Irresistible Banana Split Cookie Cups: Your Favorite Dessert in a Bite-Sized Treat

Imagine your favorite classic banana split dessert, but in an adorable, bite-sized cookie form – that’s exactly what you get with these incredible Banana Split Cookie Cups! These treats feature soft, delectable banana-flavored cookies baked into perfect cups, generously filled with a creamy, dreamy pineapple filling, and then beautifully topped with a decadent chocolate drizzle and a vibrant maraschino cherry. They are not just cookies; they are a celebration of flavors, offering a delightful twist on a beloved ice cream parlor classic that’s perfect for any occasion.

Close-up of freshly baked Banana Split Cookie Cups, showcasing the creamy pineapple filling, chocolate drizzle, and cherry topping.

These delightful Banana Split Cookie Cups are surprisingly easy to prepare, even for novice bakers. The cookie base is crafted in a standard mini muffin tin, making them consistently sized and perfectly portioned. The star of the show, the luscious pineapple cream filling, comes together with just three simple ingredients. To finish, a rich chocolate topping and a bright red cherry add that authentic banana split flair. You can even add a sprinkle of your favorite colorful sprinkles for extra festivity! These cookies are guaranteed to be a hit at parties, family gatherings, or simply as a special treat for yourself.

Why You’ll Adore These Banana Split Cookie Cups

There are countless reasons to fall in love with this unique dessert. Not only do they capture the nostalgic taste of a banana split in a convenient, handheld form, but they also bring a burst of joyful flavors and textures. The soft, sweet banana cookie complements the tangy pineapple cream, while the chocolate and cherry add a delightful richness and visual appeal. They are perfect for:

Party Pleasers: Easy to serve and eat, making them ideal for gatherings.
Kid-Friendly Fun: Children love the vibrant colors and familiar flavors.
Unique Dessert Option: A refreshing change from traditional cookies or ice cream.
Simple to Make: The steps are straightforward, perfect for bakers of all skill levels.
Customizable: Easily adapt toppings or even swap pudding flavors for endless possibilities.

Ingredients You’ll Need for Your Banana Split Cookie Cups

Gathering your ingredients is the first step to creating these delightful treats. Most items are pantry staples, ensuring you can whip up a batch whenever a craving strikes!

For the Irresistible Banana Cookie Cups:

1 ½ sticks (12 tablespoons) unsalted butter: Softened to room temperature is crucial for the perfect cookie texture.
¾ cup light brown sugar: Adds a rich, caramel-like sweetness and moisture.
¼ cup granulated sugar: Balances the sweetness and contributes to the cookie’s structure.
1 small (3.4 oz) box instant banana cream pudding mix: This is the secret ingredient for that amazing banana flavor!
2 large eggs: Act as a binder and add richness to the dough.
1 tsp vanilla extract: Enhances all the sweet flavors.
1 tsp baking soda: Helps the cookies rise and become tender.
2 ¼ cups all-purpose flour: The structural foundation of our cookie cups.

For the Creamy Pineapple Filling:

8 oz Cool Whip: Thawed for a smooth, airy texture. This provides the classic light and fluffy creaminess.
8 oz can crushed pineapple (with juice): The juice is essential for flavor and consistency, so don’t drain it!
1 small (3.4 oz) box instant vanilla pudding mix: Helps stabilize the filling and adds another layer of sweetness.

For the Classic Toppings:

Maraschino cherries: The iconic finishing touch for any banana split.
½ cup semi-sweet chocolate chips + 1 Tbsp shortening: For a smooth, glossy chocolate drizzle.

How to Make Your Own Banana Split Cookie Cups: A Step-by-Step Guide

Ready to transform simple ingredients into extraordinary treats? Follow these easy instructions to create your own batch of Banana Split Cookie Cups!

Prepare Your Oven: Begin by preheating your oven to 350°F (175°C). This ensures your oven is at the correct temperature for even baking from the start.
Cream Butter and Sugars: In a large mixing bowl, combine the softened butter, light brown sugar, and granulated sugar. Cream them together with an electric mixer for 3-4 minutes until the mixture is light, fluffy, and pale. This step incorporates air, making your cookies tender.
Add Banana Flavor: Incorporate the instant banana cream pudding mix into the butter and sugar mixture. Continue to beat for another 1-2 minutes until thoroughly combined. The pudding mix infuses that wonderful banana essence into the cookie.
Introduce Wet Ingredients: Add the large eggs and vanilla extract to the bowl. Beat for an additional 2 minutes, ensuring everything is fully incorporated and the mixture is smooth.
Combine Dry Ingredients: Gradually add the all-purpose flour and baking soda to the wet ingredients. Mix on low speed until just combined, being careful not to overmix. Overmixing can lead to tough cookies.
Scoop and Shape: Use a cookie scoop (a small one, about 1-1.5 tablespoons in size) to portion the cookie dough into a well-greased mini muffin pan. This recipe yields approximately 36 delicious cookie cups. Press the dough gently into each cup.
Bake to Perfection: Bake for 8-9 minutes, or until the edges of the cookie cups are lightly golden brown and the centers are still slightly soft. They will continue to set as they cool.
Create the Indentation: This step is critical for forming the “cup”! Immediately upon removing the hot cookie cups from the oven, use the back of a ½ tablespoon measuring spoon (or a similar rounded tool) to gently press an indentation into the center of each cookie. Do not press all the way to the bottom; aim for about halfway down. It’s crucial to do this while the cookies are still hot and pliable.
Cool the Cookie Cups: Allow the cookie cups to cool in the mini muffin pan for about 15-20 minutes. This helps them firm up and maintain their shape. Then, carefully remove them from the pan and transfer them to a wire rack to cool completely. Ensure they are fully cooled before adding the filling.
Prepare the Pineapple Filling: While the cookies cool, make your filling. In a medium bowl, use a fork or large spoon to thoroughly mix the instant vanilla pudding mix and the undrained crushed pineapple. The pineapple juice will help dissolve the pudding mix. Once well combined, gently fold in the thawed Cool Whip until the mixture is light and creamy.
Fill the Cookie Cups: Once the cookie cups are completely cooled, use a small spoon to generously scoop the pineapple cream filling into each indentation.
Drizzle with Chocolate: In a small, microwave-safe glass bowl, combine the semi-sweet chocolate chips and shortening. Microwave for about 30 seconds. Stir well, then continue to microwave in 15-second intervals, stirring between each, until the chocolate is completely melted and smooth. Drizzle the melted chocolate over the top of each filled cookie cup.
Add the Cherry on Top: Place a maraschino cherry on top of each cookie cup, right in the center.
Chill and Serve: Keep the finished Banana Split Cookie Cups refrigerated until you’re ready to serve them. This helps the filling set and keeps them fresh.

Storage and Make-Ahead Tips:

These cookie cups are best enjoyed fresh, but they can be stored. When fully assembled, they will last well in the refrigerator for up to about 24 hours. If you need to prepare them further in advance, we recommend baking the cookie cups and making the filling separately. Store the cooled cookie cups in an airtight container at room temperature, and keep the pineapple cream filling covered in the refrigerator. Then, assemble and add the toppings just before serving for the freshest taste and best presentation.

Banana Split Cookie Cups

Banana Split Cookie Cups taste like your favorite banana split dessert in cookie form! Banana flavored cookies filled with pineapple cream and topped with chocolate and a cherry!

5 from 2 votes

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Course: Cookies

Cuisine: American

Keyword: banana split cookie cups

Prep Time: 15 minutes

Cook Time: 8 minutes

Servings: 36

Calories: 103kcal

Author: Jessica & Nellie

Cook ModePrevent your screen from going to sleep

Ingredients

Cookie Cups

1 ½ sticks butter softened to room temperature
¾ cup light brown sugar
¼ cup sugar
1 small 3.4 oz box instant banana cream pudding mix
2 large eggs
1 tsp vanilla extract
1 tsp baking soda
2 ¼ cups all-purpose flour

Filling:

8 oz Cool Whip thawed
8 oz can crushed pineapple with juice
1 small 3.4 oz box instant vanilla pudding mix

Topping:

Maraschino cherries
½ cup semi-sweet chocolate chips + 1 Tbsp shortening

Instructions

Preheat oven to 350°.
In a large mixing bowl, cream butter and sugars together for 3-4 minutes. Add in the banana pudding mix and continue to beat for another 1-2 minutes.
Add the eggs and vanilla and beat for 2 more minutes.
Add the flour and baking soda and mix until well combined.
Use a cookie scoop to scoop the cookie dough into a well-greased mini muffin pan. Recipe makes 36 cookie cups.
Bake for 8-9 minutes or until the tops barely begin to turn a light golden brown. Remove from oven and immediately use the back of a 1/2 tablespoon to press an indention into each cookie cup. Don’t press all the way to the bottom- you’ll want to press the tops about halfway down. Make sure to do this while the cookie cups are hot, straight out of the oven.
Let the cookie cups continue to cool in the pan for about 15-20 minutes and then remove from the pan and cool completely on a wire rack.
When the cookie cups are completely cooled, make the filling. Use a fork or large spoon to mix the pudding mix and pineapple together. Fold in the Cool Whip. Use a small spoon to generously scoop the filling into each of the cookie cups.
In a small glass bowl, mix the chocolate chips and shortening and then microwave for about 30 seconds. Stir and then microwave in 15 second intervals, stirring in between each interval until chocolate is completely melted and smooth. Drizzle on top of the cookie cups and then place a cherry on top of each one. Keep refrigerated until ready to serve.
The cookie cups last pretty well completely assembled in the refrigerator for up to about 24 hours. If you need to make them farther in advance, just make the cookie cups and the filling separately and then wait to add the filling and topping until right before serving.

Nutrition

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Expert Tips for Baking Perfect Cookie Cups Every Time:

Achieving bakery-quality cookies is easier than you think with a few simple tricks. Pay close attention to these details for the best possible Banana Split Cookie Cups:

Flour is Key: Ensure your dough isn’t too sticky. If it feels overly wet, add a tiny bit more all-purpose flour, a tablespoon at a time, until it reaches a manageable consistency. Too much flour will make them dry, too little will make them spread too much.
Butter Temperature Matters: The state of your butter is paramount. It should be softened to room temperature, but absolutely NOT melted. Cold, hard butter won’t cream properly, and melted butter will result in greasy, flat cookies. If you’re short on time, microwave it in 5-second intervals, checking frequently, and pulling it out just before it begins to melt. A personal tip: I often use the defrost setting on my microwave to soften butter. It warms it more gently and evenly, reducing the risk of accidental melting.
Creaming Process: Don’t rush the creaming of butter and sugars. Beating them together for a full 2-3 minutes introduces air into the mixture, which is vital for a light and tender cookie texture. This step also ensures the sugar fully dissolves, preventing a gritty feel.
Preheat Thoroughly: Always preheat your oven to the specified temperature. Placing cookie dough into an oven that hasn’t reached its target temperature can lead to uneven baking and undesirable textures.
Invest in a Cookie Scoop: For perfectly uniform cookie cups, a cookie scoop is a game-changer. It ensures each cookie is the same size, promoting even baking and a consistent look for your beautiful dessert.
Avoid Overbaking: This is one of the most common cookie mistakes! When you remove your cookie cups from the oven, they should still look slightly underbaked in the center. They will continue to cook and set in the residual heat of the pan for a few minutes, resulting in a wonderfully soft and chewy center.

Close-up of a single Banana Split Cookie Cup, highlighting the smooth pineapple cream and decorative chocolate drizzle.

Frequently Asked Questions about Banana Split Cookie Cups

Can I replace the Cool Whip in the recipe?

Absolutely! If Cool Whip isn’t available where you live, or if you simply prefer a homemade option, you can easily substitute it with stabilized whipped cream. Using regular whipped cream directly in the filling is not recommended, as its consistency is too light and it won’t hold its shape or blend well with the pudding mixture, potentially resulting in a runny filling.

How to Make Stabilized Whipped Cream:

For a homemade alternative that holds up beautifully, try this simple recipe for stabilized whipped cream:

Ingredients for Stabilized Whipped Cream:

4 ounces cream cheese, softened to room temperature
⅓ cup powdered sugar
1 tsp vanilla extract
1 cup heavy whipping cream (also known as heavy cream or double cream)

Instructions for Stabilized Whipped Cream:

In a medium bowl, beat the softened cream cheese with the powdered sugar and vanilla extract until the mixture is soft, smooth, and lump-free.
In a separate, chilled bowl (preferably metal), beat the heavy whipping cream until soft peaks begin to form.
Gently add the cream cheese mixture to the whipped cream. Continue beating until stiff peaks are formed, indicating a stable and airy consistency.
Store your stabilized whipped cream in the refrigerator until you’re ready to use it.

Pro Tip for Faster Whipped Cream: For significantly faster whipping, chill your mixing bowl (especially if it’s metal) and beaters in the freezer for about 15-30 minutes before you start. The cold temperature helps the cream whip up much quicker and achieves stiffer peaks!

Can I use fresh bananas instead of banana pudding mix in the cookies?

While fresh bananas add wonderful flavor, they also add moisture which can significantly change the cookie dough’s consistency, potentially making the cookie cups too soft or difficult to hold their shape. The instant banana cream pudding mix is specifically chosen for its ability to deliver banana flavor without altering the dough’s structure, ensuring perfectly shaped cookie cups. We recommend sticking to the pudding mix for this recipe.

Can these cookie cups be frozen?

The baked cookie cups (without the filling and toppings) can be frozen for up to 1 month. Allow them to cool completely, then place them in an airtight freezer-safe container. Thaw at room temperature before filling and decorating. The assembled cookie cups with the pineapple cream filling are generally not recommended for freezing, as the texture of the cream can become watery upon thawing.

What if I don’t have a mini muffin tin?

While a mini muffin tin is ideal for creating the cup shape, you could technically bake these as regular drop cookies on a baking sheet. However, you wouldn’t be able to create the indentation for the filling, so they would be more like a flat banana cookie with pineapple cream spread on top. For the true “cookie cup” experience, a mini muffin tin is essential.

More Amazing Banana Cookie Recipes to Try!

If you loved these Banana Split Cookie Cups and are looking for more ways to enjoy the delicious flavor of bananas in your baking, explore some of our other fantastic banana cookie creations:

Banana Oatmeal Cookies: A comforting blend of banana and wholesome oats.
Banana Chocolate Chip Cookies: The classic combination of banana and chocolate chips.
Banana Cream Pie Cookies: All the flavors of your favorite pie in a bite-sized cookie.
Blueberry Banana Cookies: A fruity fusion that’s perfect for breakfast or dessert.
Banana Pudding Cookies: Capturing the essence of classic banana pudding in a soft cookie.

A large pile of Banana Split Cookie Cups with all their delicious layers and toppings visible.

These Banana Split Cookie Cups truly offer a taste of nostalgia and a fresh, fun dessert experience. With their tender banana-flavored cookies, creamy pineapple filling, and delightful chocolate-cherry topping, they are sure to become a new family favorite. Enjoy baking and sharing these wonderful treats!

On a slightly different note from baking, life with kids often brings its own set of challenges and unexpected journeys. Take orthodontics, for instance! It seems my children were all ‘blessed’ with very narrow upper jaws, a genetic trait that has led each of them to require expanders and braces, often in two distinct phases. Just this week, child number four completed the ‘cranking’ phase of his expander and had his brackets put on. This means I currently have three children sporting braces! It feels like I spend more time at the orthodontist’s office than I do at home sometimes. Does anyone else know their orthodontist’s waiting room a little too well? Thankfully, the older two are halfway through their second phase, and child number five still has about seven years before she’ll be old enough for this rite of passage. Here’s to hoping for straight smiles and fewer dental appointments in the future!