Description
These Crumbl Banana Cream Pie Cookies combine the rich flavors of ripe bananas and creamy white chocolate chips in a soft, chewy cookie base. Topped with a luscious banana cream made from whipped heavy cream and instant banana pudding mix, these cookies offer a delightful twist on the classic banana cream pie. Perfect for banana lovers and dessert enthusiasts alike, this recipe yields soft, moist cookies that are dressed up with a creamy, dreamy topping and optional fresh banana garnishes.
Ingredients
Scale
Cookie Dough
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 1/2 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups mashed ripe bananas (about 3 bananas)
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/2 cups white chocolate chips
Banana Cream Topping
- 1 1/2 cups heavy cream
- 1/4 cup powdered sugar
- 1 package (3.4 oz) instant banana pudding mix
- Fresh banana slices, to taste (optional, for garnish)
Instructions
- Preparation: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until the mixture is light and fluffy, which helps create a tender cookie texture.
- Add Eggs, Vanilla and Bananas: Beat in the eggs one at a time to fully incorporate, then add the vanilla extract followed by the mashed ripe bananas. Mix until everything is completely combined, ensuring even banana flavor throughout the dough.
- Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mixture to the wet ingredients, mixing just until combined to avoid overworking the dough and yielding tender cookies.
- Fold in White Chocolate Chips: Gently fold the white chocolate chips into the dough, distributing them evenly for bursts of sweetness in every bite.
- Form Cookies: Using a cookie scoop or tablespoon, drop spoonfuls of dough onto the prepared baking sheet, spacing the cookies about 2 inches apart to allow for spreading.
- Bake: Bake the cookies for 12-14 minutes, or until the edges turn golden brown. Remove the baking sheet from the oven and let the cookies cool on a wire rack to firm up.
- Prepare Banana Cream Topping: In a medium bowl, whip the heavy cream and powdered sugar together until soft peaks form, then gently fold in the instant banana pudding mix until the topping is smooth and well combined.
- Apply Topping: Once the cookies have fully cooled, pipe or spread a generous layer of the banana cream topping over each cookie to add a rich, creamy texture complementing the cookie base.
- Garnish: Optionally, garnish each cookie with a fresh banana slice for an extra touch of freshness and presentation appeal.
Notes
- Use ripe bananas with brown spots for optimal sweetness and flavor in the batter.
- Ensure the butter is softened, not melted, to achieve the correct dough texture.
- Do not overmix after adding flour to keep cookies tender and soft.
- Allow cookies to cool completely before adding the cream topping to prevent melting.
- Store cookies in an airtight container in the refrigerator if not serving immediately; the topping contains dairy and banana pudding mix.
- Substitute white chocolate chips with milk or dark chocolate chips if preferred.
