Banana Split Cookie Cups Recipe

This recipe makes approximately 24 mini muffin cookie cups OR 12 muffin tray sized cookie cups.

REMEMBER: always ask permission from a grown-up before using an oven, or getting to work in the kitchen

Preheat your oven to 180 degrees celsius.
Spray a mini muffin tray with cooking oil, or grease with a little butter.
Beat butter, sugar and brown sugar together until smooth (approximately 2 - 3 minutes).
Add egg and vanilla to the butter mix and beat until combined.
In a separate bowl, whisk together the flour and baking soda.
Add the flour mixture to the butter mixture and mix until just combined.
Fold in the chocolate chips.
Use a teaspoon and clean, floured fingers to gently press the cookie dough into the muffin tin in a cup shape.
Bake for approximately 8 minutes, or until the cookie dough is lightly browned.
Remove the mini muffin tray from the oven and use a teaspoon to firmly press down into the centre of each cookie cup to create a well.
Cool the cookie cups in the muffin tray for 10 minutes, then place them onto a wire rack to cool completely.
Once cooled, slice the banana into small pieces and place one piece into each cookie cup.
Top each cookie cup with a small scoop of vanilla ice cream.
As an optional extra, add chocolate sauce, whipped cream, sprinkles and a cherry to the top of each cookie cup.
Serve immediately OR place the cookie cups in the freezer until you are ready to each them.

Only have regular-sized muffin trays?

Simply use a glass spice jar to create the well in the centre of each cup.

Send us a photo of your Banana Split Cookie Cups and you might find your contribution featured on the Upstart website, or in a future issue of Upstart magazine… AND win a prize!