It doesn’t seem to matter how many bananas we buy, we always have extras. It’s probably because once they start to get brown spots, no one wants to eat them. So, I like to figure out new ways to use those ripe bananas.
I wasn’t too sure about using bananas in a s’mores cookie, but it really worked! The cookies were moist and cakey with a nice banana flavor, and the banana seemed really go with the chocolate and marshmallow (though what doesn’t go well with chocolate and marshmallow).
- 1 c. butter, softened
- 1 c. granulated sugar
- 2 large eggs
- 1 c. mashed very ripe bananas (2 large)
- 1/2 c. milk
- 1 tsp. vanilla extract
- 3 c. all-purpose flour
- 1 ½ tsp. baking soda
- 1/2 tsp. salt
- 3/4 c. graham cracker crumbs
- 2 Hershey's Milk Chocolate bars (12 squares of chocolate each) or 48 chocolate disks
- 24 marshmallow stackers
- Preheat oven to 375 F. Line two baking sheets with parchment paper or silicone baking mats; set aside.
- In a stand mixer fitted with the paddle attachment, mix the butter, sugar, and eggs until well-combined.
- Stir in the bananas, milk, and vanilla.
- Add flour, baking soda, and salt; stir into the banana mixture.
- Fold in the graham cracker crumbs.
- Drop by medium scoops (1 1/2-tablespoons) onto your prepared baking sheets.
- Bake for 8-10 minutes, or until lightly golden brown.
- Flip cookies bottom up.
- Put one square of the chocolate bar (or 2 chocolate disks) on half of the cookies.
- Place a marshmallow on each of the remaining cookies.
- Put the cookies back in the oven for 1-2 minutes.
- Gently press the cookies together.
- Enjoy while the cookie is warm.
Adapted from seriouseats.com