Banana Cream Pie Cookies Copycat Recipe

By:

Sage Martinez

Published:

February 9, 2026

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Imagine sinking your teeth into a soft cookie that tastes just like your favorite banana cream pie. This banana cream pie cookie copycat recipe brings all the creamy, dreamy flavors you crave in a convenient handheld treat. Perfect for busy parents or students needing a quick dessert fix, these banana cookies deliver nostalgia without the fuss of a full pie.

Start with ripe bananas for natural sweetness that keeps the dough moist and tender. Pair it with a lush cream cheese frosting reminiscent of pie filling, and sprinkle crushed graham crackers for that signature crust crunch. Each bite combines chewy centers, golden edges, and silky topping for pure bliss.

These cookies bake up in under 30 minutes total, making them ideal for last-minute gatherings or weeknight indulgences.

Ease of preparation: Whip up the dough in 10 minutes with basic pantry staples. No chilling required, and baking takes just 10-12 minutes at 350°F. Total time fits into the busiest schedules, even for working professionals or newlyweds cooking together. Cleanup stays simple with one bowl for mixing and parchment-lined sheets.
Health benefits: Ripe bananas pack potassium, vitamin C, and fiber for a nutrient boost. They replace some sugar, cutting empty calories while adding moisture. Opt for whole grain flour swaps to increase fiber. For diet-conscious eaters, these offer a satisfying sweet treat lower in processed ingredients than store-bought options. Check calories in banana cream pie cookie for precise tracking.
Versatility: Easily adapt for vegan, gluten-free, or low-calorie needs with simple swaps. Serve as sandwiches, singles, or minis for parties. Travelers and apartment dwellers appreciate the portable format, while seniors enjoy the soft texture. Pairs with milk, coffee, or even as breakfast bites.
Distinctive flavor: Banana pudding cookies shine with cinnamon warmth and vanilla creaminess. Graham crumbles mimic pie crust perfectly. It’s a crowd-pleaser that stands out from plain banana cookies or basic cream pie cookies.

This recipe yields 24 cookies or 12 sandwiches, scaling up effortlessly for food enthusiasts hosting. Inspired by popular spots like Twisted Sugar, it nails the copycat taste at home. Dive into this banana cream pie cookies recipe style for your next treat.

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Jump to:

Why You’ll Love This Banana Cream Pie Cookie
Essential Ingredients for Banana Cream Pie Cookie
How to Prepare the Perfect Banana Cream Pie Cookie: Step-by-Step Guide
Prepare Your Mise en Place
Mix the Dough
Shape and Bake
Make the Filling
Assemble and Finish
Dietary Substitutions to Customize Your Banana Cream Pie Cookie
Protein and Main Component Alternatives
Vegetable, Sauce, and Seasoning Modifications
Mastering Banana Cream Pie Cookie: Advanced Tips and Variations
How to Store Banana Cream Pie Cookie: Best Practices
FAQs: Frequently Asked Questions About Banana Cream Pie Cookie
What is a banana cream pie cookie?
How do you make banana cream pie cookies from scratch?
Can I use overripe bananas in banana cream pie cookies?
How should I store banana cream pie cookies?
What are some variations for banana cream pie cookies?
Banana Cream Pie Cookie
Ingredients
Instructions
Last Step:
Notes
Nutrition
Did you make this recipe?

Gather these straightforward items for your homemade banana cream pie cookies. Fresh ripe bananas form the base, ensuring soft cookies bursting with flavor. Measurements yield 24 cookies, perfect for sharing.

Main Ingredients for Cookie Dough:

1 1/2 cups mashed ripe bananas (about 3 medium bananas) – Provides natural sweetness, moisture, and intense banana flavor for tender texture.
1/2 cup softened butter – Creams with sugar for light, fluffy dough; adds rich taste.
1 cup brown sugar – Offers caramel notes and chewiness; balances banana tang.
1 egg – Binds ingredients and adds structure for perfect spread.
2 cups flour – Forms the base; all-purpose works best for soft cookies.
1 tsp baking soda – Leavening agent for rise and golden edges.
1/2 tsp cinnamon – Warm spice that enhances banana cream pie essence.

Main Ingredients for Cream Filling/Frosting:

8 oz cream cheese – Creates silky, tangy filling mimicking pie cream.
1/4 cup butter – Softens cream cheese for spreadable frosting.
3 cups powdered sugar – Sweetens and thickens the dreamy topping.
1 tsp vanilla – Boosts flavor depth for authentic pie taste.

Additional Ingredients:

Crushed graham crackers – Adds crunchy pie crust simulation on edges or top.

Special Dietary Options:

Vegan: Use plant-based butter or coconut oil, flax egg (1 tbsp flax + 3 tbsp water), and vegan cream cheese; swap powdered sugar if needed.
Gluten-free: Replace flour with 1:1 gluten-free blend; ensure graham crackers are GF certified.
Low-calorie: Reduce brown sugar to 3/4 cup, use light cream cheese and butter, or Greek yogurt in filling; skip some frosting.

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Follow these clear steps for foolproof banana cream pie cookie success. Preheat your oven early to keep things moving. This easy banana cream pie cookie recipe takes about 30 minutes total.

Prepare Your Mise en Place

First Step: Mash 1 1/2 cups ripe bananas (3 medium) until smooth in a bowl. Spotty bananas work best for flavor. Set aside. Soften 1/2 cup butter at room temperature for 20 minutes. Line two baking sheets with parchment paper. Crush graham crackers (about 1/2 cup) for later use. This setup takes 5 minutes and prevents mid-process scrambling.

Mix the Dough

Second Step: In a large bowl, cream 1/2 cup softened butter and 1 cup brown sugar with a hand mixer on medium for 2 minutes until light and fluffy. Scrape sides often. Beat in 1 egg and mashed bananas until combined, about 1 minute. The mixture may look curdled; that’s normal with banana moisture.

Third Step: In a separate bowl, whisk 2 cups flour, 1 tsp baking soda, and 1/2 tsp cinnamon. Gradually add dry mix to wet ingredients on low speed. Mix just until no flour streaks remain, 1-2 minutes. Overmixing toughens cookies. Dough will be soft and sticky, thanks to bananas’ natural wetness. Let rest 5 minutes for easier scooping.

Shape and Bake

Fourth Step: Preheat oven to 350°F. Scoop 2 tbsp dough portions (about golf ball size) onto prepared sheets, spacing 2 inches apart. Yields 24 cookies. Gently flatten slightly with palm for even baking. Bake one sheet at a time on middle rack for 10-12 minutes. Edges turn golden brown while centers stay soft. Rotate sheet halfway for even heat. Cool on sheet 5 minutes, then transfer to wire rack. Repeat with second sheet.

Make the Filling

Fifth Step: While cookies bake, beat 8 oz softened cream cheese and 1/4 cup butter until smooth, 2 minutes. Gradually add 3 cups powdered sugar and 1 tsp vanilla, mixing on low then high until fluffy, 3 minutes. Taste and adjust vanilla if needed. Pipe or spread generously.

Assemble and Finish

Final Step: Cool cookies fully, 20 minutes. For sandwiches, pipe filling on flat side of one cookie, top with another. Roll edges in crushed graham crackers. For frosted style, spread tops and sprinkle crackers. Chill 10 minutes to set. Serve at room temp. Store extras as noted below. Pro tip: Add banana chips on top for crunch. Total yield: 12 sandwiches. These copycat banana cream pie cookies taste best fresh but hold up well.

Step	Time	Key Tip
Mise en Place	5 min	Mash bananas smooth
Mix Dough	5 min	Cream butter fully
Bake	10-12 min	Golden edges only
Filling & Assemble	10 min	Cool cookies first

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Banana Cream Pie Cookies Copycat Recipe 9

Protein and Main Component Alternatives

Swap eggs for binding with 1 flax egg (1 tbsp ground flaxseed + 3 tbsp water, rest 5 min). For flour, use almond flour (2 1/4 cups for nutty flavor, lower carbs). Banana alternatives: Applesauce (1 1/2 cups) for milder taste or pumpkin puree for fall twist. Cream cheese swaps to mascarpone for richer filling or ricotta for lighter option. These keep structure intact for soft cookies.

Vegetable, Sauce, and Seasoning Modifications

No veggies here, but boost nutrition with 1/4 cup mashed avocado in dough for creaminess (replaces some butter). Seasoning: Add nutmeg (1/4 tsp) or banana extract (1/2 tsp) for deeper flavor. Sauce: Drizzle caramel for bananas foster vibe post-bake. Low-sugar: Use erythritol in place of powdered sugar. Seasonal: Add dried cherries in winter. All maintain 10-12 minute bake time.

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Take your homemade banana cream pie cookies to pro level with these tweaks.

Pro cooking techniques: Chill dough 15 minutes for thicker cookies. Use cookie scoop for uniform size. Bake on convection for crispier edges. Test doneness by slight top set, not full firmness.
Flavor variations: Chocolate-dipped: Melt 1 cup chips, dip bottoms, chill 10 min. Nuts: Fold 1/2 cup walnuts into dough. Dairy-free: Coconut oil and vegan cheese with banana pudding mix.
Presentation tips: Pipe rosettes of filling. Dust cinnamon. Stack minis on platters. Pair with vanilla ice cream.
Make-ahead options: Freeze dough balls 1 month; bake from frozen +2 min. Prep filling 2 days ahead. For batch cooking, like our peach cobbler dump cake, double recipe.

Mini scoops (1 tbsp) make bite-sized treats for parties.

Incorporate Nilla wafers crumbled in dough for vanilla boost. Gluten-free flour blend works seamlessly. Each change preserves banana dessert charm.

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Refrigeration: Airtight container with parchment layers, up to 5 days. Keeps filling fresh and prevents sticking.
Freezing: Unfilled cookies in freezer bags, 2 months. Filled: Wrap individually, 1 month. Thaw room temp 30 min.
Reheating: 300°F for 3 min to crisp. Microwave 10 sec for soft centers; avoid overdoing.
Meal prep considerations: Bake weekends, fill mid-week. Label dates. Humidity softens, so fridge priority.

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What is a banana cream pie cookie?

A banana cream pie cookie is a soft, chewy cookie that captures the flavors of classic banana cream pie in handheld form. It typically features mashed ripe bananas in the dough for natural sweetness and moisture, combined with a creamy vanilla or banana pudding-inspired filling or frosting. Many recipes include a graham cracker crust crumble on top or bottom to mimic pie crust texture, along with whipped cream cheese frosting for that silky pie filling taste. These cookies bake in about 10-12 minutes at 350°F, yielding golden edges and tender centers. They’re perfect for parties or quick desserts, offering the nostalgic pie taste without layering a full crust. One batch makes 24 cookies, and they pair well with milk or coffee. Experiment with adding banana chips for crunch.

How do you make banana cream pie cookies from scratch?

Start with 1 1/2 cups mashed ripe bananas, 1/2 cup softened butter, 1 cup brown sugar, 1 egg, 2 cups flour, 1 tsp baking soda, and 1/2 tsp cinnamon. Cream butter and sugar, mix in banana and egg, then fold in dry ingredients. Scoop 2 tbsp dough balls onto a parchment-lined sheet, bake at 350°F for 10-12 minutes until edges brown. For filling, beat 8 oz cream cheese, 1/4 cup butter, 3 cups powdered sugar, and 1 tsp vanilla until fluffy. Once cooled, pipe or spread filling between two cookies for sandwich style, or frost tops. Add crushed graham crackers on edges for pie-like crust. Total time: 30 minutes prep + bake. Store in fridge up to 5 days. This yields 12 sandwiches—double for crowds.

Can I use overripe bananas in banana cream pie cookies?

Yes, overripe bananas are ideal for banana cream pie cookies as they provide maximum sweetness, moisture, and banana flavor without added sugar. Spotty or black bananas mash easily and intensify the pie-like taste. Use about 1 1/2 cups mashed (3 medium bananas) for the dough. If bananas are too mushy, drain excess liquid to avoid soggy cookies. Fresh green bananas work but result in milder flavor and firmer texture—mash them finer and add 1-2 tbsp extra sugar. Test ripeness: they should yield to gentle pressure. Pro tip: Freeze extras peeled for future batches; thaw before mashing. This substitution keeps cookies soft for days and cuts recipe cost since ripe bananas are often cheaper or free from grocers.

How should I store banana cream pie cookies?

Store banana cream pie cookies in an airtight container in the fridge for up to 5 days due to the cream filling, which prevents sogginess and bacterial growth. Layer with parchment paper to avoid sticking. For room temperature, keep unfilled cookies in a sealed tin for 2-3 days—they stay soft thanks to banana moisture. Freeze baked cookies (unfilled) in a freezer bag for 2 months; thaw at room temp for 30 minutes before filling. Filled sandwiches freeze well up to 1 month—wrap individually. Avoid counter storage over 24 hours as humidity softens them. Re-crisp by baking 3 minutes at 300°F. Proper storage maintains fresh pie taste; label dates for freshness.

What are some variations for banana cream pie cookies?

Try chocolate-dipped bottoms by melting 1 cup chocolate chips and dipping cooled cookies halfway—chill 10 minutes to set for a bananas foster twist. Add 1/2 cup chopped walnuts or pecans to dough for nutty crunch like pecan pie hybrids. For dairy-free, swap butter/cream cheese with coconut oil and vegan cream cheese, using banana pudding mix. Make mini versions with 1 tbsp scoops for bite-sized treats. Incorporate Nilla wafers crumbled into dough for extra vanilla wafer pie vibe. Gluten-free? Use 1:1 flour blend. Each tweak keeps bake time similar (10-12 min at 350°F). These options suit allergies or preferences while preserving core banana cream flavors—test one change per batch.