DOUBLE CHOCOLATE BANANA SPLIT COOKIES

Nellie — Tue, 11 Feb 2025 22:18:14 +0000

Double Chocolate Banana Split Cookies are made completely from scratch with bananas, chocolate chips, and maraschino cherries. These chewy chocolate cookies taste just like a banana split – especially if you add a scoop of vanilla ice cream!

These cookies are absolute perfection. Thick chocolate cookies made with chocolate chips, chopped maraschino cherries, bananas, and cherry juice. So much flavor! We love making ice cream sandwiches with these – add some vanilla ice cream between two cookies, and it tastes like a banana split!

Why You’ll Love This Double Chocolate Banana Split Cookie Recipe

Easy to Make: This recipe is easy to follow and requires only a few simple ingredients that are readily available in most kitchens. With a little bit of mixing and baking, you can have freshly baked cookies in no time.
Perfect for Any Occasion: Whether you are looking for a sweet treat for a party or just a snack for yourself, these cookies are perfect for any occasion. They are great for sharing with friends and family or for enjoying on your own.
Delicious Flavor: The combination of chocolate, banana, and cherries in these cookies is simply irresistible. The maraschino cherries and bananas add a lot of sweetness and flavor to the cookies, while the cocoa powder and chocolate chips provide a rich chocolate taste in every bite.

Ingredients in Double Chocolate Banana Split Cookies

Flour – All-purpose flour works best in cookies. A gluten-free substitute works great too if needed.

Cocoa – Un-sweetened cocoa powder produces rich chocolatey cookies.

Baking soda, baking powder, salt – Baking powder and baking soda are the leavening agents in the cookies. For best results, make sure they aren’t old or expired.

Butter – Make sure the butter is softened to room temperature before combining with the other ingredients. I always use salted butter in cookies, but unsalted works well too.

Eggs – Two eggs will bind all of the other ingredients together.

Sugars – You will need both granulated sugar and brown sugar. You’ll want to make sure that the brown sugar is soft and fresh.

Extracts – The banana extract will intensify the banana flavor in the cookies, so don’t leave it out. Vanilla extract also adds a lot of flavor – the higher the quality of the vanilla, the better.

Maraschino cherries – You will need a cup of chopped maraschino cherries. Pat them with a paper towel to dry them as much as you can. Make sure to reserve some of the juice to add to the cookie dough.

Bananas – Mash up two ripe bananas to provide most of the banana flavor in the cookies.

Chocolate chips – The recipe calls for milk chocolate chips, but you can use semi-sweet or dark chocolate chips if you prefer.

How to make Double Chocolate Banana Split Cookies

Whisk together the dry ingredients.

In a separate bowl, beat the butter, eggs, both sugars, both extracts, and the reserved cherry juice for 2-3 minutes.

Combine the wet and dry ingredients and mix until combined.

Fold the mashed bananas, chocolate chips, and chopped cherries into the cookie dough.

Refrigerate for one hour (or up to 24 hours.) Scoop the dough onto a cookie sheet and bake.

Double Chocolate Banana Split Cookie Recipe

Course Cookies

Cuisine American

Keyword Double Chocolate Banana Split Cookies

Prep Time 15

Cook Time 10

Servings cookies

Calories 132kcal

Author Jessica & Nellie

Ingredients

2 ⅔ cup flour
½ cup cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
½ cup butter room temperature
2 large eggs
⅔ cup brown sugar
½ cup white sugar
1 teaspoon vanilla extract
½ teaspoon banana extract
⅓ cup maraschino cherry juice reserved from cherries below
2 ripe bananas
1 cup milk chocolate chips
1 cup maraschino cherries patted dry and chopped (juice reserved)

Instructions

Chop maraschino cherries into ¼ inch pieces, reserving 1/3 cup of juice. Set aside.
In a medium mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
In a large bowl, use a hand mixer to beat the butter, eggs, both sugars, both extracts, and the reserved cherry juice for 2-3 minutes.
Pour dry ingredients into the wet mixture and mix until no dry spots remain. Do not overmix.
Use a fork to mash the bananas and then gently fold them into the cookie dough.
Fold the chocolate chips and chopped cherries into the batter.
The dough will be sticky. To make scooping a little easier, cover the bowl and refrigerate for one hour (or up to 24 hours.)
Preheat oven to 350°. Line baking sheets with parchment paper or silicone baking mats.
Scoop the dough with two tablespoons, using the drop method or with a 1-ounce cookie scoop, leaving 2-3 inches in between, pressing down and flattening out the dough slightly (this dough does not spread much on its own.)
Bake for 10-12 minutes. Remove from the oven and immediately transfer to a cooling rack. However, if you prefer the cookies to crisp up a little more, leave them on the cookie sheet until completely cool.

Notes

Leftover double chocolate cookies will stay fresh for up to 5 days if stored in an airtight container at room temperature.

Place them in an airtight container or freezer bag and freeze for up to 3 months. Thaw at room temperature before serving.

Nutrition

FAQs

How do I store the cookies?

The Double Chocolate Banana Split Cookies can be stored in an airtight container at room temperature for up to 3 days, up to 5 days in the refrigerator, or up to 3 months in the freezer.

How ripe should the bananas be for this recipe?

You want your bananas to have spots, just starting to turn brown but still have good texture. As you are fork-smashing them, they should still be slightly lumpy, rendering the cookies a better flavor.

Why do I have to use Banana Extract when I am using real bananas?

While plenty of mashed bananas are added to the batter, bananas generally have a subtle taste and can be easily overpowered by the chocolate and maraschino cherries. By adding just a little banana extract, the flavor shines through just enough to not lose one of the main flavors of the recipe.

Does it matter what kind of chocolate chips I use?

For this recipe, I used Hershey’s pure milk chocolate chips for a sweet and smooth flavor. But essentially, you may choose the type and brand of your choosing. Semi-sweet or dark chocolate chips work great too.

Is it necessary to refrigerate the dough for an hour?

No, you can skip this step if you are pressed for time. However, please note that the dough will be very sticky and not work well with a cookie scoop, so you will have to revert to the classic two-spoon-drop method.

More delicious chocolate cookie recipes to try:

Short on time? Try these Brownie Mix M&M Cookies or these popular Chocolate Stuffed Cake Mix Cookies. Nobody will ever know you used a mix!
Candy bars are absolutely wonderful in cookies. Whip up a batch of Chocolate Junior Mint Cookies or Bakery Style Almond Joy Cookies.
Don’t want to turn on the oven? It only takes a few minutes to make Microwave No-Bake Cookies or Nutella No Bake Cookies.

Double Chocolate Banana Split Cookies are made with chocolate chips, bananas, and maraschino cherries. Chewy chocolate cookies that taste just like banana splits!

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