Dessert

Banana Cream Pie Cookies Recipe

ByMariam Harutyunyan October 18, 2025October 18, 2025

Introduction

Banana Cream Pie Cookies combine the rich, creamy flavors of banana cream pie with the convenience of a cookie. These delightful treats offer a soft, buttery cookie base topped with a light banana cream filling and crunchy Nilla Wafers. Perfect for a special dessert or an indulgent snack.

The image shows three cookies on a metal cooling rack, each cookie having two layers: a rough-textured, light brown base with visible cracks and crumbly edges, topped with a thick layer of smooth, creamy white frosting. On top of the frosting, there are small pieces of banana chips in golden yellow and round slices of fresh banana with a pale cream color. In the background, there are three ripe bananas with yellow skin and brown spots, placed on a white marbled surface with a soft, striped cloth partially visible. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 teaspoons baking soda
1 teaspoon salt
1/2 teaspoon baking powder

14 oz sweetened condensed milk
1 cup cold water
3.4 oz instant vanilla pudding mix

1 1/2 cups heavy cream (cold)
2-3 bananas
18 Nilla Wafers (broken into chunks)

Instructions

Step 1: Make the Banana Cream Pudding Filling by mixing the sweetened condensed milk and cold water in a large bowl until combined. Add the instant vanilla pudding mix and beat on medium speed for 2 minutes. Cover and refrigerate for 1 hour or overnight.
Step 2: Remove the pudding mixture from the fridge; it should be cold and firm. Beat the heavy cream until stiff peaks form, then fold it gently into the pudding mixture with a rubber spatula. Cover and keep refrigerated until ready to use.
Step 3: Preheat the oven to 350°F and line a baking sheet with parchment paper.

Step 4: In a stand mixer, cream the softened butter, brown sugar, and granulated sugar until smooth. Add the eggs, vanilla extract, and light corn syrup, mixing to combine. Scrape down the bowl sides as needed.
Step 5: Add the flour, 2 ½ cups of Nilla Wafer crumbs, cornstarch, baking soda, baking powder, and salt to the mixer. Mix until just combined.
Step 6: Portion dough into ¼ cup balls. Roll each ball in the remaining ½ cup Nilla Wafer crumbs. Place 6 balls on the baking sheet and flatten each to about ½ inch thick using your palm.

Step 7: Bake for 10-12 minutes until edges and tops are set. Remove and let cool on the pan for 2 minutes. Then, gently press each cookie with a flat-bottomed cup to create a small indent. Transfer to a wire rack to cool completely.
Step 8: Slice bananas into thin coins (1/8” to 1/4”). Top each cooled cookie with a couple of banana slices, then spoon about 3 tablespoons of the pudding filling over them.
Step 9: Garnish each cookie with broken Nilla Wafer chunks and a final banana slice. Serve chilled and enjoy!

Tips & Variations

For extra banana flavor, add a few drops of banana extract to the pudding mixture.
Use a hand mixer or stand mixer to ensure smooth, lump-free pudding.
To make it dairy-free, substitute butter with plant-based butter and use coconut cream instead of heavy cream, though texture may vary.

If you want firmer cookies, chill the dough before baking.
Try adding toasted chopped nuts to the cookie dough for crunch.

Storage

Store the assembled cookies in an airtight container in the refrigerator. They are best enjoyed chilled and will keep fresh for up to 2 days, though optimal flavor and texture are within 24-36 hours. If the cookies soften too much, briefly chill them before serving. Do not freeze assembled cookies, as the pudding filling may separate.

How to Serve

The image shows a close-up of round cookies on a white marbled surface. Each cookie has two layers: a thick, crumbly light brown base and a thick creamy white frosting on top. The frosting is smooth with small banana pieces and light brown nut pieces placed on the surface. One cookie is cut in half, showing the soft texture of the frosting and the dense cookie base. In the background, a bunch of bananas and a white cloth with black stripes are visible but blurred. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cookie dough ahead of time?

Yes, you can prepare the cookie dough and refrigerate it for up to 24 hours before baking. This can help the flavors develop and make handling easier.

What if I don’t have Nilla Wafers?

You can substitute with any vanilla-flavored wafer cookies or crushed graham crackers. Just adjust the amount to achieve the right texture in the dough and for topping.