Soft, creamy, and full of banana flavor these Banana Cream Pie Cookies taste like your favorite pie, but in the palm of your hand. If you love Crumbl Banana Pudding Cookies or have ever dreamed of a Crumbl Cookie Copycat Banana Cream Pie recipe, you’re going to fall for this one fast.
Why You’ll Love This Recipe
- Tastes just like a slice of homemade banana cream pie, but so much easier.
- Perfectly chewy with a creamy coconut cream pudding cookie base.
- Ready in under 30 minutes, no chilling time needed.
Ingredients
Every ingredient has a role in building that dreamy banana flavor:
- Butter: Makes the cookies rich and soft with that bakery-style texture.
- Brown sugar: Adds depth and keeps the cookies moist.
- Granulated sugar: Balances sweetness and helps the edges crisp slightly.
- Banana pudding mix: The secret to that nostalgic Crumbl Banana Bread Cookie flavor.
- Eggs: Bind everything for a smooth dough.
- Flour: Gives the cookies their structure while staying light.
- Vanilla extract: Enhances the banana flavor beautifully.
- Crushed vanilla wafers: Add crunch and that “pie crust” bite.
- Heavy cream & powdered sugar: For a fluffy whipped topping that feels like true Banana Cream Pie.
Step-by-Step Instructions
Follow these easy steps for perfect Banana Cream Pie Cookies every time.
- Cream together butter and both sugars until light and fluffy.
- Add eggs and vanilla extract, mixing just until smooth.
- Mix in banana pudding mix, then gradually add flour until the dough forms.
- Fold in crushed vanilla wafers for that pie-like crunch.
- Roll dough into balls, place on a lined baking sheet, and bake at 350°F for 10 to 12 minutes until golden.
- Let cookies cool completely before topping with whipped cream and banana slices.
Mistakes to Avoid
- Don’t overbake, the key to soft Banana Cream Pie Cookies is removing them while slightly underdone.
- Avoid adding real banana to the dough it can make it dense and gummy.
- Don’t skip the vanilla wafers they bring that signature crumble cookie recipe texture.
Pro Tips
- Chill the whipped topping before spreading bit sets better and looks bakery-perfect.
- Try swapping the banana pudding for coconut cream pudding cookies if you love a tropical twist.
- To make these Crumbl Cookie Moms Recipe style, top with crushed graham crumbs and a drizzle of caramel.
Serving Suggestions
Serve these cookies chilled for a real banana cream pie experience. Pair with iced coffee or a scoop of vanilla ice cream for extra indulgence. For a fun variation, crumble one over pudding to create your own Banana Crumble Cookie dessert bowl.
Banana Cream Pie Cookies
Equipment
- Baking Sheet
- Mixing Bowl
- electric mixer
Ingredients
Cookie Dough
- 1 cup unsalted butter softened
- 3/4 cup brown sugar packed
- 1/4 cup granulated sugar
- 2 eggs large
- 1 tsp vanilla extract
- 1 package banana pudding mix instant, 3.4 oz
- 2 1/4 cups all-purpose flour
- 1 cup crushed vanilla wafers
Whipped Topping
- 1 cup heavy cream cold
- 2 tbsp powdered sugar
- banana slices for topping
Instructions
- Cream together butter, brown sugar, and granulated sugar until light and fluffy.
- Add eggs and vanilla extract, mixing just until smooth.
- Mix in banana pudding mix, then gradually add flour until a soft dough forms.
- Fold in crushed vanilla wafers.
- Roll dough into balls, place on a lined baking sheet, and bake at 350°F for 10–12 minutes.
- Let cookies cool completely before topping with whipped cream and banana slices.
- Whip cold heavy cream with powdered sugar until stiff peaks form for the topping.
Notes
- Serve chilled for a real banana cream pie experience.
- Avoid overbaking and skip using real bananas in the dough for the best texture.
- Freeze cookies (without topping) for up to 2 months.
FAQs
Why are my Banana Cream Pie Cookies spreading too much?
Too much butter or overmixing can make the dough spread. To fix this, refrigerate the dough for 15 minutes before baking or add a tablespoon more flour. It keeps your cookies thick and chewy like Crumbl Banana Pudding Cookies.
Can I use real bananas instead of pudding mix?
Real bananas can make the dough too wet and heavy. The pudding mix gives you the banana flavor and creamy texture without the mush. If you want to add real banana, reduce butter slightly and bake a minute longer.
How should I store Banana Cream Pie Cookies?
Keep them in an airtight container in the fridge for up to 4 days. For the best flavor, let them sit at room temperature for 5 minutes before serving. You can also freeze the cookies (without topping) for up to 2 months.
Conclusion
If you love this Banana Cream Pie Recipe, try my Coconut Cream Pudding Cookies next or explore Banana Crumble Cookie ideas. Fans of Crumbl Banana Bread Cookies will adore this one too.
These Banana Cream Pie Cookies are comfort and nostalgia in every bite save this recipe to your Pinterest board and bring bakery-style happiness right into your kitchen.
