BANANA CREAM PIE COOKIES

Banana Cream Pie Cookies - Butter With A Side of BreadI have a confession to make: I’m not a huge fan of pie. I know, weird, right?! At any rate, I love the flavors, so 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.
Banana Cream Pie Cookies - Butter With A Side of Bread Banana Cream Pie Cookies - Butter With A Side of Bread Banana Cream Pie Cookies - Butter With A Side of Bread

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Yields 24

BANANA CREAM PIE COOKIES

10 min

18 min

28 minTotal Time

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Recipe Image

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

  1. Preheat oven to 325 degrees F. Liberally spray a mini muffin tin with non-stick cooking spray.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Take cookies out of muffin tin- I just slid the tip of a knife down 1 side and they popped right out.
  7. Pipe banana cream into each cup and top with a slice of banana. Sprinkle with a small amount of cookie crumbles.
  8. 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.
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https://butterwithasideofbread.com/banana-cream-pie-cookies/

 

 

38 COMMENTS

    • Of course- you'll have to bake the cookies a few minutes longer to compensate for the increased size- I'd start with 4 or 5 minutes longer.
    • The browned slightly but I was actually shocked at how good they looked! I even made a batch that we didn't finish and I stuck them in the fridge and days later, I served them to a few friends who came over. YEP- even after a few days they looked good enough to serve to people not my own family. :)
  1. I made these today to take to a bbq this eve. I should have doubled the recipe. They are absolutely delicious. I'm going to make another batch tomorrow that I won't have to share :)

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