Chilled Crumbl Banana Cream Pie Cookies Recipe
These chilled Crumbl-style banana cream pie cookies combine a soft, buttery cookie base with a creamy, luscious banana cream pie filling, topped with crunchy Nilla wafer crumbs for a perfect balance of textures and flavors. They are a delightful treat that captures the essence of banana cream pie in cookie form, ideal for dessert or a special snack.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 9 cookies
- Category: Cookie
- Method: Baking
- Cuisine: American
Ingredients
Cookie Base
- 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
Banana Cream Pie Filling
- 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
Instructions
- Prepare the Banana Cream Pie Filling: In a bowl, whisk together the milk, vanilla extract (if using), and instant vanilla pudding mix until the mixture is combined and slightly thickened, about 2-3 minutes. Gently fold in the Cool Whip, then carefully mix in the chopped banana pieces. Cover the bowl with plastic wrap and refrigerate the filling while you prepare the cookie base.
- Preheat and Prepare Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set aside for easy cleanup and even baking.
- Cream Butter and Sugars: In a large mixing bowl or using a stand mixer, cream together the softened butter, vegetable or canola oil, granulated sugar, and powdered sugar until smooth and well combined, ensuring a creamy consistency.
- Add Wet Ingredients: Mix in the egg and butter vanilla emulsion until fully incorporated, creating a uniform dough base.
- Incorporate Dry Ingredients: Add the flour, salt, and baking powder to the wet mixture. Stir until just combined to form the cookie dough, being careful not to overmix which can make cookies tough.
- Scoop and Shape Cookies: Using a large cookie scooper, portion out 9 equally sized balls of dough. Place them spaced evenly on the prepared baking sheet. Gently flatten each cookie ball to about 1-inch thickness. Using a 1/4 measuring cup, press down the center of each cookie to create a shallow well that will hold the filling.
- Bake Cookies: Bake the cookies in the preheated oven for 10 minutes. The cookies should be set but still soft. Remove from the oven and allow them to cool completely on the baking sheet to maintain their shape.
- Assemble the Cookies: Once cooled, spoon the chilled banana cream pie filling into the wells of each cookie. Sprinkle crushed Nilla wafer crumbs over the filling, then garnish each cookie with a mini Nilla wafer centered on top for decoration and added crunch.
- Serve and Enjoy: Serve these cookies chilled for the best flavor and texture experience, enjoying the creamy banana filling paired with the buttery cookie and crunchy wafer topping.
Notes
- Ensure the butter is softened to room temperature for easy creaming with the sugars.
- Use ripe bananas for the best flavor but avoid overly mushy ones to maintain texture.
- The banana cream pie filling should be chilled sufficiently to hold shape when spooned onto the cookies.
- If desired, the vanilla extract in the filling is optional but enhances flavor depth.
- Use parchment paper to prevent sticking and enable even baking.
- The cookies can be stored in an airtight container in the refrigerator for up to 3 days for freshness.
- Allow cookies to cool completely before adding filling to prevent filling melting or sliding off.
