Banana Split Cookies

by foodlikecake

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.