These Banana Split Cookies are soft, chewy banana-pudding cookies packed with chocolate chips, rainbow sprinkles and chopped maraschino cherries. They capture all the flavors of a classic banana split in a fun, handheld cookie.
All about these Banana Split Cookies:
- Pudding: the dry instant pudding mix in the dough keeps these cookies exceptionally moist and tender.
- Banana: using banana crème instant pudding gives them a pronounced banana flavor without needing fresh bananas.
- Fun: chocolate chips, maraschino cherries and rainbow sprinkles turn simple pudding cookies into a festive treat everyone enjoys.
Banana Pudding Cookie Ingredients
- Butter: unsalted butter, softened to room temperature.
- Light brown sugar: adds sweetness and moisture.
- Sugar: granulated white sugar for balance and structure.
- Banana crème instant pudding mix: use the dry instant powder (do not prepare it).
- Eggs: large eggs at room temperature.
- All-purpose flour: provides structure for the cookies.
- Baking soda: helps the cookies rise slightly as they bake.
- Salt: balances sweetness and enhances flavor.
- Chocolate chips: semi-sweet work well.
- Maraschino cherries: patted dry and roughly chopped before folding in.
- Sprinkles: rainbow jimmies add color and a playful crunch.
Tips for making the best cookies
- Cream the butter and sugars: beat for 2–3 minutes until light and fluffy to incorporate air and create a soft texture.
- Use the dry pudding: do not prepare the pudding—only the powder goes into the dough.
- Portion evenly: use a cookie scoop so cookies bake uniformly.
- Top before baking: press a few extra sprinkles or chocolate chips on each scoop for pretty, bakery-style cookies.
More Banana Recipes
- Southern Banana Pudding From Scratch
- Buttermilk Banana Bread
- Banana Crumb Cake
- Banana Pudding Ice Cream
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Banana Split Cookies
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Prep: 10 mins
Cook: 10 mins
Total: 20 mins
Servings: 20
Author: Serene
Banana pudding cookies loaded with chocolate chips, sprinkles, and maraschino cherries.
Ingredients
- 2¼ cups flour
- 1 tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter softened to room temperature
- ½ cup light brown sugar
- ¼ cup sugar
- 1 (3.4 oz) banana crème instant pudding (not prepared)
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup chocolate chips
- 1/2 cup maraschino cherries patted dry, roughly chopped
- 2 tablespoons sprinkles
Instructions
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Preheat the oven to 350°F (175°C). Line a large baking sheet with parchment paper or a silicone baking mat.
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Whisk together the flour, baking soda and salt; set aside.
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In a mixing bowl, cream the butter with the brown sugar and granulated sugar for 2–3 minutes until light and fluffy.
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Add the dry pudding mix, vanilla and eggs. Mix on medium speed until combined.
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Slowly add the flour mixture and mix on low speed until fully incorporated.
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Fold in the chocolate chips and sprinkles.
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Gently fold in the chopped cherries that have been patted dry; stir as little as possible to avoid bleeding color.
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Use a cookie scoop to portion dough onto the prepared baking sheet, leaving space for slight spreading.
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Bake 9–10 minutes, until edges begin to turn golden. Remove from oven and let cookies rest on the pan for 5 minutes, then transfer to a cooling rack. Store in an airtight container.
Notes
Storage: Keep cookies in an airtight container at room temperature for up to 5 days.
Freezing dough: Freeze scoops of dough in a freezer-safe container or bag. Bake from frozen, adding a minute or two to the bake time if needed.
Freezing baked cookies: Cool completely, then freeze in a sealed container for up to 3 months. Thaw at room temperature.
Nutrition
Calories: 139kcal
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Carbohydrates: 20g
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Protein: 2g
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Fat: 6g
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Carbohydrates: 20g
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Protein: 2g
|
Fat: 6g
Nutrition information is automatically calculated and should be used as an approximation.
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