Easy Banana Pudding Cookie Cups

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We love these Easy Banana Pudding Cookie Cups for a delicious, bite-sized banana dessert recipe! So simple to make with prepared sugar cookie dough baked in a mini muffin pan then filled with banana pastry cream and topped with a fresh banana, you’ll love whipping up a batch of these cookie cups. It’s like having delicious banana cream pie in the form of a cookie!

Easy Banana Pudding Cookie Cups

Easy Banana Pudding Cookie Cups

Banana pudding is a favorite dessert made with Nilla Wafers, vanilla pudding, whipped cream (or Cool Whip), and bananas. Because we love this dessert so much, we took the idea and created a really wonderful cookie cup recipe. Best of all, with only 5 ingredients, this is so easy to make!

Don’t miss these great recipes: Banana Crunch Cake | Banana Pudding Cookies | Banana Cream Cheesecake Bars | Banana Crumb Muffins

The Ingredients

Here’s what you’ll need to make the Easy Banana Pudding Cookie Cups (the exact measurements and full recipe instructions are below in the printable recipe card):

  • Refrigerated sugar cookie dough
  • Milk
  • Banana flavor instant pudding mix
  • Cool Whip
  • Bananas

ingredients to make Easy Banana Pudding Cookie Cups

How to Make Easy Banana Pudding Cookie Cups

Start by cutting the sugar cookie dough into 24 pieces, rolling each piece into a ball, and placing the dough balls into the wells of a mini muffin pan that has been greased with non-stick cooking spray.

sugar cookie dough in a mini muffin pan

Bake the cookie dough at 325ºF for 11-13 minutes until set. Use a mini tart shaper or the rounded end of a wooden spoon to form little cookie cups; set aside to cool.

In a medium mixing bowl, combine the milk and banana pudding mix.

whisking together banana flavored Jello pudding with milk in a stainless steed bowl

The pudding will be very thick and lumpy–this is normal. Add the Cool whip a little at a time, mixing well between each addition.

beating together banana pudding and Cool whip to make pastry cream

Scoop the banana cream filling into a zip top bag and cut off the corner to make a piping bag. Pipe the cream into the center of each completely cooled cookie cup.

filling the cookie cups with the banana pastry cream

Aren’t they so pretty?!

banana cream filled sugar cookie cups on a wire cooling rack

Lastly, top each cookie cup with a slice of fresh banana.

cookie cups on a wire cooling rack on a marble counter

Variations

Here are some ideas for little additions and variations you might want to try:

  • Cookie Crumbs – Reserve one cookie cup and crumble it into fine crumbs. Sprinkle the crumbs over top of the banana cream filling in each cookie cup as extra garnish.
  • Chocolate – Drizzle chocolate sauce over each cookie cup.
  • Vanilla Pudding – If you don’t like the banana flavored pudding, try vanilla instead.
  • Banana Split – To make a banana split cookie cup, use vanilla pudding mix instead of banana. To top the cookie cup, add a slice of banana, a maraschino cherry, and a drizzle of chocolate sauce.

cookie cups on a white platter

How to Store Leftovers

Keep leftover cookie cups in an airtight container in the refrigerator for up to three days. Serve chilled.

Easy Banana Pudding Cookie Cups

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5 from 8 votes

Easy Banana Pudding Cookie Cups

We love these Easy Banana Pudding Cookie Cups for a delicious, bite-sized dessert! So simple to make with prepared sugar cookie dough baked in a mini muffin pan then filled with banana pastry cream and topped with a fresh banana, you'll love whipping up a batch of these cookie cups.
Servings: 24 servings
Prep: 10 mins
Cook: 18 mins
Total: 28 mins

Ingredients
  

  • 16 ounce package refrigerated sugar cookie dough
  • 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 oven to 325F. Spray a mini muffin pan with non-stick cooking spray.
  • Divide the sugar cookie dough into 24 equal pieces and roll each into a ball. Place the dough balls into the wells of the mini muffin pan. Bake at 325F for 11-13 minutes until set.
  • Use a mini tart shaper or the rounded end of a wooden spoon to press the middle of each cookie down to form a cup. Set the cookies aside to cool to room temperature in the pan.
  • In a medium mixing bowl, combine the milk and instant banana pudding mix. Add the Cool Whip a little at a time, mixing well between each addition. Scoop the banana cream into a zip top bag and cut off one corner to make a piping bag.
  • Use a butter knife to remove the cookie cups from the pan. Pipe the cream into the center of each room temperature cookie cup.
  • Top each cookie cup with a slice of banana. Serve immediately.

Equipment

  • 24-cup mini muffin pan

Nutrition

Calories: 93kcal | Carbohydrates: 14g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2g | Cholesterol: 2mg | Sodium: 58mg | Potassium: 72mg | Fiber: 0.4g | Sugar: 8g | Vitamin A: 24IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 0.4mg

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Easy Banana Pudding Cookie Cups on Pinterest

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6 comments on “Easy Banana Pudding Cookie Cups”

  1. Teresa Peeples

    for sticking problem I put thin strips of parchment crosswise in each cup with an overhang then sprayed with Pam

  2. Teresa Peeples

    5 stars
    I had a problem with browning bananas so on my next batch I put the banana slices in bottom of cookie cups then piped the banana cream on top.  Problem solved

  3. Shery Sullivan

    5 stars
    I guess if you don’t eat these right away the bananas need to be dipped in lemon juice. Does that change the flavor much?

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