Crumbl Banana Cream Pie Cookies (Copycat Recipe)

CRUMBL BANANA CREAM PIE COOKIES (Copycat Recipe)

6/6/2022

If you are a lover of southern Banana Cream Pudding or Crumbl cookies, these Crumbl Banana Cream Pie Cookies are for you! Start with a soft and tender sugar cookie, fill with a thick swirl of silky rich banana cream pie filling, and top with tiny vanilla wafer cookies and a slice of sweet banana. If that description doesn’t convince you to make these cookies, I don’t know what will!

Super soft, chewy and buttery, the cookie is amazing all by itself, but the banana cream pie filling is truly better than any banana cream pudding you’ve ever had - you may be tempted to eat it with a spoon! I get so many requests to create Crumbl copycat cookies – but this flavor is one of the most requested, and after one bite you’ll understand why! The flavors in this cookie are amazing and work so well together – overall this is simply a fantastic cookie!

Crumbl Banana Cream Pie Cookies (Copycat Recipe)

WHAT'S THE STORY BEHIND CRUMBL COOKIES?

Crumbl is an amazing cookie company that started in Logan, Utah, that specializes in GIGANTIC cookies in a variety of classic flavors and a weekly rotating menu of different and incredible cookies. In less than four years, they are considered the fastest growing cookie company in the world - and everyone loves seeing their signature pink boxes!

If you don’t have a Crumbl near you, or if your love of Crumbl cookies is turning into an addiction, these copycat cookies are just like the real thing, but so much more affordable - and you can have fresh baked and incredible flavors of Crumbl from your own kitchen, at a fraction of the cost, anytime you want!

We were so happy when Crumbl opened up so close to us - we're able to sample new cookies every week and I'm happy trying to recreate our favorite cookies here at home to share with you!

WHAT ARE THE CLASSIC CRUMBL COOKIES?

Up until April of 2022, you could always find the famous chilled Sugar Cookies with Sweet Almond Icing and Milk Chocolate Chip Cookies. They have now discontinued the chilled Sugar Cookies from the permanent menu, and now offer an additional specialty flavor each week.

Crumbl Banana Cream Pie Cookies (Copycat Recipe)

WHAT ARE THE CRUMBL SPECIALTY FLAVORS?

Every Sunday night Crumbl announcing a new weekly menu of cookie flavors for the week on social media, which is brilliant on their part! People crowd into their stores to try new flavors as they are rolled out, and to pick up their favorites when they are available to freeze for a rainy day.

It truly is hard to decide which is our favorite - and it's fun to share new cookies and revise our "favorites" list! Will it be Birthday Cake, Snickerdoodle Cupcake, Cookies 'n Cream, Pink Velvet, Cinnamon Bun, Key Lime, Chocolate Caramel, Sea Salt Toffee, Berries & Cream, or these fabulous Banana Cream Pie Cookies? Crumbl, you're killing us! Good thing I love to tinker in the kitchen to create and share copycat recipes!

FOR PERFECT COOKIES EVERY TIME, USE THE RIGHT INGREDIENTS!

For gourmet cookies, only the best ingredients will give you the texture, richness and depth of flavor we all crave. Make sure to use fresh ingredients for the best results!

Butter: I recommend using a good quality unsalted butter for this recipe. I use Kerrygold or Land O Lakes Unsalted Butter and avoid generic/bargain brands of butter, which often contain water. For best results, make sure that the butter is softened for your cookie dough!
Sugar: This recipe uses a mixture of granulated sugar and powdered sugar in the cookie dough. I recommend Domino or C&H Pure Cane Sugar and Domino or C&H powdered sugar. For consistent and best baking results, I recommend pure cane sugar rather than sugar beet sugar.
Eggs: For the best cookie dough, always use large eggs, and at room temperature.
Pure Vanilla Extract: Always use pure vanilla extract for the best flavor in cookies. For something different you can also use Vanilla Bean Paste for an extra depth of flavor in this recipe. Rodelle is my preferred brand for Pure Vanilla Extract and Vanilla Bean Paste - both are made with the highest-quality Bourbon vanilla beans from Madagascar.
Flour: King Arthur All Purpose Unbleached Flour is my favorite for cookies (it contains more gluten than other brands). Pillsbury All Purpose is my back-up, but weighs differently – make sure to adjust as necessary. (For reference, King Arthur is 120g per cup, Pillsbury is 129g per cup.)
Milk Powder: The secret ingredient in these cookies!
Baking Powder: Make sure that you use “aluminum-free” baking powder to avoid a tinny flavor. Rumford is one of the oldest and trusted brands.
Baking Soda: Make sure to use fresh baking soda when baking for the best leavening.
Salt: To avoid a tinny flavor, never use iodized salt in cookies, cakes or brownies. Morten Non-Iodized Table Salt is my preferred brand for cooking and baking. For sea salt flakes, I use Maldon Sea Salt Flakes.
Other Extracts & Flavorings: Rodelle (rodellevanilla.com), Cooks (cooksvanilla.com) and Amoretti (amoretti.com) brands make my favorite extracts and emulsions. Keep in mind that extracts and emulsions have different strengths, so watch your measurements and use recommended amounts. For this recipe, you'll need butter vanilla extract or emulsion.

Crumbl Banana Cream Pie Cookies (Copycat Recipe)

MILK POWDER IS THE KEY TO BETTER COOKIES, BROWNIES & CAKES:

The best thing about baking homemade treats is that you can make hundreds of different delicious things using the same few ingredients. Cakes, cookies, pastriesand brownies all start more or less the same way – with flour, sugar, eggs and butter.
Making perfectly textured cakes or crisp and chewy cookies is usually more about baking technique than about ingredients, but there is a secret ingredient that can make almost every baked good taste better – Milk Powder!
Milk powder, which is also called powdered milk (and should not be confused with malted milk powder) is essentially milk in its most concentrated form. It adds fat, protein and flavor in a way that doesn’t mess with the liquid portion of your baking, and adds a bonus layer of richness, sweetness and creaminess to pretty much anything you bake. It’s the “secret weapon ingredient” that works magic when it’s added to a recipe – it makes frostings and ice creams creamier, denser and silkier, and cookies and brownies chewier. It helps breads rise higher, and flatbreads and pastry more tender.
Adding just a tablespoon of nonfat milk powder to your flour, baking powder, baking soda and salt, before you combine them with softened butter, sugar and eggs, adds depth to baked goods. If you are using cocoa powder or chocolate chips in your recipe, it intensifies the flavor of chocolate – making regular chocolate taste more luxurious and vanilla flavor more magical. It is the secret ingredient in these Crumbl Banana Cream Pie Cookies!

Crumbl Banana Cream Pie Cookies (Copycat Recipe)

CRAVING CRUMBLE COOKIES? MORE RECIPES YOU'LL LOVE!

Crumbl Banana Cream Pie Cookies (Copycat Recipe)

CRUMBL BANANA CREAM PIE COOKIES (Copycat Recipe)

Crumbl Banana Cream Pie Cookies (Copycat Recipe)

INGREDIENTS:
SUGAR COOKIE BASE:
1 cup (260g) unsalted butter (softened)
2 large eggs (room temperature)
2/3 cup (150g) vegetable or canola oil
1 cup (200g) granulated sugar
½ cup (60g) powdered sugar
2 teaspoons pure vanilla extract
2 teaspoons butter vanilla emulsion
4-2/3 cups(550g) all-purpose flour
2 tablespoons cornstarch
1 tablespoon milk powder
2 teaspoons baking powder
½ teaspoon salt

BANANA CREAM PIE FILLING:
8 oz. full fat cream cheese (room temperature)
1 package instant banana cream pudding mix
1 can (14 oz.) sweetened condensed milk
1 teaspoon pure vanilla extract
8 oz. Cool Whip (refrigerator temperature)

GARNISH:
Nabisco Nilla Wafers (regular size or miniature)
Fresh banana slices (if serving immediately) or
Banana Chips or Freeze-Dried Bananas (if serving later)

HOW I MAKE THESE:

Set eggs, butter and cream cheese out to come to room temperature.
Preheat oven to 350 degrees. Line baking sheets with parchment paper; set aside.
PREPARE COOKIES: In a medium bowl, whisk together the flour, cornstarch, milk powder and salt; set aside.
In a large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat the butter, oil, and both sugars on medium speed until completely creamy and fluffy (about 3 minutes).
Scrape down the sides and add in the eggs one at a time, beating well between each is fully mixed in and incorporated.
Add vanilla extract and butter vanilla emulsion; beat until well blended.
Scrape down the sides and add in the flour mixture, ½ at a time, mixing just until blended; add remaining flour mixture and again mix just until blended. This cookie dough will be really soft and creamy!
Using a large cookie scoop (3 Tablespoon size), scoop out cookie dough and roll into a ball with your hands. Repeat with remaining dough.
Place six cookie dough balls on each baking sheet, leaving room between each cookie as the cookies will spread when they bake.
Flatten the cookie dough by gently pressing the bottom of a drinking glass or measuring cup into the center of each, and press down gently to create a small indentation. To keep your glass from sticking to the cookie dough, it works best to dip the bottom in flour before pressing each cookie. Any flour left behind will “melt” into the cookie as it bakes – not to worry!
Bake for 11-13 minutes or until the centers of the cookies have puffed up and are no longer glossy. Every oven is a little bit different, so watch your first batch when baking and time accordingly. DO NOT OVERBAKE, as these will lose their softness.
Remove from oven and allow cookies to cool on the baking sheets.
PREPARE BANANA CREAM PIE FILLING: In the bowl of a stand mixer fitted with a paddle attachment, add room temperature cream cheese, banana pudding mix and beat on medium speed until light and fluffy.
Add sweetened condensed milk and vanilla extract and continue beating until fluffy and well blended.
Remove Cool Whip from the refrigerator and gently fold into the filling just until well blended, scraping down the sides and bottom of the bowl as necessary – DO NOT OVERMIX! Cover and refrigerate until ready to assemble cookies.
FROST & DECORATE: Once cookies have cooled to room temperature, spread the Banana Cream Pie Filling on the cookies and swirl the top slightly with the bottom of a spoon to give it a nice, smooth finished look.
Right before serving, top each cookie with nilla wafers (regular size or miniature) sprinkle with nilla wafer cookie crumbs. I like to add a slice of fresh banana if serving right away, or if preparing ahead of time you can top with Banana Chips or Freeze-Dried Bananas. You can typically find these at your local market, or order from https://www.nuts.com.
These cookies are best served chilled – cover and store in the refrigerator until ready to serve. Banana Cream Pie Cookies can be stored in an air-tight container in the refrigerator for up to 4 days.

YIELD: Makes 24 (four-inch) cookies

RECIPE NOTES:

HOW TO STORE THESE COOKIES: The filling for these cookies has cream cheese in it, so keep all extra cookies in the fridge! Store them in a sealable container, and they’ll stay fresh and good in the fridge for up to4 days - if they even last that long!

TO KEEP THESE COOKIES SOFT: These cookies will stay soft and fresh in an air-tight container refrigerated for up to 4 days.

MAKE AHEAD TIP: Baked and frosted cookies freeze well for up to 1 month. Thaw overnight UNOPENED in your refrigerator. Garnish with vanilla wafers and banana slices right before serving.

Original recipe created by Snowflakes & Coffeecakes; published June 2022.

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