Double Chocolate Banana Split Cookies are made from scratch with ripe bananas, chocolate chips, and chopped maraschino cherries. These chewy chocolate cookies deliver the classic banana split flavors — especially when served with a scoop of vanilla ice cream.
These cookies are rich and satisfying: thick chocolate cookie dough studded with chocolate chips, chopped maraschino cherries, mashed bananas, and a touch of reserved cherry juice for extra brightness. They’re great on their own, or turn two cookies into an indulgent ice cream sandwich for a true banana-split experience.
Why You’ll Love This Double Chocolate Banana Split Cookie Recipe
- Easy to make: The recipe uses common pantry ingredients and straightforward steps, so you can bake a batch with minimal effort.
- Great for any occasion: These cookies are perfect for parties, school lunches, or a cozy dessert at home. They share well and travel nicely.
- Irresistible flavor: The combination of cocoa, bananas, maraschino cherries, and chocolate chips creates a layered, nostalgic flavor profile reminiscent of a banana split.
Ingredients in Double Chocolate Banana Split Cookies
Flour – All-purpose flour works best; a gluten-free blend can be used if needed.
Cocoa – Unsweetened cocoa powder gives a deep chocolate flavor.
Baking soda, baking powder, salt – Fresh leavening agents ensure proper rise and texture.
Butter – Use softened butter at room temperature for easy mixing.
Eggs – Two large eggs help bind the dough.
Sugars – A mix of brown and granulated sugar adds sweetness and chewiness.
Extracts – Banana extract boosts the banana flavor; vanilla adds warmth and depth.
Maraschino cherries – Use about a cup, patted dry and chopped; reserve some cherry juice to add to the batter.
Bananas – Two ripe bananas, mashed, provide natural sweetness and moisture.
Chocolate chips – Milk chocolate chips are recommended for a sweet, smooth bite, but semi-sweet or dark chips also work well.
How to make Double Chocolate Banana Split Cookies
1. Chop the maraschino cherries into roughly 1/4-inch pieces and reserve about 1/3 cup of the cherry juice.
2. In a medium bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt until evenly combined.
3. In a large bowl, beat together the softened butter, eggs, brown sugar, granulated sugar, vanilla extract, banana extract, and the reserved cherry juice until smooth and slightly fluffy, about 2–3 minutes.
4. Add the dry ingredients to the wet mixture and stir until no dry streaks remain. Avoid overmixing to keep the cookies tender.
5. Mash the ripe bananas with a fork until mostly smooth but still slightly textured, then gently fold them into the dough along with the chocolate chips and chopped cherries.
6. The dough will be sticky. For easier scooping, cover and chill the dough for 1 hour (or up to 24 hours). Preheat the oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
7. Scoop dough using two tablespoons or a 1-ounce cookie scoop, spacing cookies 2–3 inches apart. Press each mound down slightly, as these cookies don’t spread much while baking.
8. Bake 10–12 minutes, then transfer cookies to a wire rack to cool immediately for softer centers, or leave on the sheet until completely cool for crisper edges.
Double Chocolate Banana Split Cookie Recipe
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
- 2 ripe bananas
- 1 cup milk chocolate chips
- 1 cup maraschino cherries patted dry and chopped (juice reserved)
Instructions
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Chop maraschino cherries into ¼ inch pieces, reserving 1/3 cup of juice. Set aside.
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Whisk together flour, cocoa, baking soda, baking powder, and salt.
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Beat butter, eggs, both sugars, vanilla, banana extract, and the reserved cherry juice for 2–3 minutes.
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Add the dry ingredients to the wet mixture and mix until combined. Avoid overmixing.
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Mash the bananas with a fork and fold them into the dough.
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Fold in the chocolate chips and chopped cherries.
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Chill the sticky dough for 1 hour (or up to 24 hours) for easier scooping.
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Preheat oven to 350°F. Line baking sheets with parchment or silicone mats.
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Scoop rounded tablespoons of dough onto prepared sheets, leaving 2–3 inches between cookies and flatten slightly.
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Bake 10–12 minutes. Transfer to a cooling rack immediately for softer centers, or cool on the baking sheet for crisper cookies.
Notes
Freeze cooled cookies in an airtight container or freezer bag for up to 3 months; thaw at room temperature before serving.
Nutrition
FAQs
How do I store the cookies?
Store cookies in an airtight container at room temperature for up to 5 days, refrigerate up to 5 days for a firmer texture, or freeze for up to 3 months.
How ripe should the bananas be for this recipe?
Use ripe bananas with brown spots. They should mash easily but still have a little texture to add depth to the dough.
Why add banana extract if I’m using real bananas?
Banana extract amplifies the banana flavor so it stands out against the rich chocolate and cherries without overpowering the cookie.
Does it matter what kind of chocolate chips I use?
You can use milk, semi-sweet, or dark chocolate chips depending on your preference. Milk chocolate gives a sweeter, creamier bite while semi-sweet or dark add more chocolate intensity.
Is it necessary to refrigerate the dough?
Chilling the dough makes it easier to scoop and shapes the cookies more predictably, but you can bake immediately if short on time — expect a stickier dough and use the two-spoon drop method.
More delicious chocolate cookie recipes to try:
- Brownie Mix M&M Cookies — a quick, crowd-pleasing option when you’re short on time.
- Chocolate Stuffed Cake Mix Cookies — indulgent cookies with a gooey center.
- Chocolate Junior Mint Cookies or Bakery Style Almond Joy Cookies — great ways to add candy-bar flavors to cookies.
- Microwave No-Bake Cookies or Nutella No-Bake Cookies — no oven required and ready in minutes.
Double Chocolate Banana Split Cookies combine chocolate chips, ripe bananas, and maraschino cherries into a chewy, flavorful cookie that evokes the classic banana split. Enjoy them plain, topped with a scoop of vanilla ice cream, or sandwiched around your favorite frozen treat.