Banana Cream Pie Cookies
Description
Banana cream pie cookies are sweet and creamy with a graham cracker crust inspired cookie base and an easy banana cream filling. Now you can make this Crumbl cookie copycat in the comfort of your own kitchen!
Ingredients
Banana Cream Pie Filling
- 3 Bananas, medium, slightly ripe, chopped roughly
- 1/2 Cup Whole Milk
- 1/2 Package Instant French Vanilla Pudding Mix, 3.4 oz
- 6 ounces Cream Cheese
- 1/2 Cup Sweetened Condensed Milk
- 4 oz Cool Whip
Cookie Base
- 1 Cup Unsalted Butter, softened, not warm
- 4 Tablespoons Cream Cheese, softened, or butter instead
- 1 Cup Brown Sugar
- 2/3 Cup White Sugar
- 2 teaspoons Vanilla
- 2 Eggs, large
- 1/4 teaspoon Almond Extract, optional
- 3 ½ Cups Flour
- 2 teaspoons Cornstarch
- 2 teaspoons Baking Powder
- 1/2 teaspoon Baking Soda
- 2 teaspoons Salt
- 1 ½ Cups Graham Cracker Crust, broken in small chunks, or Nilla Wafers
- 1 Cup Graham Cracker Crust, crushed, or Nilla Wafers crushed
- Nilla Wafers, for topping
Instructions
Banana Filling
- Chop the bananas into 1/2" pieces and set aside.3 Bananas
- Whisk the milk and pudding together until combined then allow to sit until slightly thickened, for about 2-3 minutes.1/2 Cup Whole Milk, 1/2 Package Instant French Vanilla Pudding Mix
- Beat the softened cream cheese until smooth using a hand mixer then add the sweetened condensed milk and beat again. Stir in the thickened pudding mixture.6 ounces Cream Cheese, 1/2 Cup Sweetened Condensed Milk
- Fold in the whipped topping (cool whip holds up better than fresh whipped cream, but you can do either), then gently fold in the chopped bananas, cover in saran wrap, and place in the fridge to chill while you make the cookies.4 oz Cool Whip
Cookie Base
- Preheat oven to 350 degrees F and line 2 baking sheets with parchment.
- Cream the butter until smooth then add in the cream cheese and cream again.1 Cup Unsalted Butter, 4 Tablespoons Cream Cheese
- Add in sugars and beat until smooth, about 1 minute.1 Cup Brown Sugar, 2/3 Cup White Sugar
- Scrape the sides of the bowl down and mix in the vanilla, egg and almond extract (optional).2 teaspoons Vanilla, 2 Eggs, 1/4 teaspoon Almond Extract
- In a bowl, whisk together the dry ingredients. Pour the dry ingredients into the mixer and mix until 1/2 the flour is incorporated then switch to a wooden spoon and gently fold the graham cracker pie crust or nilla wafers pieces together.3 ½ Cups Flour, 2 teaspoons Cornstarch, 2 teaspoons Baking Powder, 1/2 teaspoon Baking Soda, 2 teaspoons Salt, 1 ½ Cups Graham Cracker Crust
- Using a large cookie scoop, scoop out 8-10 large cookies then roll into a ball.
- Roll the dough in the crushed nilla wafers or graham cracker crumbs then place 4 at a time on a baking sheet. We like to refrigerate covered with plastic wrap at this point so they will spread as little as possible but it is not necessary. The dough not being baked should, however be refrigerated until use.1 Cup Graham Cracker Crust
- Make a well using a tablespoon in the center of each ball.
- Bake 10 minutes.
- Remove from oven and immediately press using a small glass or measuring cup to indent the center for the filling one more time.
- Bake an additional minute or two or until the center does not appear shiny and doughy.
- Set aside to cool completely, pressing with the glass a final time if needed.
- Once everything is cool, add the filling, top with a little nilla wafer.Nilla Wafers
Nutrition
Calories: 616kcal