Banana Cream Pie Cookies
Makes about 2 dozen cookies
Ingredients
- 1/2 cup butter (room temperature)
- 1/2 cup coconut oil (melted)
- 1/2 cup granulated sugar
- 1/3 cup powdered sugar
- 1 egg (room temperature)
- 2 tsp vanilla
- 2 1/2 cups flour
- 1/4 tsp salt
- 2 tsp baking powder
- For banana filling
- 1 package french vanilla instant pudding mix
- 1 cup milk
- 4 oz cool whip
- 1 chopped banana (optional)
Directions
- In a medium sized bowl, combine milk and pudding mix and whisk for a few minutes until thickened.
- Transfer half of the pudding into another bowl and fold in the cool whip and chopped bananas (if using).
- Cover both bowls with plastic wrap and refrigerate.
- Preheat oven to 350 degrees F. and prepare baking sheet with parchment paper.
- Using an electric hand mixer, cream together butter, coconut oil, and sugars in a large bowl.
- Add egg and vanilla and mix until well combined.
- In a separate bowl, whisk together flour, salt, and baking powder.
- Add dry to wet and beat until dough forms.
- Scoop and roll cookie dough into 4 Tbsp sized balls, flatten slightly and place at least 2" apart on baking sheet.
- Use a 1/4 cup measuring cup or the bottom of a glass about 2" in diameter to press down the center of each cookie. Use your hands to gently guide the shape of the cookie as it spreads, fixing any major cracks that might form.
- Bake cookies for 10-12 minutes. Let cool on pan for at least 5 minutes before transferring to a wire rack to finish cooling.
- Once cookies are all baked and cooled, spoon a dollop of banana pudding into the center of each cookie.
- Transfer whipped banana topping to a piping bag and pipe on top of the pudding in each cookie.
- Garnish with banana slices if desired.
Enjoy!
👌
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