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Banana Cream Pie Cookies

A delightful fusion of banana cream pie flavors and cookie sweetness, these cookies offer a crispy edge and a soft, chewy center, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 12 minutes
Total Time 25 minutes
Servings: 24 cookies
Course: Dessert, Snack
Cuisine: American
Calories: 150
Ingredients Method Notes

Ingredients
  

Cookie Base
  • 1 cup unsalted butter, softened Ensure butter is at room temperature.
  • 1 cup granulated sugar
  • 1 cup brown sugar, packed
  • 2 large eggs
  • 2 ripe bananas, mashed
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup vanilla pudding mix Or substitute with butterscotch pudding for flavor variation.
Mix-Ins
  • 1 cup chocolate chips
  • 1/2 cup chopped walnuts (optional) Can be omitted for nut-free version.
Topping
  • to taste Whipped cream For serving.

Method
 

Preparation
  1. Preheat your oven to 350°F (180°C).
  2. In a large mixing bowl, use an electric mixer to combine the softened butter, granulated sugar, and brown sugar. Beat until creamy and well blended.
  3. Add in the eggs and mashed bananas, followed by the vanilla extract. Mix until incorporated.
  4. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add to the wet mixture, mixing just until combined.
  5. Fold in the vanilla pudding mix, chocolate chips, and walnuts (if using).
Baking
  1. On a baking sheet lined with parchment paper, drop rounded tablespoons of the cookie dough, spacing them about 2 inches apart.
  2. Bake for 10-12 minutes, until edges are golden and centers are just set.
  3. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Serving
  1. Serve with a dollop of whipped cream on top.

Notes

Store cookies in an airtight container at room temperature for up to five days or freeze for up to three months. Reheat in a microwave for 10-15 seconds before serving.