This cookie has all of the ooey-gooey goodness of a banana split, a banana cookie loaded with sweet strawberries and pineapple, melty chocolate, and even a cherry on top! A cookie spin on an ice cream classic!
Banana Split Cookies
2 1/4 cup flour
1 tsp baking soda
1 tsp salt
1/2 lb butter, at room temperature
3/4 cup packed brown sugar
1/4 cup granulated sugar
1 pkg. (3.4 oz) Jello banana flavored instant pudding
2 ( large) eggs
1 tsp pure vanilla extract
1 cup dried strawberries
1 cup dried pineapple, chopped
1 cup semi-sweet chocolate chips
18-20 plus maraschino cherries halves
Preheat oven to 350 degrees.
Sift together first 3 ingredients into a large bowl. Set aside.
In a large mixer bowl, beat together the butter, brown sugar, and granulated sugar until light and fluffy. Add instant pudding, mixing well. Add eggs and vanilla extract, mixing until well blended. Scrape down sides of bowl as necessary. Slowly add flour, mixing well. Stir in strawberries, pineapple, and chocolate chips until well blended.
Using a standard ice cream scoop (2 oz), or rounded spoonful, drop dough on to an un-greased cookie sheet. Top each cookie with one or two maraschino cherry halves.
For 2 oz cookie, bake at 350 degrees for 16-18 minutes. For rounded tablespoon-sized cookies, bake 12-14 minutes. After one minute, transfer from pan to wire rack to cool.
Yield: 18-20, 2 oz cookies. 36-40 rounded tablespoon size cookies.
Kelli B 💻