Description
Enjoy these Banana Cream Pie Cookies, featuring a soft, chewy base filled with creamy banana topping. With a delightful mix of banana chips, white chocolate, and optional pecans, these cookies offer a delicious twist on a classic dessert. Perfect for any occasion!
Ingredients
Scale
- 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 cup instant vanilla pudding mix
- 2 cups cold milk
- 1 ripe banana, sliced (for garnish)
- 1 tablespoon powdered sugar (for dusting)
Instructions
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer on medium speed for about 2-3 minutes until light and fluffy.
- Add the eggs one at a time, mixing well after each addition. Pour in the vanilla extract and mix until well combined.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Avoid overmixing.
- Fold in the crushed banana chips, white chocolate chips, and chopped pecans (if using) until evenly distributed.
- Cover the bowl with plastic wrap and refrigerate for at least 30 minutes to help the cookies maintain their shape while baking.
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
- After chilling, use a cookie scoop or tablespoon to drop rounded balls of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are lightly golden. The centers may look slightly underbaked.
- Let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
- In a medium bowl, set aside 1 cup of whipped cream.
- In another bowl, mix together 1 cup of instant vanilla pudding mix with 2 cups of cold milk, whisking until thickened (about 2-3 minutes).
- Gently fold the whipped cream into the pudding mixture until smooth and creamy.
- Take one cooled cookie and place a generous dollop of the banana cream filling on the flat side.
- Top with another cookie, flat side down, creating a sandwich. Repeat until all cookies are filled.
- Slice a ripe banana and place a few slices on top of each cookie sandwich for garnish.
- Dust the tops with powdered sugar for a lovely finishing touch.
Notes
- For a richer flavor, consider using dark chocolate chips instead of white chocolate.
- Feel free to customize the toppings with other fruits or nuts as desired.
- Prep Time: 30 minutes
- Cook Time: 12 minutes