Chilled Banana Cream Pie Cookies Recipe
These chilled Crumbl banana cream pie cookies combine a soft, buttery cookie base with a creamy banana pudding filling. Topped with Nilla wafer crumbs and a mini Nilla wafer, these cookies offer a delightful balance of textures and flavors, perfect for a refreshing dessert or sweet snack.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes plus chilling time
- Yield: 9 cookies 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Cookie Base
- 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 cup all-purpose flour
- 1/4 tsp salt
- 1 tsp baking powder
Banana Cream Pie Filling
- 1/2 package instant vanilla pudding mix (1.7 oz, half of 3.4 oz package)
- 1/2 cup milk
- 1/2 tsp vanilla extract (optional)
- 4 oz cool whip
- 1 medium banana (slightly ripe, chopped roughly)
Topping
- Nilla wafers (for topping and crumbs)
Instructions
- Prepare Banana Cream Pie Filling: In a mixing bowl, whisk together the milk, vanilla extract (if using), and instant vanilla pudding mix until well combined and slightly thickened, about 2-3 minutes. Fold in the Cool Whip, then gently mix in the chopped banana pieces. Cover the bowl with plastic wrap and refrigerate the filling while preparing the cookies.
- Preheat Oven and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set it aside.
- Cream Wet Ingredients: In a large mixing bowl or stand mixer, cream together the softened butter, vegetable or canola oil, granulated sugar, and powdered sugar until light and fluffy.
- Add Egg and Flavoring: Beat in the egg and butter vanilla emulsion until fully incorporated and smooth.
- Incorporate Dry Ingredients: Add the flour, salt, and baking powder to the wet mixture and mix until just combined, forming the cookie dough.
- Shape Cookies: Using a large cookie scooper, portion out 9 equally sized balls of dough and place them evenly spaced on the prepared baking sheet. Gently flatten each cookie to about 1 inch thick. Using a 1/4 measuring cup, press down the center of each cookie ball to create a well for the filling.
- Bake Cookies: Bake in the preheated oven for 10 minutes. Once baked, remove from oven and allow cookies to cool completely on the baking sheet.
- Assemble Cookies: After the cookies have cooled, spoon the prepared banana pudding filling into the well of each cookie. Sprinkle crushed Nilla wafer crumbs on top and place a mini Nilla wafer at the center of each cookie as a garnish.
- Serve: Enjoy these chilled banana cream pie cookies immediately, or refrigerate them until ready to serve for a cooler, more refreshing treat.
Notes
- Ensure the egg is at room temperature to help with proper creaming and mixing of ingredients.
- Slightly ripened bananas provide the best flavor and texture for the filling.
- The cookies should be fully cooled before adding the pudding filling to prevent melting and sogginess.
- Storing the cookies refrigerated keeps the pudding filling fresh and the overall texture optimal.
- You can substitute Cool Whip with homemade whipped cream for a fresher taste.
- Using parchment paper helps prevent the cookies from sticking to the baking sheet and makes cleanup easier.
Keywords: banana cream pie cookies, chilled cookies, Crumbl cookies copycat, banana pudding cookies, dessert cookies
