Description
Delicious Banana Cream Pie Cookies featuring a soft, buttery cookie base topped with creamy banana-flavored pudding, rich cream cheese whipped cream, and fresh banana slices. These cookies combine the flavors of a classic banana cream pie into a handheld treat perfect for any dessert occasion.
Ingredients
Scale
Cookie Dough
- 1 cup salted butter (2 sticks, softened)
- 1 cup sugar
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 egg
- 1 teaspoon almond extract
- 3/4 cup graham cracker crumbs
- 1 & 1/3 cups flour (+ 1/4 cup, spooned and leveled)
Filling and Topping
- 1 large package Banana Cream Pie flavored pudding (OR Vanilla pudding, plus milk as called for on package)
- 8 ounces cream cheese (softened)
- 2 cups heavy cream
- 2 teaspoons vanilla extract
- Dash salt
- 6 tablespoons powdered sugar
- Bananas (sliced, to top the cookies)
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Line 2 large baking sheets with silpats or parchment paper to prevent sticking during baking.
- Mix Butter and Sugar: In a large bowl or using a stand mixer, beat the softened butter and sugar together for 2 minutes until the mixture is light and fluffy. Scrape down the sides and bottom of the bowl to ensure even mixing.
- Add Leavening and Salt: Stir in the baking powder and salt, combining evenly with the butter and sugar mixture.
- Add Egg and Flavor: Beat in the egg and almond extract, mixing well until fully incorporated for flavor and structure.
- Incorporate Dry Ingredients: Add graham cracker crumbs and flour to the batter. Stir just until all flour streaks disappear to avoid overmixing, which can toughen the cookies.
- Shape Cookies: Form large walnut-sized balls of dough and place them on the prepared baking sheets spaced about 2 inches apart to allow for spreading.
- Bake Cookies: Bake in the preheated oven for 9-12 minutes, until the cookies have just lost their shiny surface on top but are not overly browned.
- Cool Cookies: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
- Prepare Pudding: While cookies cool, prepare the banana cream pie pudding according to the package instructions. Chill the pudding thoroughly in the refrigerator.
- Prepare Cream Cheese: In a clean large bowl, beat the softened cream cheese until very smooth. Scrape into a small bowl and set aside.
- Make Whipped Cream: Using the same bowl (no need to wash), beat the heavy cream on high speed. Add vanilla extract, a dash of salt, and powdered sugar. Beat for 2-4 minutes until soft peaks form.
- Combine Cream Cheese and Whipped Cream: Fold the smooth cream cheese back into the whipped cream gently until fully combined into a creamy filling.
- Assemble Cookies: Spoon a dollop of chilled banana pudding onto the center of each cookie, top with a spoonful of the cream cheese whipped cream, and finish with a fresh banana slice.
- Serve or Store: Serve cookies immediately or, if there are leftovers, combine them into a trifle by layering the components in a bowl for a delicious layered dessert.
Notes
- Make sure the butter and cream cheese are softened for easier mixing and better texture.
- If banana cream pie pudding is unavailable, vanilla pudding with banana flavoring or mashed bananas can substitute.
- For best texture, do not overmix the cookie dough once flour is added.
- The cookies can be stored refrigerated in an airtight container; assemble just before serving for best freshness.
- Leftover components can be repurposed as a banana cream trifle for a fun twist.
