Banana cream pie has long held a special place in the hearts of dessert lovers. Its creamy custard filling, subtle banana flavor, and pillowy whipped topping create a dessert that feels both comforting and celebratory. But what if you could take all the flavors of banana cream pie and turn them into a cookie—one that you can hold in your hand, pack into a lunchbox, or serve at a party without the fuss of slicing and plating? That is where Banana Cream Pie Cookies step in.
These cookies are not only a delightful twist on the traditional dessert but also a testament to the versatility of baking. They combine the nostalgia of pie with the fun, grab-and-go convenience of cookies. The result is a dessert that feels familiar yet new—perfect for entertaining, gifting, or simply enjoying at home.
In this guide, you’ll find everything you need to bake the perfect batch. From the ingredients and their roles, to step-by-step instructions, variations, expert baking tips, and even storage advice, this article has it all. By the end, you’ll not only have a go-to recipe but also a deep understanding of how to customize and perfect it to suit your style.
Why You’ll Love These Banana Cream Pie Cookies
- Nostalgic Flavor: Brings the taste of classic banana cream pie into a fun, modern cookie.
- Easy to Make: Simple steps that even beginner bakers can follow.
- Customizable: Endless options for variations—add chocolate, nuts, or fruit.
- Portable Dessert: Great for potlucks, picnics, or holiday cookie trays.
- Impressive Presentation: With whipped cream topping and fresh banana slices, they look bakery-worthy.
Ingredients Breakdown
Let’s go beyond listing ingredients and actually understand their purpose. This not only improves your baking knowledge but also helps if you want to tweak the recipe.
For the Cookies
- Unsalted Butter (1 cup): Provides richness and tenderness. Butter also contributes to a chewy texture.
- Granulated Sugar (1 cup): Adds sweetness and helps the cookies spread.
- Brown Sugar (1 cup, packed): Adds moisture and a slight caramel flavor that pairs beautifully with bananas.
- Eggs (2 large): Bind the dough and add structure.
- Vanilla Extract (1 tsp): Enhances sweetness and complements banana flavor.
- All-Purpose Flour (3 cups): The backbone of the cookie, providing structure.
- Baking Soda (1 tsp): Ensures proper lift and lightness.
- Salt (½ tsp): Balances sweetness and enhances flavor.
- Banana Chips (1 cup, crushed): Bring concentrated banana flavor and a slight crunch.
- White Chocolate Chips (1 cup): Add creamy sweetness to balance the banana.
- Pecans (½ cup, optional): For nutty richness and texture contrast.
For the Banana Cream Filling
- Whipped Cream (1 cup): Creates a light, airy texture.
- Instant Vanilla Pudding Mix (1 cup): Provides creaminess and stability.
- Cold Milk (2 cups): Activates the pudding mix and creates a custard-like base.
- Fresh Banana (1, sliced): For garnish and fresh banana flavor.
- Powdered Sugar (1 tbsp): For dusting and presentation.
Step-by-Step Instructions
1. Prepare the Cookie Dough
- Cream together softened butter, granulated sugar, and brown sugar until light and fluffy.
- Add eggs one at a time, mixing thoroughly. Stir in vanilla extract.
- In a separate bowl, whisk together flour, baking soda, and salt.
- Slowly add the dry ingredients to the wet mixture. Do not overmix.
- Fold in banana chips, white chocolate chips, and pecans (if using).
2. Chill the Dough
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes. This helps prevent excessive spreading during baking.
3. Bake the Cookies
- Preheat oven to 350°F (175°C).
- Line baking sheets with parchment paper.
- Scoop dough into rounded tablespoons, spacing 2 inches apart.
- Bake for 10–12 minutes, until edges are golden but centers remain slightly soft.
- Cool on baking sheet for 5 minutes before transferring to wire rack.
4. Prepare the Banana Cream Filling
- Whisk pudding mix with cold milk until thickened (about 3 minutes).
- Gently fold in whipped cream.
- Refrigerate until ready to use.
5. Assemble the Cookies
- Spread or pipe a generous dollop of banana cream filling on the flat side of one cookie.
- Top with another cookie to form a sandwich.
- Garnish with banana slices and dust with powdered sugar.
Expert Baking Tips
- Use Ripe Bananas Wisely: Overripe bananas work for banana bread, but here we use banana chips to avoid soggy dough.
- Chill is Key: Skipping chilling will lead to flat, spread-out cookies.
- Don’t Overbake: Remove when edges are golden but centers look soft—they’ll finish cooking on the pan.
- Pipe for Neatness: Use a piping bag to add filling neatly for picture-perfect cookies.
- Banana Garnish Timing: Add banana slices right before serving to prevent browning.
Variations to Try
- Chocolate Lovers: Swap white chocolate for dark or milk chocolate chips.
- Nut-Free: Skip pecans and add extra banana chips.
- Tropical Twist: Add shredded coconut to the dough.
- Gluten-Free: Use a gluten-free flour blend.
- Mini Sandwiches: Make smaller cookies for bite-sized treats.
- Frozen Delight: Freeze filled cookies and serve as an ice-cream sandwich alternative.
Storage and Freezing Guide
- Room Temperature: Plain cookies (without filling) last 4–5 days in an airtight container.
- Refrigerated: Filled cookies should be stored in the fridge and eaten within 2 days.
- Freezing Dough: Cookie dough can be frozen for up to 2 months. Scoop into balls and freeze on a tray before transferring to a freezer bag.
- Freezing Baked Cookies: Freeze plain baked cookies for up to 3 months. Thaw at room temperature and add filling when ready.
Serving Ideas
- With coffee or tea for a sweet afternoon snack.
- As a party dessert platter—dust with powdered sugar and garnish with mint.
- Alongside vanilla ice cream for an indulgent dessert.
- As a lunchbox treat for kids or work snacks.
Frequently Asked Questions (FAQs)
1. Can I use fresh bananas in the dough?
Not recommended—fresh bananas add too much moisture and make cookies cakey. Banana chips provide flavor without sogginess.
2. Can I make these ahead of time?
Yes! Bake the cookies in advance, store them, and add filling right before serving.
3. Can I replace the pudding mix with homemade custard?
Absolutely. A homemade custard base with cornstarch and egg yolks makes them even richer.
4. How do I keep bananas from browning on top?
Brush slices lightly with lemon juice before garnishing.
5. Are these freezer-friendly?
Yes. Freeze plain cookies or assembled ones without banana garnish.
Nutrition Information (per sandwich cookie, approx.)
- Calories: 285
- Carbohydrates: 37g
- Protein: 3g
- Fat: 14g
- Fiber: 1g
- Sugar: 25g
(Values vary based on ingredients used.)
Conclusion
Banana Cream Pie Cookies are more than just a dessert—they’re a fusion of nostalgia and creativity. By blending the creamy, comforting flavors of banana cream pie with the fun of handheld cookies, you get a dessert that is both unique and crowd-pleasing.
Whether you’re a seasoned baker or a beginner trying something new, this recipe offers simplicity, flexibility, and impressive results. With endless variation options, you can make them your own—add chocolate, change the filling, or turn them into frozen treats.
So the next time you’re craving banana cream pie but want something more portable and fun, bake up a batch of these cookies. They’re guaranteed to bring smiles, spark conversations, and maybe even become your new signature recipe.
