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Crumbl Banana Cream Pie Cookies Recipe

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4 from 7 reviews

These Crumbl-style banana cream pie cookies combine a soft, buttery cookie base with a creamy banana pudding filling, topped with crunchy Nilla wafer crumbs for a delightful texture contrast. Perfectly balanced in sweetness and bursting with banana flavor, these cookies are an irresistible treat for banana cream pie lovers.

Ingredients

Banana Cream Pie Filling

  • 1/2 cup milk
  • 1/2 tsp vanilla extract (optional)
  • 1/2 package instant vanilla pudding mix (about 1.7 oz)
  • 4 oz cool whip
  • 1 medium banana (slightly ripe, chopped roughly)

Cookie Base

  • 1/2 cup butter (softened)
  • 1/3 cup oil (vegetable or canola oil)
  • 1/2 cup Imperial Sugar granulated sugar
  • 1/4 cup Imperial Sugar powdered sugar
  • 1 egg (at room temperature)
  • 2 tsp butter vanilla emulsion
  • 2 & 1/3 cups flour
  • 1/4 tsp salt
  • 1 tsp baking powder
  • Nilla wafers (for topping)

Instructions

  1. Prepare the Banana Cream Pie Filling: In a mixing bowl, whisk together the milk, vanilla extract, and instant vanilla pudding mix until the mixture is well combined and slightly thickened, which should take about 2-3 minutes.
  2. Fold in Cool Whip and Bananas: Gently fold in the cool whip until fully integrated, then mix in the roughly chopped bananas. Cover the mixture with saran wrap and refrigerate it to chill while you prepare the cookie base.
  3. Preheat the Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Set aside.
  4. Cream Butter, Oils, and Sugars: In a large mixing bowl or stand mixer, cream together the softened butter, vegetable or canola oil, granulated sugar, and powdered sugar until the mixture is light and fluffy.
  5. Add Egg and Vanilla Emulsion: Beat in the egg and butter vanilla emulsion until everything is well combined and smooth.
  6. Incorporate Dry Ingredients: Add the flour, salt, and baking powder to the wet ingredients and mix until just combined to form the cookie dough.
  7. Shape Cookies: Using a large cookie scooper, portion out 9 evenly sized cookie dough balls onto the prepared baking sheet. Gently flatten each cookie to about 1 inch thick. Then, using a 1/4 measuring cup, press down the center of each cookie to create a well for the filling.
  8. Bake the Cookies: Bake the cookies in the preheated oven for 10 minutes. Once baked, remove from the oven and allow the cookies to cool completely on the baking sheet.
  9. Add Filling and Toppings: After the cookies have fully cooled, spoon the chilled banana pudding mixture into the wells of each cookie. Sprinkle crushed Nilla wafer crumbs on top and place a mini Nilla wafer in the center for garnish.
  10. Serve and Enjoy: Serve these delicious banana cream pie cookies immediately, or store them in the refrigerator until ready to enjoy.

Notes

  • Make sure your egg is at room temperature before mixing to ensure a smooth batter.
  • Chilling the banana pudding filling helps it set and maintain texture on the cookies.
  • If you prefer a stronger banana flavor, use a riper banana or add a few drops of banana extract.
  • Pressing the centers to create a well prevents the filling from spilling during baking.
  • Store the cookies covered in the refrigerator for up to 3 days to keep the filling fresh.
  • For a dairy-free version, substitute cool whip and milk with suitable dairy-free alternatives.

Find it online: https://bitezly.com/crumbl-banana-cream-pie-cookies-recipe/