These Banana Cream Pie Cookies have a soft sugar cookie base and are topped with easy banana cream filling and sliced bananas!
Quick Tips
- This recipe makes 12 large cookies – use a large cookie dough scoop to help measure the dough (3-inch scoop)
- You will likely end up with some extra banana cream filling for this recipe, depending on how much filling you add to each cookie
- Add sliced bananas under the cream as well for more of a banana taste! If you add them under the cream you can add them right away, otherwise I recommend waiting to add them until you are ready to serve since the bananas will brown
- You can also top the banana cream filling with extra cool whip and vanilla wafer cookies
- Keep them in the fridge, but leave the cookies out at room temperature for 15-20 minutes before enjoying for the best texture
Equipment
- Hand or stand mixer
- 2 medium-large mixing bowls
- Measuring cups and spoons
- Silicone spatula
- Cookie sheet
Ingredient Notes
- Unsalted butter: salted butter is OK too, just reduce added salt by ¼ teaspoon
- Cream cheese: softened
- Granulated sugar
- Egg
- Vanilla extract: I recommend using pure vanilla extract for best taste
- All-purpose flour
- Salt: reduce to ¼ teaspoon if using salted butter
- Baking powder
- Cool whip: you will use 4 ounces (half of an 8 ounce container) – use the rest to top the cookies if desired!
- Instant banana pudding: 3.4 ounce box (use instant banana pudding, not cook and serve)
- Milk: any type of white milk works
- Bananas: 1-2 ripe bananas
- Nilla wafers (optional): I like using the Mini Nilla Wafers for topping the cookies
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How to make Banana Cream Pie Cookies
These Banana Cream Pie Cookies are surprisingly easy to make and can be thrown together in three simple steps.
- Make the sugar cookies
- Make the banana cream pie filling
- Assemble the Banana Cream Pie Cookies
How to make the sugar cookies
Preheat the oven to 350 degrees. Use convection bake if you have it.
Use a hand or a stand mixer to cream together the softened butter and cream cheese. Make sure that both ingredients are at room temperature before mixing them.
Add the granulated sugar and mix until smooth. Scrape down the bowl once complete.
Next, add the room temperature eggs and vanilla extract. Mix until combined.
In a separate bowl, whisk together the dry ingredients (flour, salt and baking powder). Then add the dry ingredients to the wet ingredients in 2-3 portions, mixing well after each addition. Scrape down the bowl once complete.
Line 1-2 large cookie sheets with parchment paper (or spray well with baking spray). Then to bake the cookie dough use a large cookie scoop (or just your hands) to form 3-inch cookie dough balls. Press them down lightly on the cookie sheet before baking. Leave at least 2 inches between each cookie.
Bake the cookies for 18-24 minutes or until the bottoms and tops of the cookies just begin to brown.
As soon as you remove the cookies from the oven, use a large cookie dough scoop or a ¼ measuring cup to make indents on the cookies. Set them aside to allow them to cool to room temperature while you make the banana cream filling. This is pictured below.
How to make the banana cream pie filling
In a medium mixing bowl, add the instant banana pudding and 1 cup of milk. Use a whisk or fork to mix it well until it begins to thicken.
Use a silicone spatula to gently fold in 4 ounces of cool whip (half of the 8 ounce container).
How to assemble the Banana Cream Pie Cookies
To assemble the Banana Cream Pie Cookies, add a scoop of filling into the indent of each cooled cookie. Fill each cookie as much as you’d like – you will likely end up with some extra cream filling.
Once you are ready to serve the cookies, thinly slice some bananas and place them on top of the cream. You could also add vanilla wafer cookies and more cool whip if desired! Note: the sliced bananas will brown quickly, so I recommend waiting to top the cookies until you are ready to serve them. The vanilla wafer cookies will also get soft the longer that they are on top of the cookies, but they still taste great!
**You could also add the sliced bananas underneath the cream to avoid seeing the browning
Try these other banana desserts!
Banana Cream Pie Cookies
Ingredients
Equipment
Method
- Preheat the oven to 350 degrees. Use convection bake if you have it.
- Use a hand or a stand mixer to cream together the softened butter and cream cheese. Make sure that both ingredients are at room temperature before mixing them.
- Add the granulated sugar and mix until smooth. Scrape down the bowl once complete.
- Add the room temperature eggs and vanilla extract. Mix until combined.
- In a separate bowl, whisk together the dry ingredients (flour, salt and baking powder).
- Add the dry ingredients to the wet ingredients in 2-3 portions, mixing well after each addition. Scrape down the bowl once complete.
- Line 1-2 large cookie sheets with parchment paper (or spray well with baking spray).
- Use a large cookie scoop (or just your hands) to form 3-inch cookie dough balls. Press them down lightly on the cookie sheet before baking. Leave at least 2 inches between each cookie.
- Bake the cookies for 18-24 minutes or until the bottoms and tops of the cookies just begin to brown.
- As soon as you remove the cookies from the oven, use a large cookie dough scoop or a ¼ measuring cup to make indents on the cookies. Set them aside to allow them to cool to room temperature while you make the banana cream filling.
- In a medium mixing bowl, add the instant banana pudding and 1 cup of milk. Use a whisk or fork to mix it well until it begins to thicken.
- Use a silicone spatula to gently fold in 4 ounces of cool whip (half of the 8 ounce container).
- Add a scoop of filling into the indent of each cooled cookie. Fill each cookie as much as you'd like – you will likely end up with some extra cream filling.
- Once you are ready to serve the cookies, thinly slice some bananas and place them on top of the cream. You could also add vanilla wafer cookies and more cool whip if desired! Note: the sliced bananas will brown quickly, so I recommend waiting to top the cookies until you are ready to serve them. The vanilla wafer cookies will also get soft the longer that they are on top of the cookies, but they still taste great!**You could also add the sliced bananas underneath the cream to avoid seeing the browning
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