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.