 2 to 3 thin slices of fresh banana on top of the pudding. Sprinkle a few crumbled vanilla wafer crumbs over the bananas. Add another ½ tablespoon of pudding mixture on top. Finish with a few more banana slices and another sprinkle of cookie crumbs.
Step 15 – Serve and store
Serve the cookies immediately after assembly for the best texture. If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Note that fresh banana slices may darken over time – see the tip below for preventing browning.
Banana Pudding Cookies
