Banana Cream Pie Cookies
Y’ALL! It’s time to step that cookie game all the way up. And today, I got something for the banana lovers out there. Now, there’s nothing I love more than a cool bowl of banana pudding in the summertime. But sometimes, you’re looking for something a bit more…portable. That’s why we’ve taken the flavors you love from banana pudding and incorporated it into this scrumptious banana cream pie recipe.
Banana pudding just feels like a summertime dessert. When it’s served cold, there’s nothing better. In this recipe, I wanted to capture that sweet, fluffy, refreshing deliciousness and place it in a new medium. That’s how I came up with the Banana Cream Pie cookie. It’s got all the best parts of banana pudding, remixed with a delicious cookie base. It’s a brand-new type of banana flow that’ll wow all the cookie lovers you know. Check it out, and be sure to let me know if there were any leftovers.
Pro Tips:
The banana pudding mixture and cookie dough can be made the night before to save time! Simply bake the cookies and assemble the next day.
If you’re in a rush, boxed pudding mix will work also.
Always bake cookies on parchment paper to prevent sticking and for easy clean up.
Ensure the cookies are completely cooled before topping them with your pudding or else the pudding will melt all over.
Cookies last for about 2 days.
Banana Cream Pie Cookies
What you will need:
Makes 7 4 oz cookies (large cookies)
Pudding:
1 batch of our pudding
Cookies: adapted from deliciouslysprinkled.com
2 ½ cups all-purpose flour
¾ tsp baking soda
1 tsp baking powder
2 sticks of salted butter
1 ¼ cup granulated white sugar
3 egg yolks
2 tsp vanilla extract
Bananas
Nilla Cookies
Making the cookie:
Preheat your oven to 350 degrees Fahrenheit.
Whisk together the flour, baking soda, and the baking powder to create your dry mixture.
In a separate bowl (or stand mixer), beat the butter until it’s soft and creamy. Add in your sugar and cream to the mix until it becomes light and fluffy.
Separate your egg yolks and add them into the mixture along with the vanilla extract.
Gradually add the dry mixture into the wet mixture until it is just incorporated. Be sure to avoid overmixing!
Using a cookie scoop, portion out the cookie dough into individual scoops for baking. I like to use at least 4 oz of cookie dough per cookie to create the perfect size, but any size works!
Refrigerate the cookie dough for at least an hour. You can leave it in the fridge overnight. The longer they sit in the refrigerator, the better they will taste and the less they will spread when baking.
Place your cookies on a sheet pan and then bake for about 15-20 minutes or until the cookies are lightly golden. Do not overbake!
Once done, let the cookies cool for 5 minutes on the baking sheet. Then, transfer the cookies onto a wire rack to allow them to cool COMPLETELY. Make sure to do this step!
Banana Pudding Mixture:
Place half of your prepared and cooled vanilla pudding into a bowl.
Slice about 1 banana and top over the pudding.
Crush a few nilla cookies and add it to the pudding.
Repeat the process using the remaining vanilla pudding while pouring over the bananas.
Cover and let it refrigerate for about 2 hours.
Assemble:
1. Once the cookies are completely cooled, generously scoop a portion of the banana pudding mixture onto each cookie. I like to use a cookie scoop to do this.
2. Garnish with additional bananas or nilla cookies if you choose. Then, it’s ready to enjoy!