I initially known as these my Large Fats Teddy Graham Butterscotch Banana Oatmeal Cookies. And reality be instructed, I might’ve added “Brown Butter” in there, too. With a title like that, you understand I had the most effective time baking these up for you.
Day 5 of AK Cookie Week entails my model new Teddy Graham marshmallow banana cookies, and let me let you know, they’re a scrumptious mouthful. I grew up consuming little luggage of cinnamon Teddy Grahams (they’re so a lot better than graham crackers) and I needed to include their heat, cinnamon-y taste into an outrageously scrumptious cookie, after which I mixed that with wealthy brown butter, banana, and ooey-gooey marshmallows. OMG. So cute.
I threw in some butterscotch chips as a result of why not? However, chocolate chips are an important various. They’ve that incredible, caramel-like taste that pairs with the brown butter. And I’m only a massive fan, okay? Try the entire methods to customise these under!
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Components in these marshmallow banana cookies
These cookies are jam-packed with all of life’s candy issues: Teddy Grahams, marshmallows, AND butterscotch chips. The combo simply works, belief me. Right here’s all the pieces you’ll must make them:
- Butter: you understand we’re browning our salted butter to provide these cookies that wealthy, caramel-like taste.
- Banana: not solely does the banana give these cookies a yummy banana bread taste, however it additionally acts because the egg. That’s proper, there are no eggs on this cookie recipe! I do wish to notice that you just’ll get probably the most correct outcomes for these cookies by weighing all the pieces correctly in grams! Please achieve this.
- Sugar: we’re utilizing a mixture of gentle brown sugar and granulated sugar.
- Flaxseed meal: a little bit little bit of flaxseed meal additionally helps to behave as a binder for these cookies as a result of we’re not utilizing eggs.
- Flour: common all-purpose flour offers the cookies the right texture.
- Oats: we’re additionally including old school rolled oats as a result of I can’t resist a little bit chewy oatmeal cookie.
- Baking staples: a little bit floor cinnamon, vanilla extract, and salt enhance the flavour, and baking soda helps them bake up superbly.
- Combine-ins: right here’s the place issues get enjoyable! We’re mixing in actual Teddy Grahams, mini marshmallows (see under for a baking tip), and butterscotch chips (or chocolate chips!) so as to add yummy textures and flavors.
Customise these cookies
As a result of we’re including in “everything-but-the-kitchen-sink” with these mix-ins, you possibly can simply customise them to suit your style preferences:
- Use no matter chip you’d like: should you’re not into butterscotch, be at liberty to swap them for normal chocolate chips, white chocolate chips, and even cinnamon or peanut butter chips. YUM.
- For the Teddy Grahams: I like utilizing cinnamon Teddy Grahams, however you need to use any taste of those little bear crackers (honey or chocolate!) and even Annie’s Bunny Grahams! that you just’d like.
Ingredient-swapping do’s and don’ts:
When you can customise a few of the mix-ins (as talked about above), lots of the elements are essential to the feel and taste of those cookies. Right here’s what I can advocate for different substitutions:
- Can I make them gluten-free? I haven’t examined it, however I feel a 1:1 gluten-free all-purpose flour ought to work. Then make sure to use gluten-free rolled oats and small gluten-free animal crackers like these. Or, merely omit the Teddy Grahams.
- Can I omit the banana? Sadly, no, the cookies is not going to maintain up with out the banana, and I haven’t examined these utilizing an egg to exchange the banana + flaxseed meal.
- Can I make them dairy-free? Be happy to make use of a vegan buttery stick instead of the common salted butter, however please notice that you just can not brown it. You’ll merely wish to soften it, cool it, and proceed with the recipe.
- Can I make them vegan? Observe the above directions for making them dairy-free, then make sure to use vegan marshmallows and dairy-free chocolate chips instead of the butterscotch chips.
Baking with marshmallows
You’ll discover that we’re utilizing FROZEN mini marshmallows in these teddy graham cookies. I like to recommend freezing your mini marshmallows earlier than including them to your cookie dough in order that they don’t soften collectively right into a gooey blob whereas the cookies bake. They’ll maintain their form superbly!
Methods to make these Teddy Graham cookies
- Brown your butter. Begin by browning your butter in a skillet or saucepan with a whisk, then scrape out ALL of the butter and little brown bits with a rubber spatula right into a massive bowl.
- Add the moist elements. Measure out your mashed banana, then beat it into the brown butter with a whisk till easy. Whisk in the remainder of the moist elements till the combination resembles caramel.
- Add the dry elements. Fold in your entire dry elements with a picket spoon, then fold within the butterscotch chips and marshmallows.
- Chill the dough. That is necessary! Make sure to chill your dough within the fridge for an hour earlier than baking.
- Roll & prime. Roll your dough into dough balls, place them on a baking sheet lined with parchment paper, and gently press just a few Teddy Grahams on prime of every dough ball.
- Bake, cool & devour. Bake the cookies till simply golden on the sides, sprinkle with flaky sea salt, then allow them to cool on the baking sheet earlier than digging in!
Storing & freezing ideas
- To retailer: retailer these cookies in an hermetic container at room temperature for as much as 5 days.
- To freeze: you possibly can truly freeze the cookie dough OR the freshly baked cookies to take pleasure in later! Get all of my ideas and methods for freezing cookies right here.
Instruments you’ll want
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I hope you’re keen on these Teddy Graham marshmallow banana cookies! In case you make them, make sure to depart a remark and a score so I understand how you favored them. Get pleasure from, xo!
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Teddy Graham Marshmallow Banana Cookies
Large, chewy teddy graham marshmallow banana cookies made with wealthy brown butter and melty butterscotch chips. These loaded cookies are so enjoyable to make and have scrumptious flavors from candy banana, cozy cinnamon, and gooey marshmallows! Prime them with flaky sea salt for the last word candy and salty mixture.
Components
- Moist elements
- ½ cup (113g, 1 stick) salted butter, sliced
- ⅓ cup (95g) mashed banana (from 1 medium ripe banana)
- ¾ cup (150g) granulated sugar
- ¼ cup (53g) packed gentle brown sugar
- 1 tablespoon flaxseed meal
- 1 teaspoon vanilla extract
- Dry elements
- 1 ½ cups (180g) all goal flour
- ⅔ cup (62g) rolled oats
- ½ teaspoon baking soda
- ½ teaspoon floor cinnamon
- ¼ teaspoon kosher salt
- ⅔ cup (123g) butterscotch chips or chocolate chips
- ⅔ cup (30g) frozen mini marshmallows
- Roughly 54 Teddy Grahams (any taste you’d like, we love cinnamon!)
- Garnish
- Flaky sea salt (I like Maldon)
Directions
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Brown the butter: Soften the butter in a small saucepan over medium warmth. As soon as melted, whisk continually; the butter will start to crackle, then finally foam. After a couple of minutes, the butter will start to show a golden amber shade. As quickly because the butter turns an amber brown brown and provides off a nutty aroma, 5 minutes complete, take away from the warmth and switch to a big bowl to chill for five to 10 minutes. MAKE SURE YOU SCRAPE ALL THE BROWN BITS INTO THE BOWL WITH A RUBBER SPATULA! Each little yummy bit counts. You’ll find yourself with about 95g brown butter.
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Combine the moist elements: Measure out ⅓ cup (95g) mashed banana. You probably have extra mashed banana, you possibly can discard it. After it’s mashed, beat the banana within the bowl with the brown butter utilizing a whisk for 30 seconds till just about no lumps stay. Subsequent, add within the granulated sugar, brown sugar, flaxseed meal and vanilla extract and whisk till easy for 30 seconds and the combination resembles caramel.
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Add the dry elements: In the identical bowl with the moist elements, add within the flour, oats, baking soda, cinnamon and salt. Fold the dry elements into the dough with a picket spoon till effectively mixed. Subsequent, gently fold within the butterscotch chips and marshmallows.
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Chill the dough: Cowl the bowl with the dough with plastic wrap and switch to the fridge to sit back for 1 hour. Don’t skip this step.
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As soon as able to bake: Preheat the oven to 375 levels F. (Once more, I wish to make certain we all know the correct temp is 375 levels F.!) 🙂 Line a big baking sheet with parchment paper.
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Bake: As soon as the oven is preheated, make your dough balls. Measure about 2 heaping tablespoons of dough and roll right into a ball, putting dough balls a minimum of 3 inches aside. Place 3 teddy grahams on every dough ball and simply barely press into the dough in order that they stick. Bake for 9 to 11 minutes till the sides of the cookies are calmly golden brown. Mine had been good at 10 minutes each time. Take away from the oven, instantly sprinkle with flaky salt, then permit cookies to chill on the cookie sheet for 10 minutes. Repeat with remaining dough
Recipe Notes
To make gluten-free: I have not examined it, however I feel a 1:1 gluten-free all-purpose flour ought to work. Then make sure to use gluten-free rolled oats and small gluten-free animal cookies like these. Or, merely omit the Teddy Grahams.
See the total submit for much more customizations, ideas, and methods!
Recipe by: Monique Volz // Formidable Kitchen | Pictures by: Eat Love Eats
