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Banana Pudding Cookies turn a classic pie into cute bite-sized cookie cups that are great for potlucks, BBQs, and parties. The crust is made with sugar cookie dough and filled with creamy vanilla pudding. Add fresh banana slices and you get cute mini pies!

Close up shot of a banana cream pie cookie cup topped with a banana slice

Easy Banana Cream Pie Cookies

If you’re making dessert for a crowd, this banana cream pie cookie recipe is a sweet treat to make. They taste just like a classic banana cream pie but in cute mini-pie form.

We’re making things simple with these semi-homemade cookie cups. You only need five ingredients!

I use store-bought cookie dough for the cookie crusts and instant pudding mix for the filling, so they’re quick and easy to make, although you could make my sugar cookie recipe if you wanted a homemade cookie!

Overhead shot of all ingredients needed to make banana cream pie cookie cups
  • Refrigerated sugar cookie dough: Or you could use chocolate chip cookies!
  • Instant vanilla pudding mix: Make sure it’s instant.
  • Nonfat milk: Or regular milk
  • Bananas: Make sure they’re ripe but not overly so.
  • Whipped cream: Make your own homemade whipped cream or buy a can or whipped topping.

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How to Make Banana Cream Pie Cookies

  1. Coat mini muffin pans with baking spray. Place one cookie dough ball in each muffin mold.
  2. Bake the cookies for 18 to 22 minutes. Cool them for five to 10 minutes, and then use the handle of a wooden spoon to press the cookies into cups. Cool the cookie cups before removing them from the pan.
  3. Whisk the pudding mix and milk in a bowl. Let it sit for about five minutes or until it’s soft set.
  4. Slice the bananas and place one banana slice in the bottom of each cooled cookie cup. Add the pudding to the cups and top them with whipped cream.
  5. Garnish these banana cream cookies with a dollop of whipped cream and a slice of banana before serving.
Banana cream pie cookie cup cut in half to show inside filling


  • If you don’t want to make the pudding, you can use prepared vanilla cups instead. Just spoon the pudding over the banana slice in the cup.
  • I love these cookie cups with homemade whipped cream, but you can use Cool Whip or Reddi-Whip to save time.
  • Make from scratch sugar cookies instead of using store bought if you prefer.
  • Want to amp up the banana flavor? Use banana pudding instead of vanilla.

Expert Tips

  • Be sure to grease the muffin pan really well. I use baking spray with flour in it, or you can butter them and coat them with flour. It will be hard to get the cookie cups out of the pan if you don’t do this.
  • You can make most of this recipe ahead! Bake the cookie cups, and add the banana slice and vanilla pudding filling. Cover the cookie cups with plastic wrap and keep them in the refrigerator. Top them with whipped cream and banana garnish just before serving.
Close up shot of a banana cream pie cookie cup topped with a banana slice
5 from 4 votes
Banana Cream Pie Cookies are a semi-homemade cookie cup with sugar cookie dough and banana pudding. This is such an easy recipe everyone will love!
Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Yield 24 servings
Serving Size 1 serving


  • 1 24 count package ready to bake sugar cookie dough
  • 1 3.4 ounce box instant vanilla pudding mix
  • 1 ½ cups (355ml) nonfat milk
  • 2 medium bananas
  • Whipped Cream


  • Preheat oven to 350°F. Spray mini muffin pans with nonstick baking spray (the kind with flour) or grease and flour the pans. Don’t skip this step or your cookies will stick.
  • Place one cookie dough ball in each muffin pan cavity. Bake 18-22 minutes or until the cookies are fully baked.
  • Cool 5-10 minutes, then use the back of a wooden spoon handle or the rounded part of a ½ teaspoon to press the cookie into a cup.
  • Cool completely before trying to remove. Use a butter knife to carefully loosen and pop the cookie cup out of the muffin pan.
  • Whisk together pudding mix and milk and let sit until soft set, about 5 minutes.
  • Slice bananas. Add one slice to the bottom of each cookie cup.
  • Fill cookie cup with pudding, then top with whipped cream and another slice of banana.
  • Serve immediately. Store leftovers in the refrigerator for up to 2 days.
  • To make ahead: assemble but do not add whipped cream or banana garnish until right before serving. Banana will brown when exposed to air.

Recipe Video

Recipe Notes

  • You will have pudding left over. If you prefer, you can substitute already made pudding cups in place of making instant pudding.
  • Make my homemade whipped cream or use a can of Reddi-whip, or you can use cool whip.
  • Feel free to use banana pudding instead of vanilla.

Recipe Nutrition

Serving: 1serving | Calories: 18kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 1mg | Sodium: 7mg | Potassium: 63mg | Fiber: 1g | Sugar: 2g | Vitamin A: 38IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg
Nutritional information not guaranteed to be accurate
Course Dessert
Cuisine American
mini muffin pan

Mini Muffin Pans

I love using a 24-count mini muffin pan that’s nonstick for these cookie cups.

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Last Updated on June 19, 2023

Dorothy Kern

Welcome to Crazy for Crust, where I share recipes that are sometimes crazy, often with a crust, and always served with a slice of life.

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