Banana Split Cookies Recipe
Transform your favorite sundae into a cookie with this delightful Banana Split Cookies recipe! Packed with the signature flavors of a classic banana split, these soft and chewy treats feature ripe banana, melty chocolate chips, crunchy walnuts, and a playful pop of sprinkles. Each cookie is filled with a luscious dollop of strawberry jam and studded with maraschino cherries for an irresistible fruity twist. With a quick prep time of just 15 minutes, these whimsical cookies are perfect for dessert lovers of all ages, making them a fun addition to parties, bake sales, or simple weeknight indulgence. Serve as-is or elevate them with a drizzle of chocolate sauce for the ultimate sweet treat!
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Recipe Information
Ingredients
- 0.5 cup Unsalted butter, softened
- 0.5 cup Granulated sugar
- 0.5 cup Brown sugar, packed
- 1 medium Ripe banana, mashed
- 1 teaspoon Vanilla extract
- 1 large Egg
- 1.5 cups All-purpose flour
- 0.5 teaspoon Baking powder
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.5 cup Semi-sweet chocolate chips
- 0.25 cup Chopped walnuts or pecans (optional)
- 0.25 cup Strawberry jam
- 2 tablespoons Sprinkles
- 0.25 cup Maraschino cherries, chopped
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper or a silicone baking mat.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 2-3 minutes.
Mix in the mashed banana, vanilla extract, and egg until fully incorporated.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients and mix until just combined, being careful not to overmix.
Fold in the chocolate chips, nuts (if using), sprinkles, and chopped maraschino cherries.
Using a tablespoon or small cookie scoop, drop dough onto the prepared baking sheets, spacing them about 2 inches apart.
Using the back of a spoon or your thumb, gently press an indentation into the center of each dough ball.
Fill each indentation with about half a teaspoon of strawberry jam.
Bake the cookies for 10-12 minutes, or until the edges are lightly golden. The centers may appear slightly underbaked, but they will set as the cookies cool.
Remove the cookies from the oven and let them cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Serve the cookies as-is or drizzle with additional chocolate sauce and top with more sprinkles for a decadent finish. Enjoy!
Nutrition Facts
Calories |
3490 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 155.4 g | 199% | |
| Saturated Fat | 79.8 g | 399% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 478 mg | 159% | |
| Sodium | 1613 mg | 70% | |
| Total Carbohydrate | 511.7 g | 186% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 328.5 g | ||
| Protein | 38.3 g | 77% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 185 mg | 14% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 988 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
