Banana cream pie cookies taste just like the real thing! All of the flavor of a banana cream pie— in cookie form. A homemade vanilla wafer sugar cookie topped with creamy banana cream, diced bananas, and topped with a cookie garnish!
You might also like our gourmet s’mores cookies or our lemon sugar cookies!
Watch our step by step video!
I absolutely love banana cream pie, as evidenced by the recipes I’ve shared in the past. Exhibit A: old-fashioned banana cream pie. Exhibit B: banana cream pie cups, and Exhibit C: banana cream trifle. It was time for a cookie version.
Banana Cream Pie Cookies
Our banana cream pie cookies start out with a homemade sugar cookie loaded with nilla wafer crumbs. These cookies are chewy and delicious on their own, but we’re going to go ahead and elevate them by spreading them with a combination of frosting, banana pudding, and Cool whip. Mix in some diced bananas, and add a nilla wafer as a garnish and you’re done!
Banana Cream Cookie Ingredients
A quick list of ingredients to add to your shopping list! This recipe makes 22-24 cookies and can be doubled. Because the cookies are made with Cool Whip they will need to be stored in the refrigerator and are best eaten within the first 2 days, but can be stored up to 4 days (see my notes at the end of the post for making the cookies ahead of time).
Cookies
- 1/2 cup butter
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 Tbsp. milk
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups all-purpose flour
- 3/4 cup nilla wafer cookie crumbs, plus extra cookies for garnish
Banana Cream
- 5 Tbsp. butter, softened
- 1/2 box banana instant pudding mix (4 1/2 Tbsp.)
- 2 cups powdered sugar
- 2 Tbsp. milk
- 4 oz. Cool Whip (half of a container)
- 1 banana, diced
How To Make Banana Cream Pie Cookies
You can use graham cracker crumbs or nilla wafer crumbs. There’s just something about banana cream pie and nilla wafers so I used those for this recipe.
Crush cookies in a blender or food processor. Set them aside while you make the rest of the cookie dough.
Cream butter and sugars. Add egg and mix.
Add milk and vanilla.
Add dry ingredients, including cookie crumbs.
Use a medium cookie scoop to scoop dough onto a parchment paper-lined cookie sheet and bake cookies at 350 degrees for 10-12 minutes.
Allow cookies to sit on a cookie sheet for 3-5 minutes then transfer to a wire rack to cool completely.
Let’s make some creamy frosting! Beat butter with an electric mixer until creamy. Add pudding mix, powdered sugar, and milk, and continue to beat until fluffy.
Fold in Cool Whip and diced bananas.
Spoon pudding frosting mixture over cooled cookies. Top with nilla wafer cookies as a garnish.
Can Banana Cream Cookies Be MAde Ahead of time?
Absolutely, but with a couple of alterations. First, let’s talk about fresh bananas and what happens to them when they are sliced. They start to turn brown. Mixing the bananas into the cream helps keep them fresh, but if any part of the diced bananas pokes out and is exposed to the air it will start to turn brown. Delicious, but maybe not as appetizing as you were hoping for if making these for a party. You can remedy this by omitting the bananas completely or simply making sure that there is plenty of cream covering the diced bananas if you don’t plan on eating the cookies the day you make them. You will still have plenty of banana flavor from the pudding.
Second, the Nilla wafer cookies are good for about 24 hours on the cookies before softening. Softening isn’t a bad thing. I’m just giving you a heads up in case that’s not your thing. If you want to make the cookies the day before you can simply add the Nilla wafer garnish to them right before serving.
Because these cookies are made with Cool Whip they need to be refrigerated and will last up to 4 days.
Banana Cream Pie Cookies Recipe
BANANA CREAM PIE COOKIES
Ingredients
COOKIES
- 1/2 cup butter softened
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 Tbsp. milk
- 3/4 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 1/2 cups all-purpose flour
- 3/4 cup nilla wafer cookie crumbs plus extra cookies for garnish
BANANA CREAM
- 5 Tbsp. butter softened
- 1/2 box banana instant pudding mix 4 1/2 Tbsp. (1.6 ounces)
- 2 cups powdered sugar
- 2 Tbsp. milk
- 4 oz. Cool Whip (half of a small container)
- 1 banana diced
Instructions
- Preheat oven to 350 degrees.Crush cookies in a blender or food processor until they are fine crumbs. Set them aside while you make the rest of the cookie dough.
- Cream butter and sugars with an electric mixer in a large bowl. Add egg and mix.
- Add milk and vanilla. Mix.
- Add dry ingredients, including cookie crumbs. Mix just until dough comes together.
- Use a medium cookie scoop to scoop dough onto a parchment paper-lined cookie sheet and bake cookies for 10-12 minutes.
- Allow cookies to sit on the baking sheet for 3-5 minutes then transfer to a wire cooling rack to cool completely.
- Beat butter with an electric mixer until creamy. Add pudding mix, powdered sugar, and milk, and continue to beat until fluffy.
- Fold in Cool Whip and diced bananas.
- Spoon pudding mixture over cooled cookies. Top with nilla wafer cookies as a garnish. Store cookies in the fridge.
Notes
Nutrition
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