Banana Cream Pie Cookies Recipe

Oh, I can’t wait to share this Banana Cream Pie Cookies Recipe with you! These cookies are like borrowing a slice of southern comfort and turning it into a handheld treat. The moment I tried them, I was hooked—the soft texture and that subtle banana cream pudding flavor swirled with crispy bits of graham cracker and melted white chocolate make these cookies truly special.

What makes this Banana Cream Pie Cookies Recipe worth trying (and bookmarking forever) is how quick and easy it is to throw together, yet it delivers those layers of flavor and texture that always impress. Whether you’re baking for a casual afternoon treat, a cozy tea party, or just because you deserve a sweet snack, these cookies always hit the spot with minimal fuss.

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Ingredients You’ll Need

Each ingredient in this Banana Cream Pie Cookies Recipe plays a role in building flavor and texture. From buttery dough to crunchy grahams and sweet white chocolate, here’s what you need and why it works.

• Unsalted butter: I prefer unsalted so I can control the saltiness; room temperature butter creams up perfectly for the soft cookie base.
• Granulated sugar: Adds sweetness and helps with that light texture.
• Brown sugar: Packed brown sugar adds moisture and a hint of caramel flavor.
• Eggs: Bind everything together and add richness.
• Vanilla extract: A tiny splash enhances the overall flavor complexity.
• All-purpose flour: The cookie’s structure depends on this; spoon and level it for accuracy to avoid dry or dense cookies.
• Instant banana cream pudding mix: The star of the show—this gives that unmistakable banana cream pie taste and soft texture without extra effort.
• Salt: Balances sweetness and enhances flavor.
• Baking soda: Helps the cookies rise just right and become tender.
• White chocolate chips: Melts beautifully and adds a smooth sweetness that pairs perfectly with banana.
• Chopped graham crackers: Adds a bit of crunch and simulates that classic pie crust vibe.

Variations

I love mixing things up depending on the season or who I’m baking for. This Banana Cream Pie Cookies Recipe is super versatile, so don’t hesitate to customize it for your taste buds.

• Swap the white chocolate chips for dark chocolate: I tried this once and it gave the cookies a deeper, slightly bittersweet contrast that my husband adored.
• Gluten-free option: Use a gluten-free flour blend instead of all-purpose flour—just make sure it’s a cup-for-cup replacement to keep the texture spot on.
• Add chopped nuts: Pecans or walnuts add a lovely crunch and nutty flavor if you want a little extra texture.
• Banana extract boost: For a more pronounced banana flavor, add 1/2 teaspoon of banana extract alongside the vanilla.

How to Make Banana Cream Pie Cookies Recipe

Step 1: Prep Your Oven and Baking Sheets

First things first: preheat your oven to 350°F (175°C). Line your cookie sheets with parchment paper or silicone liners. I always find this step makes clean-up a breeze and stops the bottoms from browning too fast—something I learned the hard way!

Step 2: Cream Butter and Sugars Until Light and Fluffy

In a large bowl, beat the room temperature butter with both sugars until the mixture is light and creamy—this usually takes about 2 minutes with an electric mixer. You’ll notice the change in texture and color, and that’s your indicator that it’s just right. Don’t rush this part because it makes a huge difference in your cookies’ softness.

Step 3: Mix in Eggs and Vanilla

Add the eggs one at a time, mixing just until combined after each addition, then stir in the vanilla extract. This step keeps your dough from overmixing which helps keep the cookies tender.

Step 4: Combine Dry Ingredients and Form Dough

Incorporate the all-purpose flour, dry banana cream pudding mix, salt, and baking soda. Stir everything until there’s no more flour streaks and the dough feels soft but holds its shape. When you fold in the chopped graham crackers and white chocolate chips, do so gently but thoroughly so every bite gets a little of that crunch and melt-in-your-mouth sweetness.

Step 5: Scoop, Bake, and Cool

Scoop the dough into 2 tablespoon-sized portions and roll them into smooth balls. Place about 8 cookies per baking sheet, spaced 2 inches apart—they’ll spread a little but not too much. Bake for 8-9 minutes until the edges turn a subtle golden brown and the tops are mostly set. If they look a little soft, that’s perfect; letting them cool on the sheet for 8 minutes helps them finish baking without overdoing it. Then transfer to a wire rack to cool completely.

How to Serve Banana Cream Pie Cookies Recipe

Garnishes

I often sprinkle a tiny pinch of crushed graham cracker and a few white chocolate shavings on top of the cookies before baking to amp up the visual appeal and crunch. Sometimes, a light dusting of powdered sugar right before serving adds a little extra charm and sweetness.

Side Dishes

These Banana Cream Pie Cookies pair beautifully with a cup of black coffee or a glass of cold milk—my go-to combo! If you want to get fancy, I’ve served them alongside vanilla bean ice cream, which feels like a mini banana cream pie sundae.

Creative Ways to Present

For parties, I like arranging these cookies on a pretty platter with fresh banana slices and bits of graham cracker scattered around, like styling a mini pie display. Wrapping them individually in cellophane tied with a ribbon also makes a lovely homemade gift that friends always appreciate.

Make Ahead and Storage

Storing Leftovers

Once completely cooled, store the Banana Cream Pie Cookies in an airtight container at room temperature. I’ve found they stay soft and fresh for up to 4 days—if they start to firm up, just pop them in a warm oven for a few minutes before serving.

Freezing

These cookies freeze great! Lay them in a single layer on a baking sheet first, freeze until firm, then transfer to a freezer-safe bag. When you’re ready to enjoy, thaw at room temperature or warm gently in the oven for a few minutes to bring back that fresh-baked softness.

Reheating

I usually reheat leftover Banana Cream Pie Cookies in a 300°F oven for about 5 minutes to revive their chewiness without drying out the white chocolate chips. Avoid microwaving if you can—it can sometimes make the texture too soft or melt the chips unevenly.

FAQs

Final Thoughts

I absolutely love how this Banana Cream Pie Cookies Recipe transforms familiar pie flavors into a fun and easy cookie format. It’s one of those recipes I keep returning to when I want a simple way to impress or satisfy a sweet craving. Give it a try—you’ll find yourself making these cookies for every occasion, just like I do!

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