Banana Cream Pie Cookies: A Delicious Twist on a Classic Dessert

Banana Cream Pie Cookies are a delightful twist on the classic dessert that many of us know and love. Imagine biting into a soft, chewy cookie that captures the essence of a creamy banana pie, complete with hints of vanilla and a touch of graham cracker crunch. This recipe not only satisfies your sweet tooth but also brings a sense of nostalgia, reminding us of family gatherings and summer picnics where banana cream pie was the star of the show.

People adore these Banana Cream Pie Cookies for their unique flavor profile and comforting texture. The combination of ripe bananas, rich creaminess, and a hint of cinnamon creates a symphony of taste that is simply irresistible. Plus, they are incredibly convenient to make, allowing you to whip up a batch in no time. Whether you’re looking to impress guests or simply treat yourself, these cookies are sure to become a favorite in your baking repertoire.

Ingredients:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup banana chips, crushed
• 1 cup white chocolate chips
• 1/2 cup chopped pecans (optional)
• 1 cup whipped cream (for topping)
• 1 ripe banana, sliced (for garnish)
• 1 tablespoon powdered sugar (for dusting)

Preparing the Cookie Dough

1. In a large mixing bowl, I start by creaming together the softened butter, granulated sugar, and brown sugar. I use an electric mixer on medium speed for about 2-3 minutes until the mixture is light and fluffy.
2. Next, I add in the eggs, one at a time, mixing well after each addition. Then, I pour in the vanilla extract and continue to mix until everything is well combined.
3. In a separate bowl, I whisk together the all-purpose flour, baking soda, and salt. This helps to ensure that the leavening agent is evenly distributed throughout the flour.
4. Gradually, I add the dry ingredients to the wet mixture, mixing on low speed until just combined. I make sure not to overmix, as this can lead to tough cookies.
5. Now, it’s time to fold in the fun stuff! I gently stir in the crushed banana chips, white chocolate chips, and chopped pecans (if using) until they are evenly distributed throughout the dough.

Chilling the Dough

1. Once the dough is ready, I cover the bowl with plastic wrap and place it in the refrigerator for at least 30 minutes. Chilling the dough helps the cookies maintain their shape while baking and enhances the flavors.

Baking the Cookies

1. Preheat my oven to 350°F (175°C). While the oven is heating, I line two baking sheets with parchment paper to prevent the cookies from sticking.
2. After the dough has chilled, I use a cookie scoop or tablespoon to drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
3. I pop the baking sheets into the preheated oven and bake for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked, but they will continue to cook on the baking sheet after being removed from the oven.
4. Once baked, I let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.

Preparing the Banana Cream Topping

1. While the cookies are cooling, I prepare the banana cream topping. In a medium bowl, I take 1 cup of whipped cream and set it aside.
2. In another bowl, I mix together 1 cup of instant vanilla pudding mix with 2 cups of cold milk. I whisk it until it thickens, which usually takes about 2-3 minutes.
3. Once the pudding is thickened, I gently fold in the whipped cream until the mixture is smooth and creamy. This will be the delicious filling for my cookies.

Assembling the Banana Cream Pie Cookies

1. Now that my cookies are completely cooled, I’m ready to assemble! I take one cookie and place a generous dollop of the banana cream filling on the flat side.
2. I then top it with another cookie, flat side down, creating a sandwich. I repeat this process until all the cookies are filled.
3. For an extra touch, I slice a ripe banana and place a few slices on top of each cookie sandwich. This adds a fresh flavor and a beautiful presentation.
4. Finally, I dust the tops of the cookies with powdered sugar for a lovely finishing touch.

Serving and Storing

Conclusion:

In summary, these Banana Cream Pie Cookies are an absolute must-try for anyone who loves the delightful combination of banana and cream flavors. They bring the classic dessert into a fun, portable cookie form that’s perfect for sharing or enjoying all by yourself. The soft, chewy texture paired with the creamy filling and the subtle crunch of the cookie makes for a truly irresistible treat. For serving suggestions, I recommend pairing these cookies with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent experience. You can also experiment with variations by adding chocolate chips, nuts, or even a sprinkle of cinnamon to the dough for a unique twist. If you’re feeling adventurous, try swapping out the bananas for other fruits like strawberries or peaches to create your own signature cookie! I encourage you to give this recipe a try and share your experience with friends and family. I’d love to hear how your Banana Cream Pie Cookies turn out and any creative variations you come up with. So roll up your sleeves, gather your ingredients, and let’s bake some delicious memories together!

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