Move over Crumbl, these are the easiest cookie recipe this summer! These Banana Split Cookies are the coolest dessert mash-up ever. These cookies are virtually fool proof, they start a box of funfetti cake mix and banana pudding mix, then add in all the sundae toppings, for the easiest, gourmet cookie ever!
They are so fun and impressive and no one will have any idea that you used a cake mix to make these cookies!
These cookies are super soft and tender from the cake mix, ultra moist and packed with banana cream flavor from the pudding, all laced with a hint of sweet ice cream flavor, because of my secret ingredient, some a little sweet cream creamer.
The best part is, they're packed with sundae toppings like rainbow sprinkles, nuts, sweet sticky cherries- all the best parts of a traditional banana split, but in a perfect little package.
I like to pop the dough balls in the fridge before baking, so they don't spread too much and the dough can firm up a bit. Then, once you bake them, they bake up into perfect, puffy celebration cookies, that would be so perfect for any special occasion.
Now, you can eat these cookies as is, or... you can really take them up a notch and make a cookie ice cream sandwich, or top them with sundae toppings, for the ultimate banana split dessert.
They have that ultra soft, chewy texture. They're sweet and you really get that ice cream, banana flavor and all the toppings in each bite, so you get that perfect banana split flavor combo.
How much fun did these turn out? If you love this recipe, you are going to love my banana split smoothie or my hot fudge sundae layer cake, so be sure to check those videos out too!
If you give this a try be sure to tag me in a picture on social media @thelindsayann, or share this video with somebody who you know would love these fun cookies too!
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Banana Split Cookies
Yield: about 2 dozen cookies
Ingredients
- 1 (15.25 oz) funfetti cake mix
- 1 box (3.4 oz) instant banana cream pudding mix (just the dry powder)
- 1/2 cup melted butter
- 1/4 sweet cream coffee creamer
- 2 eggs
- 1 teaspoon vanilla extract
- 3/4 cup semi-sweet chocolate chips
- 6oz. jar maraschino cherries, roughly chopped and patted dry (about 1/2 cup, divided)
- 2-3 tablespoons chopped nuts or extra sprinkles
Directions
Preheat oven to 350º F. Line a baking sheet with parchment paper.
In a mixing bowl, mix together the cake mix, pudding mix, melted butter, creamer, eggs and vanilla, until combined. Fold in the chocolate chips, 1/3 cup of the chopped cherries, reserving the rest for topping and chopped nuts. Scoop dough, about 2 tablespoons each, onto the prepared baking sheet, at least 2 inches apart. Add a few extra toppings on top for presentation, if desired. Refrigerate dough balls for about 1 hour to firm up.
Bake in preheated oven for about 12-15 minutes, or just until the cookies are set around the edges. Let cookies cool on baking sheet for 5 minutes before transferring to a cooling rack, to cool completely.
Enjoy!
