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These Banana Split Cookies are soft, chewy banana pudding cookies loaded with chocolate chips, sprinkles and maraschino cherries. All the flavors of a banana split in one delightful little cookie!
All about these Banana Split Cookies:
- Pudding: these cookies are made with pudding, which means they are incredibly moist and tender.
- Banana: thanks to using a banana flavored pudding, these cookies come out with an intense banana flavor!
- Fun: adding chocolate chips, maraschino cherries and rainbow sprinkles turns these regular pudding cookies into something fun and special that everyone will love!
Banana Pudding Cookie Ingredients
- Butter: Unsalted butter softened to room temperature.
- Light Brown Sugar: this helps sweeten and adds moisture to the cookies.
- Sugar: regular white sugar for sweetness.
- Banana Creme Instant Pudding Mix: we’re just using the powder, not preparing the pudding. Be sure you use the instant pudding and not one that requires cooking.
- Eggs: large eggs at room temperature.
- All Purpose Flour: provides structure.
- Baking Soda: this helps the cookies rise during baking.
- Salt: to help balance the sweetness and enhance flavors.
- Chocolate Chips: semi sweet
- Maraschino Cherries: patted dry and roughly chopped.
- Sprinkles: Rainbow jimmies are the classic.
Tips for making the best cookies
- Cream the butter and sugar: let these cream together for 2-3 minutes until light and fluffy, this is putting air pockets into the dough which will help the cookies bake up nice and soft.
- Do not prepare the pudding: we are only using the dry powder in this recipe, there is no need to prepare the pudding ahead of time.
- Use a cookie scoop: this helps ensure that all of your cookies are a similar size which helps them to bake evenly.
- Decorate the top of the cookie with extra sprinkles and chocolate chips before baking. This helps your cookies come out beautiful.
More Banana Recipes
- Southern Banana Pudding From Scratch
- Buttermilk Banana Bread
- Banana Crumb Cake
- Banana Pudding Ice Cream
Banana Split Cookies
Banana split cookies. Banana pudding cookies loaded with chocolate chips, sprinkles, and maraschino cherries.
Ingredients
- 2¼ cups flour
- 1 tsp baking soda
- ½ tsp salt
- 1 cup unsalted butter softened to room temperature
- ½ cup light brown sugar packed
- ¼ cup sugar
- 1 (3.4 ounce package) Banana creme pudding (not prepared)
- 2 large eggs
- 1 tsp vanilla extract
- 1/4 cup chocolate chips
- 1/2 cup maraschino cherries patted dry, roughly chopped
- 2 tablespoons sprinkles
Instructions
- Preheat oven to 350 degrees. Line a large baking sheet with parchment paper or a silicone baking mat.
- Mix together the flour, baking soda and salt together and set aside.
- In mixing bowl cream together the butter and sugars. Let mix for 2-3 minutes until light and fluffy.
- Add in the pudding mix, vanilla and the eggs. Mix on medium speed until combined.
- Slowly add in the flour mixture and continue to mix on low speed until fully combined.
- Fold in the chocolate chips and sprinkles.
- Make sure the cherries have been patted and dried with a paper towel and fold them into the dough. Stir as little as possible at this point.
- Using a cookie scoop, scoop the dough and place on the baking sheet leaving space between for slight spreading.
- Bake for about 9-10 minutes, just until the edges start to turn golden, then remove from the oven. Leave the cookies on the pan for an additional 5 minutes to cool. Then remove to a cooling rack to continue cooling. Store in an air tight container.
Notes
Storage: Store cookies in an airtight container at room temperature for up to 5 days.
Freezing: freeze scoops of cookie dough in a freezer safe container or bag. Bake directly from frozen by placing on a baking sheet and baking according to directions.
Freezing baked cookies: allow cookies to cool to room temperature, then place in a freezer safe container or bag and freeze for up to 3 months. Thaw by placing at room temperature.
Nutrition
Calories: 139kcal | Carbohydrates: 20g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Trans Fat: 1g | Cholesterol: 29mg | Sodium: 75mg | Potassium: 29mg | Fiber: 1g | Sugar: 10g | Vitamin A: 171IU | Vitamin C: 1mg | Calcium: 26mg | Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this? Leave a comment below!
Hi, do you know if these will keep in the freezer okay? I’m worried about the cherries. Thanks
Do you know how many carbs would be in 1 cookie? My grandson is a type 1 diabetic.
Do u use regular. Banana. Crime. Pudding or. Instant
Hi Raeann! I used Instant pudding 🙂
Made these last night, they turned out very good. My husband liked them.
Thanks so much Pam! I’m so glad you enjoyed them 🙂 These are some of my hub’s favorite cookies!
Hello Serene!
For the butter is it salted or unsalted?
Thank you!
Hi Angie! I used unsalted butter.
Hi Serene! I’m thinking of making these for an upcoming Girl’s Night! Have you ever added pecans or walnuts to them? Do you think it’d be a good addition?
Hi Brittany! You’re going to love these cookies! I haven’t made them with nuts before though! I imagine they would be good with walnuts though 🙂 or peanuts like a real banana split sometimes has on top. Let me know how it goes!
I just made these cookies this past week, and included chopped walnuts. They were great. Even my son who does not like bananas liked these cookies. Thanks for sharing a great recipe.
Ok thank you Serene and I will just stick with what the recipe calls for. Can’t wait to try them and thank you again. Enjoy your day.
Respectfully,
Tim