Banana Split Cups

Banana Split Cups
Makes 3 dozen cookies

Image © Publications International, Ltd.

Banana Split Cups

Bite-sized banana splits are just right for little tummies.

Ingredients

1	package (18 ounces) refrigerated chocolate chip cookie dough
2/3	cup "M&M's"® Chocolate Mini Baking Bits, divided
1	ripe medium banana, cut into 18 slices and halved
3/4	cup chocolate syrup, divided
2-1/4	cups any flavor ice cream, softened
	Aerosol whipped topping
1/4	cup chopped maraschino cherries

Lightly grease 36 (1-3/4-inch) mini muffin cups. Cut dough into 36 equal pieces; roll into balls. Place 1 ball in bottom of each muffin cup. Press dough onto bottoms and up sides of muffin cups; chill 15 minutes. Press 1/3 cup "M&M's"® Chocolate Mini Baking Bits into bottoms and sides of dough cups. Preheat oven to 350°F. Bake cookies 8 to 9 minutes. Cookies will be puffy. Remove from oven; gently press down center of each cookie. Return to oven 1 minute. Cool cookies in muffin cups 5 minutes. Remove to wire racks; cool completely. Place 1 banana half slice in each cookie cup; top with 1/2 teaspoon chocolate syrup. Place about 1/2 teaspoon "M&M's"® Chocolate Mini Baking Bits in each cookie cup; top with 1 tablespoon ice cream. Top each cookie cup with 1/2 teaspoon chocolate syrup, whipped topping, remaining "M&M's"® Chocolate Mini Baking Bits and 1 maraschino cherry piece. Store covered in freezer.

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