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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
Prep Time 15 mins
Cook Time 13 mins
Total Time 28 mins
Course Kitchen
Cuisine American
Servings 24 people
Calories 180 kcal


  • Electric hand mixer
  • Home Decor
  • Mesuring cups and spoons
  • spatula
  • 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


Serving: 24peopleCalories: 180kcalCarbohydrates: 24gProtein: 3gFat: 8gSaturated Fat: 3gCholesterol: 26mgSodium: 138mgPotassium: 74mgFiber: 1gSugar: 14gVitamin A: 143IUCalcium: 27mgIron: 1mg
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