Introduction

These chilled Crumbl banana cream pie cookies combine the best of two desserts in one bite. Soft, buttery cookies are filled with creamy banana pudding and topped with crisp Nilla wafers for a delightful treat. They’re perfect for a refreshing dessert any time of year.

A close-up of a round cookie base with a soft beige color and slightly cracked texture, topped with a thick layer of creamy white frosting that has a smooth yet slightly fluffy texture; in the center of the frosting, there is a whole golden-brown small round cookie placed as a garnish. Around the cookie, there are a few thin banana chips with a light yellow color and slightly browned edges scattered on a white marbled background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1/2 cup butter (softened)
1/3 cup 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
1/2 package instant vanilla pudding mix (about 1.7 oz)
1/2 cup milk
1/2 tsp vanilla extract (optional)
4 oz Cool Whip
1 medium banana (slightly ripe, chopped roughly)
Nilla wafers (for topping)

Instructions

Step 1: Prepare the banana cream pie filling by whisking the milk, vanilla extract (if using), and instant vanilla pudding mix together until combined and slightly thickened, about 2–3 minutes.
Step 2: Fold the Cool Whip into the pudding mixture, then gently stir in the chopped bananas. Cover with plastic wrap and refrigerate while preparing the cookies.
Step 3: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside.
Step 4: In a large mixing bowl or stand mixer, cream together the softened butter, oil, granulated sugar, and powdered sugar until smooth and fluffy.
Step 5: Add the egg and butter vanilla emulsion to the creamed mixture and mix until fully incorporated.
Step 6: Add the flour, salt, and baking powder to the wet ingredients. Mix just until combined to form the cookie dough.
Step 7: Using a large cookie scooper, portion out 9 equal-sized balls of dough onto the prepared baking sheet. Gently flatten each ball to about 1 inch thick.
Step 8: Press down the center of each cookie with a 1/4 cup measuring cup to create a well for the filling.
Step 9: Bake the cookies for 10 minutes, then remove from the oven and allow to cool completely on the baking sheet.
Step 10: Once cooled, top each cookie with a spoonful of the banana pudding mixture. Sprinkle crushed Nilla wafers on top and place a mini Nilla wafer in the center. Serve chilled and enjoy!

Tips & Variations

For a stronger banana flavor, use a very ripe banana or add a few drops of banana extract to the pudding mixture.
If you prefer a firmer filling, refrigerate the pudding mixture for an extra hour before assembling.
Try topping with chopped toasted pecans or shredded coconut for added texture and flavor.

Storage

Store the assembled cookies in an airtight container in the refrigerator for up to 3 days. The cookies are best enjoyed chilled. If you want to prepare the cookie base in advance, store the baked cookies separately and add the pudding topping just before serving.

How to Serve

A single round cookie sits at the bottom as the first layer, pale beige and soft-looking with slight cracks on its surface. On top of it lies a thick, creamy white frosting layer with a fluffy texture, slightly uneven and spread out in a circle. At the center of this frosting is a small, round, golden-brown cookie that sits like a centerpiece. Around the main dessert, there are a few light brown banana chips scattered on a white marbled textured background. The overall look is simple and inviting, showing soft textures and light warm colors. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade vanilla pudding instead of instant mix?

Yes, you can prepare homemade vanilla pudding, but it should be thick and chilled before folding in the whipped topping and banana. The instant mix provides a quick and consistent texture that’s ideal for this recipe.

Can I freeze these cookies?

It’s best not to freeze the assembled cookies since the pudding filling may separate upon thawing. However, you can freeze the baked cookie bases separately for up to 1 month and add the topping after thawing.