Banana Cream Pie Cookies
These Banana Cream Pie Cookies have a soft sugar cookie base and are topped with easy banana cream filling and sliced bananas!
Equipment
- Hand or stand mixer
- measuring cups or spoons
- 2 medium-large mixing bowls
- silicone spatula
- Cookie sheet
Ingredients
For the cookies
- 1 cup unsalted butter (softened)
- 8 ounces cream cheese (softened)
- 1½ cups granulated sugar
- 1 egg (room temperature)
- 1 teaspoon pure vanilla extract
- 2¾ cups all-purpose flour
- ½ teaspoon salt
- 1 teaspoon baking powder
For the banana cream filling
- 1 box instant banana pudding 3.4 ounce box
- 1 cup cold milk
- 4 ounces cool whip (½ of an 8 ounce container)
For the topping
- 2 ripe bananas (thinly sliced)
- mini vanilla wafer cookies (optional)
- remaining cool whip (optional)
Instructions
To make the 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.
- 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.
To 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).
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