🍌🍪 Crumbl Banana Cream Pie Cookies: The Ultimate Dessert Mashup You Need to Try
Hey there, fellow foodies! Chef Jamie here, ready to spill the secrets behind my most-requested recipe: Crumbl Banana Cream Pie Cookies. Imagine sinking your teeth into a buttery, melt-in-your-mouth cookie cradling a cloud of banana pudding, whipped cream, and that iconic Nilla wafer crunch. These cookies aren’t just dessert—they’re a nostalgia bomb wrapped in a hug. I first whipped these up for my cousin’s backyard BBQ, and let’s just say… they vanished faster than a popsicle in July. Ready to bake some magic? Let’s roll up our sleeves and get messy!
🔥 The Time My Cookies Caused a Family Frenzy
Picture this: It’s a sweltering summer day, my aunt’s patio is packed with hungry relatives, and I’m determined to impress with a new recipe. I’d been obsessed with banana cream pie since my grandma used to sneak me slices after Sunday dinners. But cookies? “Why not smash them together?” I thought. Cue the chaos: My first test batch had filling oozing everywhere (RIP my apron), but version 2.0? Pure gold. When I unveiled these cookies at the BBQ, my uncle literally hid the tray to “save them from the heat.” Joke’s on him—my niece found them stashed in the microwave. Now, they’re mandatory at every family shindig. Moral of the story? Always double the batch.
🧾 Your Grocery List for Cookie Bliss
For the Cookies:
- ½ cup butter, softened – Pro tip: Leave it on the counter for 30 mins. No microwave cheating!
- ⅓ cup vegetable oil – The secret to that craveable softness. Coconut oil works too for a tropical twist!
- ½ cup granulated sugar + ¼ cup powdered sugar – Dynamic duo alert: Granulated adds chew, powdered keeps ’em tender.
- 1 egg (room temp) – Cold eggs = sad, dense cookies. Trust me on this.
- 2 tsp butter vanilla emulsion – Vanilla extract’s bolder cousin. Find it near cake supplies!
- 2⅓ cups flour – Spoon & level it, friends. Packed flour = hockey pucks.
For the Filling:
- ½ pkg instant vanilla pudding – Use the 1.7 oz size. Jell-O brand never fails me.
- ½ cup milk – Whole milk = luxury. Almond milk = dairy-free win!
- 4 oz Cool Whip – Fresh whipped cream works, but it’ll deflate faster.
- 1 medium banana – Wait until it’s speckled for maximum flavor!
👩🍳 Let’s Bake Like Bosses: Step-by-Step
Step 1: Whip Up the Filling
Grab a bowl and whisk together the pudding mix, milk, and vanilla (if using) for 2-3 minutes. It should coat the back of a spoon—think “pudding lava.” Fold in the Cool Whip gently; we’re making clouds, not concrete. Stir in the banana chunks (smaller pieces = less slippage!), then refrigerate. Cold filling = happy cookie assembly.
Step 2: Cookie Time!
1️⃣ Preheat to 350°F – Oven thermometers are your BFF. No guesswork!
2️⃣ Cream butter, oil, and sugars – 2 minutes with a hand mixer. Fluffy = airy cookies.
3️⃣ Add egg + vanilla – Mix until silky. Scrape that bowl!
4️⃣ Dry ingredients – Flour, salt, baking powder. Mix just until combined—overworked dough is the enemy.
5️⃣ Scoop & Shape – Use a ¼ cup measure to form 9 balls. Flatten to 1” thick, then press the cup’s bottom into the center to make a well (hello, filling pocket!).
Step 3: Bake & Build
Bake 10 minutes—edges should be golden, centers soft. Let cool COMPLETELY (patience, Padawan). Spoon the chilled filling into each well, then crush Nilla wafers over the top. Pro move: Stick a mini wafer on top like a flag. You’ve just made edible joy.
🎉 How to Serve These Showstoppers
Arrange them on a vintage cake stand for grandma vibes, or go modern with a slate board. Add fresh banana slices and a caramel drizzle for ✨ drama ✨. Serve chilled with coffee or a cold glass of milk—trust me, you’ll want to savor every bite.
🔄 Mix It Up! 5 Delicious Twists
- Chocolate Lover’s Dream – Swap vanilla pudding for chocolate, add mini chips to the dough.
- Nutty Buddy – Mix chopped toasted pecans into the cookie dough.
- Vegan Vibes – Use plant-based butter, flax egg, and coconut whipped topping.
- Caramel Swirl – Drizzle salted caramel over the filling before adding Nilla crumbs.
- Gluten-Free Gang – Use GF flour and gluten-free vanilla wafers.
📝 Chef Jamie’s Kitchen Confessions
True story: My first attempt at these looked like cookie meteorites—lumpy and leaking filling. My dog Loki “helped” clean the floor that day. The trick? Chilling the filling and pressing the cookie wells DEEPLY. Over the years, I’ve added the butter vanilla emulsion (game-changer!) and learned to chop bananas tiny to avoid soggy cookies. Oh, and always hide a few cookies for yourself. You’ve been warned.
❓ FAQs: Your Questions, Answered
Q: Can I make these ahead?
A: Bake cookies 1 day early, but assemble day-of to prevent sogginess. Filling lasts 48 hours chilled.
Q: My filling is runny! Help!
A: Did you use instant pudding? Cook-and-serve won’t work here. Also, ensure the Cool Whip is fully thawed but not watery.
Q: Can I freeze these?
A: Freeze un-filled cookies for up to 3 months. Thaw, then add fresh filling.
Q: Banana browning hack?
A: Toss banana chunks in a splash of lemon juice before mixing into filling!
📊 Nutrition Info (Per Cookie)
Calories: 400 | Carbs: 51g | Protein: 5g | Fat: 20g | Sugar: 23g
Print
🍌🍪 Crumbl Banana Cream Pie Cookies
- Yield: 9 cookies 1x
Ingredients
For the Cookies:
½ cup butter, softened
⅓ cup vegetable or canola oil
½ cup granulated sugar
¼ cup powdered sugar
1 egg (room temp)
2 tsp butter vanilla emulsion (or vanilla extract)
2⅓ cup flour
¼ tsp salt
1 tsp baking powder
For the Banana Cream Pie Filling:
½ pkg instant vanilla pudding mix (1.7 oz)
½ cup milk
½ tsp vanilla extract (optional)
4 oz Cool Whip
1 medium banana, chopped
Nilla wafers + crumbs for topping
Instructions
1️⃣ Make the Filling: Whisk pudding mix, milk, and vanilla until slightly thickened (2–3 mins). Fold in Cool Whip and banana. Chill while baking.
2️⃣ Bake the Cookies:
– Preheat oven to 350°F.
– Cream butter, oil, sugars. Mix in egg and vanilla.
– Add flour, salt, baking powder. Mix well.
– Scoop into 9 balls, flatten to 1 inch. Use a ¼ cup to press a well into the center.
– Bake 10 minutes, cool completely.
3️⃣ Assemble: Spoon banana filling into the center of each cookie. Top with Nilla crumbs and a mini Nilla wafer.
Notes
Store in an airtight container in the fridge for up to 4 days. They’re best served chilled!
Nutrition
- Calories: 400
- Sugar: 23g
- Fat: 20g
- Carbohydrates: 51g
- Protein: 5g
Ohhh my word, these cookies look divine ‼️❣️🤗😋. I can’t wait to make them. I just love how detailed you are in your instructions, thank you for that 💞. On a side note, I noticed the top photo shows that the filling seems to be “inside” of the cookie & not on top of it.. can you tell us how to do it that was as well.