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I initially referred to as these my Huge Fats Teddy Graham Butterscotch Banana Oatmeal Cookies. And reality be informed, I might’ve added “Brown Butter” in there, too. With a title like that, I had the perfect time baking these up for you.
Day 5 of AK Cookie Week includes my model new Teddy Graham marshmallow banana cookies, and let me let you know, they’re a scrumptious mouthful. I grew up consuming little baggage of cinnamon Teddy Grahams (they’re so a lot better than graham crackers) and I wished 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 excellent different. They’ve that incredible, caramel-like taste that pairs with the brown butter. And I’m only a large fan, okay? Take a look at the entire methods to customise these beneath!
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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: we’re browning our salted butter to offer these cookies that wealthy, caramel-like taste.
- Banana: not solely does the banana give these cookies a yummy banana bread taste, but it surely additionally acts because the egg. That’s proper, there are no eggs on this cookie recipe! I do wish to notice that you simply’ll get essentially 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 mild brown sugar and granulated sugar.
- Flaxseed meal: slightly 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 proper texture.
- Oats: we’re additionally including old school rolled oats as a result of I can’t resist slightly chewy oatmeal cookie.
- Baking staples: slightly floor cinnamon, vanilla extract, and salt increase the flavour, and baking soda helps them bake up fantastically.
- Combine-ins: right here’s the place issues get enjoyable! We’re mixing in actual Teddy Grahams, mini marshmallows (see beneath 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: in the event you’re not into butterscotch, be happy 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 should utilize any taste of those little bear crackers (honey or chocolate!) and even Annie’s Bunny Grahams! that you simply’d like.
Ingredient-swapping do’s and don’ts:
Whilst you can customise among the mix-ins (as talked about above), most of the components 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 believe a 1:1 gluten-free all-purpose flour ought to work. Then be sure you use gluten-free rolled oats and small gluten-free animal crackers like these. Or, merely omit the Teddy Grahams.
- Can I miss 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 interchange the banana + flaxseed meal.
- Can I make them dairy-free? Be at liberty to make use of a vegan buttery stick instead of the common salted butter, however please notice that you simply 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 be sure you 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 fantastically!
The best way 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 components. Measure out your mashed banana, then beat it into the brown butter with a whisk till easy. Whisk in the remainder of the moist components till the combination resembles caramel.
- Add the dry components. Fold in your whole dry components with a picket spoon, then fold within the butterscotch chips and marshmallows.
- Chill the dough. That is necessary! You should definitely chill your dough within the fridge for an hour earlier than baking.
- Roll & high. Roll your dough into dough balls, place them on a baking sheet lined with parchment paper, and gently press a couple of Teddy Grahams on high of every dough ball.
- Bake, cool & devour. Bake the cookies till simply golden on the perimeters, sprinkle with flaky sea salt, then allow them to cool on the baking sheet earlier than digging in!
Storing & freezing suggestions
- 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 get pleasure from later! Get all of my suggestions and tips for freezing cookies right here.
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I hope you’re keen on these Teddy Graham marshmallow banana cookies! If you happen to make them, be sure you depart a remark and a ranking so I understand how you preferred them. Get pleasure from, xo!
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125 Ridiculously Good For You, Generally Indulgent, and Completely By no means Boring Recipes for Each Meal of the Day
Teddy Graham Marshmallow Banana Cookies
Huge, 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 final word candy and salty mixture.
Components
- Moist components
- 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 mild brown sugar
- 1 tablespoon flaxseed meal
- 1 teaspoon vanilla extract
- Dry components
- 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 continuously; the butter will start to crackle, then finally foam. After a couple of minutes, the butter will start to show a golden amber coloration. 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 components: Measure out ⅓ cup (95g) mashed banana. When you 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 components: In the identical bowl with the moist components, add within the flour, oats, baking soda, cinnamon and salt. Fold the dry components into the dough with a picket spoon till nicely 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 not less than 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 perimeters of the cookies are calmly golden brown. Mine have been good at 10 minutes each time. Take away from the oven, instantly sprinkle with flaky salt, then enable 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 believe a 1:1 gluten-free all-purpose flour ought to work. Then be sure you use gluten-free rolled oats and small gluten-free animal cookies like these. Or, merely omit the Teddy Grahams.
See the complete submit for much more customizations, suggestions, and tips!
Recipe by: Monique Volz // Formidable Kitchen | Pictures by: Eat Love Eats
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