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