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Banana Split Cookie Dough Bites are little bites of a total ice-cream classic. Rocket Chip Big Dipper Dough with a cherry center, topped with chocolate & sprinkles. Can you say YUMMY?
Enjoy these quick Banana Split Cookie Dough Bites all by themselves or on top of a sundae. Either way, this 15-minute treat is just that…a treat!
Banana Split Cookie Dough Bites Recipe
Ingredients for Banana Split Cookie Dough Bites
- 2 pints of Rocket Chip
- 18 maraschino cherries
- 1 cup Ghirardelli Dark Melting Wafers
- 18 red hot candies
- 2 tablespoons of sprinkles
Banana Split Cookie Dough Bites - Instructions
Step 1: Prepare a sheet pan by lining with parchment paper or a silicone mat.
Step 2: Add 1 maraschino cherry into a cookie dough (mini ice cream) scooper, scoop the Big Dipper Dough into the scooper with the maraschino cherry in it. Pack in the dough, then remove from the scoop and place on the sheet pan. Repeat with remaining cherries and dough!
Step 3: Place pan in the refrigerator to chill, approximately 10 minutes.
Step 4: Just before removing the dough, melt Ghirardelli Dark Melting Wafers according to package directions. We recommend heating in 30-second intervals!
Step 5: Time to top the “sundae” 🤤 You can do this one of two ways. Dip the tops in the chocolate or drizzle the chocolate over the bites.
Step 6: Once the chocolate is on the dough bite, immediately top with sprinkles and 1 red hot. Repeat with remaining chocolate, sprinkles, red hot candies, and cookie dough bites.
Step 7: Serve once the chocolate hardens, or store the cookie dough bites in an airtight container in the refrigerator for up to 3-4 days.
Did you try this recipe? Tag us on Instagram (@bigdipperdough) and use the hashtag #bigdipperdough to show us your final products!