I remember when I was little my brother loved banana splits. Since he had Cystic Fibrosis he always had to make sure he consumed a lot of calories and banana splits had to be one of his favorite things! Here’s a delicious variation on a classic dessert… banana split cookies. Enjoy!
Yields: 28 cookies
Prep time: 10 minutes | Bake Time: 10-13 minutes
- 1 box white cake mix
- 1 small pkg. banana instant pudding
- 2 eggs
- ½ cup oil
- 1 tsp. vanilla extract
- ½ cup chocolate chips
- ½ cup maraschino cherries, chopped
- ¼ cup sprinkles
Preheat oven to 350 degrees and line baking sheet with parchment paper.
Sift cake mix and pudding mix into a large bowl.
Add eggs, oil and vanilla extract and stir until smooth (dough will be thick).
Stir in chocolate chips.
Gently fold in cherries and sprinkles (you can use a funfetti cake mix and then skip the sprinkles)
Scoop out dough by the tablespoon and round into a ball. Each dough ball should be about the size of a golf ball. Place on baking sheet 2-3 inches apart.
Bake for 10-13 minutes. Allow cookies to cool on a cooling rack.
What’s your favorite kind of cookies? Comment below and share with us!