Banana Cream Pie Cookies are a delightful twist on the classic dessert, featuring a soft Nilla Wafer cookie base topped with creamy banana pudding, fresh banana slices, and crunchy cookie chunks. Each bite delivers a perfect balance of textures and flavors that will make your taste buds sing. Whether you’re hosting a get-together or simply treating yourself, these cookies are sure to impress and satisfy your sweet cravings!

Why You’ll Love This Banana Cream Pie Cookies

This recipe is not only delicious but also incredibly easy to make. Here are a few reasons why you’ll love these Banana Cream Cookies: they combine the nostalgic flavors of banana cream pie with the convenience of a cookie, they’re perfect for sharing at parties, and they can be made ahead of time. Plus, these cookies are versatile; you can easily adjust them for dietary needs by making Vegan Banana Cream Pie Cookies or Gluten-Free Banana Cream Cookies. Enjoy the soft, chewy texture that makes these cookies a standout dessert option!

Ingredients for Banana Cream Pie Cookies

Gather these items:

14 oz sweetened condensed milk
1 cup cold water
3.4 oz instant vanilla pudding mix
1 1/2 cups heavy cream (cold)
1 cup unsalted butter (softened to room temperature)
1 1/4 cups light brown sugar (packed)
1/4 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1/2 tablespoon light corn syrup
2 2/3 cups all-purpose flour
3 cups Nilla Wafer crumbs (finely crushed, divided)
2 teaspoons cornstarch
1 1/2 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
2-3 bananas
18 Nilla Wafers (broken into chunks)

How to Make Banana Cream Pie Cookies Step-by-Step

Step 1: In a large bowl, mix the sweetened condensed milk and cold water until combined. Add the instant vanilla pudding mix and beat on medium speed for 2 minutes. Cover the bowl with plastic wrap and refrigerate for 1 hour or overnight to let the pudding set and thicken.
Step 2: Remove the pudding mixture from the fridge once cold and firm. Beat the cold heavy cream until stiff peaks form, then gently fold the whipped cream into the pudding mixture with a rubber spatula until fully combined. Cover and store in the fridge until ready to use.
Step 3: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside for the cookies.
Step 4: In the bowl of a stand mixer, cream together the softened butter, light brown sugar, and granulated sugar until light and fluffy. Add the eggs, vanilla extract, and light corn syrup and mix until combined. Scrape down the sides of the bowl as needed.
Step 5: Add the all-purpose flour, 2 ½ cups of the finely crushed Nilla Wafer crumbs, cornstarch, baking soda, baking powder, and salt to the mixture. Mix just until combined to form the cookie dough.
Step 6: Using a ¼ cup measure, portion the dough into balls. Roll each dough ball in the remaining ½ cup of finely crushed Nilla Wafer crumbs to coat evenly.
Step 7: Place 6 dough balls on the prepared baking sheet. Flatten each ball with the palm of your hand into a thick disk about ½ inch thick to help with even baking. Bake in the preheated oven for 10-12 minutes or until the edges and tops are just set.
Step 8: Remove cookies from the oven and let cool on the baking sheet for 2 minutes. Then, gently press down the center of each cookie with a flat-bottomed cup or measuring cup to create a small indent, perfect for holding the pudding filling. Transfer cookies to a wire rack to cool completely.
Step 9: Slice the bananas into thin coin slices measuring about 1/8”–1/4” thick to layer on the cookies.
Step 10: Place a couple of banana slices into each cookie indentation. Spoon approximately 3 tablespoons of the chilled banana cream pudding filling on top of each cookie. Sprinkle broken Nilla Wafer chunks over the pudding and finish with an additional banana slice on top.
Step 11: Enjoy the cookies chilled. Store any leftovers in the refrigerator and consume within 24 to 36 hours for the best freshness, though they can last up to 2 days refrigerated.

Pro Tips for the Best Banana Cream Pie Cookies

Keep these in mind:

For the best flavor, use ripe bananas.
Store leftovers in an airtight container.
These cookies are best enjoyed fresh within a couple of days.
Consider making No-Bake Banana Cream Pie Cookies for a quicker option!

Best Ways to Serve Banana Cream Pie Cookies

These cookies are a fantastic dessert on their own, but you can elevate them by serving with a dollop of whipped cream or a scoop of vanilla ice cream. They also pair wonderfully with a cup of coffee or tea, making them perfect for an afternoon treat or dessert after dinner.

How to Store and Reheat Banana Cream Pie Cookies

To maintain their freshness, store your cookies in an airtight container in the refrigerator. They are best enjoyed within 24 to 36 hours but can last up to 2 days. If you need to reheat them, a quick 10-15 seconds in the microwave will bring back their softness.

Frequently Asked Questions About Banana Cream Pie Cookies

What’s the secret to perfect Banana Cream Pie Cookies?

The secret lies in using ripe bananas and ensuring your pudding is well-chilled before assembly. This will enhance the flavor and texture of your Banana Flavored Cookies.

Can I make Banana Cream Pie Cookies ahead of time?

Absolutely! You can prepare the cookie dough and pudding filling a day in advance. Just assemble them before serving for the freshest taste.

How do I avoid common mistakes with Banana Cream Pie Cookies?

To avoid common mistakes, ensure that your butter is at room temperature for a smooth dough and allow the cookies to cool completely before adding the filling to prevent sogginess.

Variations of Banana Cream Pie Cookies You Can Try

Consider these fun variations: make them Vegan Banana Cream Pie Cookies by substituting eggs with flaxseed meal and using coconut cream for the pudding. You can also try adding chocolate chips for a Chewy Banana Cream Pie Cookies twist, or use gluten-free flour for a Gluten-Free Banana Cream Cookies option. Each variation brings a unique flavor profile while keeping the essence of the original recipe!

Banana Cream Pie Cookies: 18 Deliciously Soft Treats - Banana Cream Pie Cookies - main visual representation

For more information about baking techniques, check out this baking science guide.

Banana Cream Pie Cookies: 18 Deliciously Soft Treats - Banana Cream Pie Cookies - additional detail

To learn more about the benefits of bananas, visit this health article on bananas.

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Banana Cream Pie Cookies: 18 Deliciously Soft Treats

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Delight in these Banana Cream Pie Cookies, featuring a soft Nilla Wafer cookie base topped with creamy banana pudding, fresh banana slices, and crunchy cookie chunks for the perfect balance of textures and flavors in every bite.

Author: Olivia
Prep Time: 1 hour
Cook Time: 12 minutes
Total Time: 1 hour 32 minutes
Yield: 18 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

14 oz sweetened condensed milk
1 cup cold water
3.4 oz instant vanilla pudding mix
1 1/2 cups heavy cream (cold)
1 cup unsalted butter (softened to room temperature)
1 1/4 cups light brown sugar (packed)
1/4 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1/2 tablespoon light corn syrup
2 2/3 cups all-purpose flour
3 cups Nilla Wafer crumbs (finely crushed, divided)
2 teaspoons cornstarch
1 1/2 teaspoon baking soda
1 teaspoon salt
1/2 teaspoon baking powder
2–3 bananas
18 Nilla Wafers (broken into chunks)

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Instructions

In a large bowl, mix the sweetened condensed milk and cold water until combined. Add the instant vanilla pudding mix and beat on medium speed for 2 minutes. Cover the bowl with plastic wrap and refrigerate for 1 hour or overnight to let the pudding set and thicken.
Remove the pudding mixture from the fridge once cold and firm. Beat the cold heavy cream until stiff peaks form, then gently fold the whipped cream into the pudding mixture with a rubber spatula until fully combined. Cover and store in the fridge until ready to use.
Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside for the cookies.
In the bowl of a stand mixer, cream together the softened butter, light brown sugar, and granulated sugar until light and fluffy. Add the eggs, vanilla extract, and light corn syrup and mix until combined. Scrape down the sides of the bowl as needed.
Add the all-purpose flour, 2 ½ cups of the finely crushed Nilla Wafer crumbs, cornstarch, baking soda, baking powder, and salt to the mixture. Mix just until combined to form the cookie dough.
Using a ¼ cup measure, portion the dough into balls. Roll each dough ball in the remaining ½ cup of finely crushed Nilla Wafer crumbs to coat evenly.
Place 6 dough balls on the prepared baking sheet. Flatten each ball with the palm of your hand into a thick disk about ½ inch thick to help with even baking. Bake in the preheated oven for 10-12 minutes or until the edges and tops are just set.
Remove cookies from the oven and let cool on the baking sheet for 2 minutes. Then, gently press down the center of each cookie with a flat-bottomed cup or measuring cup to create a small indent, perfect for holding the pudding filling. Transfer cookies to a wire rack to cool completely.
Slice the bananas into thin coin slices measuring about 1/8”–1/4” thick to layer on the cookies.
Place a couple of banana slices into each cookie indentation. Spoon approximately 3 tablespoons of the chilled banana cream pudding filling on top of each cookie. Sprinkle broken Nilla Wafer chunks over the pudding and finish with an additional banana slice on top.
Enjoy the cookies chilled. Store any leftovers in the refrigerator and consume within 24 to 36 hours for the best freshness, though they can last up to 2 days refrigerated.