Banana Cream Pie Cookies
These Banana Cream Pie Cookies capture the flavor of a banana cream pie so perfectly, you'll be amazed that it's not the real thing! These treats are so easy to whip up, making them a great choice for any celebration, or simply to satiate your sweet tooth.
Servings: 16
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.
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