Banana Split Chocolate Chip Cookies

Turn a classic banana split sundae into a delicious chocolate chip cookie. Feel free to sandwich two cookies around a scoop of ice cream while you’re at it!

Did you celebrate National Ice Cream Day yesterday!? If not, don’t worry the entire month of July is actually National Ice Cream Month. Seems kind of silly to pick out a single day in July when the whole month is a celebration of ice cream, but who am I to put a damper on the celebration? The show must go on!

To continue with the ice cream theme, I turned a classic banana split sundae into a chocolate chip cookie by using freeze-dried banana, strawberry, and pineapple. There was some debate on whether banana splits included pineapple or not but after some Googling it would seem to be included along with peanuts so I threw those into the mix as well. The end result really does taste just like a banana split in cookie form! Especially when you sandwich two around a scoop of ice cream ;-).

Don’t forget to enter my Graeter’s ice cream giveaway, click HERE!

Three years ago: Greek Pizza with Greek Yogurt Pizza Dough

Five years ago: Peanut Butter and Oat Granola Bites

BANANA SPLIT CHOCOLATE CHIP COOKIES

Makes approximately 3 dozen cookies

Ingredients:

2-1/4 cups all-purpose flour, spooned and leveled

1 tsp baking soda

1 tsp salt

1 cup (2 sticks) unsalted butter, melted and cooled

1-1/4 cup packed light brown sugar

1/4 cup white sugar

1 Tbsp vanilla extract

1 egg + 1 yolk, room temperature

1-1/2 cups semisweet chocolate chips

1.2 oz. freeze dried strawberry banana mixture (I used Crunchies)

1.2 oz. freeze dried pineapple (I used Crunchies)

1/2 cup chopped roasted peanuts

Rainbow sprinkles, optional

Directions:

1. In a medium bow, sift together the flour, baking soda, and salt; set aside.
2. In a large bowl, cream together the melted butter, brown sugar and white sugar until well blended (1-2 minutes). Beat in the vanilla, egg, and egg yolk until light and creamy. Mix in the sifted ingredients in three batches until just blended. Fold in the chocolate chips, fruit, and peanuts by hand.
3. Roll 2 tablespoons of dough into a ball that is slightly taller than wide and place on a plate or tray. Cover tightly and chill for at least 2 hours, but overnight for best results (I’ve refrigerated for up to a week).
4. Preheat oven to 375 degrees. Line cookie sheets with silicone baking mats (or parchment paper); set aside.
5. Is using, place sprinkles in a shallow bowl and roll cookie dough in sprinkles before placing onto the prepared cookie sheets, about 2 inches apart.
6. Bake for 8-10 minutes or until edges are barely golden (will look underbaked). Cool on baking sheets for 10 minutes before transferring to wire racks to cool completely. Store at room temperature in an airtight container.

Source: Adapted slightly from My Favorite Chewy Chocolate Chip Cookies.

Disclosure: This is not a sponsored post. I did receive some samples of Crunchies free of charge but decided on my own to create a recipe utilizing them. All thoughts and opinions are my own.