A delightful spin on banana cream pie, these Banana Cream Cookies are soft, sweet, and stuffed with rich banana pudding. They’re bite-sized, adorable, and just begging to be devoured.

Why You’ll Love This Recipe

I love swirling classic banana cream pie into cookie form—it’s quicker, cuter, and perfect for sharing. The cookie cups are buttery with a hint of banana, the filling is creamy and luscious, and the fresh banana on top adds just the right touch. Plus, I can whip them up with minimal fuss!

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

½ cup unsalted butter, softened
1 cup granulated sugar
1 egg
1 teaspoon vanilla extract
⅓ cup sour cream
½ teaspoon baking soda
½ teaspoon salt
2 cups all-purpose flour
1 box (3.4 oz) banana cream instant pudding mix
½ cup milk
½ cup whipped topping (like Cool Whip)
1–2 bananas, sliced

directions

Preheat oven to 325 °F and grease mini-muffin cups.
Cream butter and sugar until light. Mix in the egg and vanilla until smooth.
Stir in sour cream, baking soda, and salt. Add flour until just combined.
Scoop about 1 tablespoon of dough into each muffin cup, filling evenly.
Bake for 17–18 minutes until edges begin to brown. Let rest 1–2 minutes, then press a teaspoon into each to form a well. Cool completely.
Whisk pudding mix and milk until smooth. Fold in whipped topping. Chill while cookies cool.
Pipe filling into each cookie cup. Garnish with banana slice and, optionally, crumbled cookie bits. Serve chilled.

Servings and timing

Makes approximately 24–29 mini cookies
Prep time: 15 minutes
Bake time: 17–18 minutes
Chill/time to assemble: 5–10 minutes
Total time: about 40 minutes, plus chilling

Variations

Swap banana pudding for vanilla or white chocolate pudding
Use dairy-free pudding and whipped topping for a vegan treat
Fold in mini white-chocolate chips or crushed nuts for texture
Brush banana slices with lemon juice or coconut oil to prevent browning

storage/reheating

I store these in an airtight container in the fridge for up to 2 days, though they’re best within 24 hours. I often prepare the cookie cups and filling ahead of time, then assemble them just before serving.

FAQs

What type of pudding mix works best?

I’ve tried both banana cream and vanilla instant pudding. Banana cream gives a richer banana flavor, while vanilla lets the fresh banana shine more. Either works wonderfully.

Can I make these dairy-free?

Absolutely! I substitute plant-based milk, pudding, and whipped topping with coconut-based or almond versions and the cookies stay creamy and delicious.

How do I prevent banana slices from browning?

I lightly coat mine with melted coconut oil—it doesn’t alter the taste and keeps them looking fresh. Lemon juice also works great.

Can I freeze unfilled cookie cups?

Yes! I freeze them before filling for up to 3 months, then thaw and pipe the filling when ready. Filled ones don’t freeze well.

How far ahead can I assemble them?

I don’t assemble more than 12 hours ahead. For longer make-ahead, I fill just before serving so the cookies stay crisp.

Conclusion

I love how these mini Banana Cream Cookies capture the essence of banana cream pie in portable, bite-sized form. They’re sweet, creamy, and simply adorable. When I want dessert without the fuss of a pie, I reach for this recipe—it never disappoints.