Crumbl Copycat Banana Split Cookies
These Banana Split Crumbl Copycat Cookies have a soft and chewy sugar cookie base piled high with strawberry and banana mousse, a drizzle of chocolate, homemade whipped cream, and—of course—a cherry on top. They’re indulgent, fun to make, and the perfect treat for a party, birthday, or just because. Get ready to bake the most over-the-top cookie ever (it’ll be 100% worth it).
Please note that this post contains affiliate links which allow me to earn a small commission when a purchase is made at no additional cost to you. Read more here.
If you are digging this recipe, you should also try my Crumbl Copycats including Buckeye Brownie and Caramel Shortbread ft. TWIX!
When I first saw Crumbl’s new Banana Split Cookie, my honest first thought was basically that it sounded a little too over-the-top and not appealing.
However, I was proved wrong! It’s actually not a bad idea to turn an ice cream treat into cookie form (after all, my Brownie Sundae copycats are one of my all-time favorite cookies!).
So, if you’ve tried the Banana Split cookie from Crumbl, you know it’s a full-on dessert experience. But I’m here to tell you whether you’ve tried it or not—this homemade version miiiight be even better.
We’re talking soft, thick sugar cookies topped with swirls of strawberry and banana mousse, drizzles of chocolate, whipped cream, and of course—a cherry on top.
And yes, these Banana Split Crumbl Copycat Cookies have several components, but nothing is complicated and I’ve simplified the recipes so that it’s an easy (and fun!) bake. You’ll love this one!
Great Things About This Recipe
In case that wasn’t enough to convince you, here’s three things you’ll for sure love about this recipe!
- Soft and chewy sugar cookie base – no dry or crumbly cookies here!
- Shortcut mousses that whip up in just a few minutes and deliver amazing flavor with low effort.
- Make-ahead friendly – you can prep all the components and assemble just before serving.
My Favorite Scoop for Crumbl-Size Cookies
To get the perfect-size cookies, I use a 1/3 cup scoop from Vollrath (their scoops are color-coded for easy grabbing in a drawer!). It’s ideal for Crumbl copycat recipes and gives you giant bakery-size cookies. You can also use a 1/3 measuring cup to measure the dough, but it’s not quite as convenient!
Fresh Baked Cookies ASAP
Get a mouthwatering cookie recipe each week straight to your inbox.
Recipes by a Real Person in a Real Kitchen
In the age of AI-generated content, I like to share how I’ve created and tested my recipes. My recipes have been hypothesized, baked, taste-tested, and refined by a real human (me!). I only publish recipes I think are awesome.
This recipe uses my brand-new base sugar cookie recipe that is the perfect vessel for all the goodness this recipe packs in.
This recipe includes a lot of elements, so as I worked on the recipe I simplified as much as possible. The final result is a do-able recipe that is fun to make!
Oh, and delicious too! I think these are a “better than Crumbl” recipe!
~Ellen
Ingredients in Banana Split Cookies
A few notes on some of the ingredients used in the cookies:
Unsalted Butter – I always use unsalted American butter in my recipes. I shop at Costco the most frequently so I often go with their store-brand of butter for baking. You’ll also use a few extra tablespoons in the chocolate drizzle.
Neutral Oil – Canola or vegetable oil.
Granulated Sugar – for spread and sweetness.
Eggs – two large eggs.
Vanilla Extract – use your favorite.
All-Purpose Flour – I use all-purpose flour in my baking. It’s very very important to measure your flour correctly. Never pack flour into a measuring cup. Use a scale for best results.
Cornstarch – helps the cookies stay soft and get that amazing Crumbl-like texture!
Baking Powder & Salt – don’t forget these important ingredients!
For the toppings and decorations, you’ll need the following:
Heavy Cream – You’ll need nearly 3 cups total for this recipe (for the mousses and whipped cream).
Instant Vanilla Pudding Mix – Adds flavor and helps stabilize the strawberry mousse.
Instant Banana Pudding Mix – Adds flavor and helps stabilize the banana mousse.
Strawberry Syrup – For color and flavor in the strawberry mousse.
Powdered Sugar – Used in the mousses and whipped cream for a smooth finish.
Semi-Sweet Chocolate Chips – We’ll melt these with butter to create the chocolate drizzle!
Maraschino Cherries – The cherry on top (literally!).
A Note About Strawberry Syrup
I’ll be honest: I usually avoid strawberry syrup because of the artificial ingredients and sugar content—but in this case, it’s gotta be all about that bright pink color and strawberry flavor.
I also tried using a higher-quality strawberry jam, but the mousse turned brownish and just didn’t look appetizing. If you can find instant strawberry pudding mix, that would be an amazing sub (just swap it for the vanilla pudding mix in the mousse), but it can be tricky to find.
So, the syrup wins here on both color and nostalgia. You can find it with the ice cream toppings in your grocery store.
How to Make Banana Split Cookies at Home!
Here’s a summary of how this recipe is made. Find the complete ingredients list and full instructions within the printable recipe card below!
Make the cookies
The sugar cookie recipe is my current go-to for Crumbl’s sugar cookie recipes–it’s taken a lot of repetitions and testing to get it just right!
You will make a basic sugar cookie dough using melted butter and once the dough is complete, it does need to chill for a few hours.
The giant cookies are created with a 1/3 cup scoop and are pressed with a measuring cup (or heat-proof glass) immediately after coming out of the oven. This creates the deep divot for the fillings.
Make the mousses
You’ll also need to whip up the strawberry and banana mousse. These are each prepared separately. The dry ingredients are whisked into the heavy cream to dissolve and then whipped with a hand mixer to stiff peaks.
I also prepare the chocolate ganache and whipped cream at this time and set them aside.
Then, the mousses are paired in a pastry bag fitted with a large star tip (like a #1M). You should keep each mousse to one side of the bag when you fill it so they pipe out in a swirl.
Swirl the mousse around each cookie starting in the center and working outward.
Then, drizzle with chocolate and swirl with whipped cream (again, fit a piping bag with a large star tip).
Top with a cherry and you are ready to indulge!
How to Make Ahead
Prepare each component ahead of time (cookies, mousses, whipped cream), then assemble right before serving. I recommend saving the cherries until the last minute—otherwise, their flavor can take over and the red dye may bleed into the whipped cream.
The cookies can be stored at room temperature in an airtight container. The mousses and whipped cream must be refrigerated and the chocolate drizzle I usually make right before using it.
How to Store Leftover Cookies
Leftover cookies can be stored in the fridge up to 5 days (this is the max I suggest, so if you made your mousses/whipped cream a day or two earlier, do take this into account). The cherries tend to overpower the other flavors in the cookies, but we still found them delicious. You can remove them when you store the cookies if you prefer.
Can I Freeze These Cookies?
Technically yes—but I don’t recommend it. The toppings will get squished and messy. I’ll freeze leftovers for myself, but I wouldn’t freeze them if you’re making them for guests or a special occasion.
If you loved this recipe, leave a quick comment and a 5-star rating!
Thanks so much for trying one of my recipes!
Banana Split Cookies
Ingredients
Sugar Cookies:
- 16 tablespoons unsalted butter (melted and cooled for 10 minutes)
- ¼ cup neutral oil (canola or vegetable)
- 1 ½ cups sugar (10.5 ounces granulated sugar)
- 2 large eggs (ideally room temp)
- 1 teaspoon vanilla extract
- 3 ¼ cups flour (16.25 ounces all-purpose flour)
- 1 ½ teaspoons baking powder
- 2 teaspoons cornstarch
- ½ teaspoon salt
Strawberry Mousse:
- 1 cup heavy cream
- 2 tablespoons instant vanilla pudding mix
- 1 tablespoon powdered sugar
- 3 tablespoons strawberry syrup
Banana Mousse:
- 1 cup heavy cream
- 1 tablespoon instant banana pudding mix
- 1 tablespoon powdered sugar
Whipped Cream:
- ¾ cup heavy cream
- 2 tablespoons powdered sugar
- ½ teaspoon vanilla extract
Chocolate Ganache Drizzle:
- 1 tablespoon unsalted butter
- 2 tablespoons semi-sweet chocolate chips
Topping:
- 13 maraschino cherries for decorating
Instructions
Sugar Cookies:
- If you haven’t already prepared the butter, then melt butter in the microwave or on the stovetop and then transfer to a large heat-proof bowl to cool for ten minutes.
- Mix oil and melted-and-cooled butter together. Add sugar and whisk until the mixture is totally combined. It should be thick and shiny. Whisk in eggs and vanilla until combined and smooth, about 60 seconds.
- Add the flour, baking powder, cornstarch, and salt into the bowl with the other ingredient and use a spatula to fold the dry ingredients into the wet ingredients until just combined. Dough will be very soft.
- Chill dough for a minimum of 2 hours or up to overnight. If chilling overnight, allow the dough to sit at room temperature for 30-45 minutes before baking to make it easier to scoop.
- Preheat oven to 350℉ and line two baking sheets with parchment paper. Divide dough into 13 large 1/3 cup cookies (use a scoop or a measuring cup). Shape each cookie into a disk about 2.5” in diameter and 7/8” tall. Bake at 350℉ for 15-16 minutes, or until puffed and lightly golden on edges.Immediately after removing from oven, use the flat bottom of a small heat-proof glass (or a measuring cup) to press a large indent into the cookies. They may crackle a bit at the edges—this is fine. Allow to cool.
Strawberry Mousse
- Combine 1 cup heavy cream, 2 tablespoons instant vanilla pudding mix, 1 tablespoon powdered sugar, and 3 tablespoons of strawberry syrup in a medium bowl. Whisk to dissolve dry ingredients. Use a hand mixer on medium-low to whip to stiff peaks. Don't overwhip.
Banana Mousse
- Combine 1 cup heavy cream, 1 tablespoon instant banana pudding mix and 1 tablespoon powdered sugar in a medium bowl. Whisk to dissolve dry ingredients. Use a hand mixer on medium-low to whip to stiff peaks. Don't overwhip. Tip: Add another tablespoon of instant banana pudding mix if you want even stronger banana flavor. I prefer it more mild personally!
Whipped Cream
- Combine 3/4 cup heavy cream, 2 tablespoons powdered sugar, and 1/2 teaspoon vanilla extract in a medium bowl. Use a hand mixer on medium-low to whip to stiff peaks. Don't overwhip.
Chocolate Drizzle
- Melt butter and chocolate chips in a small bowl in the microwave. Stir every 20 seconds until combined. Allow to cool for 10 minutes and then fill a sandwich bag, twist the top to secure, cut the tiniest hole in the end, and practice your drizzle technique.
Assembly
- Arrange cooled cookies on a baking sheet or decorating surface.Fit a piping bag with a large star tip (like a #1M) and fill with banana mousse on one side and strawberry on the other. Try to keep them separate as best as you can to allow them to flow out together. Pipe a little test on a plate and then carefully pipe a large swirl onto the cookies (I start in the middle and then wrap around). Drizzle each cookie with chocolate. Then, fill a piping bag with the whipped cream and then pipe a swirl in the middle of each cookie. Add cherry for decoration (I like to leave these until it is time to serve because they will start to bleed into the whipped cream after awhile). Note: If you don't want to eat the cookies all at once, you can prepare the elements ahead of time and decorate them as you eat them. See in-depth notes below.
Notes
Nutrition
Pin it for later!
