Banana Cream Cookie Cups

Jump to Recipe

These miniature Banana Cream Pie Cookie Cups are an easy bite-sized dessert that’s perfect for serving at BBQs, parties, and showers. Each sugar cookie crust is filled with a slice of banana and creamy banana pie filling then topped with homemade whipped cream.

Jump to:

Easy Banana Cream Pie Cookies
Banana Cream Pie Cookie Cup Ingredients
How to Make Banana Cream Pie Cookies
Frequently Asked Questions
Storing and Freezing
Banana Cream Cookie Cups
More Easy Dessert Recipes

Easy Banana Cream Pie Cookies

These cute Banana Cream Cookie Cups are the perfect bite-sized dessert recipe to serve for any size of crowd. Each little cookie cup is made using our easy sugar cookie dough recipe, although you could take a shortcut and use store bought cookie dough. Just press into mini muffin cups, bake, and fill with our creamy homemade pudding.

Another reason to love this cookie cup recipe is that you can make both the cookie cups and the pudding at least 1-2 days in advance. To assemble, just add a slice of banana to each cup, fill with the pudding mixture, then top with homemade whipped cream. If you are craving more cookie cup recipes, you can also try our Lemon Cookie Cups or these Lemon Cream Pie Cookie Cups.

Banana cream pie cookies, best cookie cups recipe, banana cream pie cookie cups, banana pudding.

Butter - make sure your butter is room temperature and soft before making the dough. If you forget to pull it out ahead of time you can gently microwave for about 10 seconds at a time, just until soft.
Sugar - you will need white granulated sugar to make these cookie cups.
Eggs - it’s best to let your eggs come to room temperature before mixing them into the dough so that it doesn’t shock the butter. You can also run them under warm water until they are no longer cold.
Vanilla Extract - pure vanilla extract has the best flavor.
Salt - sea salt works great.
Baking Powder and Baking Soda - these help the cookies to rise in the oven and it keeps them nice and soft.
Flour - you will need all-purpose flour for this dough.

Banana Cream Pie Filling

Sugar - you will need white granulated sugar to make the banana pudding filling.
Cornstarch - this helps to thicken the pudding mixture. Make sure you mix with the sugar first before adding the liquids.
Salt - sea salt works great.
Milk - I prefer to use whole milk. It makes the creamiest pudding with the most body. You can try substituting 2% if you want.
Egg Yolks - you only need the yolks to make this banana cream filling so either save the whites for another use or discard.
Butter - I like to keep the butter fairly cold so that it helps cool down the pudding when you whisk it in at the end.
Vanilla Extract - pure vanilla extract has the best flavor.
Ripe Bananas - ripe bananas have the sweetest flavor. Try and find bananas that have a few brown spots on the peel but don’t feel super mushy.

Garnish

Homemade Whipped Cream - to make sweetened homemade whipped cream you will need heavy whipping cream, powdered sugar, and vanilla extract. Feel free to substitute Cool Whip or any other store bought whipped topping if you prefer.

How to make banana cream cookie cups, how to make cookie cups, easy cookie cups recipe.

How to Make Banana Cream Pie Cookies

Make the sugar cookie dough. In the bowl of a stand mixer, add the butter and sugar. Cream together using the paddle attachment until light and fluffy, or about 3-5 minutes. Add the eggs one at a time, mixing on low speed and scraping between each addition. Then, add the vanilla and salt and mix just until combined. In a separate large bowl, whisk together the baking powder, baking soda and flour. Add the flour mixture to the butter mixture and mix on low speed until combined.
Press the cookie dough into a mini muffin pan. Using an ice cream scoop, form 1" balls and place in a mini muffin tin sprayed lightly with nonstick cookie spray. Press the other end of the ice cream scoop into the center to flatten the dough ball and create a small cup shape.
Bake the Banana Cream Pie Cookie Cups. Bake in a preheated oven for 7-8 minutes, or until lightly golden on the edges.
Cool. Remove from the oven and let them cool for 5 minutes before transferring to a wire rack to cool completely. Set aside.
Make the banana cream filling. In a large pot, combine the sugar, cornstarch, and salt and whisk together. Pour in the cold milk and egg yolks, then whisk again until smooth. Turn heat on to medium high and whisk constantly while the milk mixture comes to a boil. Continue to stir at a low boil for 1 minute, or until the filling is thick and bubbly. Remove from heat and add the butter and vanilla extract, stirring until the butter has melted.
Cool the pudding. Transfer to a baking dish or wide metal bowl, cover the surface with plastic wrap, and place in the fridge to cool.
Assemble the cookie cups. Meanwhile, slice the bananas into ¼" pieces and add a slice of banana to the bottom of each cookie cup. Spoon about one tablespoon of the cooled banana pudding mixture into the cookie cups. Smooth the top with a knife or off-set spatula, then cover with plastic wrap and refrigerate until ready to serve.
Garnish and serve. Garnish with homemade whipped cream, then transfer to a serving platter to serve. Enjoy!

Banana cream pie cookies topped with whipped cream, easy cookie cups recipe.

Frequently Asked Questions

Can I use banana pudding mix instead?

Sure! You can absolutely substitute your favorite banana pudding mix for the filling if you would like.

Can you freeze cookie cups?

You can freeze both the baked cookie cups and the banana cream filling for up to 2 months separately. I don’t recommend freezing the assembled cookie cups because the banana inside will likely turn brown and mushy once frozen and thawed.

How long will Banana Cream Pie Cookie Cups stay fresh?

You can make and assemble these up to a day in advance and store them covered in the fridge. The next day, top with whipped cream and serve! If you have leftovers, they will last for a couple of days but keep in mind that the whipped cream will start to become a bit runny the longer it sits.

Storing and Freezing

Refrigerator: store filled cookie cups in an airtight container in the fridge for up to 2 days. You can store unfilled cookie cups for up to 1 week.
Freezer: you can freeze both baked cookie cups and the banana cream filling separately for up to 2 months. Store in airtight containers or freezer bags, then transfer the filling into the fridge overnight to thaw before assembling

Course Dessert

Cuisine American

Prep Time 30

Cook Time 15

Total Time 45

Servings cookie cups

Calories 205kcal

Author The Carefree Kitchen

Ingredients

Sugar Cookie Cups

1 cup Butter room temperature
2 cups Sugar
2 large Eggs
2 teaspoons Vanilla Extract
¾ teaspoon Salt
1 teaspoon Baking Powder
1 teaspoon Baking Soda
3 cups All-Purpose Flour

Banana Cream Pie Filling

¾ cup Sugar
4 Tablespoons Cornstarch
½ teaspoon Salt
2 cups Milk
3 large Egg Yolks
3 Tablespoons Butter
1 teaspoon Vanilla Extract
2 large Ripe Bananas

Homemade Whipped Cream

1½ cups Heavy Whipping Cream
¼ cup Powdered Sugar
1 teaspoon Vanilla Extract

Instructions

How to Make Cookie Cups

Preheat oven to 350 degrees.
In the bowl of a stand mixer, add the butter and sugar and cream together using the paddle attachment until light and fluffy, or about 3-5 minutes. Add the eggs one at a time, mixing on low speed and scraping between each addition. Then, add the vanilla and salt and mix just until combined.
In a separate large bowl, whisk together the baking powder, baking soda and flour. Add the flour mixture to the butter mixture and mix on low speed until combined. Using a small ice cream scoop or a spoon, form 1" balls and place in a greased mini muffin tin.
Bake in a preheated oven for 7-8 minutes, or until lightly golden on the edges.
Remove the cookie cups from the oven and let them cool for 5 minutes before transferring to a wire rack to cool completely.

Banana Cream Pie Filling

In a large pot, combine the sugar, cornstarch, and salt and whisk together. Pour in the cold milk and egg yolks, then whisk again until smooth.
Turn heat on to medium high and whisk constantly while the milk mixture comes to a boil. Continue to stir at a low boil for 1 minute, or until the filling is thick and bubbly. Remove from heat and add the butter and vanilla extract, stirring until the butter has melted. Transfer to a baking dish or wide metal bowl, cover the surface with plastic wrap, and place in the fridge to cool.
Meanwhile, slice the bananas into ¼" pieces and lay one in the bottom of each cookie cup. Spoon about one tablespoon of the cooled banana pudding mixture into the cookie cups. Smooth the top with a knife or off-set spatula, then cover with plastic wrap and refrigerate until ready to serve.

To Finish

In a large chilled bowl using a handheld mixer, or a stand mixer with the whisk attachment, add the cold heavy whipped cream, powdered sugar and vanilla extract.
Whip the heavy cream mixture on medium high speed for about 3-4 minutes, or until stiff peaks form.
Add the whipped cream to a piping bag and top each of the cookie cups. Transfer the cookie cups to a serving platter. Enjoy!

Nutrition

More Easy Dessert Recipes

These cute little Banana Cream Pie Cookie Cups taste as good as they look. They're made with a sugar cookie crust and filled with fresh banana slices and homemade pudding.

« Korean Ground Beef

Apple Cinnamon French Toast Bake {Video} »