Description
Delight in the luscious and unique Banana Cream Pie Cookies, combining soft, buttery Nilla Wafer-based cookies with a rich, creamy banana-flavored pudding and fresh banana slices. These cookies are perfect for a special dessert or a sweet treat that offers the comforting flavors of a classic banana cream pie in a portable, bite-sized form.
Ingredients
Banana Cream Pudding Filling
- 14 oz sweetened condensed milk
- 1 cup cold water
- 3.4 oz instant vanilla pudding mix
- 1 1/2 cups heavy cream (cold)
Nilla Wafer Cookie Dough
- 1 cup unsalted butter (softened to room temperature)
- 1 1/4 cups light brown sugar (packed)
- 1/4 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1/2 tablespoon light corn syrup
- 2 2/3 cups all-purpose flour
- 3 cups Nilla Wafer crumbs (finely crushed, divided)
- 2 teaspoons cornstarch
- 1 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1/2 teaspoon baking powder
Toppings and Assembly
- 2-3 bananas (sliced into 1/8”-1/4” coin slices)
- 18 Nilla Wafers (broken into chunks)
Instructions
- Make the Banana Cream Pudding Filling: In a large bowl, combine the sweetened condensed milk and cold water until smooth. Add the instant vanilla pudding mix and beat on medium speed for 2 minutes until thickened. Cover with plastic wrap and refrigerate for 1 hour or overnight to allow it to set and chill.
- Fold in Whipped Cream: Remove the pudding mixture from the fridge once cold and firm. Beat the heavy cream separately until stiff peaks form, then gently fold the whipped cream into the pudding mixture using a rubber spatula until fully incorporated. Cover and return to the fridge until you are ready to assemble the cookies.
- Prepare the Oven and Baking Sheet: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper and set it aside.
- Make the Cookie Dough: Using a stand mixer, cream together the softened butter, light brown sugar, and granulated sugar until light and fluffy. Add the eggs, vanilla extract, and light corn syrup and mix until combined. Scrape down the bowl sides with a rubber spatula to ensure even mixing.
- Add Dry Ingredients and Crush Nilla Wafers: Gradually add the all-purpose flour, 2 ½ cups of finely crushed Nilla Wafer crumbs, cornstarch, baking soda, baking powder, and salt to the wet ingredients. Mix until just combined to form the cookie dough.
- Shape and Roll Cookies: Using a ¼ cup measure, portion out the dough into round balls. Roll each ball in the remaining ½ cup of crushed Nilla Wafer crumbs to coat. Place six dough balls spaced evenly on the prepared baking sheet. Flatten each ball with your palm to form thick disks about ½ inch thick.
- Bake the Cookies: Bake in the preheated oven for 10-12 minutes, or until the edges and tops are just set and lightly golden. Remove from the oven and let the cookies cool on the baking sheet for 2 minutes.
- Create Indents in Cookies: After cooling briefly, gently press the center of each cookie with the bottom of a flat cup or measuring cup to create a small indentation for the filling. Transfer the cookies to a wire rack to cool completely.
- Slice Bananas: While cookies cool, slice the bananas into thin coins about 1/8 to 1/4 inch thick for topping.
- Assemble the Cookies: Place two or three banana slices on top of each cooled cookie. Spoon approximately 3 tablespoons of the chilled banana cream pudding onto each cookie over the bananas. Garnish with broken Nilla Wafer chunks and a final banana slice on top for a decorative finish.
- Serve and Store: Serve the cookies chilled, straight from the refrigerator. Store any leftovers in the fridge and consume within 24-36 hours for best freshness; they remain good up to 2 days.
Notes
- Ensure the butter is softened to room temperature to achieve a smooth cookie dough.
- For best pudding texture, refrigerate the pudding mixture for at least an hour or overnight before folding in the whipped cream.
- Flattening the cookie dough balls before baking helps achieve the perfect thick cookie shape as these cookies do not spread much during baking.
- The indentation made after baking prevents the pudding from spilling off the cookie tops.
- Use fresh, firm bananas for the best structural and flavor outcome in the cookie assembly.
- Store cookies chilled and consume within 1-2 days for optimal taste and texture.
- These cookies combine baking (for the cookies) and no-cook (for the pudding filling) preparation techniques.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
