Banana and marshmallow cookies (egg-free)
Makes: 14-16 cookies
Time: 2,5 hours from start to finish (20 minutes to make the cookies, 1 hour chill time, 1 hour to bake them all).
I’ve added the recipe twice: the first one is with photos and the second one is at the bottom of this page and is without photos.
Ingredients
Butter, 150 g, softened
Brown sugar, 125 g
Caster sugar, 50 g
Banana, 125 g (about 1 + 1/3 medium sized bananas)
Vanilla, 1-2 tsp
Flour, 275 g
Baking powder, 1/2 tsp
Salt, 1/2 tsp
Marshmallows, 10-15 large
Milk chocolate, 100 g
White chocolate, 50 g
Method with photos
1) Using a stand mixer og handheld mixer, whisk the softened butter, brown sugar and caster sugar for about 5 minutes or until the color becomes pale and the texture becomes fluffy.
2) Weigh out 125 g bananas and mash them using a fork. Use ripe and older bananas if you have them as they have more flavor. Add to the butter and sugar mixture and whisk for a couple of minutes on medium-high. The mixture should become even fluffier and paler in color. Add in the vanilla and whisk again.
3) Add the flour, baking powder and salt. Fold these ingredients in as well as you can with a spatula, so that the flour doesn’t fly everywhere when using the mixer. Whisk using a mixer until everything is combined, this should take around 30 seconds. The reason why i’m using a mixer here is because the dough is pretty thick and difficult to combine completely using a spatula.
4) Cut up the marshmallows into smaller chunks using a scissor, add the chopped chocolates and fold everything in using a spatula.
5) Chill the dough in the fridge for about an hour or until firm. The time may vary depending on your fridge.
6) Preheat your oven to 175 C (350 F).
7) Line your baking tray with parchment paper. Scoop out 1,5 tbsp dough for each cookies and roll them with your hands. Make sure the pieces of marshmallow are mostly on the top of the cookies and not on the bottom. This is to ensure that the marshmallows don’t melt on to the baking tray during baking, but that they instead stay in or on top of the cookies.
8) Bake for 10-12 minutes and pull them out of the oven when the sides have started to become golden brown and the middle is still quite soft.
9) I recommend you start out by baking only 1 cookie to see if the temperature is right in your oven. The temperature might be too high or low, again depending on if your ovens runs hot or cold.
10) Once the cookies are out, I use a large cookie cutter to make sure the cookies are round. You can also use a spoon or a butter knife to tuck in the sides if the pieces of marshmallow have spread too much out of the cookies.
Enjoy and have fun while making them.
Ingredients
Butter, 150 g, softened
Brown sugar, 125 g
Caster sugar, 50 g
Banana, 125 g (about 1 + 1/3 medium sized bananas)
Vanilla, 1-2 tsp
Flour, 275 g
Baking powder, 1/2 tsp
Salt, 1/2 tsp
Marshmallows, 12-15 large
Milk chocolate, 100 g
White chocolate, 50 g
Method without photos
1) Using a stand mixer og handheld mixer, whisk the softened butter, brown sugar and caster sugar for about 5 minutes or until the color becomes pale and the texture becomes fluffy.
2) Weigh out 125 g bananas and mash them using a fork. Use ripe and older bananas if you have them as they have more flavor. Add to the butter and sugar mixture and whisk for a couple of minutes on medium-high. The mixture should become even fluffier and paler in color. Add in the vanilla and whisk again.
3) Add the flour, baking powder and salt. Fold these ingredients in as well as you can with a spatula, so that the flour doesn’t fly everywhere when using the mixer. Whisk using a mixer until everything is combined, this should take around 30 seconds. The reason why i’m using a mixer here is because the dough is pretty thick and difficult to combine completely using a spatula.
4) Cut up the marshmallows into smaller chunks using a scissor, add the chopped chocolates and fold everything in using a spatula.
5) Chill the dough in the fridge for about an hour or until firm. The time may vary depending on your fridge.
6) Preheat your oven to 175 C (350 F).
7) Line your baking tray with parchment paper. Scoop out 1,5 tbsp dough for each cookies and roll them with your hands. Make sure the pieces of marshmallow are mostly on the top of the cookies and not on the bottom. This is to ensure that the marshmallows don’t melt on to the baking tray during baking, but that they instead stay in or on top of the cookies.
8) I recommend you start out by baking only 1 cookie to see if the temperature is right in your oven. The temperature might be too high or low, again depending on if your ovens runs hot or cold.
9) Bake for 10-12 minutes and pull them out of the oven when the sides have started to become golden brown and the middle is still quite soft.
10) Once the cookies are out, I use a large cookie cutter to make sure the cookies are round. You can also use a spoon or a butter knife to tuck in the sides if the pieces of marshmallow have spread too much out of the cookies.
Enjoy and have fun while making them.