I love banana splits. Remember this banana split bread I made last summer? And these banana split waffles I made after having them at the Omni hotel in Colorado? Now I am going to share this super easy banana split cookies recipe that I made today!
I have been baking from scratch more lately, as we are trying to cut down on the amount of processed foods we eat. Well, that’s not entirely true: I am trying to cut down on the amount of processed foods we eat. ha! The rest of the family could care less, but as the sole grocery shopper and cook for our family, I get to make the decision on what we eat most of the time.
I still had a box of Pillsbury Funfetti mix leftover from Angeline’s birthday in October and thought I’d try something new and fun with it. I love making cookies because portion control is just so much easier than with other baked goods. I just began the Fiftluential March DietBet, so portion control is going to be especially important over the next four weeks!
These banana split cookies are super flavorful, and you can adjust the amoutn of chocolate chips, cherries, butterscotch, etc, depending on your tastes.
I may have already eaten three…
So much for portion control!
Angeline doesn’t even like cookies all that much and she’s already raved about them. They really are that good!
Banana Split Cookies Recipe
- 1 Pillsbury Funfetti cake mix
- 1 box (3.4 oz) instant banana cream pudding
- 1/2 cup coconut oil
- 2 eggs
- 1/4 cup semi-sweet chocolate chips
- 1/4 cup butterscotch chips
- 1/2 cup maraschino cherries, roughly chopped
- optional: chopped nuts
Preheat oven to 350 degrees.
In a bowl, mix together the cake mix, pudding mix, oil and eggs. Stir in the chocolate chips. Gently fold in the cherries.
Form the dough into balls just larger than a walnut and place at least 2 inches apart on an ungreased baking sheet.
Bake in the oven for about 10 minutes, or until set.