Banana Cream Pie Cookies Recipe

Name: Banana Cream Pie Cookie
Prep time: 55 min
Cook time: 12 min
Total time: 1 h
Cuisine: American
Ingredients: – 2 ripe bananas, mashed; – 1/2 cup softened butter; – 1 cup sugar; – 1 egg; – 2 cups flour; – 1 tsp baking soda; – 1 small box instant banana pudding mix (3.4 oz); – 1 cup crushed vanilla wafers; – 8 oz cream cheese, softened; – 2 cups powdered sugar; – 1 tsp vanilla extract

By:

Harper Evans

Published:

February 2, 2026

[grow_share_buttons]

Jump to Recipe·Print Recipe

Imagine sinking your teeth into a soft, chewy treat that brings the comforting flavors of banana cream pie right to your fingertips. This banana cream pie cookie recipe turns a beloved dessert into portable delights perfect for any occasion. Busy parents grab them for lunchboxes, students snack on them during study sessions, and party hosts serve them at gatherings.

These cookies stand out among banana pudding cookies and cream pie cookies with their ideal mix of textures and tastes. Golden edges give way to moist centers, packed with ripe banana sweetness and creamy notes from pudding mix. Each bite delivers nostalgia in a simple package.

Ease of preparation: Whip up the dough in under 15 minutes with basic pantry staples. No fancy equipment needed, just a bowl and spoon. Bake for 10-12 minutes, and you have fresh cookies ready fast. Ideal for working professionals or seniors wanting quick treats without fuss.
Health benefits: Ripe bananas add natural potassium and fiber for a feel-good snack. At 250-300 calories per cookie, they satisfy cravings smarter than many desserts. Check out the health benefits of bananas that make these a smart choice for diet-conscious folks.
Versatility: Adapt for gluten-free flour or vegan swaps easily. Travelers pack them for road trips, newlyweds share at brunches, and baking enthusiasts experiment endlessly. Pair with iced tea from our iced tea recipes for a refreshing combo.
Distinctive flavor: Crushed Nilla wafers mimic pie crust crunch, while banana pudding mix infuses creamy depth. Unlike plain banana dessert cookies, these capture pie essence perfectly.

Food enthusiasts rave about the balance that keeps you coming back. Make a batch today and see why this easy banana cream pie cookies recipe wins hearts.

Jump to:

Gather these items for your homemade banana cream pie cookie recipe. Each plays a key role in texture and taste.

Main Ingredients:

2 ripe bananas, mashed – Supply natural sweetness, moisture, and banana flavor core to the pie inspiration.
1/2 cup softened butter – Creates rich, tender crumb and carries flavors throughout the cookie.
1 cup sugar – Provides sweetness and helps with browning for that golden edge.
1 egg – Binds ingredients and adds structure for soft, chewy results.
2 cups flour – Forms the base structure, keeping cookies thick and not too spread out.
1 tsp baking soda – Acts as leavener for perfect rise and lightness.
1 small box instant banana pudding mix (3.4 oz) – Infuses intense banana cream taste without extra work.
1 cup crushed vanilla wafers – Adds crunchy pie crust texture and enhances vanilla notes.
8 oz cream cheese, softened – Base for frosting, delivers creamy tang like pie filling.
2 cups powdered sugar – Sweetens frosting smoothly without graininess.
1 tsp vanilla extract – Boosts overall flavor depth in both dough and icing.

Frosting Ingredients: Mix the cream cheese trio above into whipped cream cheese icing for topping.

Special Dietary Options:

Vegan: Swap butter for coconut oil, egg for flax egg (1 tbsp flaxseed + 3 tbsp water), use vegan cream cheese and pudding mix.
Gluten-free: Replace flour with 1:1 gluten-free blend; ensure wafers are GF certified.
Low-calorie: Cut butter to 1/3 cup, sugar to 3/4 cup, use light cream cheese, and skip half the frosting.

Pro tip: Ripe bananas with brown spots mash easiest and taste sweetest, mimicking pie perfection.

Follow this detailed guide for soft chewy banana cream pie cookies. Yields 24 cookies. Total time: 30 minutes prep + bake + cool.

First Step: Prepare mise en place. Preheat oven to 350°F. Line two baking sheets with parchment paper. Mash 2 ripe bananas in a large bowl until smooth, about 1/2 cup puree. Crush 1 cup vanilla wafers into fine crumbs using a food processor or bag and rolling pin. Soften 1/2 cup butter at room temp. Measure all dry items: 2 cups flour, 1 tsp baking soda, 1 small box banana pudding mix, 1 cup sugar.

Second Step: Cream wet ingredients. In the large bowl with bananas, beat in softened butter using a hand mixer on medium speed for 1-2 minutes until fluffy. Add 1 cup sugar gradually, beating until light and pale, about 2 minutes. Crack in 1 egg and 1 tsp vanilla, mix until combined. Scrape bowl sides for even blend. This base holds banana moisture for chewy centers.

Third Step: Combine dry ingredients. In a separate bowl, whisk flour, baking soda, and pudding mix. Stir crushed wafers into dry mix for even distribution. Add dry to wet in two additions, mixing on low speed just until no streaks remain. Dough will be soft and sticky; avoid overmixing to prevent tough cookies. If too wet, chill 10 minutes.

Fourth Step: Scoop and bake. Use a tablespoon scoop or spoon to drop 1.5-inch balls onto sheets, spacing 2 inches apart. Flatten slightly for even baking. Bake one sheet at a time on middle rack for 10-12 minutes. Edges turn golden, centers stay pale and soft. Rotate sheet halfway for even heat. Cool on sheet 5 minutes, then transfer to wire rack fully.

Fifth Step: Make frosting. Beat 8 oz softened cream cheese until smooth. Add 2 cups powdered sugar 1/2 cup at a time, then 1 tsp vanilla. Whip 1-2 minutes for fluffy texture. Spread or pipe on cooled cookies. Optional: Top with whipped cream dollop.

Final Step: Finishing touches and serving. Let frosted cookies set 30 minutes. Serve at room temp for best flavor. Store as noted below. Pair with lemonade for parties.

Chill dough 30 minutes pre-bake to prevent spreading, yielding thicker no bake banana cookies style results, though these bake perfectly.

Protein and Main Component Alternatives

For the egg (main binder), use flax egg or applesauce (1/4 cup) for vegan. Main banana component: Swap for 1/2 cup jarred puree or 1 tsp extract + 1/2 cup yogurt per Q3. Keeps moisture and flavor intact.

Vegetable, Sauce, and Seasoning Modifications

No veggies base, but add 1/2 cup mashed avocado for creaminess or zucchini shreds for nutrition. Sauce: Swap frosting for banana pudding layer. Seasonings: Cinnamon pinch or nutmeg for warmth, or sea salt flakes post-bake.

Modification	Swap	Bake Time Adjustment
Egg	Flax egg	Same
Banana	Extract + yogurt	9-11 min
Frosting	Pudding	N/A

Take your banana cream pie cookies recipe next level with these ideas.

Pro cooking techniques: Use room-temp ingredients for smooth dough. Bake on convection if available for crispier edges. Test doneness by slight top cracks.

Flavor variations: Chocolate chips (1 cup) for split vibe, pecans (1/2 cup) for crunch. Healthier: Half whole wheat flour, oats, stevia sugar cut.
Presentation tips: Drizzle white chocolate, dust powdered sugar. Stack as whoopie pies with pudding fill.
Make-ahead options: Freeze dough balls 3 months, bake straight from freezer +2 min. Frosting preps day ahead, fridge covered.

For more inspiration, try this banana cream pie cookies twist. Visit our smoothie recipes to pair.

Chill dough for pro-level thickness every time.

Keep your nilla wafer banana cookies fresh longest.

Refrigeration: Airtight container up to 1 week. Banana moisture keeps soft; cover frosting to avoid drying.
Freezing: Wrap individuals in plastic/foil, bag up to 2-3 months. Thaw room temp 1 hour.
Reheating: 300°F oven 2 min, not microwave to save texture.
Meal prep considerations: Batch bake weekends, portion for grabs. Silica packets fight humidity.

Room temp 4-5 days max for peak softness.

What is a banana cream pie cookie?

A banana cream pie cookie is a soft, chewy cookie inspired by the classic banana cream pie dessert. It combines ripe banana flavor, creamy vanilla pudding, and a buttery cookie base, often mixed with crushed vanilla wafers for texture. These cookies capture the pie’s nostalgic taste in a portable treat—think golden edges, moist centers, and optional whipped cream topping. They’re perfect for parties or snacks, with each cookie delivering about 250-300 calories. Bake them at 350°F for 10-12 minutes to keep them tender. Store in an airtight container for up to 5 days, or freeze dough balls for fresh baking anytime.

How do you make banana cream pie cookies from scratch?

Start with 2 mashed ripe bananas, 1/2 cup softened butter, 1 cup sugar, 1 egg, 2 cups flour, 1 tsp baking soda, and 1 small box instant banana pudding mix. Cream butter and sugar, add egg and bananas, then mix in dry ingredients including 1 cup crushed vanilla wafers. Scoop tablespoon-sized balls onto a parchment-lined sheet, bake at 350°F for 10-12 minutes until edges are golden. Cool completely before frosting with whipped cream cheese icing (8 oz cream cheese, 2 cups powdered sugar, 1 tsp vanilla). Yields 24 cookies. Pro tip: Chill dough 30 minutes to prevent spreading for thicker results.

Can you make banana cream pie cookies without fresh bananas?

Yes, substitute fresh bananas with 1/2 cup banana puree from a jar, or use 1 tsp banana extract plus 1/2 cup Greek yogurt for moisture and tang. Instant banana pudding mix provides strong flavor without fruit. For a dairy-free version, swap butter for coconut oil and use almond milk in the pudding. These tweaks keep the cookies soft and pie-like. Test a small batch first, as extract versions bake in 9-11 minutes. They freeze well up to 3 months—thaw and bake for convenience. This method suits allergy needs or off-season baking.

How long do banana cream pie cookies stay fresh?

Freshly baked banana cream pie cookies last 4-5 days at room temperature in an airtight container, staying soft thanks to banana moisture. Refrigerate for up to a week to prevent banana spotting, or freeze up to 2 months—wrap individually in plastic then foil. Thaw at room temp for 1 hour before serving. For best texture, avoid microwaving; instead, warm in a 300°F oven for 2 minutes. High humidity shortens shelf life, so add silica packets if storing long-term. Properly stored, they retain pie-like creaminess without drying out.

What are some variations for banana cream pie cookies?

Add chocolate chips (1 cup) for a banana split twist, or mix in 1/2 cup chopped pecans for crunch. For a healthier spin, use whole wheat flour (half swap), oats, or reduce sugar by 1/4 cup with stevia. Vegan option: flax egg (1 tbsp flax + 3 tbsp water), vegan butter, and coconut whipped cream. Sandwich two cookies with banana pudding filling for whoopie pies. Dip cooled cookies in melted white chocolate for elegance. Each variation bakes the same way—adjust bake time by 1 minute. Experiment to match dietary prefs or events.