Banana Split Sundae Cookies
Treat yourself to the ultimate dessert-inspired treat with Banana Split Sundae Cookies, a playful twist on the classic ice cream delight! These soft, chewy cookies are infused with the natural sweetness of ripe banana and studded with gooey mini chocolate chips, juicy maraschino cherries, and crunchy walnuts (optional). Topped with a drizzle of rich fudge sauce and a cheerful sprinkle of rainbow sprinkles, each bite delivers the nostalgic flavors of a banana split in cookie form. Perfect for family gatherings, birthday parties, or as an indulgent treat, these cookies are quick to make, coming together in just over 30 minutes. Whether you're a fan of fun desserts or just love banana-flavored goodies, this recipe is guaranteed to be a crowd-pleaser!
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Recipe Information
Ingredients
- 0.5 cup Unsalted butter, softened
- 0.5 cup Granulated sugar
- 0.25 cup Brown sugar, packed
- 1 large Ripe banana, mashed
- 1 teaspoon Vanilla extract
- 1 large Egg
- 1.5 cups All-purpose flour
- 0.5 teaspoon Baking soda
- 0.25 teaspoon Salt
- 0.5 cup Mini chocolate chips
- 0.25 cup Maraschino cherries, chopped
- 0.25 cup Chopped walnuts (optional)
- 0.25 cup Fudge sauce
- 2 tablespoons Sprinkles
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy using a hand mixer or stand mixer.
Mix in the mashed banana, vanilla extract, and egg until well combined.
In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
Fold in the mini chocolate chips, chopped maraschino cherries, and chopped walnuts (if using) using a spatula.
Using a cookie scoop or tablespoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
Bake in the preheated oven for 10-12 minutes or until the edges of the cookies are lightly golden. The centers may look slightly underdone, but they will set as they cool.
Remove the cookies from the oven and allow them to cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely.
Once the cookies have cooled, drizzle each cookie with fudge sauce and sprinkle with rainbow sprinkles for the perfect banana split sundae touch.
Serve and enjoy your Banana Split Sundae Cookies!
Nutrition Facts
Calories |
3156 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 151.1 g | 194% | |
| Saturated Fat | 76.8 g | 384% | |
| Polyunsaturated Fat | 2.0 g | ||
| Cholesterol | 484 mg | 161% | |
| Sodium | 1464 mg | 64% | |
| Total Carbohydrate | 433.8 g | 158% | |
| Dietary Fiber | 14.9 g | 53% | |
| Total Sugars | 254.6 g | ||
| Protein | 37.5 g | 75% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 203 mg | 16% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 1155 mg | 25% | |
*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.
