Banana Cream Pie Cookies
These Banana Cream Pie Cookies taste like your favorite pie, but in the palm of your hand. Inspired by Crumbl Banana Pudding Cookies, they’re chewy, nostalgic, and ready in under 30 minutes.
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.