For those days when you’re too lazy to make pie. (fyi… this is pretty much every day for me)

The mission to make these Banana Cream Pie Cookies was simple: I wanted Banana Cream Pie but didn’t want to make Banana Cream Pie. I can be lazy like that.

In order to really satisfy the craving these cookies needed to hit a few important notes: they needed the crust factor so I added graham wafers (you could use Nilla Wafers too!), the whipped cream factor so I added white chocolate chips (although now I’m thinking about dunking these in actual whipped cream and how good would that be??!!), the pudding factor so I added a double dose of vanilla and the banana factor (obviously) so I added an actual mashed banana AND chopped banana chips.

Are these cookies cakey or chewy?

They’re chewy. That was important to me. I did not want a cakey cookie here because if that’s what I was going for I would have just made banana cake.

They puff up a little in the oven and sometimes I pull them out at the 8 minute mark and bang them on the counter. If you’ve never tried pan banging your cookies you can learn all about it here.

Anything Special You Need to Know?

*These are soft chewy cookies and they have a crispy chewy thing going on when they’re fresh. On the following days, once stored, they lose some of the crisp factor, but they’re still soft and chewy.

*Why two kinds of vanilla? I wanted a lot of vanilla flavour in these cookies so I used pure vanilla extract and also white vanilla. White vanilla gives that pudding flavour that you get in a cream pie, but you can leave it out if you don’t have it.

*The banana chips are optional because the mashed banana already gives lots of banana flavour, but the chips give a little extra crunch… and I really like crunch.

This recipe doubles easily and the cookies freeze well.

I’m actually a big fan of freezing cookies and almost always have a stash in the freezer. That way you have cookies ready whenever you need (want) them. They thaw to biteable in a matter of minutes – probably more minutes than I actually allow them to thaw, but I’m brave like that. 😉

Recipe-ish…

Banana Cream Pie Cookies

Everything you love about banana cream pie but in cookie form… and way easier to make!

Print Recipe Pin Recipe

Prep Time 10 mins

Cook Time 10 mins

Course Dessert

Cuisine American

Servings 14 cookies

Ingredients

  

• 1/2 cup butter melted
• 1/2 cup brown sugar
• 1/4 cup sugar
• 1 egg yolk
• 1 ripe banana mashed
• 1 tsp vanilla
• 1 tsp white vanilla
• 1 1/3 cup flour
• 1 Tbsp milk powder
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1/2 cup white chocolate chips
• 1/2 cup graham wafers chopped
• 1/4 cup dried banana chips chopped

Instructions

 

• Cream the butter and sugars in an electric mixer until light and fluffy.
• Add in the egg yolk. Mix well.
• Add in the banana and the vanilla extracts. Mix well.
• Combine the flour, milk powder, baking soda and salt in a bowl and mix well.
• Add the flour mixture to the butter mixture and mix until combined.
• Fold in the chocolate chips, graham wafers and banana chips.*
• Form balls with the dough and place on a baking sheet (I used a 2” cookie scoop).
• Bake at 350 for 9-11 minutes.**

Notes

*I reserve a few of these add-ins and sprinkle them on top of the cookie dough balls before they go into the oven.

**Check the cookies at 8 minutes and if you want them flatter, remove the baking sheet and bang it on the counter a few times, then return to the oven to finish baking.

Keyword Banana Cream Pie Cookies

Let me know what you think!

If you like this Banana Cream Pie Cookie Recipe then you’d love my White Chocolate and Raspberry Cookies with Macadamia Nuts. They’re to die for.