• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Sweet Tooth and Sass

  • Home
  • All Recipes
  • Privacy Policy
  • About me
  • Contact
menu icon
go to homepage
  • Home
  • All Recipes
  • Privacy Policy
  • About me
  • Contact
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Home
    • All Recipes
    • Privacy Policy
    • About me
    • Contact
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes

    Banana Split Pudding Cookies

    June 19, 2020 by Carrie 2 Comments

    FacebookTweetPin
    Jump to Recipe Print Recipe

    banana split cookies

    Summer is here, hot, and in full bloom! These Banana Split pudding cookies are perfect for sharing and are like a party in your mouth! Each cookie is loaded with chocolate chips, peanuts, maraschino cherries and sprinkles! We know you can never have too many sprinkles, right? In addition, they have a great banana flavor and are super soft! For your next block party, make these the dessert to pass!

    Another amazing cookie of mine that is loaded with pudding is the vanilla toffee pudding cookie.  I sure do love pudding!

    History of the Banana Split

    The banana split  was invented by 23 year old David Evans Strickler in Pennsylvania in the early 1900's. He was studying to be pharmacist and worked at Tassel's pharmacy. He enjoyed playing around with the soda fountain machine, and boom the banana split was born!

    Over the years many variations of the banana split have been made! These include: cakes, cheesecakes, no bake desserts and even lush! I am a lover of this dessert in any form! 

    My eldest son is always asking for a banana split whenever we go to Dairy Queen and I thought why not put this "party in your mouth" into a cookie form? Much less of a mess and they still make the kids happy! Winning! 

     

    banana split cookie

    Easy ingredients

    • All purpose flour
    • Brown sugar- light or dark
    • Granulated sugar
    • Salt
    • Baking powder
    • Eggs
    • Banana Pudding mix: Jello Brand
    • Vanilla extract- vanilla bean paste would work as well
    • Semi Sweet Chocolate chips
    • Unsalted peanuts- Roughly chopped
    • Rainbow sprinkles- or Jimmies is what us Wisconsinites say!
    • Maraschino cherries

    How to make Banana split pudding cookies

    banana split cookies

    This recipe took only 15 minutes to make. Short on time, and you want another kid friendly recipe? This is definitely your cookie! 

    First, preheat oven to 350 degrees and line 2 baking sheets with parchment paper. Set these aside. In a medium bowl, whisk flour, baking powder and salt together.

    Second, in a large mixing bowl, cream together the butter and two sugars until light and fluffy. Add in your eggs, vanilla and banana cream pudding mix until well combined. Slowly, add in your flour mixture until thoroughly combined, 

    Lastly, fold in chocolate chips, peanuts, sprinkles and cherries until just combined. Roll batter into 1.5 in balls and place on prepared baking sheets. Flatten batter into small disks. Bake for 11-13 minutes or until edges are golden brown in color. Cool for 5 minutes. 

    Serve as is or with my homemade thick hot fudge and some whipped cream! Check out the video below on how to make these cookies!

     

    https://sweettoothandsass.com/wp-content/uploads/2020/06/large-1.mov

    Cookies with all the banana split toppings.

    Banana Split Pudding cookies

    A soft cookie that is full of bananas, cherries, peanuts, chocolate chips and sprinkles! Everything you want in a banana split!
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 13 mins
    Total Time 28 mins
    Course Kitchen
    Cuisine American
    Servings 24 people
    Calories 180 kcal

    Equipment

    • Electric hand mixer
    • Home Decor
    • Mesuring cups and spoons
    • spatula
    • Baking sheets x2
    • Parchment paper

    Ingredients
      

    • 2 cups all-purpose flour
    • 1 teaspoon baking powder
    • ½ teaspoon salt
    • ½ cup unsalted butter room temperature
    • ½ cup brown sugar
    • ¼ cup granulated sugar
    • 3.4 oz banana pudding
    • 2 large eggs
    • 1 teaspoon vanilla extract
    • ¼ cup semi sweet chocolate chips
    • ½ cup marashchino cherries
    • 1 cup unsalted peanuts roughly chopped
    • ¼ cup sprinkles

    Instructions
     

    • Preheat oven to 350°. Line two baking sheets with parchment paper and set aside.
    • Whisk together the flour, baking powder, and salt and set aside.
    • In a large mixing bowl, cream together the butter and sugars. Add in the banana pudding mix, vanilla extract and eggs. Mix until well combined.
    • Slowly add in the flour mixture and continue to mix until combined.
    • Fold in the chocolate chips, peanuts and sprinkles.
    • Make sure the cherries are dried off and then fold them in last and stir as little at this point.
    • Roll out the dough into about 1.5 in balls and place on prepared baking sheets. Press the cookies down so they are slightly flattened.
    • Bake for 11-13 minutes or just until the edges turn a golden brown. Let the cookies cool for 5 minutes. Store in an airtight container.

    Notes

    • Makes 24 cookies
    • Store in an airtight container for up to a week at room temperature

    Nutrition

    Serving: 24peopleCalories: 180kcalCarbohydrates: 24gProtein: 3gFat: 8gSaturated Fat: 3gCholesterol: 26mgSodium: 138mgPotassium: 74mgFiber: 1gSugar: 14gVitamin A: 143IUCalcium: 27mgIron: 1mg
    Tried this recipe?Let us know how it was!

    Fun Fact of the Day!

    Camels have three eyelids! Wow, just wow! I never knew!

    « Rocky Road Ice cream sandwiches
    Toasted Coconut Key lime pie »

    Reader Interactions

    Comments

    1. Aimee

      June 19, 2020 at 6:29 pm

      5 stars
      Looking for flavor... These are a Great Choice. It is like a punch of flavor in every bite!
      My Littles says - Mom Carrie makes the BEST desserts!!! So keep Rockin It Carrie!

      Reply
      • Carrie

        June 19, 2020 at 6:46 pm

        5 stars
        Thank u Aimee!!! I’m always happy to bake for your littles!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Welcome

    About me Carrie Blaser

    Hi my name is Carrie. I am just a sassy girl from the midwest that has a sweet tooth for any type of dessert. I grew up in the kitchen and remember making my sister scrambled eggs at 8 years old. But I really fell in love with baking when I made my first Betty Crocker cake out of the box. I like to think that I have come a long way since then!

    more about me

    Newsletter

    Follow me

    • Facebook
    • Instagram
    • Pinterest

    Footer

    ↑ back to top

    About

    • Privacy Policy
    • Disclaimer
    • Terms & Conditions
    • Accessibility Policy

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Services
    • Media Kit
    • FAQ

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2020 Brunch Pro on the Brunch Pro Theme