Banana Split Cookies
During our chocolate chip cookie challenge, I may have been a little bit naughty and picked up an extra banana split cookie from one of our stops. It’s as if banana pudding and chocolate chip cookies had a delicious baby together with some maraschino cherries mixed in to make it a banana split. Within the week, I was already recreating this yummy cookie (that I think we made better because I used cherries over strawberries like the original) as a statistics exam stress reliever.
I used banana pudding in the base (similar to what I did with these cookies) to give a banana flavor because that is about the only way I could think of incorporating it appropriately. The pudding keeps these cookies super soft for days. The cherries are really necessary to make it “banana split-y” or else they are just banana pudding cookies with nuts, which wouldn’t be so bad themselves; nonetheless, the cherries give it a little something extra!
Banana Split Cookies
yields ~2 1/2 dozen cookies
- 1 cup unsalted butter, at room temperature
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 3.5 oz package instant banana pudding mix
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups + 2 tablespoons all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup maraschino cherries, chopped
- 1 cup chocolate chips
- 1/2 cup walnuts, chopped
- Cream together the butter and the sugars in a large bowl until light and fluffy.
- Add in the pudding mix, followed by the eggs one a time, and vanilla extract until smooth.
- In a medium sized bowl sift together the 2 cups of flour, baking soda, and salt.
- Slowly add the dry mixture to the wet mixture and mix until just combined.
- Toss the cherries with remaining flour.
- Fold in the chocolate chips, walnuts, and cherries.
- Place in the fridge for at least an hour to chill.
- Preheat the oven to 350º.
- Line baking sheets with silicone baking mats.
- Use a medium sized cookie scoop to scoop about 1 1/2 tablespoons of dough onto a baking sheet.
- Bake for 10-11 minutes until cookies are golden brown around the edges.
- Allow to cool on the baking mat for at least 5 minutes before transferring to a wire cooling rack.