Savor the exquisite flavor of Banana Cream Pie Cookies, perfectly capturing the essence of a classic banana cream pie. You'll be amazed at how authentically they mirror the real thing! These delightful treats are exceptionally easy to whip up, making them an ideal choice for any celebration or a delightful remedy for your sweet cravings.
If you're a banana cream pie lover, then you will LOVE these cookies.
Banana Cream Pie Cookies recipe transforms the creamy, sweet essence of the classic dessert into a handy cookie form.
The cookie base is a buttery concoction that serves as the perfect foundation for the sweet vanilla cream filling, reminiscent of the lavish banana cream pie filling we all adore!
Whether it's for special occasions, a family gathering, or just a cozy night in, these cookies are sure to please.
If you like to bake using instant pudding mixes, try my Soft Banana Pudding Cookies, Loaded Triple Chocolate Pudding Cookies, Pistachio Pudding Cookies with White Chocolate Chips, and Chewy Chocolate Chip Cookies with Pudding Mix.
Ingredients for Banana Cream Pie Pudding Cookies
Wet Ingredients. Butter, Vanilla Extract, Egg, Vegetable Oil, Cool Whip, Milk
Dry Ingredients. All Purpose Flour, Granulated Sugar, Brown Sugar, Baking Soda, Powdered Sugar, Salt, Cream of Tartar, Instant Vanilla Pudding Mix
Garnish. Banana, Mini Nilla Wafers or Vanilla Wafers
How to Make Banana Pudding Cookies
- Preheat the oven to 350F. In a large mixing bowl, or using a stand mixer on medium speed, cream the Butter and Granulated Sugar until light and fluffy. Add the Egg and Vanilla Extract to the butter mixture and continue to mix together.
- Drizzle Vegetable Oil into the butter mixture and add the Powdered Sugar. Scrape the sides of the bowl as needed to get the most out of the mixture. Cream until fully combined and fluffy. Then combine Flour, Baking Soda, and Cream of Tartar together, then mix in with the butter mixture; do not overmix.
- Using a Medium #50 Cookie Scoop, place 1 scoop of cookie dough in each well of the muffin top pan. Add a second, smaller scoop of cookie dough on top (small cookie scoop size #60, or just eyeball the amount of cookie dough needed).
- Using the bottom of a glass (or the bottom of a measuring cup) that has been dipped in sugar, press the cookie dough down flat. The edges will crackle and create a small indentation or well in the middle of each cookie.
- Remove the glass from the dough. The sugar on the bottom of the glass helps prevent the dough from sticking to the glass.
- Bake the cookies in the preheated oven for 8–10 minutes. The edges of the cookies will be set. Remove from the oven and allow the cookies to cool for a few minutes before moving them to a wire rack to cool completely.
- In a medium bowl, whisk to combine the Vanilla Instant Pudding mix and Milk. The mixture will be thick. Carefully fold in Cool Whip and mix until combined.
- Spoon 2 tablespoons of filling inside each cookie.
- Spread the filling up to the edge of the cookie 'pie crust.'
- Pipe Cool Whip neatly across the surface of the cookie using a flat piping tip.
- Add a slice or two of Banana on top of each cookie, along with mini Nilla Wafer crumbs. Store Banana Cream Pie Cookies in the refrigerator until ready to serve.
FAQs
Yes, you can prepare these cookies ahead of time and store them in the refrigerator for up to 6 days until ready to serve. For best results, make the cookie bases ahead of time, store for up to 6 days, then fill and garnish the cookies before serving.
Firm medium bananas are best, as they hold up better and won't get mushy when placed on top of the cookies.
You can use two spoons to scoop the dough, or simply eyeball the amount needed to form the base of the cookies.
Absolutely, a hand mixer or even a whisk and some elbow grease will do the job just fine.
Storage & Freezing
Storage: Store these cookies in an airtight container in a single layer to preserve the topping for up to 7 days. Cookies are best if enjoyed within 2-3 days.
Freezing: You can freeze these cookies, but it's best to do so before adding in the vanilla pudding filling. Freeze the cookie bases in a freezer-safe container or freezer bag with a piece of parchment paper between each one to prevent them from sticking together. Freeze for up to 3 months. Thaw before adding the filling and garnishes.
Substitutions & Variations
- Add-ins. Garnish with some white chocolate chips or butterscotch chips for an extra layer of indulgence, or add them to the cookie dough base.
- Change the flavor. Use banana pudding, strawberry pudding, or chocolate instant pudding mix for a different flavored cookie.
- Cool Whip. You can use homemade whipped cream instead of Cool Whip. Simply beat 1 cup of heavy cream with 2 tablespoon of powdered or granulated sugar and half a teaspoon of vanilla extract, until it forms stiff peaks.
Pro Tips
What makes a good cookie? Does it have a soft center and crispy edges, and is it chewy? Each of these makes a great quality cookie. To make perfect cookies every time here are some pro tips.
Weighing Ingredients.
Baking is a science and adding too much or too little of any of the ingredients will alter the recipe. Weighing and measuring dry ingredients properly makes a world of difference. Investing in a kitchen scale is ideal. When a kitchen scale is not available, make sure to stir and lift ingredients before scooping them into a measuring cup.
| Volume | Ounces | Grams | |
| All Purpose Flour | 1 Cup | 4½ Ounces | 120 Grams |
| Bread Flour | 1 Cup | 4½ Ounces | 120 Grams |
| Granulated Sugar | 1 Cup | 7 Ounces | 200 Grams |
| Brown Sugar | 1 Cup | 7½ Ounces | 213 Grams |
| Confectionary Sugar | 1 Cup | 4 Ounces | 113 Grams |
Cookie Scoop.
Using a cookie scoop keeps each ball of cookie dough the same size, which is essential for ensuring even baking.
Muffin Top Pan.
A Muffin Top Pan is ideal for this recipe and many other Pie Cookie recipes on my site. You can easily find one on Amazon or any decent bakeware store.
Baking Sheets.
You can use an ungreased cookie sheet if you prefer. I like to use Parchment Paper to line baking sheets or a Silicone Mat for easy cleanup.
Baking Time.
Every oven heats a little differently. I recommend doing a test batch of 1-3 cookies to test the baking time for a perfectly baked cookie before baking the remaining dough.
Cookies.
Cookies are perfectly baked when the edges are set and the centers are no longer glossy.
Cooling Rack.
Allow cookies to cool on the baking sheet for a minute or two before moving them to a cooling rack to cool completely.
- Kitchen Scale. I use this for accuracy in measuring, and it's a lifesaver when it comes to consistent baking.
- Wire Rack for cooling cookies. I like to have at least two cooling racks.
- Mixing Bowls. A Large Mixing Bowl for mixing ingredients and small and medium mixing bowls for other ingredients.
- Cookie Sheet. Most recipes will take two batches to bake. It's great to have multiple baking sheets available.
- Parchment Paper or Silicone Baking Mat. Line the Cookie Sheet with parchment paper for easy cleanup and to prevent sticking.
- Cookie Scoop. A small #60 Cookie Scoop or a Medium Cookie Scoop #50 are great choices for uniform drops of cookie dough.
- Storage Container. An Airtight Container to store cookies or a Ziploc Bag works great too.
- Additional supplies. Measuring Cups and Measuring Spoons along with a silicone spatula, are all helpful.
To find out more, check out my Pro Tips Guide for making the best cookies every time!
Have you tried this Banana Cream Pie Cookie recipe?
Let me know what you think of this recipe! Tag @bestcookierecipes on social media so I can see how great your cookies turned out! I would also love to read your comments below. Let me know what you think of these cookies. It really does help!
More Easy Pie Cookie Recipes
- Boston Cream Pie Cookies Recipe
- Easy Peppermint Pie Cookies
- Toll House Chocolate Chip Cookie Pie
- Spiced Eggnog Pie Sugar Cookies Recipe with Creamy Frosting
- Individual Pumpkin Pie Sugar Cookies
- Peanut Butter and Chocolate Muddy Buddy Cookies
Banana Cream Pie Cookies
Ingredients
Cookies
- ½ cup Butter Softened
- ½ cup Granulated Sugar 100g
- 1 Egg Large
- ½ teaspoon Vanilla Extract
- ¼ cup Vegetable Oil
- ½ cup Powdered Sugar 65g
- 2 cups All Purpose Flour 240g
- ½ teaspoon Baking Soda
- ½ teaspoon Cream of Tartar
Vanilla Cream
- 1 3.4 ounce Vanilla Instant Pudding Mix
- 1 cup Milk
- 4 ounces Cool Whip
Garnish
- 1 Banana Sliced
- 32 Mini Nilla Wafers
Instructions
Cookie Bases
- Preheat the oven to 350F.
- In a large mixing bowl, or using a stand mixer on medium speed, cream the Butter and Granulated Sugar until light and fluffy.
- Add the Egg and Vanilla Extract to the butter mixture and continue to mix together.
- Drizzle Vegetable Oil into the butter mixture and add the Powdered Sugar. Scrape the sides of the bowl as needed to get the most out of the mixture. Cream until fully combined and fluffy.
- Combine Flour, Baking Soda, and Cream of Tartar together, then mix in with the butter mixture; do not overmix.
- Using a Medium #50 Cookie Scoop, place 1 scoop of cookie dough in each well of the muffin top pan. Add a second, smaller scoop of cookie dough on top (small size #60, or just eyeball it!).
- Using the bottom of a glass (or a measuring cup) that has been dipped in sugar, press the cookie dough down flat. The edges will crackle and create a well in the middle of each cookie. The sugar on the bottom of the glass helps prevent the glass from sticking.
- Bake the cookies in the preheated oven for 8-10 minutes. The edges of the cookies will be set.
- Remove from the oven and allow the cookies to cool for a few minutes before moving them to a wire rack to cool completely.
Cream Filling
- In a medium bowl, whisk to combine the Vanilla Instant Pudding and milk. The mixture will be thick.
- Carefully fold in Cool Whip and mix until combined.
- Spoon 2 tablespoons of filling inside each cookie and spread it up to the edge.
Garnish
- Add a slice or two of Banana on top of each cookie along with mini Nilla Wafer Cookies.
- Store Banana Cream Pie Cookies in the refrigerator until ready to serve.
Notes
- Yield: Recipe makes approximately 16 individual Pie Cookies.
- Pan: A Muffin Top Pan is ideal for this recipe and many other Pie Cookie recipes on my site. You can easily find one on Amazon or any decent bakeware store.
Storage
- Storage: Store these cookies in an airtight container in a single layer to preserve the topping for up to 7 days. Cookies are best if enjoyed within 2-3 days.
- Freezing: You can freeze these cookies, but it's best to do so before adding in the vanilla pudding filling. Freeze the cookie bases in a freezer-safe container or freezer bag with a piece of parchment paper between each one to prevent them from sticking together. Freeze for up to 3 months. Thaw before adding the filling and garnishes.
Nutrition Disclaimer
All nutrition values are approximate and calculated by a plugin and are provided as a courtesy. Adding or subtracting ingredients will change the nutritional value.
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