Crumbl Banana Cream Pie Cookies (Copycat Recipe)
These Crumbl Banana Cream Pie Cookies are soft, thick vanilla cookies topped with creamy banana pudding, fluffy whipped cream, and crushed vanilla wafers. Inspired by the popular Crumbl cookie flavor, this bakery-style copycat recipe captures the nostalgic taste of banana cream pie in an easy homemade dessert that’s perfect for parties, holidays, or when you’re craving a rich banana pudding cookie.
Servings 10 large cookies
Calories 450kcal
Cost $13 for entire recipe
Equipment
- Mixing bowls
- Electric hand mixer or stand mixer
- Measuring cups and spoons
- Rubber spatula
- Whisk
- Baking sheet
- Parchment paper
- Cookie scoop (¼ cup size for large cookies)
- Cooling rack
- Piping bag (optional, for whipped cream)
Ingredients
For the Cookies
- ¾ cup unsalted butter softened
- 1 cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 tablespoon vanilla extract
- ¼ cup sour cream
- 2 ¾ cups all-purpose flour
- 2 tablespoons cornstarch
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
For the Banana Cream Filling
- 1 3.4 oz instant banana pudding mix
- 1 ¼ cups cold milk
- ½ cup heavy cream whipped to soft peaks
For the Whipped Cream
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- 1 teaspoon vanilla extract
For Topping
- ½ cup crushed vanilla wafers
- 1–2 bananas sliced (optional, for garnish)
Instructions
Make the Cookie Dough
- In a large bowl, cream together the butter and sugar until light and fluffy, about 2 to 3 minutes. Add the egg, egg yolk, vanilla extract, and sour cream, then mix until fully combined and smooth.
Add the Dry Ingredients
- In a separate bowl, whisk together the flour, cornstarch, baking soda, baking powder, and salt. Gradually mix the dry ingredients into the wet ingredients until just combined. Do not overmix.
Chill the Dough
- Cover the dough and chill in the refrigerator for 20 to 30 minutes to help prevent spreading and create thick cookies.
Shape and Bake
- Preheat the oven to 350°F and line a baking sheet with parchment paper. Scoop large portions of dough, about ¼ cup each, and roll into balls. Gently flatten into thick discs. Bake for 11 to 13 minutes, until the edges are set and the centers remain soft. Allow cookies to cool completely on the baking sheet.
Prepare the Banana Cream Filling
- In a bowl, whisk together the banana pudding mix and cold milk until thickened, about 2 minutes. Let it sit for a few minutes to fully set, then gently fold in the whipped heavy cream until smooth and fluffy.
Make the Whipped Cream
- In a separate bowl, beat the heavy whipping cream, powdered sugar, and vanilla extract until stiff peaks form.
Assemble the Cookies
- Spread a thick layer of banana cream filling onto each cooled cookie. Pipe or spoon whipped cream on top, then sprinkle with crushed vanilla wafers. Add fresh banana slices just before serving if desired.
Notes
Chilling the cookie dough is essential for creating thick, bakery-style Crumbl banana cream pie cookies and preventing excess spreading during baking. For the best texture, slightly underbake the cookies so the centers stay soft and continue setting as they cool.
Using instant banana pudding mix creates a stable, flavorful banana cream filling that holds its shape when layered onto the cookies. Folding in whipped cream gives the filling a light, mousse-like texture that mimics classic banana cream pie.
For the freshest results, assemble the cookies just before serving to keep the cookie base from becoming soft. If using banana slices, add them at the last minute to prevent browning and maintain the best presentation.