Banana Split Cookies

A Banana Split Cookie topped with strawberry and banana mousse, whipped cream, and a cherry on top.

No ratings yet

These showstopper Crumbl Copycat Banana Split Cookies are over-the-top and oh-so-good! The sugar cookie base is soft, sweet, and chewy and the mousses are perfectly flavored and taste delicious with the hint of chocolate sauce, whipped cream, and (essential) cherry on top. Don't let the long recipe fool you--these cookies might have a lot of elements, but they are so easy! The recipe makes 13 Crumbl-sized cookies.

Prep Time40

Cook Time15

Chill Time2

Total Time2 55

Course: Dessert

Cuisine: American

Keyword: banana split cookies, Crumbl Banana Split Cookies Recipe, crumbl copycat cookies, crumbl copycat recipe, ice cream cookies

Servings: large cookies

Calories: 601kcal

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

To make ahead:

Prepare all elements separately and then decorate directly before serving. I do like to save the cherries until the very last minute, because their strong flavor will start to overpower the other flavors in the cookie--and the red dye may also bleed into the whipped cream.

Store the mousses, whipped cream, and chocolate drizzle in the fridge once you've prepared them.

To store leftovers:

Leftover cookies can be stored in the fridge up to five 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 could remove the cherries for storing if desired.

Can I freeze these cookies?

While you can freeze these cookies, the toppings will become smushed and unattractive so while I will happily freeze leftovers for myself to have a secret movie-night snack, I would not suggest preparing and freezing this recipe with the intention of serving these for a party etc.

Nutrition