Banana Cream Pie Cookies are the perfect way to cheat and still enjoy the taste of Banana Cream Pie without having to deal with a pie crust! Lovely bite sized banana dessert recipe for parties.
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Banana Cream Pie Cookies are the perfect alternative to pie, if you’re anything like me and aren’t a huge fan of pie but still love the flavors! I re-created a lovely spring pie in these Banana Cream Pie Cookies. All the flavors of pie with a minimal amount of work- and no worrying about if your pie crust is perfect. Win! Scroll down to see the video I created showing how to make them too. You’ll love them!
Banana Cream Pie Cookies
Yields 24 cookie cups, + 6 additional cookies
Cookie cups:
- 1 cup sugar
- 1/2 cup softened butter
- 1 egg
- 1 tsp. vanilla
- 1/3 cup sour cream
- 1/2 tsp salt
- 1/2 tsp baking soda
- 2 cups flour
Banana Cream Pie filling:
- 1 3.4 oz box Banana Cream Instant pudding
- 1/2 cup milk
- 1 8-oz tub whipped topping
- 1-2 bananas, sliced
- Preheat oven to 325 degrees F. Liberally spray a mini muffin tin with non-stick cooking spray. Using a hand mixer, cream together sugar and butter. Add egg and vanilla, mix again, then add the sour cream, salt and soda. Add flour and beat until smooth.
- Scoop out 1 TBSP of dough into each muffin cup. I use a cookie scoop– it makes this process so fast and I love that all the cookies are uniform! You’ll have enough dough to make 24 cookie cups, plus about 6 more cookies. I just baked these additional cookies like normal on a cookie sheet. You’ll crumble 1 to use for topping later on.
- Bake for 17-18 minutes. Let cookies stand for 1-2 minutes after taking them out of the oven. Spray the round side of a 1 tsp measuring spoon with non-stick spray. Press down into the center of each cookie to create a well. Let cool completely- if you need to hurry this process, feel free to stick the pan in the freezer for 20 minutes.
- While the cookies are cooling, you can mix up the banana cream pie filling. Whisk together the box of dry pudding mix and the milk. Add in the whipped topping and stir gently until combined. Transfer to a pastry bag or a ziplock bag and store in the fridge until the cookies are fully cool.
- Take cookies out of muffin tin- I just slid the tip of a knife down 1 side and they popped right out. Pipe banana cream into each cup and top with a slice of banana. Sprinkle with a small amount of cookie crumbles.
- Store in the refrigerator. Cookies can be completely made and assembled up to 8-12 hours ahead of time. If any longer, make cookies and banana cream, then assemble just prior to serving.
If you enjoy these Banana Cream Pie Cookies, you’ll also love some of our other popular cookie recipes!
- Mint Chocolate Pudding Cookies
- Little Lemon Drops
- Raspberry Meltaway Cookies
- Cherry Pie Cookies
- Mini Chocolate Chip Cookies
BANANA CREAM PIE COOKIES
Banana Cream Pie Cookies are the perfect way to cheat and still enjoy the taste of Banana Cream Pie without having to deal with a pie crust!
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Servings: 24
Ingredients
- Cookie cups:
- 1 cup sugar
- 1/2 cup softened butter
- 1 egg
- 1 tsp. vanilla
- 1/3 cup sour cream
- 1/2 tsp salt
- 1/2 tsp baking soda
- 2 cups flour
- Banana Cream Pie filling:
- 1 3.4 oz box Banana Cream Instant pudding
- 1/2 cup milk
- 1 8- oz tub whipped topping
- 1-2 bananas sliced
Instructions
- Preheat oven to 325 degrees F. Liberally spray a mini muffin tin with non-stick cooking spray.
- Cream together sugar and butter. Add egg and vanilla, mix again, then add the sour cream, salt and soda. Add flour and beat until smooth.
- Scoop out 1 TBSP of dough into each muffin cup. I use a cookie scoop- it makes this process so fast and I love that all the cookies are uniform! You'll have enough dough to make 24 cookie cups, plus about 6 more cookies. I just baked these additional cookies like normal on a cookie sheet. You'll crumble 1 to use for topping later on.
- Bake for 17-18 minutes. Let cookies stand for 1-2 minutes after taking them out of the oven. Spray the round side of a 1 tsp measuring spoon with non-stick spray. Press down into the center of each cookie to create a well. Let cool completely- if you need to hurry this process, feel free to stick the pan in the freezer for 20 minutes.
- While the cookies are cooling, you can mix up the banana cream pie filling. Whisk together the box of dry pudding mix and the milk. Add in the whipped topping and stir gently until combined. Transfer to a pastry bag or a ziplock bag and store in the fridge until the cookies are fully cool.
- Take cookies out of muffin tin- I just slid the tip of a knife down 1 side and they popped right out.
- Pipe banana cream into each cup and top with a slice of banana. Sprinkle with a small amount of cookie crumbles.
- Store in the refrigerator. Cookies can be completely made and assembled up to 8-12 hours ahead of time. If any longer, make cookies and banana cream, then assemble just prior to serving.
Tried this recipe?Mention @jessicalovesbutter or tag #jessicalovesbutter!
Lori says
Hi! These look delish! Can they be made with fresh whipped cream?
Thanks!
Jessica says
Of course- they’re absolutely fantastic with fresh whipped cream!
Becky says
Every time I make these the topping gets like pellets in it. It’s not smooth. Any idea what I’m doing wrong?
Jessica says
Are you using instant pudding Becky? And are you whisking it quickly with the milk?
Becky says
I figured out my problem. I’m using a bigger box but the same amount of milk and the instant putting so I think that’s the problem the box of instant putting and using is bigger than the one you recommend. I making them again today I still have the bigger box I’m just gonna put a little more milk to see if that works