These Banana Pudding Crumble Cookies start with a sugar cookie base and crushed Lotus Biscoff® cookies to create a buttery caramelized taste. A creamy banana pudding frosting is swirled on top of this soft cookie for the perfect combination of flavors that are even better than the banana cream pies of your childhood. Topped with cookie crumbs and sliced bananas, these cookies are a sophisticated dessert that can be made without a ton of effort. Everyone will go b-a-n-a-n-a-s over this tasty treat!
With just a few basic ingredients, you can create these scrumptious banana pudding cookies.
Sugar Cookie Mix: The star of the show is the sugar cookie mix which provides a convenient start to these soft delicious cookies.
Crushed Lotus Biscoff® Cookies: These iconic crunchy cookies bring their signature flavor to these cookies. Small amounts of the crushed cookies go long way. They bring a warm, caramel flavor and spice that pairs wonderfully with the banana.
Banana Cream Instant Pudding Mix: Adds rich banana flavor while also helping stabilize the banana frosting.
Cream Cheese: Creaminess with a slight tang, using cream cheese brings a smooth texture that compliments the buttery spiced sugar cookie.
Other Ingredients You’ll Need: Large egg, unsalted butter, vanilla, salt, whole milk, powdered sugar, and a banana.
Here are some pro tips for making these creamy and crunchy banana pudding crumble cookies.
1. Make the Cookie Dough
Finely crushing the Lotus Biscoff® cookies is important for achieving the best chewy texture and also the best shape.
2. Make the Banana Pudding Frosting
Using cold milk for the banana cream pudding mix helps the mixture thicken faster and prevents it from being runny. It’s important to allow this mixture to be thick before adding it to the cream cheese and butter mixture for a smooth texture.
3. Bake, Frost, and Enjoy
Consistent size equals even baking! We recommend weighing out the dough to make this happen while also creating flat discs to help them spread. Don’t over bake the cookies! Pull them out when the edges are set but the center still looks puffy. Top with the banana pudding frosting, fresh banana slices, and a sprinkle of crushed Lotus Biscoff® cookies.
Here are some storage tips to keep Banana Pudding Crumble Cookies tasting their best.
Room Temperature
Banana Pudding Crumble Cookies should not be stored at room temperature. They need to be refrigerated for food safety.
Refrigerator
Store cookies in a single layer in an airtight container for up to 3 days. Serve chilled straight from the fridge or allow to sit out at room temperature for 15 minutes before enjoying.
Freezer
Thawing
With a small change or two, you can add variety to these cookies.
Cookie Choice: If you don’t have Lotus Biscoff® cookies, you can substitute in vanilla wafers. Finely crush the vanilla wafers to equal 1/2 cup.
Add-ins: For a subtle crunch, add 1/4 to 1/2 cup of chopped pecans or walnuts to the cookie dough. The nuts add a delicious new texture that compliments the warm buttery sugar cookie and banana cream frosting.
Heat oven to 350°F. Line a large baking sheet with parchment.
In a large bowl, mix sugar cookie mix, 1/2 cup crushed cookies, egg, 1/2 cup softened butter, vanilla, and salt until dough forms.
Shape dough into 8 large balls, about 1/4 cup each. Place at least 2 inches apart on prepared baking sheet. Flatten each ball into thick discs.
Bake 12 to 15 minutes until the edges are set, but the centers are slightly soft. Cool on baking sheet for 10 minutes; remove from baking sheet to cooling rack. Cool completely.
Meanwhile, in a small bowl, whisk pudding mix and milk until thick, about 2 minutes. Set aside.
In a large bowl, beat cream cheese and 1/4 cup softened butter with an electric mixer until fluffy. Add pudding mixture; beat on medium speed until blended.
Gradually beat in the powdered sugar until thick and creamy. Refrigerate for 15 to 30 minutes for best spreading and piping texture.
Spread or pipe frosting onto each cooled cookie. Top with crushed cookie crumbs and sliced bananas.
Using a kitchen scale to divide your cookie dough into even potions will ensure even-sized cookies. To easily do this, weigh your empty bowl before making the cookie dough (write down the amount). After the dough is made, weigh the bowl again. Subtract the empty bowl weight from the new value and divide by 8 to get the amount needed for each cookie. It might just save some fighting over who gets the larger cookie!
Want to pipe the frosting onto your cookies but don’t have a piping bag? No worries. You can use a resealable plastic food storage bag. Fill the bag with frosting then cut the tip from one of the corners to create a hole. For more detailed instructions, check out our tips for making a homemade piping bag.
