Easy Banana Pudding Cookie Cups

5 from 2 votes

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.

Prep Time10

Cook Time18

Total Time28

Course: Dessert

Cuisine: American

Keyword: banana pudding cookie cups

Servings: servings

Calories: 93kcal

Author: Jill

Equipment

24-cup mini muffin pan

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.

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