mini banana cream cookie pies
I’ve got something to say about these mini banana cream cookie pies (are you surprised?).
See, in case you haven’t heard me blather on about my seriously unfortunate banana allergy, allow me to bring you up to speed. I’m allergic to bananas. There you go. But what’s worse is that I am therefore allergic to bananas foster, banana bread, banana splits and banana cream pies — all of which my brothers like to tell me are The Most Amazing Foods In The World. Seeing as I have no idea, and they all sound extra delicious because I can’t have them, I’m forced to believe they’re right. Harrumph.
So I can’t sit here and tell you that these mini banana cream cookie pies are delicious, that they taste like a heavenly pillow of sweet banana-y bliss, that the combination of a crispy sugar cookie crust, cool banana pudding, a slice of fresh banana and a dollop of whipped cream is undeniably scrumptious. No, I can’t tell you that.
But the empty plate that once held a bunch of these cookie pies can. Oh, and my brothers. BECAUSE THEY TOLD ME SO. #sadface
What I can tell you, though, is that these are stupidly easy to make (thanks to Pillsbury’s easysauce sugar cookie roll), that they make for a perfect holiday dessert that you can whip up in an afternoon and that the toughest part is being able to not eat the whole batch once they’re made because they look so adorable and tasty. That is, unless you’re unallergic to bananas. Then by all means, be my guest. You can make another batch tomorrow for everyone else.
Mini Banana Cream Cookie Pies
A Girl Versus Dough original
Yields: 24 mini pies
Ingredients:
1 (16.5-ounce) roll Pillsbury refrigerated sugar cookies
1 (3.4-ounce) box banana cream pudding, prepared according to package directions and chilled
1 banana
whipped cream for topping
Directions:
Preheat oven to 350 degrees F. Grease a 24-cup mini muffin tin. Divide sugar cookie dough into 24 even pieces and roll each piece into a ball. Place dough in prepared muffin tin cups.*
Bake dough until golden brown and set, about 15-18 minutes. Remove from oven and use the bottom of a shot glass to make depressions in each cup, if necessary; cool 10 minutes. Using a butter knife, carefully remove cookie cups from muffin tin. Transfer cookie cups to a cooling rack and cool completely.
Spoon a generous teaspoon of chilled pudding into the center of each cookie cup. Slice banana into 24 slices and place on top of pudding. Top with a dollop of whipped cream.
*NOTE: Please see comments below for more detailed information on how to bake the cookie cups!
Disclosure: I received compensation from Pillsbury for recipe development purposes. All opinions are my own.
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Cheryl — Yes, after a while they do. If you’re planning to make them ahead of time, I’d add the banana slices on top just before serving.
These look so adorable and delicious. My question is…..you put the cookie dough balls in and bake them, then push it down after they are baked…. Does that work? I thought you would have to form the crust with the raw dough and bake, like when making pecan tarts. How does it work when the dough is already cooked, and then pushed down? Sorry if it sounds silly asking, just wondering if I am understanding correctly.
Theresa — I know; it sounds tricky. Yes, you just place the dough in ball form in the muffin cups, and they will naturally sink in the center and turn into “cups.” If they still seem puffy and/or not very “cup”-like once they are baked, you can use the bottom of a shot glass to press them down lightly once they are baked and still warm. Does that make sense? I hope that helps!
Can you just make this with regular muffin tins? I don’t have a mini and at target it’s $15 for one
🙁
Corinne — Yes, absolutely. Just be sure to bake the cookie cups a little longer as they’ll be bigger.
These look and sounds amazing! I can’t believe you couldn’t eat them. That’s sacrificial baking right there 🙂
I was wondering if I could do sweet potato pie like this?
Cathy — I think you probably could, yes!
I too am allergic to bananas. It’s such a rare food allergy, but everyone tells me how good all those banana desserts are and I have no clue. I’ll have to try your little cookie pie crusts for something else though. Maybe lemon curd. 🙂 thanks
Im so trying this with Chocolate pudding
Hi! I just made these for an office Thanksgiving luncheon and I want to let all those other OCD bakers out there know that you can also use the Pillsbury take-and-bake sugar cookies that are already divided up for you! Same 16 oz. and they turned out great- thanks for an easy and delicious recipe!
Molly — Oooh, good idea! Thanks for sharing. 🙂 So glad you liked the recipe!
i made these using lemon curd and whipped cream. Lemon cream pies. They were all gone. Yum!!!
These are so adorable! I’m going to try them for my next party. Just to confirm, you make the depressions after you bake the dough and not before? Should I expect the dough to be soft after I bake it?
Frances — Yay! Yes, you make the depressions after you bake the dough — the dough will still be soft after baking so it will give well when you press it down. Happy baking!