Print

Banana Cream Pie Cookie Cups Recipe

Print Recipe

★★★★★

4.3 from 72 reviews

Delight in these mini Banana Cream Pie Cookies that combine a soft, buttery cookie base with creamy banana pudding filling and fresh banana slices. Perfectly portioned in a mini muffin tin, these treats offer all the flavors of a classic banana cream pie in a fun, handheld cookie form. Finished with cookie crumbles on top for added texture, they are a crowd-pleasing dessert ideal for any occasion.

Ingredients

Scale

Cookie Dough

  • 1 cup sugar
  • 1/2 cup softened butter
  • 1 egg
  • 1 tsp vanilla extract
  • 1/3 cup sour cream
  • 1/2 tsp salt
  • 1/2 tsp baking soda
  • 2 cups all-purpose flour

Filling and Topping

  • 1 (3.4 oz) box Banana Cream Instant pudding mix
  • 1/2 cup milk
  • 1 (8 oz) tub whipped topping, thawed
  • 1–2 bananas, sliced

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Liberally spray a mini muffin tin with non-stick cooking spray to ensure the cookies release easily after baking.
  2. Cream Butter and Sugar: Using a hand mixer, beat together the sugar and softened butter until creamy and well combined. Add the egg and vanilla extract, mixing thoroughly. Then, incorporate the sour cream, salt, and baking soda until evenly mixed.
  3. Add Flour: Gradually add the flour to the wet ingredients, beating until the dough is smooth and uniform in texture.
  4. Portion Dough: Using a tablespoon or cookie scoop, place about 1 tablespoon of dough into each mini muffin cup. Reserve one cookie’s worth of dough to crumble later for topping.
  5. Bake Cookies: Bake in the preheated oven for 17-18 minutes, until the cookies are lightly golden around the edges.
  6. Create Wells: Remove cookies from the oven and allow them to cool for 1-2 minutes. Spray the round side of a 1 teaspoon measuring spoon with non-stick spray, then press down gently in the center of each cookie to create a well for the filling.
  7. Cool Completely: Let the cookies cool completely in the muffin tin. To speed up the cooling process, place the pan in the freezer for about 20 minutes if desired.
  8. Prepare Filling: While cookies cool, whisk together the dry banana cream pudding mix and milk until smooth. Gently fold in the whipped topping until fully combined. Transfer this mixture into a pastry or zip-top bag and refrigerate until the cookies are cool and ready for filling.
  9. Fill Cookies and Add Banana: Carefully remove the cookies from the muffin tin by sliding a knife along one side to loosen. Pipe the banana cream filling into each cookie well, then top each with a fresh banana slice.
  10. Add Cookie Crumbles and Store: Crumble the reserved cookie dough and sprinkle a small amount of the crumbles atop each filled cookie for added texture. Store the finished cookies in the refrigerator until serving.

Notes

  • Spraying the measuring spoon with non-stick spray prevents it from sticking when creating wells in the cookies.
  • If you don’t have a mini muffin tin, you can use a standard muffin tin but adjust dough quantity and baking time accordingly.
  • Use ripe bananas for the best flavor and sweetness in the topping.
  • For a firmer filling, chill the pudding mixture longer before filling the cookies.
  • Store cookies in an airtight container in the fridge for up to 3 days to keep them fresh.

Keywords: Banana cream pie, Cookie recipe, Mini cookies, Banana pudding, Dessert, Easy baking

Find it online: https://epicrecipebox.com/banana-cream-pie-cookie-cups-recipe/