Luscious Banana Cream Pie Cookies

Welcome to the ultimate guide for creating irresistible Banana Cream Pie Cookies right in your own kitchen! These delightful treats offer the comforting, sweet, and creamy essence of a classic banana cream pie, all encapsulated within a soft, chewy cookie. Imagine a tender cookie base, inspired by a traditional graham cracker crust, generously filled with a luscious banana cream, and crowned with a crisp Nilla wafer and a sprinkle of graham cracker crumbs. This isn’t just a cookie; it’s a dessert experience that will transport you to a world of pure indulgence.

For years, our kitchen has been a hub of creative dessert experimentation, often drawing inspiration from beloved classic pies and transforming them into unique cookie forms. It all began with the wildly popular peach crisp cookie, a harmonious blend of peach crisp and peach cobbler in a portable, bite-sized format. The success of that creation paved the way for an equally enchanting apple crisp cookie, which was nothing short of divine.

The natural progression led us to dabble in cream pie-inspired cookies, birthing fan favorites like the vibrant key lime pie cookie and the comforting pumpkin pie cookie. With each new pie-to-cookie transformation, we’d hear whispers of a similar offering from a well-known cookie shop. Yes, these might be referred to as **Crumbl cookie copycat recipes**, but for us, they represent the boundless possibilities of imagination and a pure passion for baking. We believe that our **banana cream pie cookie** stands above the rest, delivering an unparalleled taste and texture experience that you simply won’t find anywhere else. Prepare to be amazed!

Why You’ll Fall in Love with These Banana Cream Pie Cookies

These aren’t just any cookies; they are a celebration of flavor and texture that truly embodies the essence of a classic banana cream pie. Here’s why this recipe will become a staple in your baking repertoire:

• Unforgettable Flavor: Each bite delivers a harmonious blend of sweet banana, rich vanilla, and a subtle tang from cream cheese, creating a truly irresistible taste profile.
• Perfect Texture: The cookie base is wonderfully soft and chewy, providing the ideal counterpoint to the silky, creamy banana filling. The added crunch from Nilla wafers and graham cracker crumbs elevates the experience.
• Crumbl Copycat Perfection: If you’re a fan of the popular Crumbl banana cream pie cookie, you’ll adore this homemade version. It captures all the beloved elements, allowing you to enjoy them fresh from your oven anytime you crave them.
• Impressive Yet Approachable: While these cookies look incredibly gourmet and complex, the recipe is designed to be straightforward and accessible for home bakers of all skill levels.
• A Unique Dessert Experience: Moving beyond traditional cookies, these pie-inspired creations offer a novel way to enjoy your favorite dessert flavors in a convenient, handheld format.

Essential Ingredients for Your Banana Cream Pie Cookies

Crafting the perfect **banana cream pie cookie** requires attention to detail, especially when it comes to ingredients. This recipe is thoughtfully divided into two key components: the irresistible banana cream filling and the sturdy yet tender cookie base. Gathering your ingredients and understanding their roles is the first step toward baking success. Here’s a comprehensive look at what you’ll need for both parts:

For the Decadent Banana Cream Pie Filling

• Bananas: The star of the show! Opt for bananas that are slightly ripe – a vibrant yellow with a few brown speckles on the peel. This ripeness ensures optimal sweetness and a truly authentic, concentrated banana flavor in your filling. Overly ripe bananas can be too mushy, while underripe ones lack the necessary sweetness.
• Whole Milk: This provides the essential liquid component for our pudding, ensuring a smooth, rich, and creamy consistency. Its fat content contributes to the luxurious mouthfeel of the filling.
• Instant French Vanilla Pudding Mix: A crucial shortcut for a quick and stable filling. Be absolutely sure to use instant pudding mix and not the “cook and serve” variety, as they behave very differently. French vanilla adds an extra layer of gourmet flavor.
• Cream Cheese: Softened cream cheese is a game-changer, adding an incredible depth of richness, a subtle tang, and a silky texture that elevates the filling beyond a basic pudding. It helps to stabilize the filling too.
• Sweetened Condensed Milk: This ingredient is key for intense sweetness and an even creamier, denser texture. It binds the ingredients together and imparts a delightful caramelized note.
• Cool Whip: For a light, airy, and remarkably stable whipped topping, Cool Whip is highly recommended. While fresh whipped cream can be used, Cool Whip maintains its thickness and structure much better, which is ideal for a filled cookie that needs to hold its shape.

For the Perfect Cookie Base (Graham Cracker Inspired)

• Unsalted Butter: Ensure your butter is softened to room temperature, but not melted. This allows it to cream properly with the sugars, creating a light and airy base for the cookie dough. Unsalted butter gives you control over the overall saltiness of the recipe.
• Cream Cheese: Just like in the filling, softened cream cheese in the cookie dough adds richness, tenderness, and a slight tang that beautifully complements the banana flavor. It contributes to a wonderfully soft and slightly chewy cookie.
• Brown Sugar: Provides moisture, chewiness, and a deep, molasses-like flavor that enhances the “graham cracker crust” essence of the cookie.
• White Sugar: Contributes to the overall sweetness and helps the cookies achieve that perfect golden-brown crispness around the edges.
• Vanilla Extract: A foundational flavor enhancer that brings warmth and depth to both the cookie and the filling. Don’t skimp on quality!
• Eggs: Large eggs bind the ingredients together, add structure, and contribute to the rich, tender texture of the cookie base.
• Almond Extract: This is completely optional, but a touch of almond extract can add a sophisticated, nutty undertone that beautifully complements the banana and vanilla. It’s a delightful secret ingredient!
• All-Purpose Flour: The structural backbone of our cookie. Measure it correctly by spooning it into your measuring cup and leveling it off.
• Cornstarch: The secret to incredibly chewy cookies! A small amount of cornstarch makes the cookies wonderfully tender and prevents them from becoming too cakey.
• Baking Powder and Baking Soda: These leavening agents work in tandem to give the cookies a beautiful rise and a soft, fluffy texture.
• Salt: Crucial for balancing the sweetness and enhancing all the other flavors, preventing the cookies from tasting bland.
• Graham Cracker Crust (or Nilla Wafers): This is where the “pie crust” inspiration comes to life! You can make your own graham cracker crust (crumbs) or buy store-bought crumbs. These crumbs will be incorporated into the cookie dough for texture and flavor, and also sprinkled on top for an added delicious crunch.
  • Alternatively, if you prefer, crushed Nilla wafers can be used instead of graham cracker crumbs, offering a slightly different, but equally delicious, vanilla-flavored “crust” component. Both options work beautifully, so choose based on your preference.
• Nilla Wafers: These are used primarily for garnish, providing a classic visual touch and an extra layer of vanilla crunch on top of the finished cookies.

Exact measurements and detailed instructions for each ingredient can be found in the comprehensive recipe card located at the end of this post. Keep scrolling to discover all the essential details for baking these incredible treats.

Crafting the Irresistible Banana Cream Filling

The journey to our heavenly **banana cream pie cookies** begins with preparing the smooth and flavorful banana cream filling. This component, featuring a delightful blend of vanilla pudding and real banana chunks, is best made first and allowed to chill. Chilling not only helps the filling set to the perfect consistency but also allows the flavors to meld beautifully, creating a more robust and satisfying taste. Here’s how to create this luscious filling:

1. Prepare the Bananas: Start by carefully chopping your slightly ripe bananas into uniform 1/2-inch pieces. These chunks will add incredible texture and bursts of fresh banana flavor throughout the creamy filling. Set them aside for later.
2. Whisk the Pudding Base: In a small, clean bowl, combine the whole milk with the instant French vanilla pudding mix. Whisk vigorously until the mixture is thoroughly combined and no lumps remain. Continue whisking for a minute or two, then allow the mixture to sit undisturbed for about 2-3 minutes. This crucial resting period allows the pudding to thicken properly, forming the rich base for our cream.
3. Beat the Cream Cheese Mixture: In a separate, larger mixing bowl, add the softened cream cheese. Using an electric mixer (either a stand mixer with a paddle attachment or a hand mixer), beat the cream cheese on medium speed until it becomes wonderfully smooth and free of any lumps. Next, pour in the sweetened condensed milk and continue beating until both ingredients are fully integrated, creating a homogenous and creamy mixture. Gently fold in the thickened pudding mixture until it’s completely incorporated, ensuring a uniform consistency.
4. Fold in Cool Whip and Bananas: With a spatula or a large wooden spoon, carefully fold in the Cool Whip. The goal here is to maintain as much of its airy texture as possible, so fold gently until just combined. Finally, delicately fold in the reserved chopped bananas. Avoid overmixing to prevent the bananas from becoming too bruised or mushy.
5. Chill to Perfection: Cover the bowl tightly with plastic wrap, ensuring it’s airtight to prevent a skin from forming. Place the filling in the refrigerator to chill thoroughly while you prepare the cookie base. Chilling is essential for the filling to set and achieve its signature creamy, scoopable texture.

Once your banana cream filling is chilling, you’re ready to move on to the next exciting phase: baking the perfect cookie base! Continue to the next section to discover how to create those tender, graham cracker-inspired “pie crusts” that will hold your delicious filling.

Baking the Perfect Graham Cracker Cookie Base

Creating the cookie base for these banana cream pie cookies is like making mini, tender “pie crusts” designed to cradle our creamy filling. The process is straightforward, but a few key steps will ensure your cookies are soft, chewy, and perfectly shaped. Let’s walk through the baking process:

1. Preparation is Key: Begin by preheating your oven to 350°F (175°C). Line two large baking sheets with parchment paper. This prevents sticking and makes for easy cleanup.
2. Cream the Wet Ingredients: In the bowl of a stand mixer fitted with the paddle attachment (or using a hand mixer in a large bowl), add the softened unsalted butter. Beat on medium speed until it’s light and creamy, about 1-2 minutes. Add the softened cream cheese and beat again until fully combined and smooth. Next, incorporate both the brown sugar and white sugar, beating for another minute or until the mixture is light, fluffy, and well-creamed.
3. Introduce Flavor and Structure: Stop the mixer and scrape down the sides of the bowl with a spatula to ensure all ingredients are evenly incorporated. Add the vanilla extract, large eggs, and, if using, the almond extract. Beat on medium-low speed until just combined. Avoid overmixing at this stage.
4. Combine Dry Ingredients: In a separate medium-sized bowl, whisk together the all-purpose flour, cornstarch, baking powder, baking soda, and salt. Whisk well to ensure the leavening agents and salt are evenly distributed throughout the flour.
5. Form the Cookie Dough: Gradually add the dry ingredients to the wet ingredients in the stand mixer. Mix on low speed until about half of the flour mixture is just incorporated and streaks of flour remain. At this point, remove the bowl from the stand mixer. Using a sturdy wooden spoon or spatula, gently fold in the chunks of graham cracker crust (or crushed Nilla wafers) until everything is just combined. Be careful not to overmix, as this can lead to tough cookies.
6. Scoop and Roll: Using a large cookie scoop (a 3-tablespoon scoop works well for large cookies), portion out 8-10 generous chunks of cookie dough. Roll each portion into a smooth ball between your palms. This creates a uniform shape for baking.
7. Coat and Chill: Roll each cookie dough ball in the crushed graham cracker crumbs (or Nilla wafer crumbs) until fully coated. Place 4-5 coated cookie dough balls on each prepared baking sheet, ensuring they are spaced well apart to allow for spreading. Cover the baking sheets loosely with plastic wrap and refrigerate for at least 30 minutes. Chilling the dough is an important step to prevent excessive spreading during baking, which helps the cookies maintain their thickness and creates the perfect well for the filling. For any dough not being baked immediately, always refrigerate it until ready to use.
8. Create the Well: Remove one pan of chilled cookie dough balls from the refrigerator. Using the back of a tablespoon or a small measuring cup, gently press a deep well into the center of each cookie dough ball. Be careful not to press all the way through the dough to the parchment paper; you want to create a sturdy cup for the filling.
9. First Bake: Place the baking sheet with the indented cookies into the preheated oven. Bake for 10 minutes.
10. Reinforce the Well & Second Bake: Carefully remove the cookies from the oven. While they are still warm and soft, use the bottom of a small glass or the back of a spoon to indent the center of each cookie again, reinforcing the well you created. Return the cookies to the oven and bake for an additional 1-2 minutes, or until the edges are lightly golden and the centers no longer appear shiny or doughy.
11. Cool Completely: Transfer the cookies to a wire rack to cool completely. If needed, you can gently press the centers one final time with the glass or spoon while they are cooling to ensure a perfect indentation for the filling. Repeat the baking process for the second batch of cookies.
12. Fill and Garnish: Once the cookies have cooled completely to room temperature, it’s time for the best part! Spoon a generous tablespoon or two of the chilled banana cream filling into the center of each cookie. Top each filled cookie with a Nilla wafer for a classic look and extra crunch. For an added touch, sprinkle a few extra graham cracker crumbs over the top of the filling.
    • Note on Whipped Cream: While some might suggest a dollop of whipped cream or Cool Whip on top of the filling, we believe these cookies are designed to be a simpler, less fuss dessert than a traditional pie or cake. The rich filling and crisp garnishes are perfectly sufficient, making them easier to handle and serve.

These detailed instructions are also conveniently listed in the recipe card below, ensuring you have all the information you need at your fingertips for a successful baking session.

Pro Tips for Perfect Banana Cream Pie Cookies

Achieving bakery-quality banana cream pie cookies is easier than you think with a few expert tips. Follow these guidelines to ensure your cookies turn out perfectly every time:

• Room Temperature Ingredients are Crucial: For both the cookie dough and the cream cheese mixture in the filling, ensure your butter, cream cheese, and eggs are at true room temperature. This allows them to cream together smoothly and emulsify properly, leading to a much better texture in the final product.
• Don’t Overmix: When combining wet and dry ingredients for the cookie dough, mix only until just combined. Overmixing develops the gluten in the flour, resulting in tough, dry cookies instead of soft and chewy ones.
• Chill the Dough: This step is non-negotiable for perfectly shaped cookies. Chilling the dough solidifies the fats, preventing the cookies from spreading too much in the oven. It also allows the flavors to meld, enhancing the overall taste.
• Create a Good Well: After the initial bake, pressing the centers again is vital. This creates a stable, deep well that can hold ample filling without overflowing or collapsing.
• Cool Completely Before Filling: Patience is a virtue here! If you fill warm cookies, the banana cream will melt and become watery, ruining the texture and presentation. Ensure cookies are entirely cool before adding the filling.
• Measure Flour Correctly: Too much flour is a common baking mistake that leads to dry, crumbly cookies. Use a kitchen scale for precision, or spoon flour into a measuring cup and level it off with a straight edge rather than scooping directly from the bag.
• Fresh Bananas for Filling: While ripe bananas are preferred, use fresh ones for the filling as they provide the best texture and natural sweetness.

Additional Toppings and Flavorful Variations

While these **banana cream pie cookies** are absolutely perfect as is, they also serve as an excellent canvas for creativity. If you’re a purist, enjoy them exactly as the recipe dictates. However, for those who love to experiment, here are some delightful ideas for additional toppings or ingredients to mix into the banana filling:

• **Diced Strawberries:** A classic pairing with banana, fresh diced strawberries add a burst of fruity freshness and a beautiful pop of color.
• **Mini Chocolate Chips:** Whether mixed into the filling or sprinkled on top, mini chocolate chips (dark, milk, or white) introduce a wonderful chocolatey contrast to the creamy banana.
• **Peanut Butter Chips:** For a flavor combination reminiscent of a classic peanut butter banana sandwich, add some peanut butter chips to the filling.
• **Chocolate Shavings:** Elegant and decadent, fine chocolate shavings on top of the cream filling add a sophisticated touch and rich chocolate flavor.
• **White Chocolate Chips:** These offer a milder, sweeter chocolate note that harmonizes beautifully with the banana and vanilla.
• **Toasted Coconut Flakes:** For a tropical twist, lightly toast some shredded coconut and sprinkle it over the top or fold it into the filling.
• Caramel Drizzle: A light drizzle of salted caramel sauce over the top before serving adds an extra layer of sweet and salty complexity.
• Chopped Nuts: A sprinkle of finely chopped pecans or walnuts could add a delightful crunch and earthy flavor.

Storage and Make-Ahead Tips

Proper storage is essential to enjoy your **banana cream pie cookies** at their best. Due to the creamy filling, these cookies are a bit more delicate than your average baked good. Here’s how to handle them:

• Make-Ahead Components: You can prepare the cookie base and the banana cream filling separately a day in advance. Store the baked and cooled cookie bases in an airtight container at room temperature. The banana cream filling should be covered tightly with plastic wrap and refrigerated. Assemble the cookies just before you plan to serve them to ensure the freshest taste and best texture.
• Assembled Cookie Storage: Once the cookies have been filled, they do not store exceptionally well for extended periods. The moisture from the filling will cause the cookie base to soften and become quite soggy over time.
• Refrigeration: If you do have leftovers after assembly, store them in an airtight container in the refrigerator. They will generally keep for only 1-2 days before the cookie base becomes too soft.
• Freezing: We do not recommend freezing these cookies once assembled due to the creamy filling, which can change texture upon thawing. However, you can freeze the baked, unfrosted cookie bases for up to 2-3 months in an airtight container or freezer bag. Thaw them at room temperature before filling.

Here at Oh Sweet Basil, our adoration for **banana desserts** knows no bounds. There’s simply something incredibly satisfying about the sweet, comforting flavor of ripe bananas in a treat! From a classic, from-scratch banana cream pie that evokes nostalgic memories, to our incredibly moist favorite banana bread recipe, or delightfully chewy banana cookies, we are constantly exploring new ways to celebrate this beloved fruit. This **banana cream pie cookie recipe** is our latest obsession, combining the best elements of a pie with the convenience of a cookie.

These **banana cream pie cookies** are more than just a dessert; they are an experience. With their tender, graham cracker-inspired cookie base, velvety banana cream filling, and a delightful crunch from the Nilla wafer and crumbs, they offer a perfect balance of textures and flavors. Whether you’re a long-time fan of pie-inspired cookies or new to the concept, these homemade treats are guaranteed to become a cherished addition to your recipe collection. Bake a batch today and savor the sweet, creamy magic!

More Favorite Banana Recipes to Explore:

• Banana Pudding Bundt Cake
• Peanut Butter Banana Bread
• Paula Deen’s Banana Pudding
• No Bake Banana Pudding Pie
• Peanut Butter Banana Cream Pie

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Banana Cream Pie Cookies

Prep28 minutes mins

Cook12 minutes mins

Total1 hour hr 10 minutes mins

Servings16 cookies

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Banana cream pie cookies are sweet and creamy with a graham cracker crust inspired cookie base and an easy banana cream filling. Now you can make this Crumbl cookie copycat in the comfort of your own kitchen!

Ingredients 

Banana Cream Pie Filling

• ▢ 3 Bananas, medium, slightly ripe, chopped roughly
• ▢ 1/2 Cup Whole Milk
• ▢ 1/2 Package Instant French Vanilla Pudding Mix, 3.4 oz
• ▢ 6 ounces Cream Cheese
• ▢ 1/2 Cup Sweetened Condensed Milk
• ▢ 4 oz Cool Whip

Cookie Base

• ▢ 1 Cup Unsalted Butter, softened, not warm
• ▢ 4 Tablespoons Cream Cheese, softened, or butter instead
• ▢ 1 Cup Brown Sugar
• ▢ 2/3 Cup White Sugar
• ▢ 2 teaspoons Vanilla
• ▢ 2 Eggs, large
• ▢ 1/4 teaspoon Almond Extract, optional
• ▢ 3 ½ Cups Flour
• ▢ 2 teaspoons Cornstarch
• ▢ 2 teaspoons Baking Powder
• ▢ 1/2 teaspoon Baking Soda
• ▢ 2 teaspoons Salt
• ▢ 1 ½ Cups Graham Cracker Crust, broken in small chunks, or Nilla Wafers
• ▢ 1 Cup Graham Cracker Crust, crushed, or Nilla Wafers crushed
• ▢ Nilla Wafers, for topping

US Customary – Metric

Instructions 

Banana Filling

• Chop the bananas into 1/2″ pieces and set aside.
  3 Bananas
• Whisk the milk and pudding together until combined then allow to sit until slightly thickened, for about 2-3 minutes.
  1/2 Cup Whole Milk, 1/2 Package Instant French Vanilla Pudding Mix
• Beat the softened cream cheese until smooth using a hand mixer then add the sweetened condensed milk and beat again until combined. Stir in the thickened pudding mixture.
  6 ounces Cream Cheese, 1/2 Cup Sweetened Condensed Milk
• Fold in the whipped topping (cool whip holds up better than fresh whipped cream, but you can do either), then gently fold in the chopped bananas, cover in saran wrap, and place in the fridge to chill while you make the cookies.
  4 oz Cool Whip

Cookie Base

• Preheat oven to 350 degrees F and line 2 baking sheets with parchment.
• Cream the butter until smooth then add in the cream cheese and cream again.
  1 Cup Unsalted Butter, 4 Tablespoons Cream Cheese
• Add in sugars and beat until smooth, about 1 minute.
  1 Cup Brown Sugar, 2/3 Cup White Sugar
• Scrape the sides of the bowl down and mix in the vanilla, egg and almond extract (optional).
  2 teaspoons Vanilla, 2 Eggs, 1/4 teaspoon Almond Extract
• In a bowl, whisk together the dry ingredients. Pour the dry ingredients into the mixer and mix until 1/2 the flour is incorporated then switch to a wooden spoon and gently fold the graham cracker pie crust or nilla wafers pieces together.
  3 ½ Cups Flour, 2 teaspoons Cornstarch, 2 teaspoons Baking Powder, 1/2 teaspoon Baking Soda, 2 teaspoons Salt, 1 ½ Cups Graham Cracker Crust
• Using a large cookie scoop, scoop out 8-10 large cookies then roll into a ball.
• Roll the dough in the crushed nilla wafers or graham cracker crumbs then place 4 at a time on a baking sheet. We like to refrigerate covered with plastic wrap at this point so they will spread as little as possible but it is not necessary. The dough not being baked should, however be refrigerated until use.
  1 Cup Graham Cracker Crust
• Make a well using a tablespoon in the center of each ball.
• Bake 10 minutes.
• Remove from oven and immediately press using a small glass or measuring cup to indent the center for the filling one more time.
• Bake an additional minute or two or until the center does not appear shiny and doughy.
• Set aside to cool completely, pressing with the glass a final time if needed.
• Once everything is cool, add the filling, top with a little nilla wafer.
  Nilla Wafers

Nutrition

Serving: 1cookie, Calories: 616kcal, Carbohydrates: 82g, Protein: 8g, Fat: 29g, Saturated Fat: 14g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 11g, Trans Fat: 0.5g, Cholesterol: 75mg, Sodium: 593mg, Potassium: 308mg, Fiber: 2g, Sugar: 40g, Vitamin A: 677IU, Vitamin C: 2mg, Calcium: 113mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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