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Bananas Foster Cookie Cups

Chewy sugar cookie cups filled with creamy rice pudding and topped with warm bananas foster. Easy mini dessert perfect for parties and holidays.
Course Dessert
Cuisine American
Keyword banana desserts, banana recipes, bananas foster, bananas foster cookie cups, cookie cups, cookie recipes, filled cups
Prep Time 10 minutes
Cook Time 20 minutes
Chill Time 1 hour
Total Time 1 hour 30 minutes
Servings 15 cups
Calories 204kcal
Author Tiffany Bendayan

Ingredients

Cookie Cups

  • 16.5 oz refrigerated sugar cookie dough

Filling

  • 1 1/2 cups rice pudding

Bananas Foster Topping

  • 1/4 cup butter
  • 6 tablespoons brown sugar
  • 1 teaspoon rum extract
  • 1/2 teaspoon cinnamon
  • 2 ripe bananas diced

Garnish

  • Whipped topping optional
  • Ground cinnamon optional

Instructions

Cookie Cups

  • Preheat oven to 350°F. Grease mini muffin pan.
  • Divide dough into 12 equal balls.
  • Press dough into muffin cavities.
  • Bake 11–15 minutes until golden.
  • Immediately press centers using wooden spoon handle.
  • Cool completely, then chill 1 hour.
  • Remove from pan.

Fill

  • Spoon rice pudding into each cookie cup.

Bananas Foster

  • Melt butter in saucepan over medium heat.
  • Stir in brown sugar.
  • Add bananas, cinnamon, and rum extract.
  • Cook until bananas soften and sauce thickens slightly.
  • Cool slightly.

Assemble

  • Spoon bananas foster over cups.
  • Top with whipped topping and cinnamon if desired.

Notes

  • Use banana pudding or vanilla pudding instead of rice pudding if desired.
  • Assemble close to serving time for the best texture.
  • Cookie cups can be made 2 days ahead.

Nutrition

Calories: 204kcal | Carbohydrates: 30g | Protein: 1g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 131mg | Potassium: 110mg | Fiber: 1g | Sugar: 20g | Vitamin A: 116IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg
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