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Banana Cream Pie Cookies: 18 Deliciously Soft Treats

Banana Cream Pie Cookies
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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.

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)

Instructions

  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.
  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.
  3. Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside for the cookies.
  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.
  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.
  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.
  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.
  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.
  9. Slice the bananas into thin coin slices measuring about 1/8”–1/4” thick to layer on the cookies.
  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.
  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.

Notes

  • For the best flavor, use ripe bananas.
  • Store leftovers in an airtight container.
  • These cookies are best enjoyed fresh within a couple of days.

Nutrition

Find it online: https://keepityummy.com/banana-cream-pie-cookies/

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