Imagine soft banana cream cookies, stuffed with a rich cheesecake center that melts in your mouth. These Banana Pudding Cookies with Cheesecake Filling taste just like your favorite dessert, but in cookie form. Perfectly sweet, creamy, and indulgent, this recipe will remind you of summer picnics and Sunday gatherings.
Why You’ll Love This Recipe
- Soft, gooey center filled with cheesecake cream.
- Tastes just like banana pudding in cookie form.
- Easy to make ahead and freeze for later.
Ingredients You’ll Need
Each ingredient adds something special to these Cheesecake Pudding Cookies:
- Butter: Adds richness and helps the cookies stay soft.
- Granulated sugar & brown sugar: The mix keeps the cookies chewy and flavorful.
- Banana pudding mix: Infuses the dough with sweet banana flavor.
- Ripe bananas: Brings real banana taste and moisture.
- Egg: Helps everything bind smoothly.
- All-purpose flour: Gives the cookies their structure.
- Baking soda & salt: Keeps them fluffy and balanced.
- Cream cheese: The heart of the stuffed cheesecake filling.
- Vanilla extract: For that cozy homemade aroma.
- Crushed vanilla wafers: Add that classic banana pudding crunch.
Step-by-Step Instructions
Follow these simple steps to make your Homemade Banana Pudding Cookies perfect every time.
- Preheat the oven to 350°F and line a baking tray with parchment paper.
- Beat butter, cream cheese, and both sugars together until creamy and light.
- Add mashed banana, vanilla, and pudding mix. Blend until smooth.
- Mix in dry ingredients: flour, baking soda, and salt. Fold in crushed vanilla wafers.
- For the filling, beat cream cheese, powdered sugar, and vanilla until smooth. Chill for 10 minutes.
- Scoop cookie dough balls, press a small well, and add a teaspoon of cheesecake filling. Cover with more dough and seal edges.
- Bake for 12 to 14 minutes until edges are golden but centers are soft. Cool completely before serving.
Mistakes to Avoid
- Don’t overbake these Banana Pudding Cookies with Cheesecake Filling should stay soft in the center.
- Make sure your cream cheese filling is cold, or it will ooze out while baking.
- Use ripe bananas for real flavor underripe ones won’t give enough sweetness.
Pro Tips
- Chill the dough for 30 minutes for a thicker cookie.
- Try using instant banana cream pudding mix for a stronger banana flavor.
- For a Crumbl Cookie Copycat Banana Pudding vibe, top with whipped cream and a slice of banana.
- Store leftover Stuffed Gourmet Cookies in an airtight container in the fridge for up to 4 days.
Serving Suggestions
Serve these cookies chilled or at room temperature with a drizzle of caramel or a scoop of vanilla ice cream. They pair perfectly with tea or coffee and make a stunning addition to any dessert table. You can also find more banana dessert ideas like Banana Pudding Cheesecake Bars or Chilled Crumbl Banana Cream Pie Cookies for more inspiration.
Banana Pudding Cookies with Cheesecake Filling
Equipment
- electric mixer
- Mixing Bowls
- Baking Tray
- Parchment Paper
Ingredients
Cookie Dough
- 1 cup unsalted butter softened
- 1/2 cup cream cheese softened
- 3/4 cup granulated sugar
- 1/2 cup brown sugar packed
- 2 ripe bananas mashed
- 1 egg
- 1 tsp vanilla extract
- 1 package banana pudding mix instant, 3.4 oz
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup crushed vanilla wafers
Cheesecake Filling
- 8 oz cream cheese softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line a baking tray with parchment paper.
- Beat butter, cream cheese, granulated sugar, and brown sugar until light and creamy.
- Add mashed bananas, vanilla extract, and banana pudding mix. Blend until smooth.
- Mix in flour, baking soda, and salt. Fold in crushed vanilla wafers.
- In a separate bowl, beat cream cheese, powdered sugar, and vanilla extract until smooth. Chill for 10 minutes.
- Scoop cookie dough into balls, press a small well, add a teaspoon of cheesecake filling, cover with more dough, and seal edges.
- Bake for 12–14 minutes until edges are golden and centers are soft. Let cool completely before serving.
Notes
- Chill dough for thicker cookies. Use ripe bananas for the best flavor.
- Store in the fridge for up to 4 days or freeze for up to 2 months.
FAQs
Why are my cookies spreading too much?
Your butter or filling may be too warm. Chill the dough before baking to help the Pudding Stuffed Cookies keep their shape.
Can I freeze Banana Pudding Cookies with Cheesecake Filling?
Yes, these Stuffed Cookie Pie style treats freeze beautifully. Store baked cookies in airtight bags for up to 2 months. Reheat briefly to enjoy them warm again.
Can I make them without banana pudding mix?
You can, but the Banana Cream Cookies flavor won’t be as strong. Substitute with extra mashed banana and a spoon of instant vanilla pudding mix for similar texture.
Conclusion
For more creamy banana dessert ideas, try the No-Bake Banana Pudding Crunch Cheesecake or the Creamy Banana Pudding Crunch Bars both are delicious Gourmet Stuffed Cookies Recipes to explore.
Each bite of these Banana Pudding Cookies with Cheesecake Filling feels like a sweet, creamy hug. Save this recipe on Pinterest so you can bake it again and again your kitchen will smell like a bakery in heaven.
