Hello there readers! Today’s post is no doubt my greatest accomplishment ever (other than graduating college and having a clean record). While it’s known that I’m not a very big sugery-sweets person I love bananas foster. I don’t know why since I’m not the biggest ice cream or banana fan, but I just can’t seem to keep away from them when they’re together. That being said, I love taking things that are usually in one sweet dish and putting them into another and this time it was a cookie. Surprising my own self it only took one try to get the recipe perfect. I always use a basic sugar cookie recipe when it comes to making my cookies, but the main thing I adjusted is the amount of sugar, the type of sugar, and the amount of flour (depending on the moistness of the additional ingredients).
When making this cookie I added my favorite things from a banana foster to the recipe: bananas of course, and the spices, I love cinnamon, most of the time if a dessert has cinnamon in it you can sign me up for a try, and nutmeg because nutmeg and cinnamon are like MTV and trashy television shows, they just go together and no matter what form they’re in, it’s a hit.
The main adjustment I had to do when it came to making this recipe was the flour, bananas, especially since ripe bananas, which I suggest for this recipe, has a goopiness to it when its mix, chopped, or blended, and you don’t want that goopiness to take away the amazing texture of the cookie, so I added an additional 1/3 cup and 2 tablespoons of flour and it was perfect! Another thing I suggest is to keep this batter in the fridge before you bake it, I just love that little dome shape and even though it has nothing to do with banana foster, I’ve made it this way so many times that I connect this recipe and that shape with it.
And if your asking yourself, why did I put chocolate chips in the recipe, well one: because chocolate chips can only make a recipe better, two: at the time I first tried this recipe chocolate were buy one get one free at the supermarket and I stocked up a bit too much, and three: because I love to add chocolate sauce over my bananas foster ice cream. So there, three valid and totally necessary points to why chocolate is in nearly every recipe I will ever post. And four: because I am chocolate and so I have to give chocolate it’s air time. hehehe.
So I hope you all enjoy this recipe and don’t forget: make every recipe yours, add a little something to put your own mark on this recipe.
Banana Foster and Chocolate Chip Cookies
2 1/3 cups + 2 tbsp. All Purpose Flour
½ tsp. Baking Soda
¼ tsp. salt
½ c. + 2 tbsp. Butter
¾ c. White Sugar
1 tsp. Cinnamon
1 1/2 tbsp. Brown Sugar
1 tsp. Nutmeg
1/3 – 1/2 c. Chocolate Chips
1 Ripe Banana (medium to large sized)
1 medium to large mixing bowls
2 baking sheet trays
- Preheat the oven to 350 F (175 C) and pre-measure out all ingredients.
- In a medium sized bowl, sift flour, salt, cinnamon, nutmeg and baking soda, also add the chocolate chips to the flour mixture to prevent them from falling to the bottom.
- In a large size bowl, cream together with the hand mixer the butter and banana first. There’s no need to chop the banana before mixing it with the butter, and then add the sugar (both white and brown) until they are light and fluffy. The mixture may still seem a bit grainy but that’s all fine.
- Gradually mix in the dry ingredients until fully combined. The mixture should be thick but fluffy as well.
- I encourage using an ice cream/cookie scoop since you want them to be the same size, if you don’t have an ice cream/cookie scooper then a kitchen spoon or tablespoon measuring cup will be fine.
- Place each scoop about two inches apart, it’s better to be safe than sorry so using two cookie sheets would be a good choice. I never use bake the entire recipe at one time, since there aren’t that many of us in the apartment. So freezing half the recipe and baking the other half should suffice. I put the scooped cookie batter in the fridge for about 15 – 30 minutes that way they can hold that cute circle shape.
- I also encourage you to add a bit of cinnamon sugar, the recipe is super simple, add some ground cinnamon to some white sugar and there you go, to the top of the cookie circles and then layer a pinch of fine sea salt on top as well. Trust me its way beyond perfect.
- Bake for 10 – 15 minutes, leave the cookies in the pan for another 5 minutes outside of the oven and the place them on a cooling rack.
- Now it’s time to eat! These are great with some milk or some egg nog for the holiday, and hey if it isn’t the holidays and you want the egg nog no one is stopping you.