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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!

Banana split cookies. Banana pudding cookies loaded with chocolate chips, sprinkles, and maraschino cherries.


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!
Overhead of banana split cookies with bowls of sprinkles and cherries on the side.
  • 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.
Stack of banana pudding cookies with sprinkles and cherries on a red napkin.

More Banana Recipes

Banana Split Cookies

5 from 2 votes
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Servings: 20
Author: Serene
Banana split cookies. Banana pudding cookies loaded with chocolate chips, sprinkles, and maraschino cherries.


  • 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


  • 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.


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. 


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.

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Welcome to my kitchen!

Welcome to the House of Yumm!! My name is Serene. I’m the food photographer, recipe developer, and official taste tester around these parts.

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  1. Hello Serene, Thank you for sharing your recipe as I will bake these cookies, but wanted to know if you can substitute Agave nectar in place of the 1/4 cup sugar (white)? Thank you.



    1. Hi Tim! I’m so happy you want to try the recipe. I haven’t made this recipe with Agave before. Typically substituting sugar for agave makes a batter more liquidy since we’re replacing a dry ingredient with a wet one. So other alterations would need to be made to balance the cookie dough back out. Not to say it can’t be done, but we would need to add more dry ingredients to get the same consistency.

  2. I was just wondering the pudding mix, is it the instant pudding mix you use or the cook and serve?

  3. Serene, what fun cookies! Loving the cherries in them! Hey, life just gets busy and you are such a great mom… no need to apologize, girlfriend! Thanks for sharing this banana treat with us at the Show Stopper this week!

  4. Visiting from I’m Lovin Link Party. They look very colourful and sound so yummy! I co-host Sweet and Savoury Sunday and would love for you to stop by and share these and other recipes with us when the party goes live on Sunday evening . Have a great day!

    1. Thank you so much Laura! I will be sure to stop by on Sunday for the link party 🙂 Happy Friday!

    1. Thank you so much Heidi! They were a lot of fun 🙂 and tasty too! Happy friday! Thanks for stopping by.

  5. These cookies sound AMAZING! I am a huge banana fan, so these are right up my alley! Pinned!

    1. If you love banana then I know for sure you will love these! Thanks for stopping by Gayle 🙂 Thanks for the pin!

  6. Color me impressed! Who knew you could get banana split in cookie form! Haha, I have had recipes like that, where you don’t even want to think about how many boxes or bananas you used that week (or calories for that matter!) Oh well, totally worth it because soft cookies are THE BEST. Pinning!

  7. Such a fun recipe and idea! My boys would flip out over these and with summer coming up, they would be perfect for a trip to the beach. Thanks!

    1. Thanks so much Matt! They are a fun snack, they definitely didn’t last long with our family! Hope you’re having a great day 🙂

  8. Serene, these cookies are so clever! I love banana splits so I bet I would adore these 🙂