Banana Cream Pie Cookies

If you love the nostalgic flavor of banana cream pie but crave something portable, these Banana Cream Pie Cookies are the answer. Imagine a buttery cookie base topped with silky banana pudding cream and a garnish of Nilla wafer crumbs—the best of both worlds in a handheld dessert.

What Are Banana Cream Pie Cookies?

Banana Cream Pie Cookies combine two desserts into one irresistible treat. At their core, they feature a soft cookie base (often infused with vanilla or banana pudding mix) and a luscious banana cream topping that mimics the custard-like pie filling. Some versions are chewy drop cookies, while others replicate the full banana cream pie experience with layers of pudding, cream, and cookie crumbs.

To get the texture right, bakers often use instant pudding mixes and whipped cream or Cool Whip, creating a topping that’s both creamy and stable. Many also echo the traditional pie crust by incorporating graham cracker crumbs or Nilla wafer pieces into the dough.

Flavor & Texture Snapshot

Here’s what you can expect when you bite into one:

Soft and chewy or slightly cakey cookie base

Cool, creamy banana pudding-style topping
Crumble of wafers or graham crackers for crunch

A hint of real banana flavor balanced with vanilla

Why You’ll Love Banana Cream Pie Cookies

These cookies are:

Easy to make: rely on instant pudding for flavor and structure

Bakery-style beautiful: inspired by Crumbl and Twisted Sugar cookie shop favorites
Make-ahead friendly: cookie bases can be baked in advance
Crowd-pleasers: perfect for potlucks, BBQs, and summer desserts

Before we dive into the recipe, let’s talk about measuring. For consistent results, always measure flour accurately. A trusted guide is King Arthur’s ingredient weight chart which shows 1 cup of all-purpose flour equals 120 g.

Ingredient Breakdown: Cookie Base

The cookie dough is the foundation, and each ingredient plays an important role:

1 cup (226 g) unsalted butter, softened

1 cup (200 g) granulated sugar
½ cup (100 g) light brown sugar, packed
1 large egg

1 large egg yolk (optional, for extra richness)
1 teaspoon pure vanilla extract
½ teaspoon banana extract (optional, for stronger flavor)

2 ½ cups (300 g) all-purpose flour, spooned and leveled
1 teaspoon baking soda
½ teaspoon baking powder

½ teaspoon salt
1 box (3.4 oz / 96 g) instant banana pudding mix (or vanilla pudding mix)
½ cup (60 g) crushed Nilla wafers or graham cracker crumbs

½ cup (85 g) white chocolate chips (optional)

Ingredient Breakdown: Banana-Cream Topping

The topping is what transforms cookies into mini pies:

1 box (3.4 oz / 96 g) instant vanilla pudding mix (or banana flavor)

1 cup (240 ml) cold milk
½ cup (120 ml) sweetened condensed milk (optional, for thicker cream)
1 cup (240 ml) heavy whipping cream, whipped to stiff peaks (or 8 oz Cool Whip)

4 oz (113 g) cream cheese, softened (optional, for stability)
1–2 fresh bananas, sliced thin, for garnish
¼ cup (30 g) crushed Nilla wafers or graham cracker crumbs, for garnish

Substitutions & Dietary Options

Banana extract in place of fresh banana for stronger flavor
Graham crackers if Nilla wafers aren’t available
Gluten-free flour blends work well in the cookie base

Egg-free baking: substitute flax egg or extra yolk for structure
Dairy swaps: whipped coconut cream instead of heavy cream

Tools & Equipment

You don’t need much more than standard baking tools:

Hand or stand mixer
Parchment-lined light-colored baking sheets
Medium cookie scoop (#24–#30)

Cooling rack
Piping bag or spoon for topping

If your cookies tend to spread too much, learn how to stop cookies from spreading by adjusting pan lining and ratios.

Prep Smart (Before You Start)

Bananas: Use ripe bananas with brown speckles for natural sweetness. To speed ripening, place bananas in a paper bag with an apple overnight.
Pudding type: Always use instant pudding mix. Cook-and-serve varieties don’t set quickly and won’t create a stable topping.
Measuring flour: Weigh it or spoon and level to avoid excess.

Chill dough: A short chill (30 minutes) helps control spread and improves chewiness.

Step-by-Step: Make the Cookie Base

Cream softened butter and sugars until fluffy.
Beat in egg (and yolk, if using) plus extracts.

Mix in flour, pudding mix, leavening, and salt until combined.
Fold in crushed wafers/graham crumbs.
Scoop onto parchment-lined sheets, spacing evenly.

Chill briefly (optional) for thicker cookies.
Bake until edges are golden and centers set.
Cool completely before topping.

Step-by-Step: Make the Banana-Cream Topping

Whisk instant pudding mix with cold milk.
Blend in condensed milk if using.
Fold in whipped cream or Cool Whip for lightness.

Chill until firm, at least 15 minutes.

Assembly & Decoration

Pipe or spoon chilled topping onto cooled cookies.
Add a banana slice.

Sprinkle crushed wafers or crumbs.
Optional: drizzle caramel or white chocolate.

Make-Ahead Plan

Bake cookies 1–2 days in advance; store airtight at room temperature.

Prepare topping up to 24 hours ahead; keep refrigerated.
Assemble close to serving to keep bananas fresh.

Storage, Shelf Life & Freezing

With topping/bananas: Store refrigerated; best eaten within 1–2 days.

Cookie bases only: Store at room temperature 3–4 days or freeze up to 3 months.
Freezing: Freeze unbaked dough balls; bake directly from frozen, adding 1–2 minutes.
For food safety, always follow USDA’s cream-pie storage & refrigeration rules.

Variations & Add-Ins Of Banana Cream Pie Cookies

One of the best parts about Banana Cream Pie Cookies is how flexible they are. You can stick to the classic bakery-style version or experiment with creative twists to make them your own. Here are some fun ways to customize your batch:

1. Crumbl-Style Banana Cream Pie Cookies

If you’re a fan of giant bakery cookies, scoop larger portions of dough (using a #24 scoop) and flatten slightly before baking. Once cooled, top generously with banana pudding cream and sprinkle with crushed Nilla wafers. These oversized cookies look impressive on a dessert platter.

2. Banana Pudding Drop Cookies

Skip the topping for a more casual version. By mixing instant banana pudding mix directly into the dough, you’ll get soft, chewy cookies bursting with banana flavor. Add white chocolate chips or chopped Nilla wafers for texture.

3. Sandwich Cookies

Turn them into handheld treats by spreading banana cream between two cookies. Roll the edges in crushed wafers or mini chocolate chips for a bakery-worthy finish.

4. Thumbprint Cookies

Make smaller cookies and press a shallow well into the center before baking. Once cooled, fill each well with stabilized banana cream filling and garnish with crumbs. These are perfect for bite-sized party desserts.

5. Flavor Add-Ins

Caramel drizzle: Add salted caramel for a banoffee-pie vibe.

Chocolate chips: White or milk chocolate pairs beautifully with banana.
Nut crunch: Walnuts or pecans add richness and contrast.
Coconut flakes: A tropical twist that complements banana cream.

Whether you prefer indulgent bakery-style creations or quick no-fuss pudding cookies, there’s a variation to suit every craving. Don’t be afraid to experiment—banana cream pie cookies are as versatile as they are delicious.

Troubleshooting (Quick Fixes)

Cookies spreading too much: Chill dough, use parchment, avoid greased pans.
Cakey texture: Check flour measurement; don’t overmix.

Dry dough: Add an extra yolk or a splash of milk.
Topping too loose: Chill longer; ensure instant pudding mix.
Banana browning: Brush slices with citrus juice before topping.

Add a burst of flavor to your desserts with this Fresh Raspberry Curd — tangy, sweet, and perfectly smooth.”

FAQs About Banana Cream Pie Cookies

Do banana cream pie cookies need refrigeration? Yes, once topped, store them chilled.
Can I make them without pudding mix? Yes, but pudding adds both banana flavor and soft texture.
How do I keep banana slices from browning? Brush with lemon juice.
Why are my cookies cakey? Too much flour or overmixing.
Can I freeze assembled cookies? Not recommended; freeze bases only.
Can I boost banana flavor without fresh bananas? Yes, add banana extract.
What size scoop makes bakery-style cookies? A #24 scoop makes larger Crumbl-size cookies.

Serving Ideas & Pairings

Serve chilled at BBQs or summer picnics

Pair with coffee or tea for a sweet afternoon treat
Make mini versions for dessert buffets or parties

Nutrition & Scaling Notes

Each cookie averages around 200–250 calories depending on toppings. The recipe can be doubled or tripled easily—just use consistent scoop sizes.

Food-Safety Notes

Because the topping contains dairy and sometimes egg, keep cookies refrigerated once assembled. Don’t leave them out longer than 2 hours.

Conclusion

Banana Cream Pie Cookies are more than just a sweet treat—they’re a playful twist on a classic dessert that never goes out of style. With their soft, buttery base and creamy banana pudding topping, each bite delivers the nostalgic comfort of traditional banana cream pie in a fun, hand-held cookie form. Whether you make the bakery-style version with silky cream and Nilla wafer crumbs or keep it simple with a chewy pudding-mix drop cookie, the result is always irresistible.

What makes these cookies stand out is their versatility. They can be dressed up for special occasions with a swirl of cream and a fresh banana slice or kept casual for everyday snacking. They’re also perfect for potlucks, birthdays, BBQs, and holidays because they look impressive but don’t require complicated steps. Best of all, the recipe can be prepared in stages—bake the cookie bases ahead, whip up the topping later, and assemble just before serving.

With make-ahead options, storage tips, and variations to suit your style, you’ll always have a reliable go-to dessert that delights both kids and adults. Try a batch soon, and watch how quickly these banana cream pie cookies disappear from the table!