Banana Pudding Crumble Cookies

Recipe Ingredients

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.

How to Make Banana Pudding Crumble Cookies

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.

How to Store Banana Pudding Crumble 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

• Frosted: Place in a single layer on a baking sheet and freeze for 1 hour or until solid. Then transfer to a resealable freezer-safe bag and freeze for up to 3 months.
• Unfrosted: Place in a resealable freezer-safe bag once cookies are cooled completely. Freeze for up to 3 months.

Thawing

• Frosted: Place container of frozen frosted cookies in the refrigerator overnight to thaw.
• Unfrosted: Remove cookies from freezer bag and let sit at room temperature for about 30 minutes before frosting.

Banana Pudding Crumble Cookie Variations

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.