Ingredients for Banana Split Sundae Cookies
- 1 cup (2 sticks) softened margarine
- Brown Sugar
- 2 ripe, mashed bananas
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups rolled oats
- Whole Wheat Flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 cups chocolate chips
- Vanilla Ice Cream
- Chocolate Fudge Topping
- 1 1/2 cups granulated sugar
- 2 cups all-purpose flour
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Banana Split Sundae Cookies? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Banana Split Sundae Cookies
- Preheat oven to 350°F (175°C). Line baking sheets with parchment paper.
- In a large bowl, cream together 1 cup (2 sticks) softened margarine and 1 ½ cups granulated sugar until light and fluffy.
- Add 2 ripe, mashed bananas, 2 large eggs, and 1 teaspoon vanilla extract. Beat well until combined.
- In a separate bowl, whisk together 3 cups rolled oats, 2 cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, and 2 cups chocolate chips.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Drop by ¼ cupfuls onto the prepared baking sheets, leaving 3 inches between each cookie for larger cookies, or 2 inches for smaller cookies.
- For larger sundae cookies, gently flatten each cookie dough ball to approximately 3 inches in diameter.
- Bake for 14-16 minutes for smaller cookies, or 16-18 minutes for larger cookies, or until the edges are light golden brown.
- Let cool on the baking sheets for 1 minute before transferring to a wire rack to cool completely.
- Once cooled, store loosely covered at room temperature. Top with your favorite ice cream and toppings to create the ultimate Banana Split Sundae Cookie!
- Enjoy!
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
56g
Fat
14g
Carbs
9g
