Banana Cream Pie Cookies – Crumbl Copycat

Banana Cream Pie Cookies – Crumbl Copycat

Banana cream pie cookies are sweet and creamy with a graham cracker crust inspired cookie base and an easy banana cream filling. Now you can make this Crumbl cookie copycat in the comfort of your own kitchen!

Once upon a time I decided to make a peach crisp cookie which was like a peach crisp and a peach cobbler all in one. Then I figured an apple crisp cookie had to come next. It was divine!

So naturally I had to dabble into the cream pie-inspired cookies, and the key lime pie cookie was born and the pumpkin pie cookie quickly followed. And with each new cookie, someone would tell me that Crumbl had the same cookie. Ha! Blast those Crumbl people!

So I guess you can call these Crumbl cookie copycat recipes, but these recipes have really just been my imagination running wild. What kind of cookie should I try to make next that Crumbl hasn’t already made?! Is there anything? I know they have a banana cream pie cookie already, but ours is better! 🤫

Ingredients for Banana Cream Pie Cookies

The ingredients for this banana cookie recipe is divided into two components. First, you have the banana cream pudding and then you have the cookie base. Here is what you will need for both parts:

Banana Cream Pie Filling

• Bananas: You want them slightly ripe, bright yellow with just a few brown spots on the peels to add real banana flavor.
• Whole Milk: Combines with the pudding powder to make the creamy filling.
• Instant French Vanilla Pudding Mix: Make sure it is the instant pudding mix and NOT the cook and serve kind.
• Cream Cheese: adds richness and creaminess
• Sweetened Condensed Milk: adds more sweetness and creaminess
• Cool Whip: You can use regular whipped cream but Cool Whip holds its thickness and structure better.

Cookie Base

• Unsalted Butter: make sure it is softened but not melting at all
• Cream Cheese: need to be softened so it will integrate into the cookie dough smoothly
• Brown Sugar: adds rich flavor and sweetness
• White Sugar: adds sweetness
• Vanilla Extract: adds flavor
• Eggs: adds structure to the cookie base
• Almond Extract: totally optional, but I love the flavor it adds
• Flour: just regular all-purpose flour
• Cornstarch: adds chewiness to the cookies
• Baking Powder and Baking Soda: adds fluffiness and rise to the cookies
• Salt: enhances all the flavors
• Graham Cracker Crust: You can make your own or buy a store-bought crust and it will be used in the cookie base and to sprinkle on top of the cookies.
  • You can use either graham cracker crumbs or vanilla wafers depending on your preference both work equally well to mix into the filling and to sprinkle on top.
• Nilla Wafers: for garnish on top

The details and measurements of each ingredient can be found in the recipe card at the end of the post so keep scrolling to see all the details.

How to Make the Banana Cream Filling

This recipe starts with making the creamy banana filling which uses vanilla pudding with chunks of real banana. I like to make it first and let it chill until I’m ready to fill the cookies.

1. Chop: Cut up the bananas into 1/2 inch pieces.
2. Whisk: Add the milk and pudding powder into a small bowl and whisk until combined. Let it sit for a few minutes until thickened.
3. Beat: Add the cream cheese to a separate bowl and beat with an electric mixer until smooth. Add the sweetened condensed milk and beat again until combined. Pour the pudding mixture and stir it in completely.
4. Fold: Using a spatula or wooden spoon fold in the Cool Whip and then gently fold in the chopped bananas.
5. Chill: Cover the bowl with plastic wrap and place in the fridge to chill while you make the cookies.

Continue on to the next section to read how to make the cookies!

How to Make the Cookie Base

Making the cookie base or the mini “pie crusts” is simple. Let me walk you through the process:

1. Prep: Preheat oven to 350 degrees F and line 2 baking sheets with parchment paper.
2. Cream: Add the butter to the bowl of a stand mixer fitted with the paddle attachment and beat it until creamy. Add the cream cheese and beat it again. Finally, add the sugars and mix until smooth.
3. Mix: Scrape down the sides of the bowl and add the vanilla, egg and almond extract.
4. Whisk: Add all the dry ingredients to a separate bowl and whisk to combine. Add the dry ingredients to the wet ingredients and mix until about half of the flour mixture is incorporated.
5. Fold: Remove the bowl from the stand mixer and using a wooden spoon, fold in the chunks of graham cracker crust into the cookie dough until everything is incorporated but not overmixed.
6. Scoop: Using a large cookie scoop, scoop out 8-10 large chunks of cookie dough and roll them into balls. Then roll the cookie dough balls in the crushed graham cracker crumbs and place 4-5 on a baking sheet.
7. Chill: Cover the baking sheets with plastic wrap and place them in the refrigerator to chill so that they don’t spread too much while baking. Let them chill for at least 30 minutes.
8. Form: Pull one pan of cookie dough balls out of the fridge and using the back of a tablespoon, press a well into the center of each ball.
   • NOTE: Be sure to not press all the way through the dough!
9. Bake: Place the cookies into the preheated oven and bake for 10 minutes. Pull the cookies from the oven and use the bottom of a cup or spoon to indent the center again and bake for another minute or two.
10. Cool: Set aside the cookies to cool completely. Press with the glass or spoon one more time if needed. Bake the second batch of cookies and follow the same process.
11. Fill: Once the cookies have cooled completely, add a spoonful or two of the banana pie filling and top with a Nilla Wafer and sprinkle some graham cracker crust crumbs over the tope.
    • NOTE: You could also top the cookies with a dollop of whipped cream or Cool Whip if you want, but I’m a firm believer that cookies shouldn’t be as much work as a pie or cake, so I left it off.

These instructions can also be found in the recipe card down below.

Additional Toppings or Variations

If you are a banana cream pie purist, then leave this cookie as is, but it is open for addition toppings either sprinkled on top or mixed into the banana filling. Here are a few ideas:

• Diced Strawberries
• Mini Chocolate Chips
• Peanut Butter Chips
• Chocolate Shavings
• White Chocolate Chips

Storage Tips

You can make the separate components, cookie and filling, a day ahead of time, but I don’t fill them until I’m ready to serve them so if they don’t get soggy.

Once the cookies have been assembled, they aren’t going to store super well. The bottom gets quite soggy. If you do have some leftovers, store them in the fridge in an airtight container. They will keep for just a day or two.

We are obsessed with banana desserts here at Oh Sweet Basil. They are just so dang good! Whether it’s a classic banana cream pie, banana bread or chewy banana cookies, this banana cream pie cookie recipe is our latest banana dessert craze!

Indulge in these delectable banana cream pie cookies, similar to the nationally loved Crumbl Cookies. With a buttery crust, creamy banana filling, and a sprinkle of crunchy crumbs on top, these cookies are a must-try for any dessert lover.

More Favorite Banana Recipes:

• Banana Pudding Bundt Cake
• Peanut Butter Banana Bread
• Paula Deen’s Banana Pudding
• No Bake Banana Pudding Pie
• Peanut Butter Banana Cream Pie

READ: Banana Cream Pie Cookies – Crumbl Copycat