Banana Split Cookies
Since it’s now June and I consider it “officially” summer, ice cream was on my mind. More specifically, banana splits. So I decided to make a cookie version of a banana split. Best. Idea. Ever. These cookies are marvelous. There’s banana in place of half the butter (feel free to consider them healthy :-) ), chopped maraschino cherries, and lots of sprinkles. Perfection! Also, these cookies brown fast on the bottom, that doesn’t mean they’re burned, just very brown.
Ingredients: Banana Split Cookies
1/2 cup butter, softened
1/2 cup mashed banana
3/4 cup brown sugar
3/4 cup white sugar
1 large egg, room temperature
1 and 1/2 teaspoons vanilla extract
2 and 1/4 cups all-purpose flour
1 teaspoon salt
1 teaspoon baking powder
1/2 teaspoon baking soda
2 tablespoons cornstarch
3/4 cup semi-sweet chocolate chips
1/4 cup rainbow sprinkles
1/4 cup chopped maraschino cherries
Recipe: Banana Split Cookies
Preheat the oven to 350F. Grease two cookie pans.
Cream butter, banana, and both sugars until fluffy.
Beat in the egg and vanilla.
In a separate bowl, mix the flour, salt, baking powder, baking soda, and cornstarch together.
Pour the dry batter into the wet batter, and mix on medium-high speed until combined.
Mix in the chocolate chips, sprinkles, and maraschino cherries.
Place about two tablespoons of cookie dough for each cookie on the trays.
Bake for about 8 minutes.