What's better than traditional banana cream pie? The best banana cream pie cookies are out of this world and kick the traditional pie in the rump! I am a lover of snacky- type desserts" and this little heavenly cookie was the perfect spring time. Not to mention, perfect for an after Easter dinner dessert!
A sweet vanilla flavored cookie with a creamy banana pudding filling and then topped off with crushed and single Nilla wafers. Get in my belly!
After spending a weekend in Lexington Kentucky (why the hell do I live here in Wisconsin), I saw a banana flavored cookie at the Great American cookie company in their mall and it made me hungry for any banana flavored dessert. However, their are umpteen millions of banana cream pie recipes out in the cyber world, so I opted for the banana cream pie cookie.
- All-purpose flour
- Granulated sugar
- Confectioner's sugar
- Unsalted butter
- Sweetened condensed milk
- Vanilla instant pudding
- Heavy cream
- Nilla wafers
Step by step instructions
Making the cookies:
First, line two baking sheets with parchment paper and set aside. In a large mixing bowl, cream together the unsalted butter and both sugars until light and fluffy. Add in the egg and vanilla extract and mix until well incorporated.
Second, in another medium sized mixing bowl, whisk the flour and cornstarch together. Slowly, add the dry ingredients to the butter mixture and mix until just combined.
Third, take about a 0.25 cup of cookie dough and roll into a ball and place on prepared baking sheets. Flatten each dough ball with the palm of your hand and then use a 3.5 inch round cookie cutter to trim the edges.
Fourth, gently press each cookie with the bottom of a measuring cup to create a small indentation on each cookie. Repeat with remaining dough (about 6-7 cookies per sheet). Place dough in fridge for 1 hour to chill. Preheat oven to 350 degrees shortly before you remove from fridge.
Lastly, remove cookies from fridge and bake for 14-16 minutes. Let cool on baking sheets.
Making the banana cream pie filling:
First, in a large mixing bowl and with an electric mixer, beat the condensed milk and water for about a minute. Add the pudding mix and mix for an additional two minutes. Cover and refrigerate for 4 hours to allow the pudding to set.
Second, right before removing the pudding from fridge, add the heavy cream to a small mixing bowl and beat until stiff peaks have formed. Fold into the pudding mixture until no streaks of whipped cream are seen.
Third, chop up 3-4 ripe bananas and fold into pudding mixture. Spread a generous amount of pudding on top of each cookie. Crush up about 1-2 cups of Nilla wafers and sprinkle on tops of cookies. Add one additional whole Nilla wafer to each cookie if desired.
Lastly, serve and enjoy!
Substitutions and variations
- Add in some white chocolate chips to the cookie to enhance flavor
- Make into cookie cups or mini bite sized cookies using a mini muffin pan
- Substitute with banana cream pudding mix
- Add in some walnuts to make the cookies more festive
Yes, the bananas should be ripe when chopped up and folded in the pudding mixture. They really enhance the flavor of the pudding the more ripe they are.
Yes, both puddings have to be refrigerated, so if you want to take the step to make the non-instant pudding, go for it?
In an airtight container in the fridge for up to 4 days. They are best served chilled.
Banana cream pie cookies
- 1 Electric mixer
- 2 Baking sheets
- Parchment paper
- 1 Silicon Spatula
- Mixing bowls
- Measuring cups and spoons
- 1 3½ round cookie cutter
For the vanilla cookies
- 1¼ cup unsalted butter room temperature
- 1 cup granulated sugar
- ⅓ cup confectioner's sugar
- 1 large egg
- 2 teaspoon vanilla extract
- 2¾ cup all-purpose flour
- 3 tablespoon cornstarch
- 1 teaspoon salt
- 1 teaspoon baking powder
For the banana pudding
- 14 oz sweetened condensed milk
- 1½ cup water cold
- 3 cups heavy cream
- 3 medium bananas chopped
- 1 cup NIlla wafers crushed
For the cookies
- In a large mixing bowl with an electric mixer, cream together the unsalted butter and both sugars until light and fluffy. Add in the one egg and vanilla extract and mix until well combined. Prepare two baking sheets with parchment paper.
- In another medium mixing bowl, whisk together the flour, salt, and cornstarch. Add the flour mixture to the butter mixture and beat until just combined.
- Roll about ¼ of cookie dough into a ball and place on prepared baking sheets. Flatten dough with the palm of your hand or use the 2½ inch round cookie cutter to trim edges if desired.
- Using the bottom of a measuring cup, make an indentation in the center of each cookie. Repeat with remaining dough (6 cookies per sheet). Place cookie dough in the fridge to chill for 1 hour.
- Preheat oven to 350°. Take chilled cookie dough out of the fridge and bake for 14-16 minutes and allow to cool on baking sheets.
For the banana pudding
- In a large mixing bowl, mix together the sweetened condensed milk and water for about 1 minute. Add in the pudding mix and beat for an additional 2 minutes.
- Cover pudding and place in the fridge for about 4 hours until set.
- Once the pudding is set, remove from oven. In a mixing bowl, beat the heavy cream until stiff peaks have formed. Fold whipped cream into pudding until no streaks are left.
- Chop up the 3-4 bananas and with a spatula fold into the mixture. Spread a generous amount of pudding on top of each cookie. Crush Nilla wafers and then sprinkle a small amount on top of each cookie. If desired, place a whole NIlla wafer on top of each cookie as well! Serve nd enjoy!
- Store in an airtight container in the fridge for 4 days.
Desserts best served chilled!
- Orange trifle with Grand Marnier cream
- Peanut butter cup and pretzel terrine
- Rocky road ice cream sandwiches
- Biscoff cheesecake
Fun fact of the day!
A woman who lost her wedding ring, found it 16 years later on a carrot in her garden! Crazy!