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Banana Cream Pie Cookies Recipe

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3.9 from 13 reviews

These Banana Cream Pie Cookies combine the best elements of a classic banana cream pie with soft, chewy Nilla Wafer cookies. Featuring a homemade vanilla pudding filling, whipped cream, fresh bananas, and chunks of Nilla Wafers, these cookies are indulgent yet perfectly portioned treats to enjoy chilled.

Ingredients

Banana Cream Pudding Filling

  • 14 oz sweetened condensed milk
  • 1 cup cold water
  • 3.4 oz instant vanilla pudding mix
  • 1 1/2 cups heavy cream (cold)

Cookie Dough

  • 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

Assembly

  • 2-3 bananas
  • 18 Nilla Wafers (broken into chunks)

Instructions

  1. Make the Banana Cream Pudding Filling: In a large bowl, combine the sweetened condensed milk and cold water until fully mixed. Add the instant vanilla pudding mix and beat on medium speed for 2 minutes until smooth. Cover with plastic wrap and refrigerate for at least 1 hour or overnight for best texture.
  2. Prepare the Whipped Cream: Once the pudding mixture is chilled and firm, beat the cold heavy cream until stiff peaks form. Gently fold the whipped cream into the pudding mixture using a rubber spatula until well combined. Cover and keep refrigerated until ready to assemble the cookies.
  3. Make the Cookie Dough: Preheat the oven to 350°F (175°C). Line a baking sheet with parchment paper. In a stand mixer bowl, cream together the softened butter, light brown sugar, and granulated sugar until light and fluffy. Add the eggs, vanilla extract, and light corn syrup; mix just until combined. Scrape down the sides of the bowl.
  4. Add Dry Ingredients: To the butter mixture, add the all-purpose flour, 2 ½ cups of crushed Nilla Wafers, cornstarch, baking soda, baking powder, and salt. Mix until just combined to form the cookie dough.
  5. Shape Cookies: Using a ¼ cup measuring scoop, portion the dough into balls. Roll each ball in the remaining ½ cup of Nilla Wafer crumbs to coat. Place 6 balls on the prepared baking sheet spaced evenly. Press each ball with your palm to flatten into a thick disk approximately ½ inch thick, as these cookies don’t spread much during baking.
  6. Bake the Cookies: Bake at 350°F for 10-12 minutes or until the edges and tops are set but not browned. Remove from oven and cool on the baking sheet for 2 minutes.
  7. Create Indents: After cooling slightly, press down gently on the center of each cookie with the bottom of a flat cup or measuring cup to create a small indentation for the filling. Transfer the cookies to a wire rack and cool completely.
  8. Assemble the Cookies: Slice the bananas into thin coin slices approximately 1/8 to 1/4 inch thick. Place a couple of banana slices on top of each cooled cookie. Spoon about 3 tablespoons of the chilled pudding mixture onto each cookie. Top with several broken Nilla Wafer chunks and finish with a banana slice on top.
  9. Serve and Store: Serve the cookies chilled for best flavor and texture. Store any leftovers in the refrigerator and consume within 2 days, ideally within 24 to 36 hours.

Notes

  • Make the pudding mixture ahead of time to save overall prep time; chilling overnight improves the texture.
  • Ensure the butter is at room temperature for easier creaming in the cookie dough.
  • Do not overbake the cookies to keep them soft and chewy.
  • Pressing the center of the cookies after baking creates a perfect well for the creamy filling.
  • These cookies should be served chilled and stored in the fridge to keep the pudding filling stable.
  • Use ripe but firm bananas to avoid mushiness in the assembly.

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