Banana Cream Pie Cookies: The Ultimate Mashup Dessert You Didn’t Know You Needed
If you love banana cream pie and freshly baked cookies, prepare yourself — these Banana Cream Pie Cookies are about to become your new obsession. They’re soft, buttery cookies topped with rich banana pudding and fresh banana slices, giving you all the nostalgic flavor of classic banana cream pie in handheld form. Whether you’re baking for a party, a potluck, or just craving something sweet, these are guaranteed to be a hit.
Why You’ll Love These Banana Cream Pie Cookies
- Soft and Chewy Base — The cookie itself is buttery, slightly crisp on the edges, and perfectly tender in the middle.
- Creamy Banana Topping — A luscious blend of pudding, cream cheese, and real bananas gives every bite that dreamy banana cream pie flavor.
- Easy to Assemble — No fancy decorating skills needed — just bake, spread, and top!
- Crowd-Pleasing Flavor — These Banana Cream Pie Cookies are universally adored by both kids and adults.
Ingredients You’ll Need
- 1 stick + 2 T. butter, softened at room temperature, divided
- 1/2 c. + 2 T. sugar
- 5 1/2 T. cream cheese, room temperature, divided
- 1 t. vanilla extract
- 1-1/4 c. all-purpose flour
- 1/2 t. baking soda
- 1/4 t. salt
- 3 oz. package vanilla cook and serve pudding, cooked according to package directions
- 2 bananas — one chopped, one thinly sliced
How to Make Banana Cream Pie Cookies
- Preheat & Prep
Preheat the oven to 375°F. Line 2 rimmed baking sheets with parchment paper. - Make the Cookie Dough
In a large bowl, cream 1 stick of softened butter with the sugar and 2-1/2 tablespoons of cream cheese. Whisk until light and fluffy, then stir in the vanilla. - Add Dry Ingredients
Add flour, baking soda, and salt. Stir until just combined. - Shape & Bake
Divide the dough into 12 portions and roll into balls. Place 6 on each baking sheet and bake until golden brown and puffy, about 12-14 minutes. Let them cool completely. - Make the Banana Pudding Topping
Stir the remaining butter and cream cheese into the cooked pudding. Mix well, cover, and refrigerate for at least 30 minutes. Once chilled, fold in the chopped banana. - Assemble Your Banana Cream Pie Cookies
Spread a generous dollop of pudding mixture over each cookie and top with banana slices.
Tips for the Best Banana Cream Pie Cookies
- Use ripe bananas for maximum flavor, but avoid overly brown ones for the topping.
- Chill the pudding mixture well to prevent it from sliding off the cookies.
- Assemble right before serving to keep the bananas fresh and vibrant.
How to Store Banana Cream Pie Cookies
If you plan to serve them later, store the cookies and pudding separately. Once assembled, keep them in the refrigerator and enjoy within 24 hours for optimal freshness.
Your New Go-To Banana Dessert
Whether you’re a lifelong banana cream pie fan or just looking for a fun new dessert, these deliver all the flavor of a classic pie with the convenience of a cookie. They’re unique, delicious, and sure to impress at any gathering.
Banana Cream Pie Cookies
Ingredients
Method
- Preheat the oven to 375° F. Line 2 rimmed baking sheets with parchment paper.
- In a large bowl, cream 1 stick of softened butter with the sugar and 2-1/2 tablespoons of cream cheese.
- Whisk until light and fluffy and stir in the vanilla.
- Add flour, baking soda, and salt. Stir until just combined.
- Divide the cookie dough into 12 portions and roll into balls.
- Place 6 portions onto each baking sheet and transfer into the oven to bake until golden brown around the edges and puffy, approximately 12-14 minutes.
- Remove from the oven and allow to cool completely.
- Stir the remaining butter and cream cheese into the cooked pudding and mix well.
- Cover with plastic wrap and allow to cool for at least 30 minutes in the refrigerator.
- Once the pudding is cooled, stir in the chopped banana.
- Spread a generous dollop of the banana pudding over each cookie and top with a few banana slices.
