Banana Cream Pie Cookies

When I think of my childhood summers, I picture my grandmother’s kitchen—always warm, always filled with the comforting aroma of something sweet baking in the oven. One of her most cherished desserts was banana cream pie. The soft, sweet banana custard nestled into a flaky crust, topped with clouds of whipped cream, felt like the very definition of comfort. Years later, inspired by those memories and the love for all things portable and shareable, these Banana Cream Pie Cookies were born.

This recipe isn’t just a dessert—it’s a story, a memory wrapped in the softest cookie and crowned with fluffy whipped cream. These cookies are like the handheld version of that childhood pie—every bite brimming with banana flavor, soft cookie texture, and a cool creamy finish. They are perfect for baby showers, summer barbecues, or cozy winter afternoons when you’re dreaming of sunlit days.

Whether you’re baking with little ones, impressing guests, or indulging yourself with a nostalgic treat, these banana cream pie cookies will steal the show—and your heart.

Why You’ll Love This Banana Cream Pie Cookies Recipe

• Nostalgic Flavor: These cookies capture everything you love about banana cream pie—sweet ripe bananas, creamy topping, and just a hint of vanilla.
• Perfect Texture: Chewy, soft cookies with a tender center that practically melts in your mouth.
• Whipped Cream Topping: A dreamy, airy finish that feels indulgent but light.
• Easy to Make: Simple steps and familiar ingredients make this beginner-friendly.
• Crowd Favorite: Always a hit at gatherings, and they look as good as they taste.

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INGREDIENTS YOU’LL NEED

• ½ cup (115 g) unsalted butter, softened
• ¾ cup (150 g) granulated sugar
• ½ cup (110 g) packed brown sugar
• 2 large eggs, room temperature
• 2 teaspoons vanilla extract
• 1 cup mashed ripe banana (about 2 medium bananas)
• 2 cups (240 g) all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• 1 cup white chocolate chips
• 1 cup (240 ml) heavy whipping cream
• ½ cup (60 g) powdered sugar

How to Make Banana Cream Pie Cookies

STEP-BY-STEP INSTRUCTIONS

1. Preheat the oven to 350 °F (175 °C) and line a baking sheet with parchment paper. Take a moment to enjoy the calm before the baking storm.
2. In a large bowl, cream the butter with both sugars using a hand mixer or stand mixer. Mix until the texture turns fluffy and pale, like the softest whipped frosting. The smell alone brings me back to rainy days baking cookies after school.
3. Add in the eggs, one at a time, and beat until incorporated. Stir in the vanilla extract and the mashed banana. The batter might look slightly textured—that’s the banana magic at work.
4. In a separate bowl, whisk together the flour, baking soda, and salt. Slowly add this to the wet mixture, stirring just until no streaks of flour remain. The dough will be sticky and sweet-smelling, like banana bread’s younger, cooler cousin.
5. Fold in the white chocolate chips. They melt slightly into the dough during baking, creating pockets of creamy sweetness that mimic banana cream pie’s rich filling.

1. Using a cookie scoop or spoon, drop the dough onto the prepared baking sheet, spacing the cookies a couple of inches apart. Bake for 12–14 minutes, or until the edges are golden brown and the centers are just set. They will continue to firm up as they cool.
2. Let the cookies cool on the sheet for 5 minutes, then transfer them to a wire rack. Meanwhile, prepare the whipped cream topping by whipping heavy cream with powdered sugar until soft peaks form. The whipped cream should be light, glossy, and hold its shape.
3. Once cookies are completely cool, pipe or spoon a dollop of whipped cream on top of each. For a finishing touch, you can add a banana slice or a sprinkle of crushed graham crackers.
4. Chill the topped cookies for at least 30 minutes before serving. This helps the whipped cream set and enhances the banana cream pie experience.

HELPFUL TIPS

• Use very ripe bananas with lots of brown spots—they’re sweeter and mash better.
• Don’t overmix the dough once you add the flour; this keeps the cookies tender.
• For an extra layer of flavor, lightly toast the white chocolate chips before adding them.
• Store the whipped topping separately if you plan to serve the cookies later.

DETAILS

Prep Time: 15 minutes
Cook Time: 12–14 minutes
Total Time: 45 minutes
Yield: About 24 cookies
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

NOTES

These cookies are best enjoyed slightly chilled—just like their pie inspiration. For extra flair, add a banana chip or drizzle a bit of honey over the whipped cream before serving.

NUTRITIONAL INFORMATION (Per Cookie)

• Calories: 160 kcal
• Fat: 8 g
• Carbs: 21 g
• Sugars: 12 g
• Protein: 2 g

FREQUENTLY ASKED QUESTIONS

Can I make the dough ahead of time?
Yes! Chill the dough for up to 48 hours, then bake as needed.

Can I use store-bought whipped topping?
You can, but homemade whipped cream gives a fresher taste and texture.

How can I add crunch?
Try sprinkling crushed vanilla wafers or graham crackers on top.

STORAGE INSTRUCTIONS

Store cookies with whipped cream in an airtight container in the refrigerator for up to 3 days. If making ahead, store cookies and whipped cream separately and assemble just before serving.

Related Recipes

If you liked this recipe, you’ll definitely enjoy these other creamy and dreamy delights:

• Orange Creamsicle Cake
• Banana Cream Cheesecake Bars
• Coconut Cream Cinnamon Rolls
• A Cozy Tradition: The Story Behind Italian Nut Roll Cookies

CONCLUSION

Banana cream pie cookies are more than a dessert—they’re a memory, a hug from the past wrapped in soft cookie form. They’re a perfect bridge between nostalgic comfort food and modern, portable treats. Whether it’s your first time baking or your hundredth, these cookies invite you to slow down, share something sweet, and create a tradition worth remembering.