These mini Banana Cream Pie Cookies are an easy bite-sized dessert that’s perfect for serving at BBQs, parties, and showers. Each sugar cookie cup is filled with a slice of banana and creamy banana pie filling then topped with homemade whipped cream.
If you are craving more cookie cup recipes, you can also try our Lemon Cookie Cups, Coconut Cream Cookie Cups, or these Lemon Cream Pie Cookie Cups.
Jump to:
Banana Cream Pie Cookie Cups
These cute banana pudding cups are the perfect bite-sized dessert 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.
Key Ingredients
- Sugar Cookie Cups - this recipe uses our sugar cookie dough recipe to make the cookie cups.
- Cornstarch - this helps to thicken the pudding mixture. Make sure you mix with the sugar first before adding the liquids.
- Milk - whole milk makes the creamiest pudding with the most body. If you prefer, you can try substituting 2%.
- Egg Yolks - you only need the yolks 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 and really compliments the banana flavor.
- Ripe Bananas - find ripe bananas that have a few brown spots on the peel but don’t feel super mushy.
- Garnish - homemade whipped cream has the best flavor, hands down. You could substitute Cool Whip or a store bought whipped topping if you prefer.
How to Make Banana Cream Pie Cookies
- Make the sugar cookie dough. Mix together the cookie dough according to the instructions below.
- 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 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!
Recipe Variations and Tips
- Add a layer of melted chocolate to the bottom of each cookie cup before filling it with the banana cream pie mixture. Top it off with a drizzle of chocolate sauce and grated chocolate for an extra indulgent twist.
- Sprinkle some chopped walnuts or pecans on top of the filling for a little crunch and nutty flavor.
- Try caramelizing the bananas before adding them into the cream filling. To caramelize them, sauté the sliced bananas in butter and brown sugar until they turn golden and gooey.
- Fold toasted coconut flakes into the banana cream mixture.
- For all the peanut butter lovers out there, add a dollop of peanut butter to the bottom of each cookie cup before adding the filling.
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 these cookies 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 Instructions
- 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
Banana Cream Pie Cookies Recipe
These miniature banana pudding bites are 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.
Servings 36 cookie cups
Calories 205kcal
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
Calories: 205kcal | Carbohydrates: 27g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 43mg | Sodium: 181mg | Potassium: 63mg | Fiber: 1g | Sugar: 17g | Vitamin A: 358IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg
More Easy Dessert Recipes
- Lemon Bar Cookie Cups
- Funfetti Rice Krispie Treats
- Lemon Sugar Cookie Bars
- Lemon Blueberry Cream Scones
- Peaches and Cream Pie
- Berry Crisp
- White Sheet Cake
- Homemade Lemon Oreos
- Lemon Bars Recipe
- More Easy Dessert Recipes
- More Cookie Recipes
These cute mini banana pudding cookies taste as good as they look. They're made with a sugar cookie crust and filled with fresh banana slices and homemade pudding.
Leave a Reply