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Best Banana Pudding Crumble Cookie Recipe

These Banana Pudding Crumble Cookies are a delightful twist on the classic banana pudding dessert. They combine the soft, chewy texture of cookies with the creamy banana pudding flavor and a sweet, crumbly topping. Perfect for any occasion, these cookies will satisfy your dessert cravings and impress everyone who tries them.
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Equipment

  • Mixing bowls
  • Hand or stand mixer
  • Baking sheets
  • Parchment paper or silicone baking mats
  • Measuring cups and spoons
  • Cooling rack

Ingredients
  

  • For the Cookie Base:
  • 1 cup unsalted butter softened
  • 1 cup granulated sugar
  • ½ cup brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 2½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 small ripe banana mashed
  • For the Crumble Topping:
  • ½ cup crushed vanilla wafers
  • ¼ cup all-purpose flour
  • 3 tablespoons unsalted butter melted
  • 2 tablespoons brown sugar
  • For the Banana Pudding Drizzle:
  • 1 box 3.4 oz instant banana pudding mix
  • 1 cup cold milk

Instructions
 

  • Prepare the Cookie Dough:
  • Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper.
  • In a mixing bowl, cream together the butter, granulated sugar, and brown sugar until light and fluffy.
  • Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and mashed banana.
  • In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
  • Make the Crumble Topping:
  • In a small bowl, mix the crushed vanilla wafers, flour, melted butter, and brown sugar until crumbly.
  • Bake the Cookies:
  • Scoop tablespoon-sized balls of cookie dough onto the prepared baking sheets, spacing them about 2 inches apart.
  • Gently press some of the crumble topping onto each cookie.
  • Bake for 10-12 minutes, or until the edges are lightly golden. Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
  • Prepare the Banana Pudding Drizzle:
  • In a bowl, whisk together the instant banana pudding mix and cold milk until thickened. Transfer the pudding to a piping bag or a plastic bag with a small corner cut off.
  • Decorate the Cookies:
  • Drizzle the banana pudding over the cooled cookies. Allow the drizzle to set before serving.