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