When I want to have Cookies for Breakfast, I like to eat Banana Cookies and pretend its healthy since I’m eating some fruit.
…And I dip it in chocolate sauce for some antioxidants first thing in the morning
Ingredients:
For Banana White Chocolate Chip, Marshmallow Cookies:
- 1 stick unsalted butter at room temperature
- 1/4 cup granulated sugar
- 1/4 cup light brown sugar
- 1 egg at room temperature
- 3/4 cup roasted bananas (approximately 2 bananas)
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1/8 teaspoon baking soda
- 1 cup chopped white chocolate chips
- 1 cup mini marshmallows
For Chocolate Sauce:
- 1/2 cup heavy cream
- 1/2 cup 60% Ghirardelli unsweetened cocoa chips
- 1 tablespoon confectioner’s sugar
- Pinch Salt
Directions:
For Banana White Chocolate Chip, Marshmallow Cookies:
- Preheat oven to 350F degrees and line baking sheet with parchment paper.
- With paddle attachment on standing mixer, on medium speed, combine butter, white and light brown sugars and cream together until light colored and fluffy.
- In a small bowl, beat the egg with a fork and then add it to the butter and sugar mixture on low speed.
- Once egg is fully combined, add roasted bananas and vanilla extract.
- To roast bananas:
- Preheat oven to 400F degrees.
- Use a knife to slice a 3-4 inch slit in each banana.
- Place the bananas on a baking sheet and bake in oven for 10-15 minutes or until juices from bananas start to come out (the peel will turn black).
- Remove from oven and allow the bananas to cool enough to remove the peels.
- Put roasted bananas in a medium bowl and mash together.
- To roast bananas:
- In medium bowl, whisk together flour, baking powder, baking soda and salt.
- With the mixer on low speed, slowly add the flour mixture to the butter, sugar and banana mixture until fully combined.
- Stir in chopped white chocolate chips and marshmallows.
- To chop white chocolate chips, pulse in food processor until each chocolate chip is around 1/2 to 1/3 of its original size.
- On baking sheet, create two tablespoon cookie dough balls approximately 2 inches apart.
- Place in freezer for 20-30 minutes to freeze the dough before baking.
- Bake for 12-15 minutes and move the cookies to cooling rack to fully cool down.
For Dark Chocolate Sauce:
- In a medium saucepan, at medium heat bring to simmer heavy cream and then turn heat to low.
- Add chocolate chips, confectioner’s sugar and salt to heavy cream.
- Use wooden spoon to stir until chocolate chips are melted and fully combined.
- The texture should be smooth and a thickened consistency (if you prefer the sauce to be less thick, add a couple tablespoons of heavy cream or whole milk).
Dip cookies into chocolate sauce and enjoy!!