Name: Chilled Crumbl Banana Cream Pie Cookies Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Cuisine: American
Ingredients: 1/2 cup butter, softened; 1/3 cup vegetable or canola oil; 1/2 cup Imperial granulated sugar; 1/4 cup Imperial powdered sugar; 1 egg, at room temperature; 2 tsp butter vanilla emulsion; 2 1/3 cups all-purpose flour; 1/4 tsp salt; 1 tsp baking powder; 1/2 package instant vanilla pudding mix (half of 3.4 oz); 1/2 cup milk; 1/2 tsp vanilla extract (optional); 4 oz Cool Whip (whipped topping); 1 medium banana, slightly ripe, chopped roughly; Nilla wafers for topping

Jump to Recipe· 4.3 from 15 reviews

I absolutely adore the Chilled Crumbl Banana Cream Pie Cookies Recipe. It’s one of those treats that brings the classic flavors of banana cream pie right into a handheld cookie form, perfect for indulging anytime. The combination of a soft, buttery cookie base with a luscious banana cream filling instantly takes me back to cozy family gatherings, and I love how refreshing it tastes chilled, especially on a warm day.

Why You’ll Love This Chilled Crumbl Banana Cream Pie Cookies Recipe

What excites me most about this recipe is its incredible balance of flavors and textures. The cookie itself has this beautifully tender, buttery crumb that melts in your mouth, while the banana cream pie filling adds a cool, creamy sweetness with just the right hint of real banana pieces. Every bite tastes like a perfect little dessert made for sharing and savoring.

Another reason why I recommend this recipe so much is how surprisingly simple it is to make. It doesn’t require any complicated techniques or hard-to-find ingredients, but the result is pure magic. I find it perfect for casual get-togethers, potlucks, or even a special midweek treat. What really sets it apart is how the cookies come together with both a soft texture and that delightful chilled cream topping—it’s like having your favorite pie and cookie all in one!

Ingredients You’ll Need

A white marbled surface displays various baking ingredients neatly arranged in white bowls and small white dishes. Starting from the top, a small white bowl holds powdered sugar, next to a tiny white container filled with milk. To the right, a white bowl is full of round Nilla wafer cookies, stacked loosely. Below, a larger white bowl contains a mix of flour, salt, and baking powder, showing a slightly coarse texture. To the left, a medium white bowl has granulated sugar, and beside it a small white dish holds golden-yellow oil. Next to the oil, a bowl contains cubed butter pieces. Below the butter, a small white bowl with a light yellow liquid labeled egg and vanilla butter emulsion is placed. In the center bottom, a bowl with fluffy white whipped topping sits beside a small white bowl of vanilla pudding mix. Lastly, a yellow banana lies on the white marbled surface to the right side. photo taken with an iphone --ar 4:5 --v 7

The ingredients in this Chilled Crumbl Banana Cream Pie Cookies Recipe are straightforward but essential, each playing a crucial role in building flavor, texture, and richness. From the buttery softness of the cookie base to the silky, light banana cream filling, every component pulls its weight to create this irresistible dessert.

Butter (1/2 cup, softened): Adds richness and moisture, ensuring a tender cookie texture.
Vegetable or Canola oil (1/3 cup): Keeps the cookies soft and slightly chewy.
Imperial Sugar granulated sugar (1/2 cup): Sweetens and contributes to cookie structure and slight crispness on edges.
Imperial Sugar powdered sugar (1/4 cup): Enhances the softness and gives a delicate crumb.
Egg (1, room temperature): Binds everything together for a perfect dough.
Butter vanilla emulsion (2 tsp): Intensifies that warm vanilla flavor that makes these cookies special.
Flour (2 & 1/3 cups): Provides structure and texture to the cookie base.
Salt (1/4 tsp): Balances sweetness and enhances overall flavor.
Baking powder (1 tsp): Helps the cookies rise just right without spreading too much.
Instant vanilla pudding mix (1/2 package): Forms the creamy base of the banana cream pie filling.
Milk (1/2 cup): Activates the pudding to create a smooth texture.
Vanilla extract (1/2 tsp, optional): Boosts the pudding’s flavor with a subtle warm note.
Cool whip (4 oz): Lightens the filling for that fluffy, dreamy consistency.
Medium banana (1, slightly ripe, chopped): Adds fresh natural banana flavor and a bit of texture.
Nilla wafers: Used for an extra crunch and classic garnish on top.

Directions

Step 1: Start by making the banana cream pie filling. In a medium bowl, whisk together the milk, vanilla extract if using, and instant vanilla pudding mix. Whisk for about 2 to 3 minutes until it’s combined and starts to thicken slightly.

Step 2: Gently fold in the cool whip to the pudding mixture. Then carefully mix in the roughly chopped banana pieces. Cover this bowl with plastic wrap and place it in the fridge to chill while you prepare the cookie base.

Step 3: Preheat your oven to 350 degrees Fahrenheit. Line a baking sheet with parchment paper and set it aside so it’s ready when your dough is mixed.

Step 4: In a large bowl or stand mixer, cream together the softened butter, vegetable or canola oil, granulated sugar, and powdered sugar until the mixture is light and fluffy.

Step 5: Add the egg and butter vanilla emulsion to the creamed mixture, mixing until everything is fully combined and smooth.

Step 6: In a separate bowl, whisk together the flour, salt, and baking powder. Gradually add this dry mix to your wet ingredients, stirring carefully until you have a uniform dough.

Step 7: Using a large cookie scooper, scoop out 9 equally sized dough balls and place them on your lined baking sheet. Gently flatten each ball to about one inch thick.

Step 8: Take a 1/4 measuring cup and press down the center of each flattened cookie to make a small well — this is where you’ll add your filling later.

Step 9: Bake the cookies at 350F for 10 minutes. Once done, remove them from the oven and let them fully cool on the baking sheet so the centers hold their shape nicely.

Step 10: Once the cookies are completely cooled, spoon or pipe the chilled banana pudding mixture into the wells on top of each cookie. Sprinkle some crushed Nilla wafer crumbs over the filling, and top each cookie with a mini Nilla wafer for a charming finishing touch.

Enjoy these cookies right away while the filling is still delightfully chilled!

Servings and Timing

This recipe yields 9 generous cookies, perfect for sharing with family or friends. Prep time is about 20 minutes, which includes making the filling and dough. Baking takes 10 minutes, plus cooling time of roughly 20 minutes to ensure the cookies are completely set before adding the topping. Overall, you’re looking at approximately 50 minutes from start to finish, making it a convenient treat that doesn’t keep you waiting too long.

How to Serve This Chilled Crumbl Banana Cream Pie Cookies Recipe

A close-up view of a small dessert with two layers on a white marbled surface; the bottom layer is a soft, light golden cookie with a crumbly texture, and the top layer is a thick, white creamy frosting with a slightly uneven, fluffy texture. A single round, golden cookie is placed standing upright in the center of the frosting layer. In the blurred background, there is a white bowl filled with similar round golden cookies. Photo taken with an iphone --ar 4:5 --v 7

I love serving these cookies slightly chilled because it really enhances the creamy banana filling. They pair beautifully with a cup of coffee or a chilled glass of milk for the ultimate cozy snack. For a more festive occasion, I sometimes set them out with a fruit platter or a light citrus salad to add a fresh contrast to the rich cookies.

Presentation-wise, arranging the cookies on a pretty platter with some fresh banana slices or mint sprigs around them adds a charming touch. If you want to impress guests at a party, these cookies make wonderful petite dessert bites displayed on a tiered stand. I also enjoy pairing them with a mild white wine like a Riesling or a fruity iced tea if you prefer non-alcoholic drinks.

These cookies are versatile enough for many occasions: a casual afternoon treat, a dessert for family dinners, or a sweet highlight at holiday gatherings. Portion-wise, one cookie per person feels just right thanks to its richness, though I might sneak a second for myself!

Variations

I’ve experimented with different twists on the Chilled Crumbl Banana Cream Pie Cookies Recipe, and they all turn out delicious. For example, if you want a gluten-free version, swapping the all-purpose flour for a good-quality gluten-free blend works perfectly without sacrificing the soft texture.

If you’re aiming for a dairy-free or vegan option, you can replace butter with coconut oil and use a dairy-free whipped topping and pudding mix. I’ve also tried using bananas mixed with a little bit of toasted coconut in the filling, which adds a tropical flair that’s delightful. For a chocolatey twist, adding mini chocolate chips to the cookie dough or garnishing with a drizzle of melted dark chocolate makes these cookies even more indulgent.

Another idea is to bake these as mini tartlets using a cookie dough crust pressed into muffin tins, then filled with the banana cream filling and chilled, giving a different presentation but the same flavor profile.

Storage and Reheating

Storing Leftovers

I recommend storing any leftover cookies in an airtight container in the refrigerator to keep the banana cream fresh and prevent the cookies from getting soggy. They will stay delicious for about 3 to 4 days when properly stored. If possible, keep them in a single layer to avoid crushing the soft toppings.

Freezing

These cookies freeze well if you want to make them ahead. Place them on a baking sheet in a single layer and freeze until solid, then transfer to a freezer-safe container or bag with parchment paper between layers. They keep well frozen for up to 2 months. When you want to enjoy them, just thaw overnight in the fridge to keep the filling chilled and creamy.

Reheating

I don’t recommend warming these cookies in the microwave or oven, because the banana cream filling tastes best cold and reheating can make the texture runny. Instead, I suggest enjoying them straight from the fridge for that perfect chilled bite. If you prefer the cookie base a bit softer, leave them at room temperature for 10 to 15 minutes before eating.

FAQs

Can I make this recipe without instant pudding mix?

If you don’t have instant pudding mix on hand, you can make a homemade vanilla pudding using cornstarch, sugar, milk, and vanilla extract cooked until thickened. However, the instant mix simplifies the process and yields a consistent texture that’s perfect for this recipe.

What kind of bananas work best?

I find that slightly ripe bananas with a few brown speckles are ideal—they’re sweet, flavorful, and hold up well in the filling without turning mushy. Avoid overly ripe bananas because they may add too much moisture and make the filling runny.

Can I prepare the cookies and filling ahead of time?

Absolutely! You can bake the cookies a day in advance and store them cooled in an airtight container. Make the banana cream filling separately and refrigerate it. Assemble the cookies with the filling right before serving for the freshest texture.

Are there any tips for making the cookie base more tender?

Using a mix of butter and oil, as the recipe suggests, really helps keep the cookies soft and tender. Also, don’t overbake them; 10 minutes at 350F is just enough to set them without drying out the dough.

Can I substitute the Nilla wafers for something else?

Yes! If you want to switch it up, crushed graham crackers or shortbread cookies make a lovely substitute for the Nilla wafer crumbs, adding a little different texture while still complementing the banana cream flavor beautifully.

Conclusion

I can’t recommend the Chilled Crumbl Banana Cream Pie Cookies Recipe enough if you’re looking for a fun, delicious way to enjoy banana cream pie flavors in cookie form. It’s easy to make, impressively tasty, and perfect for sharing with loved ones. When you try this recipe, I hope it becomes a new favorite dessert that brings a little extra joy and sweetness to your kitchen.