Last week I whipped up a new recipe and created banana pudding in cookie form. They were a HUGE hit with Joshua and my coworkers. So I decided to play around a bit more with the base of the cookies and change up another classic dessert. This idea kind of just hit me last Wednesday and I knew I had to give it a try ASAP! As I’m sure y’all have gathered if you follow the blog, my instagram, twitter, or snapchat at all that I LOVE ice cream. It’s my absolute favorite dessert! So I figured why not turn these banana pudding cookies into banana split cookies. Chuck full of “toppings” and all the extras everyone loves in a banana split. They honestly turned out even better than I had expected! Hope you love this little twist on another classic dessert!

Also find this adorable tray {c/o} here from A Thing Created. How stinking adorable is it? I’m in love! Erisha creates the most adorable pieces from prints to mugs to stationery and more. Definitely check her out. You’ll absolutely fall in love with everything. Her etsy shop is basically a blogger {and girly girls} dream.

Ingredients
1 cup unsalted butter, room temperature
3/4 cup brown sugar
1/4 cup sugar
1 box banana cream instant pudding {3.4 0z}
2 eggs
1 tsp bourbon vanilla extract
2 1/2 cup flour
1 tsp baking soda
1 cup chocolate chips
1/2 cup pecan pieces
1/2 cup unsweetened coconut flakes

Caramel Glaze
butter
brown sugar
heavy whipping cream
pinch of salt

Note: You can use more of any of the mix ins. I added until I was satisfied and felt you’d have a little of each item in each bite you took!

Directions
Preheat oven to 350 degrees
Line baking sheet with aluminum foil {spray with cooking spray} or parchment paper.
With mixer beat butter and both sugars until it’s a creamy consistency.
Add in pudding mix, eggs, and vanilla extract. Mix until well combined.
In separate bowl mix together flour and baking soda.
Add dry ingredients to wet ingredients and mix until well combined.
Stir in vanilla wafer cookies and white chocolate chips.
Place tablespoon size balls on baking sheet.
Bake cookies for 8-9 minutes.
Allow to cool 2-5 minutes on baking sheet then place on cooling rack.
While cookies are cooling melt butter for caramel glaze in a saucepan on the stovetop.
Mix in brown sugar, 1 minute.
Mix in heavy whipping cream and salt.
Stir for two minutes and continue to cook
Let cool 15-20 minutes
Pour over cookies
Enjoy!