If you’ve ever stood in line at Crumbl just to grab a bite of that buttery, pudding-topped goodness they call Chilled Crumbl banana cream pie Cookies, you’re in the right kitchen today, friend. This is my home-spun, Southern-hearted copycat recipe that’s rich, creamy, and unapologetically nostalgic. Let’s make cookie dreams come true!
Why You’ll Love This Recipe
- It’s a sweet slice of banana cream pie but in a cookie.
- Perfect for making ahead and serving chilled for parties or cravings.
- Easy to make, even for beginners (no Crumbl franchise needed!)
Here’s What You’ll Need
This recipe brings together pantry staples with some flavor-boosting touches. Every ingredient has a role don’t skip a beat!
- Unsalted butter: Forms the rich cookie base. Room temp is key.
- Granulated & powdered sugar: The duo gives chew and softness balance, y’all.
- Egg: Just one, but it holds it all together like a Southern grandma at Sunday brunch.
- Vanilla extract + butter vanilla emulsion: That buttery Crumble Cookie Recipe signature you love.
- All-purpose flour, salt & baking powder: Our dry trio for lift and structure.
- Instant vanilla pudding mix: The heart of the cream pie filling. Simple, rich, and luscious.
- Whole milk: Makes the pudding sing. Don’t go skim here.
- Cool whip: Adds cloud-like fluff to the filling this is pudding cookies magic.
- Bananas: Ripe, but not mushy. Sliced thin, folded into the pudding.
- Nilla wafers: Optional topping, but… are they really?
Let’s Bake These Beauties
We’re doing this in two parts: the cookie base and that heavenly banana cream filling.
- Start the Filling First: In a chilled bowl, whisk together ½ pack of instant vanilla pudding and ½ cup milk until thickened (about 2 minutes). Gently fold in 4 oz of cool whip and 1 chopped banana. Chill it while you bake.
- Prep the Cookie Dough: Cream ½ cup butter, ⅓ cup oil, ½ cup granulated sugar, and ¼ cup powdered sugar until fluffy. Add 1 egg and 2 tsp butter vanilla emulsion. Beat until smooth.
- Mix the Dry Ingredients: Add 2⅓ cups flour, ¼ tsp salt, and 1 tsp baking powder. Mix until just combined. Don’t overwork it this ain’t biscuit dough.
- Scoop & Shape: Use a large cookie scoop to portion dough into 9 rounds. Flatten gently and press a well into the center of each cookie using a ¼ measuring cup.
- Bake: 350°F for 10–11 minutes. Let cool completely. Don’t skip the cooling these cookies are designed for chillin’.
- Fill & Top: Spoon chilled pudding into each cookie center. Top with a Nilla wafer and chill until set (at least 1 hour).
Common Pitfalls
Making Chilled Crumbl banana cream pie Cookies at home is fun, but there are a few traps that might trip you up:
- Using warm butter: Room temperature is key, not melted. Melted = flat cookies.
- Over-mixing the dough: Once the flour goes in, go easy. Tough cookies are for breakups, not desserts.
- Skipping the chill: The pudding needs time to firm up. Otherwise, it’ll slide right off.
- Under-baking the base: We want soft—not raw. Look for a lightly golden edge.
Your Kitchen’s Pro Tips
Alright sugar, here’s where Yara puts on her apron and gives you the goods:
1. The Base Is Pie-Inspired: That cookie dough? It’s meant to be buttery and tender like a pie crust in cookie form. Add a pinch of nutmeg or cinnamon if you wanna flirt with banana bread vibes (very Crumbl Cookie Copycat Banana Pudding-adjacent).
2. For Gourmet Cookie Flavors: Swap out cool whip for stabilized whipped cream, or swirl in a touch of dulce de leche to the filling. These little upgrades turn your cookies into cookies like Crumbl… maybe better.
3. Don’t Rush Assembly: Wait until the cookies are completely cooled and the filling is cold. Warm cookie + cold pudding = a puddle. And we’re not making soup.
Ways to Serve These Beauties
These chilled cookies shine on their own, but here are a few of my go-to ways to serve them:
- Alongside a glass of cold vanilla almond milk or sweet tea
- Crumbled into banana pudding parfaits (cookie inception!)
Chilled Crumbl Banana Cream Pie Cookies (Copycat)
Equipment
- Mixing Bowls
- electric mixer
- Whisk
- Cookie Scoop
- Measuring Cup (1/4)
- Baking Sheet
- Oven
Ingredients
Banana Cream Filling
- 0.5 pack instant vanilla pudding mix
- 0.5 cup whole milk
- 4 oz cool whip
- 1 banana chopped
Cookie Dough
- 0.5 cup unsalted butter room temperature
- 0.33 cup oil
- 0.5 cup granulated sugar
- 0.25 cup powdered sugar
- 1 egg
- 2 tsp butter vanilla emulsion
- 2.33 cups all-purpose flour
- 0.25 tsp salt
- 1 tsp baking powder
Topping
- 9 Nilla wafers optional
Instructions
- In a chilled bowl, whisk together ½ pack of instant vanilla pudding and ½ cup milk until thickened (about 2 minutes).
- Gently fold in 4 oz cool whip and 1 chopped banana. Chill in the refrigerator while preparing the cookies.
- Cream butter, oil, granulated sugar, and powdered sugar until fluffy.
- Add egg and butter vanilla emulsion, beat until smooth.
- Mix in flour, salt, and baking powder until just combined. Do not overmix.
- Use a large cookie scoop to portion dough into 9 rounds. Flatten and press a well into each using a ¼ measuring cup.
- Bake at 350°F for 10–11 minutes. Let cool completely before filling.
- Spoon chilled pudding mixture into cookie wells. Top with Nilla wafer. Chill for at least 1 hour before serving.
Notes
- For a gourmet touch, add a swirl of dulce de leche to the filling or substitute Cool Whip with stabilized whipped cream.
- Freeze cookie bases separately and assemble just before serving to maintain texture.
FAQs About Crumbl Banana Cream Pie Cookies
Why is my pudding runny after adding bananas?
Bananas release moisture once sliced, which can water down your pudding. Make sure your pudding is chilled and thickened before folding in the fruit. You can also blot bananas with a paper towel first.
How do I keep the cookie from getting soggy?
Simple assemble just before serving. You can store the cookie base and filling separately. When it’s time to serve, spoon in the filling and top with your wafer. Problem solved!
Can I freeze these cookies?
You bet. Freeze the cookies without the pudding. Once you’re ready to serve, defrost and fill. They stay tender for up to 2 months when frozen in an airtight container.
What’s a good substitute if I don’t have butter vanilla emulsion?
A combo of 1½ tsp vanilla extract + ½ tsp almond extract can give a close profile. It won’t be exact, but it’ll still deliver those Copycat Crumbl Cookies Recipes vibes.
Before You Go…
Friend, if you’ve made it this far, you’re practically family. Whether you’re baking up a batch for a birthday or just chasing the sweet memory of that Crumble Banana Cream Pie Cookie, these chilled treats bring all the comfort of Southern dessert and just a bit of gourmet flair.
And hey, if you’re curious about another take on this Crumbl-style cookie, check out this dreamy version from Lifestyle of a Foodie. It’s packed with smart ingredient swaps and extra creamy hacks.
