CARAMEL BANANA CREAM PIE COOKIES

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.

Prep Time20

Cook Time18

cooling20

Total Time1

Course: Cookie, Dessert

Cuisine: American

Keyword: Caramel Banana Cream Pie Cookies

Servings: cookies

Calories: 163kcal

Author: Jessica & Nellie

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

These banana pie cookies will stay fresh for up to 5 days if stored in an airtight container in the refrigerator.

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