Banana Cream Pie Cookies
These cookies deliver classic banana cream pie flavor in one delightful handheld bite. Soft, fluffy, and topped with dreamy cream, they are perfect for any occasion.
Equipment
- hand mixer
- piping bag
Ingredients
For The Cookie Dough
- 1/2 cup Unsalted Butter, Softened
- 1/2 cup Light Brown Sugar
- 1/4 cup Granulated Sugar
- 1/2 cup Mashed Ripe Banana
- 1 Large Egg Yolk
- 1 tsp Vanilla Extract
- 1 3/4 cups All-Purpose Flour
- 1 tbsp Cornstarch
- 1/2 tsp Baking Powder
- 1/2 tsp Ground Cinnamon
- 1/2 tsp Fine Salt
For The Cream Topping
- 1 cup Heavy Whipping Cream, Cold
- 1/4 cup Powdered Sugar
- 2 tbsp Instant Banana Pudding Mix
- 1/2 tsp Vanilla Extract
- 8 Vanilla Wafer Cookies, Crushed
Instructions
- Preheat the oven to 350 F and line two baking sheets with parchment paper.
- Beat the butter, brown sugar, and granulated sugar until creamy. Mix in the mashed banana, egg yolk, and vanilla until evenly combined.
- Whisk the flour, cornstarch, baking powder, cinnamon, and salt in a separate bowl. Add the dry ingredients to the banana mixture and mix just until combined.
- Divide the dough into 14 portions and place them at least 2 inches apart on the prepared baking sheets. Bake for 11 to 13 minutes, until the edges are set and the centers spring back lightly.
- Cool the cookies completely. Meanwhile, whip the cold cream, powdered sugar, banana pudding mix, and vanilla until thick, smooth peaks form.
- Spoon or pipe the banana cream topping onto the cooled cookies. Sprinkle each cookie with crushed vanilla wafers and refrigerate for 20 minutes before serving.
Nutrition
Serving: 1servingCalories: 245kcalCarbohydrates: 30gProtein: 3gFat: 13g