Name: Banana Cream Pie Cookies Recipe
Prep time: 30 min
Cook time: 10 min
Total time: 1 h 40 min
Cuisine: American
Ingredients: 1 cup unsalted butter – softened to room temperature; 1 ¼ cups light brown sugar – packed; ¼ cup granulated sugar; 2 large eggs; 2 teaspoons vanilla extract; ½ tablespoon light corn syrup; 2 ⅔ cups all-purpose flour; 3 cups Nilla Wafers crumbs – finely crushed, divided; 2 teaspoons cornstarch; 1 ½ teaspoons baking soda; 1 teaspoon salt; ½ teaspoon baking powder; 14 oz sweetened condensed milk; 1 cup cold water; 3.4 oz instant vanilla pudding mix; 1 ½ cups heavy cream – cold; 2-3 bananas; 18 Nilla Wafers – broken into chunks

Jump to Recipe· 4.1 from 4 reviews

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If you love all things banana cream pie and crave a fun twist, you absolutely have to try this Banana Cream Pie Cookies Recipe. These delightful treats combine the nostalgic crunch of Nilla Wafers with the creamy, dreamy texture of vanilla custard and fresh banana slices, delivering bite-sized bites of pure happiness. Each cookie is a little masterpiece that brings together buttery cookie dough, a luscious banana cream pudding, and just the right amount of sweetness to make your taste buds dance with joy. Whether you’re baking for a crowd or sneaking a few to yourself, this recipe is a guaranteed crowd-pleaser with a playful, homemade vibe.

Ingredients You’ll Need

Two clear glass bowls sit next to each other on a white marbled surface. The left bowl contains a smooth, creamy mixture of light yellow color, swirled with a spoon resting inside. The right bowl holds a fluffy, white textured cream with small peaks, showing a thicker consistency. Both mixtures have soft, whipped looks with slight texture variations. Photo taken with an iphone --ar 4:5 --v 7

The magic of this Banana Cream Pie Cookies Recipe lies in its simple yet carefully chosen ingredients. Each component plays an essential role, from the buttery cookie base to the fluffy, flavorful vanilla custard and the fresh banana topping that adds natural sweetness and texture.

Unsalted butter: Softened to room temperature, it creates a rich and tender cookie dough.
Light brown sugar: Adds moisture and a deep caramel flavor that complements the bananas perfectly.
Granulated sugar: Provides a subtle sweetness and helps with cookie texture.
Large eggs: Bind the ingredients together and add richness.
Vanilla extract: Enhances all the flavors, giving a warm, inviting aroma.
Light corn syrup: Keeps the cookies moist and chewy.
All-purpose flour: The main structure of the cookies, lending a perfect balance of chew and softness.
Nilla Wafer crumbs: Two portions: one mixed into the dough for flavor and crunch, the other for a crumbly coating on the outside.
Cornstarch: Helps to tenderize the cookies, creating a delicate crumb.
Baking soda, baking powder, and salt: Provide leavening and balance the sweetness.
Sweetened condensed milk: The creamy base of the pudding filling, sweet and silky smooth.
Cold water: Activates the instant pudding mix and helps achieve the perfect pudding consistency.
Instant vanilla pudding mix: Gives the filling that classic, luscious banana cream pie flavor.
Heavy cream: Whipped into stiff peaks, it’s folded into the pudding for lightness and richness.
Fresh bananas: Sliced and layered on top for that unmistakable fresh fruit flavor.
Nilla Wafer chunks: The finishing touch for crunch and visual appeal.

How to Make Banana Cream Pie Cookies Recipe

Step 1: Prepare the Banana Cream Pudding Filling

Start by mixing sweetened condensed milk with cold water until smooth in a large bowl. Then add the instant vanilla pudding mix and beat for a full two minutes to ensure proper thickening. Once combined, cover the pudding and refrigerate it for at least an hour or overnight to let it firm up. When you’re ready, whip the heavy cream until stiff peaks form and gently fold it into the chilled pudding mixture. This creates a luxuriously creamy filling that perfectly mimics classic banana cream pie filling but with an irresistible cookie twist.

Step 2: Make the Nilla Wafer Cookie Dough

Preheat your oven to 350°F and prepare a baking sheet with parchment paper. In a stand mixer, cream together softened butter, light brown sugar, and granulated sugar until fluffy. Add eggs, vanilla extract, and light corn syrup, mixing until everything is fully incorporated. Scrape down the bowl, then add all the dry ingredients: flour, most of the crushed Nilla Wafer crumbs, cornstarch, baking soda, baking powder, and salt. Mix until you have a soft but manageable dough.

Step 3: Shape and Bake the Cookies

Portion the dough into balls using a ¼ cup measure for consistency, then roll each ball in the remaining Nilla Wafer crumbs to coat. Arrange six dough balls per baking sheet and press down on each with your palm to flatten them into thick disks about ½ inch thick. Bake for 10-12 minutes until the edges and tops are set but not browned. After baking, let the cookies cool briefly on the pan and press an indent into each cookie using a flat-bottomed glass or measuring cup. This step makes space for our luscious pudding topping without the cookies cracking.

Step 4: Assemble Your Banana Cream Pie Cookies

Once the cookies are fully cooled, it’s time to bring them to life. Slice fresh bananas thinly (between ⅛” and ¼” thick) and lay a couple of slices in the indent of each cookie. Spoon about 3 tablespoons of your pudding mixture on top of the bananas, then add some broken Nilla Wafer chunks for crunch and texture. Top it off with a final banana slice to keep things pretty and packed with flavor. These little bundles of joy must be refrigerated until served to keep the pudding creamy and firm.

How to Serve Banana Cream Pie Cookies Recipe

The image shows round cookies with three clear layers: the bottom layer is a light brown, firm cookie base; the middle layer is a slightly darker brown creamy spread; the top layer is a smooth white frosting topped with small, golden-brown crunchy pieces and thin banana slices. The cookies are on a white marbled surface with some crumbs scattered around. A bunch of bananas can be seen blurred in the background. One cookie in the front is sliced in half, showing the thick white frosting and creamy middle on top of the cookie base. Photo taken with an iphone --ar 4:5 --v 7

Garnishes

For an extra special touch, try sprinkling a little cinnamon or nutmeg over the pudding topping. A dusting of powdered sugar or a drizzle of caramel sauce also boosts the cookie’s sweetness and adds a festive look perfect for gatherings.

Side Dishes

These cookies pair wonderfully with a tall glass of cold milk, a scoop of vanilla ice cream, or even a cup of freshly brewed coffee. The creamy elements of the cookie create a perfect balance next to a warm beverage or a neutral-flavored scoop of ice cream for dessert.

Creative Ways to Present

If you want to impress your guests, arrange the cookies on a rustic wooden board lined with banana leaves or a colorful dessert platter. Adding some banana slices and Nilla Wafers around the edges complements the cookies visually and invites everyone to dig in.

Make Ahead and Storage

Storing Leftovers

Banana Cream Pie Cookies Recipe leftovers are best kept in an airtight container in the refrigerator due to the creamy pudding topping and fresh bananas. They will stay deliciously fresh for up to two days, but for peak flavor and texture, try to consume within 24 to 36 hours.

Freezing

Because of the fresh bananas and pudding, these cookies don’t freeze well once assembled. However, the cookie bases themselves can be baked ahead and frozen. Simply freeze the cooled cookies before adding the pudding and bananas, and thaw completely before topping and serving.

Reheating

Since these cookies are best enjoyed chilled, reheating isn’t necessary or recommended. If you prefer a softer cookie, you can let them sit at room temperature for 15 minutes before serving to take the chill off without compromising texture.

FAQs

Can I make the pudding filling from scratch instead of using instant pudding mix?

Absolutely! You can make a homemade vanilla custard by combining milk, sugar, egg yolks, cornstarch, and vanilla. Just be sure to chill it thoroughly and fold in whipped cream for that signature lightness found in this Banana Cream Pie Cookies Recipe.

What helps prevent the cookies from spreading too much during baking?

The combination of chilling the dough and pressing down the balls before baking helps control the spread. Also, rolling the dough balls in crushed Nilla Wafers adds texture that helps hold their shape.

Can I substitute Nilla Wafers with another cookie crumb?

You can, but Nilla Wafers bring a classic, slightly vanilla-y flavor that complements the banana and cream perfectly. Graham cracker crumbs or vanilla shortbread crumbs could work, but the taste and texture will vary.

How ripe should the bananas be for topping?

Choose bananas that are ripe but firm; overly ripe bananas may become mushy and turn the cookies soggy. Aim for bright yellow with just a few brown spots for ideal sweetness and texture.

Is this recipe suitable for kids to help with?

Definitely! Kids will love helping press the cookie dough, layer the bananas, and spoon on the pudding filling. Just handle the oven steps yourself or supervise closely for a fun family baking day with this Banana Cream Pie Cookies Recipe.

Final Thoughts

There’s something irresistibly joyful about these Banana Cream Pie Cookies Recipe treats—they capture all the warmth and comfort of classic banana cream pie with a playful cookie twist. The balance between buttery, crunchy cookies, creamy pudding, and fresh sliced bananas is pure magic. I hope you give this recipe a try soon and enjoy sharing these little bites of sunshine with family and friends as much as I do!

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