PIN this recipe for Banana Cream Pie Cookies now… So you can make it later!
Well, I have now figured out that there are banana cookies (always good!)…but then there are Banana Cream Pie Cookies and OH MY MY.
You know how much I love tinkering with classic recipes and turning them upside down, and I am definitely guilty of doing this with banana cream pie. Exhibit A: Banana Cream Pie Cupcakes.
But somehow I didn’t think my banana cream pie escapades were done, and sure enough, once I went through a few trial runs of the banana pudding and vanilla wafers that are the essential elements of banana cream anything, I came up with a banana cream pie cookies that everyone in my house fought over.
(That’s the ultimate test…when you have a sparring match over that last cookie!).
One thing to note about these cookies: no actual bananas were harmed in the making of these treats. I have plenty of recipes that feature bananas, but for this one banana pudding mix needed to carry the day. Please still love me.
Ingredients you need to make banana cream pie cookies!
here’s how to make banana cream pie cookies!
STEP 1: Put a cup of softened butter and a half cup each of both white and brown sugars in a mixing bowl and mix at high speed until everything is looking fluffy.
STEP 2: Lower the speed and mix in two eggs, a teaspoon of vanilla and two boxes of instant banana pudding mix.
STEP 3: Put a cup and a half of flour, a teaspoon of baking soda and a pinch salt in another bowl, stir with a whisk until everything is combined, and then stir the flour mixture into the butter mixture.
STEP 4: Pop the dough in the refrigerator to chill for 45 minutes (this is to firm up the dough so it doesn’t spread too much when you bake them).
STEP 5: Preheat the oven to 350°F. Line a baking sheet with a silicone mat or parchment paper. Scoop tablespoons of cookie dough, roll them balls and roll the dough balls in the Nilla wafer crumbs, smooshing them in as you go.
STEP 6: Place the dough balls two inches apart on the cookie sheet, pressing down lightly. Bake the cookies for 10 minutes, until the edges are golden brown. Let the cookies sit for at least ten minutes before transferring them to a cooling rack – these are nice soft cookies, even after they cool.
More tips for making banana cream pie cookies
For this recipe you do need to use the instant kind, which is surprisingly easy to find in your supermarket. Instant banana pudding is also a-ok to use.
You can either whirl them in your food processor or you can put them in a zippered plastic bag and whack them with a meat tenderizer or a rolling pin until they are in crumbs. And you don’t need to use Nilla wafers…if you have another vanilla cookie that you like better, go for it!)
Yep! 45 minutes is the minimum, but you can chill the dough for as long as overnight.
Pop it in the comments section below and I will answer pronto!
Now, while these banana cookies are pretty dang good the way they are, I happened to have some vanilla custard ice cream in my fridge and, well…
Let’s just say the Southern husband spoiled his dinner that night.
Oh, and if you have leftover cookie crumbs, they are excellent sprinkled on any bowl of ice cream.
I think my banana cream pie cookie work is done here…for now!
Banana Cream Pie Cookies
This easy recipe for banana cream pie cookies features all the flavors of that classic dessert, but in cookie form!
- Prep Time: 10 minutes
- Chilling Time: 45 minutes
- Cook Time: 10 minutes
- Total Time: 1 hour 5 minutes
- Yield: 30 cookies 1x
- Category: Dessert
- Method: Oven
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 1 cup butter, room temperature
- 1/2 cup white sugar
- 1/2 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2 3.4 ounce boxes instant banana cream pudding
- 1 1/2 cups flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 20 Nilla Wafers, crushed into crumbs
Instructions
- Put the butter and both sugars in a mixing bowl and mix at high speed until everything is looking fluffy.
- Lower the speed and mix in the eggs, vanilla and pudding mix.
- Put the flour, baking soda and salt in another bowl, stir with a whisk until everything is combined, and then stir the flour mixture into the butter mixture.
- Pop the dough in the refrigerator to chill for 45 minutes (this is to firm up the dough so it doesn’t spread too much when you bake them).
- Preheat the oven to 350°F. Line a baking sheet with a silicone mat or parchment paper.
- Scoop tablespoons of cookie dough, roll them balls and roll the dough balls in the Nilla wafer crumbs, smooshing them in as you go. Place the dough balls two inches apart on the cookie sheet, pressing down lightly.
- Bake the cookies for 10 minutes, until the edges are golden brown. Let the cookies sit for at least ten minutes before transferring them to a cooling rack – these are nice soft cookies, even after they cool.
Equipment We Used to Make This Recipe
Buy Now → 
Buy Now → 
Buy Now → 
Buy Now → 
Buy Now → 
Buy Now → 
Buy Now → Notes
Need to add something to your kitchen equipment to make this recipe? Below are some of the items we used in the Framed Cooks kitchen to help cook this up. These are affiliate links to things we use and love, which helps to pay for all that bacon I keep buying (without any extra cost to you)! Thanks for using them to keep our kitchen cooking…xoxo!
OTHER BANANA RECIPES WE LOVE!
Martha in KS says
LOVE banana cream pie!! And I’ve got vanilla wafers – bought them to make mini s’mores with the kids.
Here’s something to ponder. I’ve seen applesauce substituted for oil in baking, so I wonder if you could use some mashed banana instead of some of the butter. Considering that butter is $4-5/lb this would be a money saver.
A Fellow Tinkerer
Hi Martha! I’ve tried subbing applesauce for vegetable oil but never for butter – if you try this tinkering idea, will you let us know how it came out! Thank you as always! :)