Banana Cream Pie Cookie
Whipped topping + a silky banana cream filling sit atop a graham cracker sugar cookie base in this Banana Cream Pie Cookie recipe. Trust me, this Twisted Sugar copycat is NOT monkeying around.
Jump to Recipe
You’ll Love this Twisted Sugar Copycat Cookie!
A couple of weeks ago I asked my Instagram followers what copycat cookie I should make next and this Twisted Sugar Banana Cream Pie Cookie was the winner! But don’t worry, if you have a recipe you need a copycat for, I LOVE recreating sweets for you guys and will be taking more requests soon.
Let’s chat about why I chose to copycat this Twisted Sugar cookie first. It starts with a soft sugar cookie base that is infused with a slight graham cracker flavor. Then, we pile on a decadent banana cream pie filling and top it off with a fluffy whipped topping. This cookie offers all the pleasure of pie but the ease of a cookie. The banana flavor is proud, but not too in your face and the graham cracker sugar base is the perfect supportive cast without stealing the show.
Ingredients for Banana Cream Pie Cookies
- Salted butter – I will always use salted butter! But if unsalted is your jam, just add an extra pinch of salt to the dough.
- Granulated sugar – In this recipe we use more granulated sugar than brown sugar because it yields a sugar cookie base with a mild graham cracker flavor like Twisted Sugar uses.
- Brown sugar
- Eggs
- Vanilla – This REALLY flavors the cookie base.
- All-purpose flour
- Graham cracker crumbs – The graham cracker crumbs give the base of this cookie a subtle oomph that supports the banana flavor in the best way possible.
- Baking powder
- Frozen whipped topping, thawed & divided in half – You can whip fresh whipped cream if you’d like, but I just used Cool Whip because that’s what Twisted Sugar uses and they make the rules here.
- Banana instant pudding mix
- Heavy whipping cream
How to Twisted Sugar’s Banana Cream Pie Cookie
- Preheat the oven to 350° F.
- In a stand mixer or a bowl with an electric hand mixer, cream together the butter, sugar and brown sugar for 1 minute, until light in color and fluffy in texture.
- Scrape the sides of the bowl and add in the eggs and vanilla. Mix until combined.
- Add the flour, graham cracker crumbs and baking powder. Mix until a soft dough forms.
- Portion the dough out into generous 3 tbsp portions.
- Roll into a ball and then smash slightly, so it looks like a hockey puck. The cookies will spread some while baking, so keep it pretty thick.
- Bake for 9-11 minutes, or until the cookies have spread and are no longer wet and glossy in the center.
- Remove from the oven and allow the cookies to cool on the pan.
- Once cooled completely, place the cookies in the fridge to chill while making the topping.
- To make the banana cream layer, first heat the heavy cream in the microwave until warm.
- Next, stir the entire box of banana cream pudding into the heavy whipping cream. It will be quite thick.
- Fold the banana cream mixture into 4 oz of the whipped topping until completely combined.
- To assemble the cookies, spread a generous amount of the banana cream filling onto the chilled cookie.
- Top with a dollop of whipped topping, spread to cover the top of the cookie.
- Serve chilled & enjoy!
- Store in the fridge for up to 5 days or they can be frozen for up to 3 months.
Would this work with different flavors of pudding?
Absolutely! This is a copycat for the Banana Cream Pie cookie from Twisted Sugar, but it could be a good jumping off point for a chocolate cream pie cookie if you used chocolate pudding instead.
How do I store my Banana Cream Pie Cookie?
These cookies should be stored in an airtight container in the fridge for up to 5 days! You can also freeze these in a ziptop bag for up to 3 months.
Other Favorite Copycat Cookies
- Crumbl Cookies Cosmic Brownie Recipe (Small Catering Size)
- Twisted Sugar Oatmeal Chocolate Chip Cookie
- Pillsbury Sugar Cookie Dough (Copycat)
Banana Cream Pie Cookie (Twisted Sugar Copycat)
Ingredients
- 3/4 cup salted butter
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 eggs
- 2 tsp vanilla
- 2 cups all purpose flour
- 1/3 cup graham cracker crumbs
- 1 1/2 tsp baking powder
- 8 oz frozen whipped topping, thawed, divided in half
- 3.4 oz box banana instant pudding mix
- 1/4 cup heavy whipping cream
Instructions
- Preheat the oven to 350° F.
- Cream together the butter, sugar and brown sugar for 1 minute, until light in color and fluffy in texture.
- Scrape the sides of the bowl and add in the eggs and vanilla. Mix until combined.
- Add the flour, graham cracker crumbs and baking powder. Mix until a soft dough forms.
- Portion the dough out into generous 3 tbsp portions.
- Roll into a ball and then smash slightly, so it looks like a hockey puck. The cookies will spread some while baking, so keep it pretty thick.
- Bake for 9-11 minutes, or until the cookies have spread and are no longer wet and glossy in the center.
- Remove from the oven and allow the cookies to cool on the pan.
- Once cooled completely, place the cookies in the fridge to chill while making the topping.
- To make the banana cream layer, first heat the heavy cream in the microwave until warm.
- Next, stir the entire box of banana cream pudding into the heavy whipping cream. It will be quite thick.
- Fold the banana cream mixture into 4 oz of the whipped topping until completely combined.
- To assemble the cookies, spread a generous amount of the banana cream filling onto the chilled cookie.
- Top with a dollop of whipped topping, spread to cover the top of the cookie.
- Serve chilled & enjoy!
- Store in the fridge for up to 5 days or they can be frozen for up to 3 months.
