Banana Cream Pie Cookie Cups
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All of the flavours and textures of a banana cream pie served up in a mini cookie cup! Today’s Banana Cream Pie Cookie Cups are a handheld, portable dessert perfect for a party and super easy for kids to help make!
Banana Pudding Cookie Cups Recipe
Today’s recipe is exclusively for fans of banana cream pie or old-fashioned banana pudding.
Mini, individual tender, buttery sugar cookie crusts filled with sweet and smooth banana pudding, topped with fluffy whipped cream and a fresh banana slice.
Cookie Cups are one of my daughter’s favorite recipes to make because:
- they are super easy to make, even for kids
- she gets two desserts in one (in this case, a sugar cookies and banana cream pie)
- they are really easy to package up and gift or bring along to parties – she got to bring these to her grandparents’ house recently for a BBQ and felt like such a rockstar sharing her homemade treats with our extended family
You can make multiple different cookie cups at once, which is perfect if you’re preparing these for a party! Just whip up a batch of the cookie cups and fill with different fillings.
Check out our S’mores Cookie Cups or our Lemon Meringue Cookie Cups for more inspiration!
Banana Cream Pie Cookie Cup Variations:
- For a more Southern-style take on the banana pudding filling, add a slice or two of banana to each cookie cup and use vanilla pudding mix instead of banana pudding mix.
- Swap out the cookie dough for pre-made pie crusts
- – or mini homemade graham cracker crusts
- Use pre-made peanut butter or chocolate chip cookie dough instead of sugar cookie dough
- Add a teaspoon of caramel to the bottom of each cookie cup before adding the pudding filling
- Use banana chips for a garnish instead of fresh banana slices if preparing these in advance (and you don’t want to bother cutting up a banana just before serving)
How to make with a full-sized muffin pan: We made this recipe with a mini muffin pan, which was the perfect size for cookie cups (and is also the perfect size for making lunch box-sized muffins and egg cups.)
How to Store Banana Cream Pie Cookie Cups: Store in an airtight container in the fridge for up to 5 days.
These cream pie cookie cups can also be frozen, but I prefer to freeze just the cookie cups and then prepare the pudding filling fresh within a day or two of planning to serve, as I find the pudding consistency can be compromised by freezing. The cookie cups can be frozen for up to 2 months by storing in your favorite freezer containers. (This set of freezer containers is a crazy bargain.)
More Scrumptious Banana Dessert Recipes:
- Banana Pudding Cookie Bars
- Banana Split Poke Cake
- Sugar-free Banana Bread
- Banana Chocolate Chip Cookies
- Banana Split Bites
- Caramelized Bananas
- Banana Blondies from Life in the Lofthouse
- Banana Cream Pie from Zoe Bakes
Ingredients for Banana Cream Pie Cookie Cups
Optional From-Scratch Sugar Cookie Ingredients:
- 3 cups flour
- 1 teaspoon baking powder
- 1 cup unsalted butter
- 1 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
For the Banana Cream Pie Filling:
- 1 package banana pudding mix
- 1 cup milk
- 1 cup whipped cream topping
- Banana, in slices
- Chocolate sprinkles, optional garnish
Tip: swap out the from-scratch cookie dough for pre-made sugar cookie dough, if desired.
Kitchen Tools You May Find Helpful
- Electric Mixer <– this is a great hand mixer if you don’t want to make the investment into a stand mixer
- Measuring cups and spoons
- Medium-sized mixing bowl
- Mini Muffin Pan <– you will want two so you can bake one tray while the other is cooling
- Parchment paper or Silicone Baking Mats
- Cookie scoop
How to Make Banana Pudding Cookie Cups
Cream the butter and sugar together with a mixer until light and fluffy, about 2 minutes.
Add in the eggs and vanilla.
In a separate bowl, stir together the flour and baking powder and then slowly add it to the sugar-butter mixture.
Once all of the flour is incorporated into the dough, form into a ball and cover with plastic wrap.
Refrigerate for 30 minutes before shaping into cookie cups.
Preheat oven to 350F
Grease a muffin or tart tin and press 1-2 Tablespoons of cookie dough into each indentation and press to shape into a cup shape (along the bottom and sides of the indentation).
When each muffin tin is full, bake the cookie cups for 8-12 minutes (will vary depending on the size of your tin).
Allow the cookie cups to cool in the muffin tray before removing.
For the banana pudding filling, use a hand mixer to combine the banana pudding mix and milk until starting to thicken, about 2 minutes.
Fold in the whipped cream topping and be careful not to overmix.
Spoon 1-2 Tablespoons of the banana cream filling into the cookie cups and top as desired.
Pin this Easy Banana Pudding Cookie Cup recipe for a decadent handheld dessert perfect for parties:
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Banana Cream Pie Cookie Cups
Ingredients
For the cookie dough:
- 3 cups flour
- 1 teaspoon baking powder
- 1 cup unsalted butter
- 1 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
For the banana cream pie filling:
- 1 package banana pudding mix
- 1 cup milk
- 1 cup whipped cream topping
- Banana, in slices
- Chocolate sprinkles, optional garnish
Instructions
- Preheat oven to 350F
- Cream the butter and sugar together with a mixer until light and fluffy, about 2 minutes.
- Add in the eggs and vanilla.
- In a separate bowl, stir together the flour and baking powder and then slowly add it to the sugar-butter mixture.
- Once all of the flour is incorporated into the dough, form into a ball and cover with plastic wrap.
- Refrigerate for 30 minutes before shaping into cookie cups.
- Grease a muffin or tart tin and press 1-2 Tablespoons of cookie dough into each indentation and press to shape into a cup shape (along the bottom and sides of the indentation).
- When each muffin tin is full, bake the cookie cups for 8-12 minutes (will vary depending on the size of your tin).
- Allow the cookie cups to cool in the muffin tray before removing.
For the banana pudding filling
- Use a hand mixer to combine the banana pudding mix and milk until starting to thicken, about 2 minutes.
- Fold in the whipped cream topping and be careful not to overmix.
- Spoon 1-2 Tablespoons of the banana cream filling into the cookie cups and top as desired.
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Nutrition Information:
Yield:
24Serving Size:
1Amount Per Serving: Calories: 189Total Fat: 9gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 31mgSodium: 46mgCarbohydrates: 24gFiber: 1gSugar: 11gProtein: 3g
Sugar, Spice and Glitter uses an auto-generate nutrition calculator. Nutrition information isn’t always accurate unless analyzed in a scientific lab, so these should be considered more of a guideline than medical information.
I hope your family loves these easy banana pudding cookie cups as much as mine does!
For more scrumptious cookies, check out our full cookie recipe collection here:
For more decadent desserts, check out our full dessert recipe collection here:
One more wonderful dessert. Although I prefer fewer sweet flavors, I do enjoy cakes, so I think it would be fantastic to have a recipe from you to bake a tasty cake that I like. Baseball Bros IO is an engaging.
Those banana cream pie cookie cups sound delicious! They’d make the perfect treat while enjoying some fun family games.
Absolutely they would! Thanks for stopping by!