If you’re searching for a delightful dessert that combines the chewy goodness of cookies with the creamy sweetness of banana pudding, this Easy Banana Pudding Cookie Cups Recipe is an absolute must-try. It’s playful, visually charming, and packs all the nostalgic flavors you love in banana pudding, but with the added fun of edible cups you can hold in your hand. Imagine mini cookie vessels filled to the brim with luscious banana cream and topped with fresh banana slices — simple, scrumptious, and the perfect treat to wow friends or brighten your own day.
Ingredients You’ll Need
Getting this recipe right is all about choosing simple, classic ingredients that each bring their own magic to the final dish. These staples work together to create a perfect balance of texture, flavor, and that inviting homemade look.
- 16-ounce package refrigerated sugar cookie dough: Provides the soft, buttery base with a sweet crunch that shapes your cups perfectly.
- 1/2 cup milk: Essential to mixing into the pudding powder, it helps create that creamy banana filling.
- 1 3.4-ounce box banana flavor instant pudding mix: Packs all the bright, fruity banana flavor in a quick and easy mix.
- 1 8-ounce tub Cool Whip: Adds airy, fluffy richness to the pudding mixture, turning it into dreamily smooth cream.
- 2 bananas (sliced): Fresh banana slices not only bring natural sweetness but also a lovely, fresh contrast in texture.
How to Make Easy Banana Pudding Cookie Cups Recipe
Step 1: Preheat and Prep Your Pan
Start by preheating your oven to 325°F and giving your mini muffin pan a light spritz of non-stick cooking spray. This simple prep will keep those cookie cups intact and easy to remove once baked, setting the stage for your delicious creation.
Step 2: Shape and Bake the Cookie Cups
Divide the refrigerated sugar cookie dough into 24 equal pieces, rolling each into a smooth ball. Place these dough balls evenly into the wells of your mini muffin pan. Pop them into the oven and bake for about 11 to 13 minutes, just until they’re set and beginning to turn a gentle golden. This creates a perfectly baked canvas for your banana pudding filling.
Step 3: Create the Cup Shape
Right after baking, use a mini tart shaper or the rounded end of a wooden spoon to gently press down the center of each cookie, crafting a little cup to hold your pudding. Be gentle to avoid cracking, and then leave the cookie cups to cool right in the pan — patience here pays off!
Step 4: Prepare the Banana Pudding Cream Filling
In a medium bowl, whisk together the milk and banana instant pudding mix until smooth. Then, thoughtfully fold in the Cool Whip a bit at a time, ensuring the mixture stays light and fluffy. For the neatest presentation, scoop this creamy filling into a zip-top bag and snip off a corner, turning it into your very own piping bag.
Step 5: Fill the Cookie Cups
Carefully remove the cooled cookie cups from the muffin pan using a butter knife to gently loosen them. Pipe the luscious banana cream mixture into each cookie cup until they’re delightfully filled to the brim, creating that irresistible, inviting look.
Step 6: Add the Fresh Banana Topping
Top each filled cup with a fresh banana slice. This final touch adds not just taste but a beautiful, fresh centerpiece—making these cookie cups as pretty as they are delicious. Serve right away to enjoy the peak freshness and fluffiness.
How to Serve Easy Banana Pudding Cookie Cups Recipe
Garnishes
To elevate your Easy Banana Pudding Cookie Cups Recipe, consider adding a sprinkle of crushed vanilla wafers or a dusting of cinnamon on top of your banana slices. A drizzle of caramel sauce or a few chocolate shavings also adds a wonderful indulgent flair. Fresh mint leaves can brighten the look and add a subtle fresh note that contrasts beautifully with the creamy sweetness.
Side Dishes
This dessert holds its own beautifully, but pairing it with lightly toasted nuts like pecans or walnuts offers a nice crunch alongside the creamy texture. If you’re serving a full meal, something light like a crisp green salad or a fruit plate pairs nicely to complement without overwhelming the sweet experience.
Creative Ways to Present
For an eye-catching party display, arrange your cookie cups on a tiered dessert stand or in a decorative platter lined with banana leaves or colorful doilies. Incorporate fun edible elements — edible flowers, for example — to create a feast for the eyes. These cups can also be served as individual treats on pretty mini plates for a touch of elegance at gatherings or special celebrations.
Make Ahead and Storage
Storing Leftovers
If you have leftover Easy Banana Pudding Cookie Cups Recipe, store them in an airtight container in the refrigerator. They keep best when eaten within 2 days to maintain the tender cookie texture and fresh banana flavor, but they’ll still be tasty beyond that if wrapped well.
Freezing
You can freeze the cookie bases before filling them. Bake the cookie cups as directed, cool, and then freeze in a single layer on a baking sheet before transferring to a freezer bag. When ready to serve, thaw and then fill with freshly made banana pudding cream. Avoid freezing the filled cups as the texture of the filling will suffer.
Reheating
Since these cookie cups are best enjoyed fresh and chilled, reheating isn’t generally recommended. But if you want a warm cookie with cold cream, you can briefly warm the empty cookie cups for 10-15 seconds in the microwave before adding the pudding filling freshly made.
FAQs
Can I use homemade banana pudding instead of instant pudding mix?
Absolutely! Homemade banana pudding can add a more natural flavor to the cookie cups. Just make sure it’s thick enough to hold its shape inside the cookie cups without being too runny.
What if I don’t have a mini muffin pan? Can I use something else?
While a mini muffin pan gives the perfect shape and size, you could try mini tart pans or silicone molds. Just keep an eye on the baking time and shape to ensure cookie cups hold together well.
Can I prepare this dessert gluten-free?
Yes, by substituting the sugar cookie dough with a gluten-free version, you can make this dessert gluten-friendly without compromising taste or texture.
How long do these cookie cups stay fresh when filled?
Once filled, it’s best to enjoy the cookie cups within a day or two as the cookie base will start to soften from the moisture in the pudding cream.
Is there a way to make this recipe vegan?
Yes! Use dairy-free cookie dough, a plant-based milk alternative, vegan banana pudding mix, and non-dairy whipped topping to create a delicious vegan version of this dessert.
Final Thoughts
There is nothing quite as joyful as making and sharing this Easy Banana Pudding Cookie Cups Recipe with friends and family. It’s simple enough to whip up on any day but special enough to impress at any occasion. The harmony of sweet cookie, creamy banana filling, and fresh fruit makes it a surefire crowd-pleaser. Give it a try soon—you might just find your new all-time favorite treat!
