Banana Cream Pie Cookies

Banana cream pie has always been one of those nostalgic desserts for me—it reminds me of family gatherings, potlucks, and those moments when dessert felt extra special. There’s just something about that creamy banana filling paired with a buttery cookie crust that makes it unforgettable.

These banana cream pie cookies are my way of taking all that childhood magic and turning it into something portable, snackable, and just as indulgent. Instead of a big slice of pie, you get a soft, chewy cookie base made with vanilla wafers and bits of dried banana for that nostalgic crunch. Then they’re topped with a cloud of banana cream pudding whipped with fresh cream, and finished with a little garnish of dried banana slices. It’s like your favorite childhood pie, but in cookie form.

What I love most about these is how fun they are to make—and how much joy they bring to whoever you share them with. I think about back-to-school treats, bake sales, or even just an afternoon coffee break where you want something a little extra. These cookies feel playful, cozy, and totally indulgent without being fussy. They’re a small bite of comfort that tastes like a trip down memory lane.

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Ingredients

For the Cookies: (Makes 10-12)

• ½ cup unsalted butter, room temperature
• ¼ cup granulated sugar
• ½ cup light brown sugar, packed
• 1 large egg, room temperature
• 2 tsp vanilla extract
• 1 ¼ cups all-purpose flour
• ½ tsp baking powder
• ¼ tsp baking soda
• ¼ tsp salt
• 2 cups vanilla wafer crumbs
• ¼ cup dried banana slices, chopped (such as Earth Wake brand)

For the Topping:

• 1 packet (3.4 oz) banana cream instant pudding mix
• ⅔ cup whole milk
• Pinch of salt
• 1 cup heavy whipping cream
• Extra dried banana slices, for garnish

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Instructions

1. Preheat the oven to 350°F and line baking sheets with parchment paper.
2. In a mixing bowl, beat the butter with both sugars until light and fluffy (about 2 minutes). Scrape down the bowl, then beat in the egg and vanilla for 1 more minute.
3. In a separate bowl, whisk together flour, baking powder, baking soda, and salt. Add to the wet mixture and stir just until combined.
4. Mix in the vanilla wafer crumbs until evenly incorporated, then gently fold in the chopped dried banana slices.
5. Scoop dough into 1.5 oz portions, roll smooth, and place 2 inches apart on baking sheets. Bake for about 12 minutes, until the edges are set but the centers remain soft. Let cookies cool completely before topping.
6. To make the topping: whisk the pudding mix with milk and a pinch of salt until thickened, then chill. In another bowl, whip the cream to medium peaks and fold into the pudding mixture until smooth and fluffy.
7. Pipe the banana cream onto the cooled cookies and garnish each one with a dried banana slice.

These little cookie pies are best enjoyed fresh, but they’ll keep well in the fridge if you want to make them ahead. Each bite delivers that perfect mix of creamy, crunchy, and nostalgic sweetness.