Banana Cream Pie Cookies taste like the classic pie but bake fast on one sheet pan. Soft banana pudding cookies are topped with fluffy whipped cream and vanilla wafer crunch—no rolling pin, no blind bake, no fuss. They're beginner-friendly, kid-approved, and disappear at potlucks faster than the actual pie. Pair them with my Frozen Greek Yogurt Peanut Butter Bites for a cool two-dessert tray.
Why You'll Love Banana Cream Pie Cookies – Easy Homemade Treat in 40 Minutes
- One-bowl dough ready in 15 minutes
- Uses instant pudding mix for fool-proof banana flavor
- Soft centers + crispy vanilla wafer edges
- Make-ahead and freezer-friendly
Ingredients
Main Ingredients
- 1 box (3.4 oz) instant banana cream pudding mix
- ½ cup unsalted butter, softened
- ½ cup light brown sugar, packed
- 1 large egg
- 1 tsp vanilla extract
- 1 ¼ cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp salt
- ¾ cup chopped Nilla wafers
- ½ cup white chocolate chips (optional)
Seasonings & Flavor Boosters
- ¼ tsp cinnamon
- Pinch nutmeg
Optional Toppings
- Fresh banana slices right before serving
- Extra crushed Nilla wafers for crunch
- Dollop of whipped cream or Cool Whip
Instructions
Step 1
Prep banana pudding dough: Heat oven 350 °F. Line sheet with parchment. Cream butter, brown sugar, pudding mix 2 min until fluffy.
Step 2
Add wet ingredients: Beat in egg and vanilla. Scrape bowl.
Step 3
Combine dry: Whisk flour, baking soda, salt, cinnamon, nutmeg. Add to mixer; fold in wafers + chips.
Recipe Card
Banana Cream Pie Cookies mash up banana pudding and soft sugar cookies for a quick, family-friendly dessert you'll make again and again.