If you have some bananas in your kitchen and want to make a delicious dessert, let me introduce you to banana cream pie cookies! These cookies are perfect for using up those bananas that are about to go bad. Instead of throwing them away, you can transform them into a dessert that everyone will surely enjoy. Plus, banana cream pie cookies are great for sharing. Imagine bringing a plate full of these cookies to a family gathering or the office, you’ll definitely be the hero of the day!
Cool Facts..
- These banana cream pie cookies are a modern and fun twist on the traditional pie. Basically, imagine having all those amazing flavors of a pie in a bite-sized, soft, and delicious cookie. It’s like having a piece of everything in each bite. The best part is that they are super easy to make and perfect for any occasion, from a snack to a post-dinner dessert.
- The cookies originated as a classic in American baking. This pie became popular for its creamy and sweet combination of fresh bananas, cream, and a crunchy cookie or crust base. Over time, creative bakers decided to take this classic to a new level: in the form of cookies!
- Also, bananas are very rich in potassium and fiber, making them not only delicious but also nutritious. Moreover, the combination of bananas and cream is simply irresistible, creating a smooth texture and a naturally sweet flavor that everyone loves.
So, I hope you get inspired to try this recipe and enjoy these delicious cookies as much as I do. Happy baking and enjoy every bite!
Description
These banana cream pie cookies bring all the delightful flavors of the traditional banana cream pie into a soft, bite-sized treat. Perfect for using up ripe bananas and ideal for sharing at any gathering, these cookies are easy to make and incredibly delicious.
For the Banana Cream Pie Cookies
Instructions
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Preheat the oven
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
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Mix wet ingredients
In a large bowl, cream together the butter and sugar until light and fluffy. Add in the mashed bananas, egg, and vanilla extract, mixing well.
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Combine dry ingredients
In a separate bowl, whisk together the flour, baking soda, and salt.
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Combine wet and dry ingredients
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Stir in the sour cream until smooth. Fold in the white chocolate chips.
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Scoop the dough
Use a cookie scoop or spoon to drop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
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Bake
Bake for 10-12 minutes, or until the edges are golden brown and the centers are set.
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Cool
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
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Optional garnish
If desired, sprinkle crushed graham crackers over the top of the cookies while they are still warm.
Servings 24
- Amount Per Serving
- Calories 150kcal
- % Daily Value *
- Total Fat 7g11%
- Total Carbohydrate 22g8%
- Dietary Fiber 1g4%
- Sugars 12g
- Protein 2g4%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
- Make sure to use ripe bananas for the best flavor and texture.
- These cookies can be stored in an airtight container at room temperature for up to 5 days.
- You can substitute dark chocolate chips for a less sweet version.
