Introduction

These Crumbl Banana Cream Pie Cookies combine soft, banana-infused cookie dough with a luscious banana cream topping. They’re a delicious twist on a classic dessert, perfect for banana lovers craving something special and homemade.

The image shows a soft, round cookie with a light brown color and a slightly cracked texture on top, placed on a white marbled surface. On the cookie, there is a generous layer of white whipped cream that looks smooth and fluffy. Sitting on the whipped cream are two cross-sections of banana slices, creamy yellow with small dark seeds in the center. Golden brown crumbly sugar sprinkles are scattered over the whipped cream and bananas, adding texture and color contrast. In the background, other cookies of the same style are slightly out of focus. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup unsalted butter, softened
3/4 cup granulated sugar
1/2 cup brown sugar, packed
2 large eggs
1 teaspoon vanilla extract
1 1/2 cups mashed ripe bananas (about 3 bananas)
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups white chocolate chips
1 1/2 cups heavy cream
1/4 cup powdered sugar
1 package (3.4 oz) instant banana pudding mix
Fresh banana slices (optional, for garnish)

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
Step 3: Beat in the eggs one at a time, then add the vanilla extract and mashed bananas. Mix until fully combined.
Step 4: In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Step 5: Gently fold in the white chocolate chips.
Step 6: Using a cookie scoop or tablespoon, drop dough onto the prepared baking sheet, spacing about 2 inches apart.
Step 7: Bake for 12-14 minutes or until the edges are golden brown. Remove from the oven and let the cookies cool on a wire rack.
Step 8: In a medium bowl, whip the heavy cream and powdered sugar together until soft peaks form.
Step 9: Fold in the instant banana pudding mix until well combined.
Step 10: Once the cookies are completely cool, pipe or spread a generous layer of the banana cream topping over each cookie.
Step 11: Garnish with fresh banana slices if desired, then serve and enjoy.

Tips & Variations

Use very ripe bananas for the best natural sweetness and flavor in the cookies.
Substitute dark or milk chocolate chips instead of white chocolate for a different flavor profile.
Chill the cookie dough for 30 minutes before baking to help control spreading.
For a deeper banana flavor in the topping, add a teaspoon of banana extract along with the pudding mix.

Storage

Store the cookies in an airtight container in the refrigerator for up to 3 days due to the creamy topping. Allow cookies to come to room temperature before serving, or enjoy them chilled. For longer storage, freeze the cookie dough balls before baking; bake from frozen and then top with cream after cooling.

How to Serve

A close-up of a round cookie with a cracked light brown surface as the base layer. On top, a thick, fluffy layer of white whipped cream spreads evenly, almost covering the cookie’s top. Two banana slices with a pale yellow color and visible seeds rest side by side in the center of the whipped cream. Small golden brown sugar crystals are sprinkled around the banana slices and on the whipped cream. The cookie sits on a white marbled surface with more cookies blurred in the background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cookie dough ahead of time?

Yes, you can prepare the dough and refrigerate it for up to 24 hours before baking. This can improve the cookie texture and flavor.

Can I skip the banana cream topping?

Absolutely. These cookies are tasty on their own. The topping adds richness and a classic banana cream pie feel, but the cookie dough itself is delicious without it.

Crumbl Banana Cream Pie Cookies Recipe

Print Recipe

★★★★★

4.8 from 85 reviews

These Crumbl Banana Cream Pie Cookies combine the rich flavors of ripe bananas and white chocolate chips in a soft, moist cookie base, topped with a luscious banana cream made from whipped heavy cream and instant banana pudding. A delightful twist on classic banana cream pie, these cookies offer a creamy, decadent treat perfect for banana lovers.

Author: Dylan
Prep Time: 20 minutes
Cook Time: 14 minutes
Total Time: 34 minutes
Yield: 24 cookies 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Cookie Dough

1 cup unsalted butter, softened
3/4 cup granulated sugar
1/2 cup brown sugar, packed
2 large eggs (room temperature)
1 teaspoon vanilla extract
1 1/2 cups mashed ripe bananas (about 3 bananas)
3 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups white chocolate chips

Banana Cream Topping

1 1/2 cups heavy cream (whipped to soft peaks)
1/4 cup powdered sugar
1 package (3.4 oz) instant banana pudding mix
Fresh banana slices (optional, for garnish)

Instructions

Preparation: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to ensure cookies do not stick and bake evenly.
Mix Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which helps create a tender cookie texture.
Add Wet Ingredients: Beat in the eggs one at a time to ensure they are fully incorporated, then add the vanilla extract and mashed ripe bananas. Mix these together until the mixture is smooth and well combined.
Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing gently until just combined to prevent overworking the dough.
Fold in Chocolate Chips: Carefully fold the white chocolate chips into the dough to evenly distribute them without deflating the mixture.
Shape Cookies: Using a cookie scoop or tablespoon, drop rounded portions of the dough onto the prepared baking sheet, spacing them about 2 inches apart to allow room for spreading.
Bake: Place the baking sheet in the preheated oven and bake for 12-14 minutes or until the cookie edges turn golden brown. Once baked, remove the cookies and let them cool completely on a wire rack.
Prepare Banana Cream Topping: In a medium bowl, whip the heavy cream and powdered sugar together until soft peaks form. Then gently fold in the instant banana pudding mix until it is fully combined and the topping is smooth.
Decorate Cookies: After the cookies have cooled, pipe or spread a generous layer of the banana cream topping on each cookie. Optionally, garnish with fresh banana slices for added flavor and presentation.

Notes

For best flavor, use ripe bananas with brown spots for natural sweetness.
Ensure butter is softened (not melted) for proper creaming with sugars.
Do not overmix the dough once dry ingredients are added to keep cookies tender.
Whip the heavy cream until soft peaks form for the best topping texture.
Store cookies in an airtight container in the refrigerator due to the cream topping, and consume within 2-3 days.
Substitute white chocolate chips with milk or dark chocolate chips if preferred.

Keywords: banana cream pie cookies, white chocolate chip cookies, banana cookies, dessert cookies, homemade cookies