Banana Cream Pie Cookies turn the classic diner dessert into a handheld treat you can bake tonight. They’re soft, loaded with real banana flavor, studded with vanilla-wafer crumbs, and take just 40 minutes from bowl to bite. If you love shortcut desserts, pair it with my <a href="https://desserts.cafof.com/2026/04/frozen-greek-yogurt-peanut-butter-bites.html">Frozen Greek Yogurt Peanut Butter Bites</a> for a cool contrast. This recipe uses pantry staples, one bowl, and zero chilling time—perfect for weeknight cravings or last-minute potlucks.
★★★★½ 4.5 (136 reviews)
Why You'll Love Banana Cream Pie Cookies—Easy Homemade Treat in 40 Minutes
Banana Cream Pie Cookies mash banana pudding, flaky crust bits & white-chocolate chips into one soft-bake cookie. Quick, beginner-friendly, no chill time!
- One-bowl, no-chill dough ready in 15 minutes
- Soft centers taste like banana pudding; edges stay crispy
- Make-ahead friendly: dough freezes up to 3 months
- Kid-approved, lunchbox-safe, and budget-friendly
Ingredients
Bananas: the black-spottier, the sweeter; sub with thawed frozen bananas—drain excess liquidWhite-chocolate chips: use butterscotch or peanut-butter chips if you preferVanilla wafers: graham crackers or shortbread cookies work in a pinch
- Bananas: the black-spottier, the sweeter; sub with thawed frozen bananas—drain excess liquid
- White-chocolate chips: use butterscotch or peanut-butter chips if you prefer
- Vanilla wafers: graham crackers or shortbread cookies work in a pinch
Full measurements are in the recipe card below.
Instructions
Prep banana cookie dough: Heat oven to 350 °F. Line two sheet pans with parchment. In a large bowl whisk banana, melted butter, both sugars, egg, and vanilla until smooth.
Mix dry ingredients: Sprinkle flour, baking powder, baking soda, salt, cinnamon, and nutmeg over the wet mix. Fold just until no dry streaks remain.
Add mix-ins: Fold in white-chocolate chips and crushed wafers. Dough will be soft—perfect for spoon-dropping.
Expert Tips for Banana Cream Pie Cookies—Easy Homemade Treat in 40 Minutes
- Use a cookie scoop for uniform bakery-style shapes
- Under-bake by 1 minute for pudding-soft centers
- Press a few extra wafer crumbs on top right after baking for photo-ready texture
Banana Cream Pie Cookies—Easy Homemade Treat in 40 Minutes
Banana Cream Pie Cookies mash banana pudding, flaky crust bits & white-chocolate chips into one soft-bake cookie. Quick, beginner-friendly, no chill time!
★★★★½ 4.5 (136 reviews)
Ingredients
Main Ingredients
- 1 cup mashed very-ripe banana (about 2 medium)
- ½ cup unsalted butter, melted & cooled
- ¾ cup packed light-brown sugar
- ¼ cup granulated sugar
- 1 large egg, room temp
- 1 tsp pure vanilla extract
- 1 ¾ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp kosher salt
- ¾ cup white-chocolate chips
- ½ cup coarsely crushed vanilla wafers
Seasonings & Flavor Boosters
- ½ tsp ground cinnamon
- ⅛ tsp freshly grated nutmeg
Optional Toppings
- Extra wafer crumbs for garnish
- Drizzle of melted white chocolate
Instructions
How to Make Banana Cream Pie Cookies
- Prep banana cookie dough: Heat oven to 350 °F. Line two sheet pans with parchment. In a large bowl whisk banana, melted butter, both sugars, egg, and vanilla until smooth.
- Mix dry ingredients: Sprinkle flour, baking powder, baking soda, salt, cinnamon, and nutmeg over the wet mix. Fold just until no dry streaks remain.
- Add mix-ins: Fold in white-chocolate chips and crushed wafers. Dough will be soft—perfect for spoon-dropping.
- Scoop & bake: Drop 2-Tbsp mounds 2 in apart. Bake 11–13 min until edges are golden and centers look slightly under-baked. Cool on pan 5 min, then transfer to rack.
Nutrition
Calories: 210 kcal | Protein: 3 g
Storage
- Fridge: up to 3 days
- Freezer: not recommended
- Reheat: best fresh
FAQs
Can I make Banana Cream Pie Cookies ahead of time?
Yes—dough keeps 3 days in the fridge or 3 months frozen. Baked cookies freeze well too.
What’s the best substitute for white-chocolate chips?
Butterscotch, cinnamon, or even peanut-butter chips; or skip for less sweetness.
How do I store leftovers?
Airtight container on the counter 3 days, fridge 7 days, freezer 3 months.
Why did my cookies turn out cakey?
Too much banana or over-mixing; measure banana after mashing and stir only until flour disappears.