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.
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!
- All purpose flour
- Brown sugar- light or dark
- Granulated sugar
- Baking powder
- Banana Pudding: 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
Step by step instructions
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!
Substitutions and variations
- Substitute with fresh cherries versus maraschino
- Add in different chocolate chips such as white or dark chocolate chips
- Omit the pudding mix or substitute with a vanilla flavor
- Make into a stuffed cookie and add a banana buttercream in the center
Frequently asked questions
A traditional banana split has three scoops of ice cream, chocolate, strawberry, and vanilla. It is topped with maraschino cherries, whipped cream, nuts and hot fudge sauce.
In an airtight container for up to 1 week at room temperature.
Banana Split cookies
- Electric hand mixer
- Mixing bowls
- Mesuring cups and spoons
- Baking sheets x2
- Parchment paper
- 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
- 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.
- Makes 24 cookies
- Store in an airtight container for up to a week at room temperature
Recipes to enjoy!
Fun Fact of the Day!
Camels have three eyelids! Wow, just wow! I never knew!
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!
Thank u Aimee!!! I’m always happy to bake for your littles!