Description
Indulge in the delightful world of Crumbl banana cream pie cookies, where the beloved flavors of banana cream pie are transformed into a delectable cookie treat. These soft and buttery cookies are topped with a creamy banana pudding filling and finished with a crispy wafer, making them perfect for any occasion—from cozy nights at home to festive gatherings. Easy to make and kid-friendly, these cookies promise a fun baking experience that results in irresistible sweet bites. Enjoy them as they are or elevate your dessert game by pairing them with ice cream for an extra special treat.
Ingredients
- 1/2 cup softened butter
- 1/3 cup vegetable oil
- 1/2 cup granulated sugar
- 1/4 cup powdered sugar
- 1 egg (room temperature)
- 2 tsp butter vanilla emulsion
- 2 & 1/3 cups flour
- 1/4 tsp salt
- 1 tsp baking powder
- 1/2 package instant vanilla pudding mix
- 1/2 cup milk
- 4 oz whipped topping
- 1 medium banana (roughly chopped)
- Nilla wafers (for topping)
Instructions
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, cream together softened butter, vegetable oil, granulated sugar, and powdered sugar until fluffy. Beat in the egg and butter vanilla emulsion.
- In another bowl, whisk flour, salt, and baking powder together, then gradually add to the wet mixture until just combined.
- Scoop tablespoon-sized portions onto a lined baking sheet and bake for about 8 minutes until edges are golden. Cool on a wire rack.
- For the topping, combine instant vanilla pudding mix with milk; stir until thickened. Fold in whipped topping and chopped bananas.
- Once cooled, top each cookie generously with the banana cream mixture and finish with a Nilla wafer.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie (40g)
- Calories: 150
- Sugar: 10g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 3g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: <1g
- Protein: 2g
- Cholesterol: 20mg
Keywords: For gluten-free options, substitute all-purpose flour with gluten-free flour blends. Experiment with different fruits like strawberries for unique flavors. Store leftovers in an airtight container; they keep well for up to five days in the refrigerator.