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.
Banana S’mores Cookies
Cook Time 20 minutes
Total Time 20 minutes
- 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 tsp ½ . baking soda
- 1/2 tsp . salt
- 3/4 c . graham cracker crumbs
- 2 Hershey's Milk Chocolate bars or 48 chocolate disks 12 squares of chocolate each
- 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