banana split cookies

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Banana Split Cookies
I don’t know about you, but I measure the success of my weekends not by hours slept or tasks accomplished, but by the food consumed. How was yours?

At the onset, mine wasn’t looking so promising. Nine hours of Saturday class plus a few more for schoolwork will do that. But before I could throw in the towel, Brian and I managed to share a great Italian meal with friends at Lavagna on Capitol Hill (get the Bolognese), and I still found the time to make a batch of amazing, halfway homemade, busy-schedule-friendly Banana Split Cookies.

My luck turned around, and the weekend was a smashing success.

Banana Split Cookie Ingredients

The players: white cake mix, banana cream pudding mix, oil, eggs, vanilla, chocolate chips, maraschino cherries, and rainbow sprinkles. What a fun crowd.

To make the cookie dough, start by sifting the cake and pudding mixes. Banana cream pudding mix is awesome to bake with, by the way. I did it once before with these incredible banana cream cookies, and I’m sure to do it again. Pudding mix adds a softness and moistness that can’t be matched, and Jello has the banana flavor down pat. But I digress. 

Add eggs, oil and vanilla extract and with the mixer on low, stir the dough around until well combined. 

Making Banana Split Cookies
Next, take the bowl off the mixer and, using a little elbow grease, fold in chocolate chips, before doing the same with the maraschino cherries and rainbow sprinkles. 

And that’s how you make a great halfway-homemade cookie dough with plenty of welcome additions. 

Banana Split Cookie Dough
Then, just like you’d bake a much less embellished cookie, drop dough by rounded tablespoons onto prepared baking sheets, 2 inches apart, and bake at 350 degrees for 10 to 12 minutes until lightly golden.

Banana Split Cookies Galore
The result: tender cookies with all of the banana, cherry, chocolate, sprinkle goodness of a traditional banana split, without the mess of melting ice cream.

Although, here’s an idea, three words: Ice cream sandwich.

I’ll let you take it from here. 

banana split cookies
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Ingredients
  1. 1 box white cake mix
  2. 3.4 oz package of banana cream pudding mix
  3. 2 eggs
  4. ½ cup vegetable oil
  5. 1 teaspoon vanilla extract
  6. ½ cup milk or semi-sweet chocolate chips
  7. ½ cup maraschino cherries, chopped
  8. ¼ cup rainbow sprinkles
Instructions
  1. Preheat oven to 350 degrees. Line cookie sheets with parchment paper or silicone baking mats and set aside.
  2. Sift cake mix and pudding mix into the bowl of a stand mixer.
  3. Add eggs, oil and vanilla extract and set the bowl under the stand mixer fitted with the paddle attachment. Mix on low until combined.
  4. Take the bowl off the mixer and fold in chocolate chips
  5. Gently fold in cherries and rainbow sprinkles.
  6. Drop cookie dough by rounded tablespoons onto prepared baking sheets, about 2 inches apart.
  7. Bake 10 to 12 minutes until lightly golden.
  8. Remove from oven and let cookies cool for 5 minutes before transferring them to a wire rack to cool some more.
Notes
  1. Yields 30 Banana Split Cookies
Adapted from Your Cup of Cake
Adapted from Your Cup of Cake
Fortune Goodies http://fortunegoodies.com/

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2 Responses to banana split cookies

  1. I can’t even. What? You have to stop posting these things. Can you write a cookbook?!

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