Description
Crumbl banana cream pie cookies are a delightful treat combining cookie and banana cream pie flavors.
Ingredients
Scale
- 1/2 cup butter, softened
- 1/3 cup vegetable or canola oil
- 1/2 cup granulated sugar
- 1/4 cup powdered sugar
- 1 egg, room temperature
- 2 tsp butter vanilla emulsion (or vanilla extract)
- 2 1/3 cups all-purpose flour
- 1/4 tsp salt
- 1 tsp baking powder
- 1/2 package (about 1.7 oz) instant vanilla pudding mix (dry)
- 1/2 cup milk
- 1/2 tsp vanilla extract (optional)
- 4 oz whipped topping (Cool Whip)
- 1 medium banana, slightly ripe, roughly chopped
- Nilla wafers, for topping
Instructions
- Whisk together the milk, pudding mix, and vanilla extract for 2–3 minutes until slightly thickened.
- Fold in the whipped topping, then gently mix in the chopped bananas.
- Cover and refrigerate while you prepare the cookies.
- Preheat oven to 350°F. Line a baking sheet with parchment paper.
- Cream together the butter, oil, granulated sugar, and powdered sugar until smooth.
- Add the egg and vanilla emulsion. Mix until combined.
- Add the flour, salt, and baking powder. Mix just until a dough forms.
- Using a large cookie scoop, portion 9 equal dough balls onto the baking sheet.
- Gently flatten each to about 1 inch thick.
- Press a well into the center of each cookie.
- Bake for 10 minutes. Let cookies cool completely on the baking sheet.
- Spoon the chilled banana pudding filling into each cookie well.
- Top with crushed Nilla wafers and a mini Nilla wafer in the center.
Notes
- Store cookies in an airtight container in the refrigerator for up to 4 days.
- These are best served chilled, straight from the fridge.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 10g
- Sodium: 100mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: Crumbl banana cream pie cookies