Banana Cream Pie Cookies
These soft, pillowy cookies capture everything you love about banana cream pie—creamy vanilla filling, fresh banana flavor, and a hint of sweetness all in handheld form. They’re perfect for potlucks, lunchboxes, or whenever you’re craving nostalgic dessert vibes without the fuss of making an actual pie.
Each cookie is tender and cake-like with a luscious cream cheese frosting that mimics classic pastry cream. They’re easy enough for beginner bakers but impressive enough to serve at gatherings.
Why You’ll Love This Recipe
These cookies bring bakery-quality flavor to your kitchen with minimal effort. The ripe banana keeps them incredibly moist, while the cream cheese frosting adds that signature tangy-sweet finish you expect from banana cream pie.
They stay soft for days and actually taste better after the flavors meld overnight. Plus, they’re endlessly customizable add chocolate chips, swap in different extracts, or top with crushed vanilla wafers for extra texture.
Perfect for using up overripe bananas sitting on your counter, these cookies are a crowd-pleaser that both kids and adults devour in seconds.
Read More: Grandma’s Chocolate Drop Cookies
Key Ingredients
Ripe banana: The riper, the better. Brown-spotted bananas give the most flavor and natural sweetness, plus they mash easily into the dough.
Cream cheese: Creates that tangy, rich frosting that mimics traditional banana cream pie filling. Make sure it’s softened to room temperature for smooth mixing.
Vanilla extract: Enhances the banana flavor without overpowering it. Use pure vanilla for the best taste, though imitation works in a pinch.
How to Make Banana Cream Pie Cookies
Prep the dough: Cream together butter and sugars until fluffy, then mix in mashed banana, egg, and vanilla. The banana should be very ripe and mashed completely smooth to avoid lumps in your cookies.
Combine dry ingredients: Whisk flour, baking soda, and salt separately before folding into the wet mixture. Don’t overmix stop as soon as no flour streaks remain to keep cookies tender.
Chill and bake: Refrigerate dough for 30 minutes to prevent spreading, then scoop onto lined baking sheets. Bake until edges are set but centers still look slightly underdone for that perfect soft texture.
Making the Frosting
Beat the base: Whip softened cream cheese and butter together on medium speed until completely smooth with no lumps. This takes about 2 minutes and creates the silky texture you want.
Add flavor and sweetness: Mix in vanilla and powdered sugar gradually, beating between additions. Start with less sugar than you think you need, you can always add more to taste.
Achieve perfect consistency: The frosting should hold soft peaks but still be spreadable. Too thick? Add a teaspoon of milk. Too thin? Beat in more powdered sugar until it reaches piping consistency.
Banana Cream Pie Cookies
Course: DessertCuisine: AmericanDifficulty: Easy24
cookies15
minutes42
minutes57
minutesSoft, banana flavored cookies topped with sweet cream cheese frosting that tastes just like banana cream pie filling
Ingredients
- For the Cookies
1/2 cup (115g) unsalted butter, softened
1/2 cup (100g) granulated sugar
1/3 cup (70g) light brown sugar, packed
1 large ripe banana, mashed (about 1/2 cup)
1 large egg
1 1/2 teaspoons vanilla extract
2 cups (250g) all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
- For the Frosting
4 oz (115g) cream cheese, softened
1/4 cup (60g) unsalted butter, softened
2 cups (240g) powdered sugar
1 teaspoon vanilla extract
1–2 tablespoons milk (if needed)
- Optional Toppings
Fresh banana slices
Crushed vanilla wafers
Graham cracker crumbs
Directions
- Make the cookie dough
- In a large bowl, beat softened butter, granulated sugar, and brown sugar together until light and fluffy, about 2–3 minutes. Add mashed banana, egg, and vanilla extract, mixing until well combined.
- Add dry ingredients
- In a separate bowl, whisk together flour, baking soda, and salt. Gradually fold the dry mixture into the wet ingredients until just combined. Do not overmix.
- Chill the dough
- Cover the bowl with plastic wrap and refrigerate for 30 minutes. This prevents the cookies from spreading too much during baking.
- Bake
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop dough into 1.5-tablespoon portions and place 2 inches apart on prepared sheets. Bake for 10–12 minutes until edges are set but centers look slightly underdone. Cool on baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Make the frosting
- Beat cream cheese and butter together until smooth and creamy. Add powdered sugar and vanilla extract, beating on low speed until combined, then increase to medium-high and beat for 2 minutes until fluffy. Add milk if needed to reach desired consistency.
- Frost and decorate
- Once cookies are completely cool, pipe or spread frosting on top. Add fresh banana slices, crushed vanilla wafers, or graham cracker crumbs if desired. Serve immediately or refrigerate.
Notes
- Banana ripeness: The darker and spottier your bananas, the better the flavor. Avoid using green or barely yellow bananas.
Storage: Store frosted cookies in an airtight container in the refrigerator for up to 5 days. Bring to room temperature before serving for best flavor.
Swaps: Try adding 1/2 cup mini chocolate chips to the dough, or use maple extract instead of vanilla for a different flavor profile.
Make it ahead: Bake cookies up to 2 days in advance and store unfrosted. Make frosting the day you plan to serve.
Nutrition Information (Per Cookie)
| Nutrient | Amount |
|---|---|
| Calories | 165 |
| Total Fat | 7g |
| Saturated Fat | 4g |
| Cholesterol | 25mg |
| Sodium | 85mg |
| Total Carbohydrates | 25g |
| Dietary Fiber | 0.5g |
| Sugars | 16g |
| Protein | 2g |
Decorating Tips
Piping vs spreading: Use a piping bag with a star tip for bakery-style swirls, or simply spread frosting with an offset spatula for a rustic look. Both taste amazing, so choose based on your time and vibe.
Topping ideas: Fresh banana slices are classic but brown quickly, so add them right before serving. Crushed vanilla wafers, a drizzle of caramel, or a sprinkle of cinnamon make excellent alternatives.
Make them pop: A light dusting of graham cracker crumbs on the frosting mimics pie crust and adds a nice textural contrast to the soft cookie and creamy topping.
Storage and Make-Ahead
Room temperature: Unfrosted cookies stay soft in an airtight container for up to 3 days. Layer them with parchment to prevent sticking, and keep them away from direct sunlight.
Refrigeration: Once frosted, these need to be refrigerated due to the cream cheese. They’ll keep for 5 days covered, and the flavors actually deepen beautifully overnight.
Freezing: Freeze unfrosted cookies for up to 3 months. Thaw at room temperature and frost fresh when ready to serve for best results.
Frequently Asked Questions
Can I use frozen bananas for this recipe?
Yes, thaw them completely and drain excess liquid before mashing. Frozen bananas are often even sweeter and work perfectly in these cookies.
Why are my cookies spreading too much?
Make sure to chill the dough for the full 30 minutes and don’t skip softening (not melting) the butter. Overly warm dough spreads excessively during baking.
Can I make these without frosting?
Absolutely! The cookies are delicious on their own. You can dust them with powdered sugar or drizzle with a simple vanilla glaze instead of cream cheese frosting.
