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!
Electric hand mixer
Mesuring cups and spoons
Baking sheets x2
- 2 cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ½ cup unsalted butter room temperature
- ½ cup brown sugar
- ¼ cup granulated sugar
- 3.4 oz banana pudding
- 2 large eggs
- 1 tsp 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
Serving: 24peopleCalories: 180kcalCarbohydrates: 24gProtein: 3gFat: 8gSaturated Fat: 3gCholesterol: 26mgSodium: 138mgPotassium: 74mgFiber: 1gSugar: 14gVitamin A: 143IUCalcium: 27mgIron: 1mg