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–+ servings

Banana Pie Cookies with White Chocolate and Graham Cracker

andrea blair cirignano | cedar baking company
Banana cream pie…but make it a cookie! This Banana Pie Cookie is the perfect way to use up ripe bananas without making banana bread (again) and you can enjoy the flavor of a banana cream pie without all the fuss of making an actual pie crust!
5 from 1 vote
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Course Dessert
Cuisine cookies
Servings 15 cookies

Ingredients
  

  • 2 ¾ cups 399g KAMUT® White Flour (or 3 cups plus 3 TBSP all purpose flour)
  • ½ tsp cinnamon
  • ¾ tsp salt
  • ½ tsp baking soda
  • 1 tsp cornstarch
  • ¾ cup unsalted butter, cold or softened *(see note)
  • 2 over-ripe bananas
  • ½ cup 115 g sugar
  • ¾ cup 158 g brown sugar
  • 1 large egg
  • 1 TBSP vanilla extract
  • 1 4oz chopped white chocolate bar
  • 1 cup broken graham crackers (3 full cracker sheets)

Instructions
 

  • Prepare two baking sheets. Line each cookie sheet with parchment paper and set aside.
  • In a mixing bowl, whisk together all dry ingredients including flour, cinnamon, salt, baking soda, and cornstarch. Set aside.
  • In the bowl of a stand mixer with the paddle attachment (or in a mixing bowl with a hand mixer), beat the butter and both sugars together until well creamed. Add the mashed overripe bananas and mix.
  • Add the egg and vanilla extract, mixing just until everything is combined.
  • Add the dry ingredients into the wet ingredients, mixing only until just incorporated. Be careful not to overmix.
  • Mix in the chopped white chocolate and broken graham crackers by hand.
  • Using a large cookie scoop, portion up to 8 heaping scoops (approximately 3-3.2 oz) of dough onto each prepared baking sheet, spacing them evenly apart.
  • Refrigerate the scooped cookie dough on the baking sheets for 60 minutes if you used cold butter and 2 hours if you used room temperature, softened butter. *(see note)
  • Preheat oven to 350℉.
  • Bake for 18-22 minutes, until the bottom edges and some parts of the top of the cookies are golden brown. Halfway through bake time, swap and rotate trays in the oven.
  • Transfer each baking sheet to a cooling rack and let cookies cool completely on the tray. This will ensure you get that perfect chewy cookie texture that makes these banana cream pie cookies so irresistible.
  • Store in an airtight container at room temperature for 1-2 days or freeze for up to 3 months.

Notes

*Only use cold butter with a stand mixer equipped to handle cold butter. Otherwise, opt for softened butter.
*Chill cookie dough on the baking sheets for 60 minutes if you used cold butter and 2 hours if you used room temperature, softened butter.