If you’re looking for a cookie that feels like a warm hug and a trip to your favorite bakery all at once, these are it. These banana pie cookies are thick, chewy, and buttery. They are full of that cozy banana cream pie flavor we all love. I make the dough with rich brown butter, graham crumbs, cinnamon, and freeze-dried banana powder. Then, I load it with homemade banana bark and caramelized white chocolate shards.

They bake up soft in the center with those golden, chewy edges. You get little creamy banana pockets and a graham crust flavor in every single bite. They are very bakery-style and deeply nostalgic. Trust me, they are so good chilled.

Highlights Of This Recipe

Concentrated Banana Flavor: Uses freeze-dried banana powder in the dough to ensure a strong flavor profile without adding excess moisture.
Signature Texture: Features a combination of soft centers and chewy golden edges that mimic the experience of a banana cream pie.
Homemade Mix-ins: Includes a unique, custom-made banana bark folded directly into the dough for creamy pockets of flavor.
Gourmet Finish: Each cookie is topped with a fresh banana slice and additional chocolate shards for a polished bakery aesthetic.

Essential Prep for Success

Make the Banana Bark: The bark must be prepared, chilled until fully set, and chopped before it can be added to the cookie dough.
Cool the Butter: The brown butter must be cooled before being creamed with the sugar to ensure the dough forms correctly.
Prioritize the Chill: For the best flavor and texture, the dough balls require at least 2–3 hours of chilling, though overnight is preferred.

Secrets for the Perfect Recipe

Opt for Powder Over Fresh: Using freeze-dried banana powder in the dough provides a potent, nostalgic flavor without the moisture issues of fresh fruit.
Timing the Toppings: To keep the fresh banana slices looking their best, add them to the dough balls immediately before placing them in the oven.
The Chill Factor: While delicious at room temperature, chilling the baked cookies for 1 hour in the fridge makes them extra chewy and allows the caramelized white chocolate to firm up.

Yield: Approximately 8–10 cookies if using a large 100 g scoop.

Ingredients

Banana Pie Cookie Dough

150 g all-purpose flour
120 g graham cracker crumbs
20 g freeze-dried banana powder
1¼ tsp cinnamon
¾ tsp baking soda
½ tsp kosher salt
113 g brown butter, cooled
1 tsp honey
160 g brown sugar
1 large egg
1 egg yolk
½ tbsp vanilla extract
200 g banana bark, chopped
140 g caramelized white chocolate, chopped
Thin banana slices, for topping before baking

Banana Bark

210 g white chocolate
15–20 g freeze-dried banana powder
Pinch of salt
Optional: crushed graham crumbs or banana chips for texture

Instructions

Banana Bark

Melt the white chocolate until smooth.
Let it cool slightly so it is no longer hot, but still fluid.
Mix in the freeze-dried banana powder and salt.
Fold in graham crumbs or crushed banana chips, if using.
Spread onto a parchment-lined baking sheet in a thin layer.
Chill in the fridge until fully set.
Chop into shards and keep chilled until ready to use.

Make the Cookie Dough

In a bowl, whisk together the flour, graham crumbs, freeze-dried banana powder, cinnamon, baking soda, and salt. Set aside.
In a separate bowl, cream together the cooled brown butter, honey, and brown sugar until lightened and smooth.
Add the egg, egg yolk, and vanilla. Whip until glossy and fully combined.
Add the dry ingredients and mix until a thick cookie dough forms.
Fold in the chopped banana bark and caramelized white chocolate shards.
Scoop the dough into cookie dough balls and place onto a lined baking sheet.
Chill for at least 2–3 hours, but preferably overnight for the best flavor and texture.
At this stage, you can also freeze the dough balls for 1–2 months. Bake directly from frozen, adding 1–2 minutes to the bake time.

Bake

Preheat oven to 350°F and line a few baking sheets with parchment paper.
Space the chilled cookie dough balls apart on the baking sheets.
Top each cookie dough ball with a thin banana slice right before baking.
Bake for 14–16 minutes, until the edges are set and the centers still look slightly soft.
Remove from the oven and scoot the cookies while warm, if needed.
Press extra banana bark or caramelized white chocolate on top while the cookies are still warm.
Let cool fully before enjoying.

FAQs About Banana Pie Cookies

Q. Why use banana powder instead of fresh bananas in the dough?

Freeze-dried banana powder provides a strong, concentrated flavor without adding the extra moisture that fresh bananas would, helping maintain a thick and chewy cookie texture.

Q. How do I prevent the fresh banana slices on top from browning?

Add the fresh banana slices to the dough balls immediately before you put them in the oven to bake.

Q. Can the dough be made in advance?

Yes. The dough should chill for at least 2–3 hours, but it can also be frozen for 1–2 months. If baking from frozen, just add 1–2 extra minutes to the bake time.

Show Me Your Work!

I love seeing your bakes! If you make these Banana Pie Cookies, be sure to tag @sashacakeschicago on social media so I can see your beautiful creations.

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