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Banana Pudding Crumble Cookies

Banana Pudding Crumble Cookies That Will Melt Your Heart

Delicious Banana Pudding Crumble Cookies combine a cozy classic with a fun twist, perfect for any gathering.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Chilling Time 30 minutes
Total Time 1 hour 15 minutes
Servings: 8 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 1 box Sugar Cookie Mix A warm and sweet base; suggest Betty Crocker™ for ease!
  • 1 cup Crushed Lotus Biscoff Cookies They add a delightful caramelized crunch; can swap with finely crushed vanilla wafers.
  • 1 large Egg Binds all the ingredients together, adding moisture.
  • 1/2 cup Unsalted Butter Use softened for richness and improved mixing.
  • 1 teaspoon Vanilla Extract Enhances the flavor profile beautifully.
  • 1/4 teaspoon Salt Balances out sweetness and elevates flavors.
For the Frosting
  • 1 box Banana Cream Instant Pudding Mix Brings intense banana flavor and helps stabilize frosting.
  • 8 oz Cream Cheese Offers creamy texture with a slight tanginess; use softened.
  • 1 cup Whole Milk Essential for mixing with pudding.
  • 2 cups Powdered Sugar Sweetens and thickens frosting to dessert consistency.
Optional Toppings
  • 1 cup Sliced Bananas For added flavor and decoration.
  • 1/2 cup Additional Crushed Biscoff Cookies Sprinkle on top for extra crunch and burst of flavor.

Equipment

  • mixing bowl
  • baking sheet
  • parchment paper
  • spatula
  • hand mixer
  • Whisk

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
  2. In a large mixing bowl, combine the sugar cookie mix, crushed Lotus Biscoff cookies, large egg, softened unsalted butter, vanilla extract, and a pinch of salt. Blend until a cohesive dough forms, about 2-3 minutes.
  3. Shape the cookie dough into 8 large balls, each about 1/4 cup in size, and flatten them into thick discs.
  4. Bake the cookies for 12-15 minutes, until edges are set and centers are slightly soft. Cool on the baking sheet for about 10 minutes.
  5. In a separate bowl, whisk together the banana cream pudding mix and cold whole milk until thickened, about 2 minutes. In another bowl, beat the cream cheese and unsalted butter until fluffy, about 3 minutes. Mix in pudding mixture and powdered sugar until creamy.
  6. Chill the frosting for 15-30 minutes for thicker consistency. Spread frosting on each cooled cookie and top with crushed Biscoff cookies and optional banana slices.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 35mgSodium: 100mgPotassium: 50mgSugar: 10gVitamin A: 200IUCalcium: 20mgIron: 0.5mg

Notes

For the best result, ensure cookies are not overbaked. Store in an airtight container to retain freshness.

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