Caramel Banana Cream Pie Cookies are a delicious dessert that combines the classic flavors of banana cream pie with the sweet, buttery taste of caramel. These banana pudding cookies are perfect for any occasion, whether it be a family gathering or a potluck with friends.
These banana cookies are a unique twist on the classic banana cream pie and are sure to be a hit with anyone who tries them. Whether you are a seasoned baker or a beginner, caramel cookies are a fun and easy dessert to make that will impress your family and friends.
Banana Caramel Dessert
These tasty cookies are baked into a muffin pan, or mini muffin pan, before having the center pushed down to create a cookie-shaped bowl. Then they are then filled with various delightful ingredients to create a pie-like cookie experience. You can have fun creating new ways to fill your cookie cup, bring the whole family in on the excitement and make it a family affair!
This delightful cookie recipe is a unique take on the classic banana cream pie and are sure to be a hit with anyone who tries them. They are great for people who love the taste of banana cream pie but want something a little different.
Banana and caramel belong together as they are a perfect pairing! My CARAMEL BANANA CREAM LAYERED DESSERT and CARAMEL BANANA NUT BREAD are both two great examples of this.
Variations for Banana Cream Pie Cookies
There are many ways to customize the flavor of Caramel Banana Cream Pie Cookies. Here are a few ideas to get you started:
- Chocolate Chips: Add a handful of chocolate chips to the cookie dough to give it a richer, more decadent flavor. Dark chocolate chips work particularly well with the caramel and banana flavors.
- Nuts: Chopped pecans or walnuts can add a nice crunch to the cookies, as well as a toasty, nutty flavor that complements the caramel and banana.
- Cinnamon: For a warm, spicy twist, add a teaspoon of cinnamon to the cookie dough. This will give the cookies a cozy, comforting flavor that’s perfect for fall.
- Coconut: Shredded coconut can add a tropical flair to the cookies, as well as a slightly crunchy texture. Be sure to use unsweetened coconut to avoid making the cookies too sweet.
- Drizzle with Chocolate: After the cookies have cooled, drizzle them with melted chocolate for an extra-decadent touch. This is a great way to dress up the cookies for a special occasion or just to make them feel a little more indulgent.
No matter how you choose to customize your Caramel Banana Cream Pie Cookies, they are sure to be a hit with anyone who loves the classic combination of caramel and banana.
Banana Caramel Cookie Cups Ingredients
Sugar: Use 1 cup of granulated sugar to create wonderfully sweet and chewy treats.
Butter: You will need 1 stick (½ cup) of softened butter to make the cookie dough rich in flavor.
Egg: Using 1 egg will help bind the dough together well and create great texture.
Vanilla extract: Add in 1 teaspoon of vanilla extract to enhance the flavors in these cookies.
Sour cream: Adding in ⅓ cup of sour cream gives the cookies some much-needed fats to keep the cookies nice and moist.
Salt: Add in ½ teaspoon of salt to help strengthen the dough for a nice chewy consistency.
Baking soda: Use ½ teaspoon of baking soda to get the cookies to puff up nicely as they bake.
Flour: You will need 2 cups of all-purpose flour to use as the base of this cookie dough recipe.
Banana Cream Pie filling
Banana pudding: Use one small 3.4-ounce box of banana cream instant pudding for the perfect filling taste and texture.
Milk: To help dissolve the pudding mix you will need ½ cup of milk.
Whipped topping: Use one 8-ounce tub of thawed whipped topping to make the filling fluffy and light.
Caramel syrup: You will need about ⅓ cup of caramel ice cream syrup to use in the filling. You can also use our EASY HOMEMADE CARAMEL SAUCE recipe if you want to make it from scratch.
Fresh bananas: You will want about 1 or 2 sliced bananas to use as a garnish for these cookies.
How to Make Caramel banana cream pie cookie
Prep
Get started by preheating the oven to 325 degrees F.
Then, grease the inside of a mini muffin pan with nonstick cooking spray, set it aside.
Cookie dough
In a large mixing bowl, cream together the butter and sugar using a handheld mixer. If you do not have an electric mixer just use a spoon and some elbow grease to cream the ingredients together well.
Next, stir in the egg and vanilla extract until fully combined.
Then, add in the sour cream, salt, and baking soda, until all ingredients are evenly distributed.
After that, mix in the flour until all the flour is combined and the mixture is a nice, smooth texture.
Bake
Now, scoop the dough in 1 tablespoon-sized portion into the prepared muffin pan. I like to use a small cookie scoop to make this process easier.
Proceed to place the cookies in the preheated oven and bake for 17-18 minutes.
Turn the oven off after 17-18 minutes and let the cookies rest for 1-2 minutes before removing from the oven.
Shape cookie cups
Next, spray cooking spray onto the backside of a teaspoon measuring spoon and immediately press it down into the center of each cookie cup to create a well in the center of each. This is creating the cookie cup that you are going to fill with yummy creamy filling.
You want to allow the cookies to cool completely before adding the filling, give it 20-30 minutes or so. If you are in a rush you can pop the tray of cookie cups into the freezer for about 15-20 minutes.
Filling & prep
In a medium size bowl, start by whisking together the dry pudding mix and the milk.
Then, gently stir in the whipped topping until fully combined.
After that is complete, transfer the filling mixture to a ziplocked bag or pastry bag and set it in the fridge until needed and the cookie cups have cooled.
Pull out your caramel sauce and let it come to room temperature while the cookies cool as well.
Also, take this time to slice your fresh bananas for the cookie garnish.
Assemble
Remove the cookies from the muffin tin. I like to run a knife along the outside of the cookies to help them pop out. If a cookie breaks, set it aside and we will crumble it for a topping garnish later.
Then, spoon one teaspoon of caramel sauce into each cookie cup.
Next, pipe the whipped pudding mixture on top of the caramel just enough to fill the cookie cup.
Now, add a slice of banana on top for a tasty garnish.
If you have some broken cookie cups, crumble and sprinkle the crumbs over the tops of the finished cookies.
Keep the cookies in the fridge until ready to serve. Enjoy!
CARAMEL BANANA CREAM PIE COOKIES
Ingredients
Cookie cups:
- 1 cup sugar
- ½ cup butter softened
- 1 egg
- 1 tsp vanilla extract
- ⅓ cup sour cream
- ½ tsp salt
- ½ tsp baking soda
- 2 cups flour
Banana Cream Pie filling:
- 3.4 oz box Banana Cream Instant pudding
- ½ cup milk
- 8 oz whipped topping
- ⅓ cup caramel syrup ice cream topping
- 1-2 bananas sliced for garnish
Instructions
- Prep: Preheat oven to 325 degrees F. Liberally spray a mini muffin tin with non-stick cooking spray, set aside.
- Cookie dough: In a large mixing bowl, cream together the butter and sugar using a handheld mixer. If you do not have an electric mixer just use a spoon and some elbow grease to cream the ingredients together well.
- Next, stir in the egg and vanilla extract to fully combine. Then, add in the sour cream, salt, and baking soda until evenly distributed.
- After that, mix in the flour until all the flour is combined and the mixture is nice and smooth.
- Bake: Scoop the dough in 1 tablespoon-sized portion into the prepared muffin pan. I like to use a small cookie scoop to make this process easier. Proceed to place in the oven and bake for 17-18 minutes.
- Turn the oven off after 17-18minutes and let the cookies rest for 1-2 minutes before removing from the oven.
- Shape: Then, spray cooking spray onto the backside of a teaspoon measuring spoon and immediately press it down into the center of each cookie cup to create a well in the center of each. This is creating the cookie cup that you are going to fill with yummy creamy filling.
- You want to allow the cookies to cool completely before adding the filling, give it 20-30 minutes or so. If you are in a rush you can pop the tray of cookie cups into the freezer for about15-20 minutes.
- Filling & prep: In a medium size bowl, start by whisking together the dry pudding mix and the milk. Then, gently stir in the whipped topping until fully combined.
- After that is complete, transfer the filling mixture to a ziplocked bag or pastry bag and set it in the fridge until needed and the cookie cups have cooled.
- Pull out your caramel sauce and le tit come to room temperature while the cookies cool as well. Also, take this time to slice your fresh bananas for the cookie garnish.
- Assemble: Remove the cookies from the muffin tin. I like to run a knife along the outside of the cookies to help them pop out. If a cookie breaks, set it aside and we will crumble it for a topping garnish later.
- Then, spoon one teaspoon of caramel sauce into each cookie cup.
- Next, pipe the whipped pudding mixture on top of the caramel just enough to fill the cookie cup. Now, add a slice of banana on top for a tasty garnish.
- If you have some broken cookie cups, crumble and sprinkle the crumbs over the tops of the finished cookies. Keep the cookies in the fridge until ready to serve. Enjoy!
Notes
Nutrition
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Can I make banana cookie cups in advance?
These cookies can be made up to 8-12 hours in advance, I don’t recommend assembling them any sooner than that. If you want them made further in advance make the cookies and the filling and keep them separate until closer to serving time. This will help to keep the cookies from becoming soggy.
How long are caramel banana pie cups good for?
To keep the cookies fresh and delicious, follow these storage tips:
- Room temperature: Store the cookies in an airtight container at room temperature for up to 3 days.
- Refrigerator: For longer storage, place the cookies in an airtight container and store them in the refrigerator for up to 1 week. Be aware the longer the cookies are stored the softer/soggier the cookie crust will become.
- Freezer: The cookies can also be frozen for up to 2 months. Place them in a freezer-safe container or bag and thaw them at room temperature before serving.
By following these pairing recommendations and storage tips, you can ensure that your Caramel Banana Cream Pie Cookies are enjoyed to the fullest.
PAIRING SUGGESTIONS FOR CARAMEL BANANA CREAM COOKIES
Caramel Banana Cream Pie Cookies are a versatile dessert that can be enjoyed on their own or paired with a variety of drinks and snacks. Here are a few pairing recommendations to enhance the flavor of these cookies:
- Coffee: The rich flavor of coffee complements the sweetness of the cookies. A cup of hot coffee or an iced latte makes a perfect pairing.
- Milk: A glass of cold milk is a classic pairing with cookies. The creamy texture of milk balances the sweetness of the cookies.
- Tea: A cup of tea, such as Earl Grey or English Breakfast, is a great option for those who prefer a less sweet pairing.
- Ice Cream: For a decadent dessert, serve the cookies with a scoop of vanilla ice cream. The combination of warm cookies and cold ice cream is sure to satisfy any sweet tooth.
Try some of these other amazing cookie cup recipes:
- Cherry Pie Cookies Cups
- RASPBERRY CHEESECAKE COOKIE CUPS
- SNICKERDOODLE APPLE PIE COOKIE CUPS
- NUTELLA MOUSSE COOKIE CUPS
- Reese’s Chocolate Cookie Cups
- Hot Chocolate Cookie Cups
- HOT CHOCOLATE MARSHMALLOW COOKIE CUPS
- BANANA SPLIT COOKIE CUPS
- Fudge Peanut Butter Cookie Cups
- MINT COOKIE FUDGE CUPS
- Strawberry Buttercream Frosted Cookie Cups
Caramel Banana Cream Pie Cookies are a delightful treat that combines the amazing flavors of banana cream pie with the sweet taste of smooth caramel. Make these banana pudding cookies for many occasions, they are sure to be enjoyed by anyone who tries them!
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