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- Banana Cream Pie Cookies
Banana Cream Pie Cookies
These Banana Cream Pie Cookies have everything you love about banana cream pie in cookie form: buttery vanilla cookies loaded with Nilla wafers, vanilla pudding and fresh banana slices. A no-fork-required dessert that’s perfect for cookie and pie lovers alike.
Banana Cream Pie in Cookie Form
Banana cream pie lovers, this one’s for you. All the flavors of classic banana cream pie wrapped up in a soft, chewy cookie. The base of this confection is a buttery vanilla cookie made with finely pulsed Nilla wafers so you get all the Nilla wafer flavor, topped with creamy vanilla pudding and ripe banana slices. It’s everything you love about banana cream pie, minus the rolling pin and pie plate.
What Are Banana Cream Pie Cookies?
Banana cream pie cookies are a playful spin on the traditional dessert, reimagined into an easy-to-make (and even easier to eat) cookie form. They start with a soft vanilla cookie base—rich, buttery, and loaded with crushed Nilla wafers for crunch and flavor. Once baked, they’re topped with creamy vanilla pudding and slices of fresh banana to give you that classic banana cream pie taste in every bite.
These banana cream pie cookies are a dreamy mash-up of nostalgic diner pie and over-the-top bakery cookie. They’re buttery, gooey, a little crunchy, and filled with banana flavor in every bite. And the best part? No forks required. Whether you’re a banana cream pie purist or just someone who lives for a good bakery-style cookie, these are about to become your new obsession.
Everything you’ll need to make these cookies
These cookies consist of three parts: vanilla cookies, ripe bananas and a whipped vanilla pudding topping. You’ll need a few extra ingredients to make these over the top cookies, but they’re all pantry staples.
- Unsalted butter: Make sure it’s at room temperature so it beats up quickly!
- Granulated sugar + brown sugar: A combination of granulated sugar and brown sugar will give your cookies just the right amount of crunch and chew!
- Eggs: Eggs will give your cookies structure and bind them together!
- Vanilla extract: Because, DUH.
- All-purpose flour: All-purpose will give your cookies a tender crumb!
- Baking powder + baking soda: A combination of these two leaveners will give your cookies the perfect rise.
- Salt: A must to balance sweetness!
- Nilla wafers: Pulse the Nilla wafers in your blender or food processor before adding to your dough!
- Instant vanilla pudding mix: These couldn’t be banana cream pie cookies without the iconic vanilla pudding mix!
- Whole milk: You’ll need whole milk to activate the pudding mix
- Ripe bananas: Make sure your bananas are ripe for ultimate flavor!
- Whipped cream: We mixed the vanilla pudding and whipped cream together to give you the perfect light and fluffy topping
Tips for Perfect Banana Cream Pie Cookies
We’ve made these many, many times so you can trust we have all the tricks you’ll need to make perfect banana cream pie cookies every time.
- Use ripe bananas: The riper the banana, the sweeter and more flavorful your topping will be.
- Don’t overbake: Pull the cookies when the edges are golden but the centers are still slightly underdone. They’ll set as they cool and stay soft for days.
- Top right before serving: To keep the bananas from browning, slice and add them fresh. You can also brush them with lemon juice to slow down oxidation if you’re prepping ahead.
- Chill the pudding: Make sure the pudding is nice and thick before topping the cookies so it doesn’t slide off.
- Store smart: Store cookies and pudding separately in the fridge and assemble just before eating for the freshest results.
How to Store Banana Cream Pie Cookies
We rarely have leftovers when we make these, but if you do end up with some extras here’s how to keep them at their freshest.
- Without toppings: The baked cookies (without pudding or banana) can be stored in an airtight container in the fridge for up to 4 days. You can also freeze the unfrosted cookies for up to 3 months!
- With toppings: Once assembled, store any leftovers in the fridge in a single layer. Best enjoyed within 24 hours–after that they start to get soggy and sad.
These banana cream pie cookies are nostalgic, fun, and seriously *so* good. They have the perfect balance of creamy, crunchy, and chewy, all packed into one handheld treat. Whether you’re baking for a party, a picnic, or just because banana cream pie sounds really good right now, these cookies check every box.
Happy baking, my friends!
XXX
PrintBanana Cream Pie Cookies
- Prep Time 45 minutes
- Cook Time 12 minutes
- Total Time 2 hours
- Yield 14 cookies
- Category dessert
- Method oven
- Cuisine american
Banana Cream Pie Cookies
These Banana Cream Pie Cookies have everything you love about banana cream pie in cookie form: buttery vanilla cookies, Nilla wafers, vanilla pudding and fresh banana slices. A no-fork-required dessert that’s perfect for cookie and pie lovers alike.
- Prep Time 45 minutes
- Cook Time 12 minutes
- Total Time 2 hours
- Yield 14 cookies
- Category dessert
- Method oven
- Cuisine american
Ingredients
For the cookies
- 1/2 cup unsalted butter, at room temperature
- 1/4 cup granulated sugar
- 1/2 cup light brown sugar, packed
- 1 large egg, at room temperature
- 2 teaspoons vanilla extract
- 1 1/4 cups all purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups nilla wafer crumbs
For the topping
- 1 packet (3.4 ounces) vanilla instant pudding mix
- 2/3 cup whole milk
- pinch of salt
- 1 cup heavy whipping cream
- 1 large banana, sliced into rounds
Instructions
- First, make the cookies. Preheat the oven to 350°F and line a baking sheet with parchment paper. Set aside.
- In a stand mixer fitted with the paddle attachment, beat together the butter, granulated sugar, and brown sugar on medium-high speed until light and fluffy, about 2 minutes.
- Use a silicone spatula to scrape down the sides and bottom of the bowl, then add the egg, and vanilla. Beat on medium-high until smooth and fluffy, about 1 minute.
- Add the flour, baking powder, baking soda, and salt and beat on low speed until just combined and no streaks of flour remain, about 30 seconds, scraping down the bowl as needed. Last, add the nilla wafer crumbs and mix until combined.
- Use a 1 ½ ounce cookie scoop to portion out equal amounts of dough. Roll the dough in your hands to smooth the edges, then place on the prepared baking sheets, spacing the dough balls about 2 inches apart.
- Bake the cookies for 12 minutes or until they’ve puffed up and are set and firm around the edges, but still soft in the middle. Set aside to cool until set, about 5 minutes, before transferring to a cooling rack to cool completely.
- While the cookies are baking make the vanilla pudding for the topping. Sprinkle the vanilla pudding mix into a medium sized bowl and whisk in the milk and salt. Continue to whisk until the pudding has thickened and is smooth. Cover and place in the fridge.
- Once the cookies are completely cool, make the rest of the topping and assemble. In the bowl of a stand mixer fit with the whisk attachment, beat the heavy cream until medium peaks forms. Add the vanilla pudding to whipped cream and fold to combine. Transfer to a piping bag (or plastic bag!) with the tip snipped off.
- Top each of the cooled cookie with a few banana slices and then pipe a layer of the vanilla cream mixture on the top. Use the back of a spoon or an offset spatula to spread into a smooth layer. If desired top with another banana slice and some Nilla wafer crumbs! Enjoy!
- Prep Time 45 minutes
- Cook Time 12 minutes
- Total Time 2 hours
- Yield 14 cookies
- Category dessert
- Method oven
- Cuisine american
Delicious as always! First batch didn’t spread very much so I pressed them down into cookie shape instead of a ball before baking. Texture and flavor spot on, a little messy but no one seemed to care lol
We are using cookie crumbs to make cookies! LOL
This is a fun and unusual recipe. I must make these soon!
Banana cream pie is my go to Cook Out milkshake so these are a must for me.