These banana cream pie cookies taste like banana cream pie all wrapped up in a delicious cookie!
These banana cream pie cookies are soft, with a little chewiness and the perfect banana flavor in every bite. They’re so easy to make, thanks to a pudding mix for flavor, and so so yummy!
My favorite pie in the world is banana cream pie. Something about the layer of fresh bananas, graham cracker crust, creamy, pudding, and lots of whipped cream on top.
Now, making banana cream pie isn’t the hardest pie you can make – but you still have to make pie. And well, cookies are always easier than pie! (Ps. Where the heck did the phrase “easy as pie” come from? Pie is not easy)
These banana cream pies are amazing. And they taste just like banana pudding, and they’re full of graham crackers, and white chocolate chips. The same delicious flavors as banana cream pie, in portable, handheld, soft, chewy, delicious cookies.
If you love banana cream pie, then you have to make these cookies!
Ingredients Needed to make Banana Cream Cookies?
- granulated sugar and brown sugar – for sweetening the cookies
- unsalted butter
- eggs – to hold everything together, and help give the cookies lift
- vanilla extract
- flour
- banana cream pudding mix – because it gives all that banana cream flavor
- salt – to balance the flavor
- baking soda – to give the cookies life
- white chocolate chips – since we can’t have whipped cream, these add a bit of sweetness
- graham crackers – just like a banana cream pie crust
How to make banana cream pie cookies?
These banana cream pie cookies are pretty typical to most cookie recipes, cream the butter and sugars, add in the eggs, add in the dry ingredients, then the mix ins and voila – but we’ll break it down for you a bit more than that
You’ll mix together your butter, brown sugar, and granulated sugar in a large bowl. Stir them together for a couple minutes, until the mixture gets lighter in color and is a bit fluffy.
Add in the eggs, vanilla, and stir them all together until they are just combined.
Then add in the dry ingredients, the flour, the pudding mix (the dry powder), baking soda, and salt and stir it all together till you have a nice and soft cookie dough. Fold in the white chocolate chips and the graham cracker pieces.
Scoop the dough into 1.5 Tablespoon sized balls (I like to use this cookie scoop) and roll them into balls and place them onto a baking sheet. (I do 12 on a sheet with rows of 3 across, and 4 down).
Bake the cookies up until they just barely look done. The cookies will keep cooking for a few minutes on the cookie tray, then transfer them to a cooling rack to cool completely and enjoy!
Tips for Making Banana Cream Pie Cookies:
- Save a few white chocolate chips to put on the cookies right before the go in the oven, or right after they come out. (I do this with all my chocolate chip type cookie recipes). It makes the cookies a little cuter 😉
- Instead of graham cracker pieces in the cookies, you could also break up Nilla Wafers, or Shortbread Cookies.
- Try chocolate chips or butterscotch chips for a different yummy flavor!
These soft and chewy banana cream cookies are some of my favorite. They’re perfect for banana cream pie lovers, and such a sweet, refreshing, delicious cookie flavor!
More banana cream recipes?
- Banana Cream Pie with Pudding Mix
- Banana Cream Icebox Cake
- Banana Cream Pie Bars
- Banana Cream Pie Cookie Cups
- Banana Cream Pie from Scratch
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Banana Cream Pie Cookies
Ingredients
- 1 cup unsalted butter (2 sticks, room temperature)
- 1/2 cup granulated sugar
- 1/2 cup brown sugar (packed)
- 2 large eggs
- 1 tsp vanilla extract
- 2 1/2 cups +2 TBS all purpose flour (spooned and leveled)
- 3.4 oz package instant banana cream pudding mix (dry, not prepared)
- 1/2 tsp salt
- 1 tsp baking soda
- 1 1/4 cups white chocolate chips
- 1 cup chopped graham crackers (about 5 graham crackers, crumbled into small pieces)
Equipment
- Large Mixing Bowl
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line a cookie sheet with parchment paper or a silicone liner. Set aside.
- In a large bowl, cream together the sugars and butter, until well mixed, and light and creamy, about 2 minutes.
- Add in eggs, vanilla, and mix until just combined.
- Add in the flour, pudding mix, salt and baking soda. Stir in completely until you have a nice soft dough.
- Fold the graham cracker pieces and white chocolate chips evenly into the dough.
- Scoop the cookie dough into 2 Tablespoon sized scoops, and roll them into smooth balls.
- Place about 8 cookie balls, on to each prepared baking sheet. Place them about 2 inches apart.
- Bake the cookies for 8-9 minutes until lightly golden on the sides, and the tops are just barely set. They might not look all the way done.
- Allow cookies to cool on cookie sheet for about 8 minutes on the cookie sheet, as they'll keep cooking as they are there. Then transfer them to a cooling rack to cool completely.
Nutrition
These banana cream pie pudding cookies were first posted on August 13, 2013. The photos and text were updated for clarity on March 26, 2021.
Melanie says
Would you be able to add bananas to these cookies? They sound so yummy but I have bananas to use up!
Aimee says
We also have a banana bread cookie recipe you could try with actual bananas, but if I were trying with this recipe, I’d probably take out one egg and add 1/2 to 1 cup mashed banana, depending how cakey you will like them.
Suzanne Ewald says
I couldn’t begin to give this recipe enough stars! It is over the top in flavor! I am a big fan of butterscotch flavor! Any cookie recipes for that?
Aimee says
You could definitely try the same recipe with a butterscotch pudding instead of banana cream pudding mix 🙂 or add in some butterscotch chips if you like banana and butterscotch
Karen says
Hello, can these cookies be frozen after they’ve been baked?
Aimee says
They should freeze fine! I would make sure to let them cool completely, then freeze them in a freezer safe bag, maybe double up so they’re in plastic wrap them a bag, or two bags, to try and keep them from any freezer burn. They should be good for about 3 months.
Jodi K McCoy says
Oh my gosh! These cookies are amazing! I followed the recipe exactly as written. My cookies did not spread like the ones pictured with this recipe, but they tasted wonderful! I received several compliments on them, my mom even commented that they were the best cookies she has ever tasted. They were very simple to make and I will definitely be making these cookies again! Thank you so much for the great recipe!
Aimee says
Oh my goodness! So glad you loved them so much! Assuming you’ll make them again, leave the extra 2 Tablespoons flour out, and the cookies should flatten a bit more, or make the cookies bigger, the smaller I made them the more rounded they stayed for some reason when I was testing them! Also bang the tray on the counter or stove top when you bring them out and they may flatten a bit. Glad you still loved them! They’re one of my favorites too!
Lucy says
Hello, do you use salted or unsalted butter?
Ellen says
Usually we bake with unsalted butter.
Deborah Rowan says
Wonderful cookie. It nailed the flavors of banana cream pie. The recipe made a large number of cookies. I will be making this cookie every major holiday from now on. Thank you!
Aimee says
I’m so glad you liked them! They’re one of my favorites!
SHEILA BAGWELL says
I have now baked the banana cream pie cookies recipe several times this year and by far this is the best cookies i have ever tasted in my life. I would definitely give these cookies 10 ****** Everyone loves these cookies i bake them for work and family functions , i found your recipe on Facebook and followed on several other recipes yawl have listed.I love any and everything to do with bananas .I hope yawl will do a special promotion advertising this recipe for everyone to see and try out. They too will fall in love with these cookies.
I found it easier to separate and pre mix the ingredients in several different bowls and then mix all together at the end it saves me alot of time plus the only thing i changed was adding in a teaspoon of banana extract,so the banana taste would be stronger.
I have bragged and bragged about these cookies to so many people i shared your recipe on my Facebook account .
thank you so much
Ellen says
Sorry for the very late response. Thank you for the glowing review.
Yvonne says
Hi I’m going to make these this week and try them out. They sound scrumptious. Thank you for sharing. It’s something different.
Troy Glover says
Made these for my Christmas cookie. I used graham cracker crumbs no wishing I didnt ro savor that crunch. Its definitely a great cookie with all the different flavors shooting through the taste buds. Merry Christmas!
Aimee says
So glad you liked them! It’s definitely good with the graham cracker pieces throughout too, you’ll have to try that next time!
Sara says
Easily the best cookies I’ve ever had. And everyone I make them for says the same thing! I make these all the time now. The flavor is incredible and the texture is perfect. Yum yum yum!!!
Sandy says
Just wondering if you could use Graham cracker crumbs, instead of the whole graham crackers in whole pieces?
Aimee Berrett says
The flavor should be the same, but you may lose some of the delicious crunch from the bigger pieces.
Rosie says
SUPER sweet! Will try reducing the sugar next time.
Cate McCombs says
Made these tonight. A friend came over, who usually agrees to take baked goods home when he leaves once I offer them. This time he ate about three or four and said “Give me some to take home!” I think that’s the first time he’s ever done that, LOL! They have been deemed awesome! Thank you so much for sharing it.
Aimee Berrett says
Wow, I’m so happy to hear that!
Eileen says
I have a small box of instant banana pudding mix in front of me. It’s only 3.4 oz. The largest box is 5.1 oz. When I read your list as shown it says I need 13.4 oz. Maybe one 3.4 oz package is what you mean?
Aimee Berrett says
Sorry for the confusion. I used 1 small box, so the 3.4 size, I’ll fix that in the recipe thanks for letting me know!
nicole says
Do you have a cup measurement on the graham crackers? Is it 5 of the big rectangles or 5 of the smaller ones? I haven’t tried making them yet so I don’t have a visual on the dough to help. Thanks!
Aimee Berrett says
Its 5 of the whole graham crackers broken up into pieces.
Erin says
I baked these today, and yummmmmyyyy! Wonderful recipe!
Andi says
These look great!!! Did you use instant pudding mix or the cook and serve?
Aimee Berrett says
Instant!
Jenn~We Do Fun Here (@WeDoFunHere) says
YUMMY YUMMY YUMMY!!! I need to make these this weekend, thanks for sharing! Stopping by from the Totally Tasty Tuesday Link Party! I am excited to be a new follower and I hope you have a FUN weekend!
Stephanie says
These sound very delicious!!
koukla76 says
Awesome idea! I love pies but I also love cookies, so this cookie is like the best of both worlds!
Aimee Berrett says
Thank you! I think you would really love these cookies!
triedandtasty says
What a neat idea. I’m not a huge pie fan myself, but I’d eat a slice of banana cream for sure – which leads me to believe I’d really enjoy these!
Aimee Berrett says
Yes! Banana cream pie is my favorite of pies and so now I love these cookies! Let me know if you try them out!!
Debra says
Oh my word, these look and sound amazing.. Banana Cream Pie is one of my go to desserts, I think I am going to have to try these!
Aimee Berrett says
Yes! I seriously love banana cream pie – maybe my favorite pie – but these cookies are soo good too!
Jillian @ Hi! It's Jilly says
Oh man! Those sounds dangerously delicious! 🙂
Kami says
These sound and look absolutely amazing! Can’t wait to try them out.
Aimee Berrett says
Thanks Kami! You’ll have to let me know what you think when you try them 🙂
Amber @ Dessert Now, Dinner Later! says
Such a fun twist on a cookie! I love it! Pinning!
Aimee Berrett says
Thanks Amber! I was thinking about how much I love pudding cookies and then I was like – banana pudding! 🙂