Chilled Crumbl Banana Cream Pie Cookies (Copycat)
This rich and creamy copycat recipe transforms the nostalgic flavors of banana cream pie into a soft, buttery cookie inspired by Crumbl’s famous chilled treat. Perfect for parties, cravings, or sweet Southern memories.
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.