Introduction
There is something universally comforting about the flavors of banana cream pie. The sweet, creamy texture coupled with the distinct taste of ripe bananas makes it a beloved dessert across the globe. Now, imagine capturing all that goodness in a portable cookie form! Welcome to the world of Crumbl Banana Cream Pie Cookies. These cookies offer a delightful combination of a buttery, banana-infused cookie base topped with sumptuous banana cream and a dollop of whipped cream. Perfect for any gathering or just to satisfy your banana cream pie cravings, these cookies are sure to be a hit.
Detailed Ingredients
For the Cookie:
– 1 cup unsalted butter, softened
– 3/4 cup granulated sugar
– 1/2 cup brown sugar, packed
– 2 large eggs
– 1 teaspoon vanilla extract
– 1 1/2 cups mashed ripe bananas (about 3 bananas)
– 3 cups all-purpose flour
– 1 teaspoon baking soda
– 1/2 teaspoon salt
– 1 1/2 cups white chocolate chips
Banana Cream Topping:
– 1 1/2 cups heavy cream
– 1/4 cup powdered sugar
– 1 package (3.4 oz) instant banana pudding mix
– Fresh banana slices (optional, for garnish)
Prep Time, Cook Time, Total Time, Yield
Prep Time: 20 minutes
Cook Time: 12-14 minutes
Total Time: 34-36 minutes
Yield: 24 cookies
Detailed Directions and Instructions
1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
3. Beat in the eggs one at a time, then add the vanilla extract and mashed bananas. Mix until fully combined. This mixture should be smooth and creamy, with no lumps of banana remaining.
4. In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix, as this can make the cookies tough.
5. Gently fold in the white chocolate chips, ensuring they are evenly distributed throughout the dough.
6. Using a cookie scoop or a tablespoon, drop dough onto the prepared baking sheet, spacing them about 2 inches apart. You should aim for around 24 cookies, depending on their size.
7. Bake for 12-14 minutes or until the edges are golden brown. The centers may appear slightly underbaked; they will continue to cook as they cool. Remove from the oven and let cool on a wire rack.
8. While the cookies cool, prepare the banana cream topping. Whip the heavy cream and powdered sugar together in a medium bowl until soft peaks form. This should take a few minutes with a hand mixer or a stand mixer.
9. Carefully fold in the instant banana pudding mix until well combined. Be gentle to maintain the light, airy texture of the whipped cream.
10. Once the cookies have cooled completely, pipe or spread a generous layer of the banana cream topping over each cookie. You can use a piping bag for a more polished look or a spoon for a rustic touch.
11. Garnish each cookie with a fresh banana slice if desired. These are best served immediately but can be stored in the refrigerator if needed.
Notes
– Ensure the bananas you use are ripe for optimal flavor. Bananas with brown spots are ideal.
– The cookies can be stored in an airtight container at room temperature for up to two days, but are best enjoyed fresh.
– The banana cream topping can be made a day ahead and stored in the refrigerator.
– If you want a firmer topping, let the cream sit in the refrigerator for about 10 minutes before spreading.
– You can substitute white chocolate chips with dark or milk chocolate if preferred.
Cook Techniques-FAQ
1. Why use softened butter?
Softened butter creamed with sugar helps create a fluffy, light texture in the cookies. Cold butter won’t mix as well and might result in denser cookies.
2. Can I use a stand mixer to make the dough?
Yes, a stand mixer can make the process quicker and easier, especially for creaming the butter and sugar. Just be cautious not to overmix once the flour is added.
3. Why is my dough too sticky?
This could be due to the moisture in the bananas. If the dough is too sticky, try adding a tablespoon or two of flour until the dough is manageable.
4. Can I freeze the dough?
Absolutely! You can scoop the dough onto a baking sheet and freeze until firm, then transfer to a zip-lock bag for up to 3 months. Bake directly from frozen, adding a couple more minutes to the baking time.
5. How do I know when my cookies are done?
The edges should be golden brown, while the centers may look slightly underbaked. They’ll continue to set as they cool.
6. My topping turned out runny, what went wrong?
Possibly the whipping cream wasn’t whipped to soft peaks, or too much liquid was added. Ensure the cream is whipped sufficiently and the pudding mix is fully incorporated.
Conclusion
Crumbl Banana Cream Pie Cookies are a delightful blend of two beloved desserts, offering the rich flavors of banana cream pie in a convenient, portable form. These cookies are ideal for special occasions, family gatherings, or simply when you want to indulge in a sweet treat. Whether you follow the recipe to the letter or add your own twist, these cookies are sure to impress.
More Recipes Suggestions and Combination
If you enjoyed making Crumbl Banana Cream Pie Cookies, here are some other recipes to try:
– Chocolate Chip Banana Bread: A moist, flavorful bread that combines the sweetness of ripe bananas with the rich taste of chocolate chips.
– Banana Oatmeal Cookies: A healthier alternative that’s still packed with flavor and easy to make.
– Banana Pudding Cheesecake: A decadent dessert that combines the creamy texture of cheesecake with the classic taste of banana pudding.
– Classic Banana Cream Pie: For those times when you want the traditional version of the dessert that inspired these cookies.
Indulge in these recipes, and delight in the endless possibilities of baking with bananas.
Crumbl Banana Cream Pie Cookies
Ingredients
Method
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the eggs one at a time, then add the vanilla extract and mashed bananas. Mix until fully combined.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Gently fold in the white chocolate chips.
- Using a cookie scoop or a tablespoon, drop dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake for 12-14 minutes or until the edges are golden brown. Remove from the oven and let cool on a wire rack.
- In a medium bowl, whip the heavy cream and powdered sugar together until soft peaks form.
- Fold in the instant banana pudding mix until well combined.
- Once cookies are cool, pipe or spread a generous layer of the banana cream topping over each cookie.
- Garnish each cookie with a fresh banana slice if desired.
