Banana Split Cookie Dough Bites are little bites of an ice-cream classic. Banana sugar cookie dough with a cherry center, topped with chocolate & sprinkles.
I literally can’t believe how good these are! Seriously. I came up with these little bites of love from my kids. Every time I ask them what they want me to make for a snack or as a treat 99% of the time they say my Banana Split Cupcakes. While I love making those there are two reasons I always stray them to something else. With the amount of time and sugar, I just always convince them that a cookie is much better.
Then the other day, I was a little exhausted of hearing of the cupcakes, so I thought about how can I make them smaller and easier. That is when I came up with this idea. I wanted to use fresh bananas but well the cookie dough would brown and then I know the kids would not be into them. So that is when I decided to use banana flavoring and voila, it worked. So. Excited.
The kids just absolutely loved them. My husband and I did as well, much to our surprise. I am not a huge cherry fan, but I love them this way, it balances out the whole cookie dough bite.
So enjoy these Banana Split Cookie Dough Bites all by themselves or on top of a sundae. Either way, this 15-minute treat is just that…a treat.
Enjoy! XOXO San
How do you make Banana Split Cookie Dough Bites?
In a medium-sized bowl, sift together flour, salt, and baking soda. Set aside.
In a mixing bowl, beat in butter, sugar, melted white chocolate, and banana flavoring extract until is creamy.
Stir in flour mixture until it starts to come together and is smooth. Add milk, 1 tablespoon at a time, until you get the consistency you are looking for. It should be stiff cookie dough. I use approximately 2 teaspoons.
Prepare sheet pan by lining with parchment paper or a silicone mat.
Add 1 maraschino cherry into a cookie dough scooper, scoop the cookie dough into the scooper with the maraschino cherry in it. Pack in the dough, then remove from the scoop and place on the sheet pan. Repeat with remaining cherries and dough.
Place pan in the refrigerator to chill, approximately 10 minutes.
Just before removing the dough, melt Ghirardelli Dark Melting Wafers according to package directions. I heat in 30-second intervals, until chocolate is completely melted, this took about 1 minute.
Time to top the “sundae”. You can do this 2 ways. Dip the tops in the chocolate or drizzle the chocolate over the bites by snipping off the corner of a Ziploc bag and place chocolate in there, slow drizzle or pipe the chocolate over the cookie dough bites.
Once the chocolate is on the bite immediately top with sprinkles and 1 red hot. Repeat with remaining chocolate, sprinkles, red hot candies, and cookie dough bites.
Serve once the chocolate hardens, or store the cookie dough bites in an airtight container in the refrigerator for up to 3-4 days. Enjoy!
Love cookie dough? Try these Peanut Butter Cookie Dough Bites, Snickerdoodle Cookie Dough Bites, and Chocolate Chip Cookie Dough Bites
Don’t forget to pin these Banana Split Cookie Dough Bites to your favorite Pinterest board to save for later!
Banana Split Cookie Dough Bites
Ingredients
- 1 1/4 cups all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking soda
- 1/2 cup unsalted butter softened
- 1 cup granulated sugar
- 2 tablespoons Ghirardelli White Chocolate Melting Wafers melted and smooth
- 2-3 teaspoons banana flavoring
- 2 tablespoons milk or cream only if necessary for dough consistency
- 18 maraschino cherries
- 1 cup Ghirardelli Dark Melting Wafers
- 18 red hot candies
- 2 tablespoons sprinkles
Instructions
- In a medium-sized bowl, sift together flour, salt, and baking soda. Set aside.
- In a mixing bowl, beat in butter, sugar, melted white chocolate, and banana flavoring extract until is creamy.
- Stir in flour mixture until it starts to come together and is smooth. Add milk, 1 tablespoon at a time, until you get the consistency you are looking for. It should be a stiff cookie dough. I use approximately 2 teaspoons.
- Prepare sheet pan by lining with parchment paper or silicone mat.
- Add 1 maraschino cherry into a cookie dough scooper, scoop the cookie dough into the scooper with the maraschino cherry in it. Pack in the dough, then remove from the scoop and place on the sheet pan. Repeat with remaining cherries and dough.
- Place pan in the refrigerator to chill, approximately 10 minutes.
- Just before removing the dough, melt Ghirardelli Dark Melting Wafers according to package directions. I heat in 30 second intervals, until chocolate is completely melted, this took about 1 minute.
- Time to top the “sundae”. You can do this 2 ways. Dip the tops in the chocolate or drizzle the chocolate over the bites by snipping of the corner of a Ziploc bag and place chocolate in there, slow drizzle or pipe the chocolate over the cookie dough bites.
- Once the chocolate is on the bite immediately top with sprinkles and 1 red hot. Repeat with remaining chocolate, sprinkles, red hot candies and cookie dough bites.
- Serve once the chocolate hardens, or store the cookie dough bites in an airtight container in the refrigerator for up to 3-4 days. Enjoy!
These are absolutely, positively BRILLIANT, Sandra! I love the hidden cherry surprise and I LOVE that you made them banana cookie dough flavored! So amazing!
I like how cute they are! I could definitely devour a few of these.
These are so cute. I bet they taste amazing too!
Oh my gosh these look incredible! Love em!
oh my gosh those are too cute!