I don’t even know where to begin with these banana cream pie cookies. They’ve got real banana, pudding mix, white chocolate chips, vanilla wafers, and marshmallows! Yum! And, even though these cookies have real banana in them, they still have a cookie consistency — the banana makes them soft, but the cookie texture remains!
These cookies are a copycat of Last Crumb’s banana cream pie cookie. Last Crumb is a popular LA-based cookie company that has highly sought after cookies that they ship out. Their cookies are really pricey and hard to get, so this recipe is for anyone that’s always wanted to try their cookies, but haven’t gotten the chance! Or if you’ve had them and love the banana cream pie flavor. Or if you’ve never tried them and just think a banana cream pie cookie sounds great. You are all welcome here and you will all love these cookies!
ingredients for these banana cream pie cookies
- butter
- brown sugar
- box of instant vanilla pudding
- banana
- eggs
- vanilla
- flour
- cornstarch
- baking soda
- salt
- vanilla wafers
- white chocolate chips
- mini marshmallows
tips and tricks
These cookies have real banana in them, which is what makes these so good. But, its helpful to use ripe bananas! They bring a natural sweetness that works perfectly in these cookies. So find your ripest, most spotted banana. If you don’t have a super ripe banana, don’t worry — just use the ripest banana you have and it will work fine.
Each time I tested this recipe I used a box of instant vanilla pudding. I never tried non-instant pudding. I don’t see why these wouldn’t work with non-instant pudding, as we are just using the pudding mix to help soften the cookie, but I never tested it! So if you want the true and tried way, stick with instant pudding.
other copycat recipes
- copycat crumbl raspberry cheesecake cookies
- copycat mcdonald’s mcgriddle
- copycat chipotle sofritas
- sweetgreen chicken pesto parm bowl
banana cream pie cookies
ingredients
- 1 cup butter cold
- 1 1/2 cups brown sugar dark or light
- 3.4 oz box vanilla instant pudding mix
- 1/2 cup mashed banana
- 2 eggs
- 1 tsp vanilla
- 3 1/2 cups flour
- 2 tbsp cornstarch
- 1 tsp baking soda
- 1 tsp salt
- 1/2 cup vanilla wafers crushed into pieces
- 1/2 cup white chocolate chips
- 1/2 cup mini marshmallows
instructions
- Preheat the oven to 350. In a large bowl or stand mixer, combine butter and brown sugar. Mix for 2 minutes until the butter and brown sugar is completely combined.
- Add vanilla instant pudding mix, mashed banana, eggs, and vanilla. Mix until combined.
- Add flour, cornstarch, baking soda, and salt. Mix until just combined. Add vanilla wafer pieces, white chocolate chips, and mini marshmallows. Mix until just combined.
- Scoop the dough out and transfer to a lightly greased or lined cookie sheet. For large, Last Crumb style cookies, use 1/2 cup of dough per cookie. For smaller cookies, use 1/4 cup of dough per cookie.
- Bake for 10-12 minutes, until cookies are barely starting to brown. Let the cookies cool and enjoy!
- Store any extra cookies in a sealable container for 3-4 days. The cookies will get even softer each day.
These cookies have ruined all other cookies for me. They are SO good! They’re pillowy soft on top but like she said, they set up like a regular cookie. I froze my dough before baking and I was worried that maybe they weren’t cooked all the way through. Bit my fears were quickly dashed the moment I took a bite of these. Omg amazing!
AH this makes me so happy!! i’m so glad you loved them. and i’m glad they worked after freezing them! that’s a great way to save extra dough.
Absolutely loveeeee these cookies, if you are looking for a unique kind of cookie with an easy-to-follow recipe this is the cookie for you!!
yay!! so glad you loved these!!
Is it ok if I have I only have half the amount of pudding mix? Will it affect the recipe?
hi! this will alter the recipe, but i don’t think it would modify it significantly enough that it would be a big deal.
SO YUMMY!
Literally taste like banana pudding in a cookie. Not too sweet and so so good!! Thank you for the recipe! Probably going to make them again for my father in law’s birthday party next week. He will LOVE these.
yay!! this makes me so happy. i hope they were a hit at the party!
Okay so I bought Vanilla wafers NOT Nilla wafers. Duh. Will let you know how it goes…
oh! if they are off brand nilla wafers they will still work fine!
Hi! These sound delicious and I’d like to try them. I just went grocery shopping yesterday and didnt buy bananas.
Do you think that I could save a trip back to the store and just used some frozen mashed bananas that Ive been hoarding for banana bread? I would just drain off the excess liquid…
Thanks!
hi! sorry i am getting back to you a few days later. frozen bananas will work if you defrost them and get off all the extra liquid!
The BEST cookies I’ve ever tasted
YAY so glad!
These cookies are amazing! Everyone who tried them loved them. I made them last week & plan on making some more this week 🙂
YAY i’m so glad! and that is so nice of you to share with others 🙂 glad you enjoyed!!
Excellent cookies and recipe! Very soft and the amount of banana flavor is perfect. Definitely will be recommending. (:
yay thank you! i’m so glad you enjoyed!!
Can the dough be made ahead of time and frozen? Or is that not ideal since it uses fresh bananas?
it can totally be frozen! just be sure to form it into dough balls first. you might need to add a couple minutes to the bake time if baking from frozen.
Hi! Do you mind sharing what cookie scoop you use for 1/2 cup of dough?
hi! i use my 1/4 cup scoop and scoop two balls of dough, then combine them! i haven’t been able to find a good cookie scoop that large yet, but i’ll let you know if i do!