Alma Bax 
A new trend in the world of baking is the banana split cookie cups. These cookies are baked with a banana and chocolate chip cookie dough, then dipped into white chocolate and topped off with another fresh slice of banana.
The banana split bowls are the perfect way to make a dessert that is both sweet and savory. They can be made in several different ways, including with ice cream, whipped cream, or chocolate sauce.
Cookie Cups with Banana Splits are a cookie version of your favorite banana split dessert. Cookies with a banana taste and a pineapple cream filling, topped with chocolate and a cherry!
These Banana Split Cookie Cups are prepared in a small muffin pan and then filled with a simple pineapple cream filling made with just three ingredients. I topped it with chocolate and a cherry, but you could easily add sprinkles as well. A cookie with the flavor of a banana split!
Banana Split Cookie Cups Ingredients
Banana Split Cookie Cups IngredientsCookies:
1 1/2 stick softened butter (at room temperature)
3/4 cup brown sugar (light)
1 tablespoon of sugar
1 box instant banana cream pudding mix (3.4 oz)
2 eggs, big
1 teaspoon extract de vanille
1 teaspoon of baking soda
2 1/4 cup flour (all-purpose)
Filling:
8 oz. thawed Cool Whip
8 ounce crushed pineapple can (with juice)
1 box instant vanilla pudding mix (3.4 oz)
Topping:
Maraschino cherries are a kind of maraschino cherry that is
1 tbsp shortening + 1/2 cup semi-sweet chocolate chips
Banana Split Cookie Cups Recipe
Banana Split Cookie Cups RecipePreheat the oven to 350 degrees Fahrenheit.
3-4 minutes in a large mixing basin, cream butter and sugars together. Continue to beat for another 1-2 minutes after adding the banana pudding mix.
Add the eggs and vanilla extract and continue to beat for another 2 minutes.
Mix in the flour and baking soda until everything is thoroughly mixed.
Scoop the cookie dough into a well-greased mini muffin tray using a cookie scoop. There are 36 cookie cups in this recipe.
Bake for 8-9 minutes, or until the tops are just starting to turn golden brown. Remove from oven and immediately press an indention into each cookie cup with the back of a 1/2 tablespoon. Don’t push all the way to the bottom; instead, stop about halfway down and press the tops. Make sure you do this just after the cookie cups come out of the oven.
Allow the cookie cups to cool in the pan for another 15-20 minutes before removing them to a wire rack to cool fully.
Make the filling once the cookie cups have fully cooled. Mix the pudding mix and pineapple together with a fork or a big spoon. Fold in the Cool Whip until well combined. Fill each cookie cup to the brim with the filling using a tiny spoon.
Microwave the chocolate chips and shortening in a small glass dish for approximately 30 seconds. Microwave for 15 seconds at a time, stirring after each interval, until chocolate is fully melted and smooth. Drizzle the glaze over the cookie cups, then top each with a cherry. Keep it refrigerated until you’re ready to eat it.
The cookie cups may be kept in the refrigerator for up to 24 hours once fully constructed. If you need to prepare these ahead of time, just create the cookie cups and filling separately, then combine the filling and topping shortly before serving.
Banana Split Cookie Cups
Banana Split Cookie Cups are a cookie version of your favorite banana split dessert. Cookies with a banana taste and a pineapple cream filling, topped with chocolate and a cherry!
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Cookies as a course
American cuisine
The banana split recipe is a popular dessert that consists of two chocolate chip cookies, topped with banana slices and whipped cream.
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Ben Austin 