So it seems that almost all of the recipes we make, either have Banana, Chocolate or both in them, and this one is no exception! I really fancied making some Banana cookies so I browsed the web and found some great ideas for Banana and Peanut Butter cookies. Sounds yummy right?
But sadly, we had no PB in the cupboard. Frustrating…
And when I want to bake, I have to bake, plus it is an activity the children always like to get involved in!
So, I did some more browsing on the good old internet for another while, until I came across this great recipe for Pumpkin Nutella Cookies by sixsistersstuff, and with a few small tweaks (we didn’t have Pumpkin or Nutella either!) this is the recipe we ended up with.
Banana and Chocolate Spread Cookies
It made around 30 cookies. Which is a good batch size for our family of cookie devourers… It may last longer than a couple of days!.
They are quite cake-like in texture, soft but not chewy soft.
If you don’t mix the chocolate spread in too much, it will leave them with a swirled, marbled effect and when you bite into them, you will get the occasional mouthful of yummy, squishy chocolate spread!
1 cup butter
3/4 cup white caster sugar
1/4 cup brown caster sugar
Pinch of salt
Pinch of nutmeg
1/4 tsp cinnamon
Dash vanilla essence
1 tsp baking powder
1/2 tsp bicarbonate soda
1 pureed banana
2 cups flour
2 heaped tbsp white and milk chocolate spread
Cream the butter and sugar together.
Add the banana, egg, nutmeg, cinnamon, baking powder, bicarb, salt and vanilla essence and mix thoroughly.
Fold in the flour until all combined.
Finally fold in the spread gently, but don’t mix it all in.
Place dessertspoon sized dollops onto a baking sheet reasonably well spaced out.
Bake in the preheated oven for 10/11 minutes.
- 1 cup butter
- 3/4 cup white caster sugar
- 1/4 cup brown caster sugar
- Pinch of salt
- Pinch of nutmeg
- 1/4 tsp cinnamon
- Dash vanilla essence
- 1 tsp baking powder
- 1/2 tsp bicarbonate soda
- 1 egg
- 1 pureed banana
- 2 cups flour
- 2 heaped tbsp white and milk chocolate spread
- Cream the butter and sugar together.
- Add the banana, egg, nutmeg, cinnamon, baking powder, bicarb, salt and vanilla essence and mix thoroughly.
- Fold in the flour until all combined.
- Finally fold in the spread gently, but don't mix it all in.
- Place dessertspoon sized dollops onto a baking sheet reasonably well spaced out.
- Bake in the preheated oven for 10/11 minutes.